Served Saturday & Sunday, 8am - 4pm
[ Br(eakfast) + (l)unch ] = a lifestyle. Brunch is many things to many people, but when it comes down to it, it’s our love affair with a meal that’s neither breakfast nor lunch – now enjoy it in style.
Spinach Mushroom Quiche
Served warm, a flaky pastry crust filled with eggs, cheddar cheese, seasoned mushrooms, onions, arugula and spinach. Served with a side salad of arugula and cherry tomatoes tossed with honey Dijon vinaigrette. (Vegetarian)
Peach Cobbler Waffles
A traditional, chewy Liège waffle with pearl sugar, topped with fresh peach compote, garnished with a pie crust crumble and vanilla whipped cream. (Vegetarian)
Avocado & Egg Toast
Sous vide egg, sliced avocado, house-made tomato jam, arugula and pickled red onion garnished with lemon crème fraiche on toasted bread. (Vegetarian)
Cheddar Biscuit Sandwich Plate
Egg soufflé, bacon jam, applewood-smoked bacon, arugula and aged cheddar cheese on our flaky, house-made cheddar biscuit. Served with sides of crushed rosemary potatoes and fresh seasonal fruit. (Vegetarian modifiable)
Baked Lemon Blueberry French Toast
Lemon-infused brioche French toast topped with a zesty house-made lemon curd and a fresh blueberry compote, garnished with vanilla whipped cream.
Biscuits and Gravy
Warm, house-made cheddar biscuit topped with creamy sausage and bacon gravy, finished with sautéed peppers, sous vide egg, scallions, and smoked salt. Served with a side of fresh cucumber and tomato relish.
TGK Eggs Benedict
Our flaky, house-made cheddar biscuit, topped with smoked ham, sous vide egg and hollandaise sauce. (Dine-in only; Not available for takeout)
Roasted Turkey Club Sandwich
Roasted, sliced turkey breast on a fresh-baked pretzel roll topped with aged cheddar cheese, applewood-smoked bacon, vine-ripe tomatoes, arugula, peppercorn aioli and a tangy honey mustard. Served hot.
Ultimate Cinnamon Roll
Warm and oversized, a scratch-made buttermilk brioche roll layered with buttery cinnamon brown sugar and smothered in rich cream cheese frosting.
Applewood-smoked bacon, crisp bibb lettuce, sliced marinated tomato and avocado layered on garlic-toasted French bread with peppercorn aioli.
A warm and zesty skillet of spiced tomato, onions, green peppers, zucchini and mushrooms, finished with a fried egg, feta cheese and toasted bread tips. (Vegetarian; Gluten-friendly modifiable)
Heirloom Grain Bowl
Quinoa tossed with golden rasins, toasted almonds and tomato confit, topped with warm roasted cherry tomatoes and rosemary potatoes, sliced avocado, a sous vide egg and a pickled onion garnish. (Gluten-friendly & Vegetarian)
Tomato and cucumber tossed in a Greek vinaigrette, feta cheese, olives and pickled red onions on a bed of baby spinach and hummus. (Gluten-friendly; Vegetarian)
Berry Bacon Spinach Salad
Applewood-smoked bacon, fresh strawberries, raspberries, blackberries, blueberries, and feta cheese on a bed of baby spinach with house-made croutons and warm bacon Dijon vinaigrette on the side. (Gluten-friendly and Vegetarian modifiable)