WINTER RESTAURANT WEEK BRUNCH MENU

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Restaurant Week Brunch Menu
Sunday, February 5, 2017

$22 per person*
Includes choice of 1 entrée for dine-in or to-go from Chef’s Menu & choice of dessert a la cart

STARTERS

Fruit Display
Breakfast Breads & Pastries
Garden Salad

MAINS

North Carolina Perlau
Bread Pudding French Toast with caramel sauce & roasted blueberries
Boss “eggs benedict” –  with sautéed spinach, cheddar & soft poached egg with smoked egg sauce
Braised Pork Belly with Memphis butter
Creamy Anson Mill’s Grits with pimento cheese gratinee
Cornmeal Crusted Catfish with green tomato chow chow
Brown Sugar Roasted Sweet Potatoes
Scrambled Eggs with fresh herbs
Thick Sliced Bacon & Pork Sausage
Honey Ham
Espelette Spiced Carrots
Herb Roasted Potatoes

STATIONS

Chef Omelet Station
Carved Roast Beef

ALSO ENJOY….

Bottomless Mimosa, Champagne or Bloody Mary
Whiskey Flight