Served Saturday & Sunday, 8am - 4pm
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)
Strawberry Lemon Waffles
Traditional, yeast-risen Liège waffles topped with a zesty house-made lemon curd and garnished with vanilla whipped cream and a sweetened strawberry compote.
Ham & Cheese Croissant
Sliced ham and Swiss cheese topped with truffle aioli, onion jam and arugula on a toasted house-made butter croissant. Served with a side of pickles.
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)
Pimento Cheese Croissant
House-made pimento cheese topped with avocado, smoked bacon jam, arugula and sliced tomatoes on a toasted house-made butter croissant. (Vegetarian modifiable)
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.
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 a spiced tomato sauce with onions, green peppers, zucchini and mushrooms, finished with a fried egg*, feta cheese and toasted bread tips. (Vegetarian; Gluten-friendly modifiable)
Salmon Niçoise Salad
Smoked salmon, new potatoes, tomatoes, green beans, olives, capers and hard-boiled egg on a bed of arugula; Local honey dijon vinaigrette on the side.
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)