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.
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.
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.
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, poached egg and hollandaise sauce.
Southern Eggs Benedict
Our flaky, house-made cheddar biscuit, topped with smoked ham, creamed spinach and a poached egg, finished with creamy tomato gravy.
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.
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.
Ham & Pimento Cheese Melt
Baked ham, house-made pimento cheese, apricot sage aioli and arugula warmed-pressed on multi-grain bread.
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.
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.
Tomato and cucumber tossed in a Greek vinaigrette, feta cheese, olives and pickled red onions on a bed of baby spinach and hummus.
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.