BREAKFAST
southern breakfast
two organic eggs cooked any style with Chisesi ham or twice smoked bacon, a large buttery biscuit and creamy white corn grits
10.00
organic two egg omelets:
with a ragout of spring vegetables, fresh thyme and Smith’s Creole cream cheese
7.00
Benton’s smoked ham, wild chanterelles, Emmenthaler and spinach
9.00
jumbo lump crab, asparagus tips, fleur-de-teche cheese and chives
12.00
two organic poached eggs:
over crisp crab cakes, artisan country ham and blood orange hollandaise
14.00
with jumbo shrimp, Jacob’s andouille sausage and tomato gravy over a buttermilk biscuit
14.00
over house smoked wild salmon, with crisp rösti potatoes, fresh herbs and hollandaise
12.00
slow cooked local veal grillades over creamy Anson Mill grits
12.00
spécialités
pan-fried pork chops
with bacon gravy, creamy white corn grits, and two organic eggs over easy
12.00
Lüke’s Pain Perdu
with hot buttered cane syrup and bananas
9.00
Mimi’s buttermilk pancakes
with local blue and blackberry cane syrup
8.00
sides
Jacobs andouille sausage
4.00
house made breakfast sausage
links or patties
4.00
local Chisesi ham
4.00
Allen Benton’s
twice smoked bacon
4.50
creamy Anson Mill grits
5.00
“home fries”
5.00
seasonal fruit and berries
4.00
yogurt
4.00
from the pâtisserie
assorted muffin
2.00
big buttery biscuit
2.00
croissant
2.00
baguette
1.50