POUR

Charcuterie Boards

All boards served with house mustard, date jam & baguette from thom's bread

• Chorizo: Pamplona, Spain5,00 $

  Chorizo is made by chopping pork and marinating it in spices. Spanish paprika, both hot and sweet, give this sausage its characteristic flavor and color

• Hot Coppa: Milano, Italy5,00 $

  This traditional Italian and Corsican cold cut comes from the neck of the pig, it is rubbed with hot paprika before it is hung to cure

• Smoked Mussels: Ducktrap River, Maine5,00 $

  North Atlantic mussels are hand shucked, and hot smoked over a combination of fruit & hardwood to give a wonderful smoky flavor

• Prosciutto: Tennessee, USA5,00 $

  American Berkshire pork, prepared in the traditional prosciutto style. Similar texture to the Benton's ham, with more depth of flavor from a different cure

• Beef Bresaola: Montevideo, Uruguay5,00 $

  Air dried salted beef round, made according to the traditions of Valtellina. It has been marinated in red wine and spices, cured and left to air dry for 1-3 months

• Beemster X-O: Holland5,00 $

  (Pasteurized, cow) Famous 26 month aged Gouda. Hard and extra rich. Creamy and slightly nutty in texture

• Danish Bleu: Denmark5,00 $

  (Pasteurized, cow) Semi-soft bleu cheese, crumbly texture. Salty and sharp in flavor

• P'tit Basque: France5,00 $

  (Pasteurized, sheep) 100% pure sheep's milk cheese from Basque region of France. Creamy and smooth textured, with mild earthy and nutty notes. Similar to a manchego, but milder

• Saint Andre: Calvados, France5,00 $

  (Pasteurized, cow) This triple cream cow's milk cheese has a powdery white bloomy rind, and it has a soft buttery texture, a tangy edible rind and tastes like a more intense version of brie

• Aged Cheddar: Vermont, USA5,00 $

  (Unpasteurized, cow) Two year cheddar from Vermont. Rich, milky flavor with subtle fruit hints. Creamy and firm in texture

• Bayley Hazen Bleu: Vermont, USA5,00 $

  (Unpasteurized, cow) Another American bleu, this cheese is semihard with an alfalfa aroma and a great creamy dense texture. Grassy, nutty, and tangy in flavor. A Jasper Hill Farm original

• Morbier: Franche-Comte, France5,00 $

  (Pasteurized, cow) This washed rind cheese is traditionally made with the cows' morning and evening milk, separated by a layer of vegetable ash. Today it's made from a single milking to give the cheese a richer texture throughout

First

• Panzanella13,00 $

  Tiger tomatoes from Brogue Hydroponics, toasted country loaf from Thom's Bread, crispy prosciutto, red onion, fresh herbs, lemon zest

• Soup du Pour9,00 $

  Ask your server about our rotating soup selection

• Hand Cut Fries5,00 $

  Hand cut fried potatoes, roasted garlic aioli, ketchup

• Crispy Brussel Sprouts12,00 $

  Crisp Brussel sprouts, bacon, bleu cheese cream, roasted golden beets, brown butter garlic sauce

• Hummus Plate9,00 $

  Rotating hummus, flat bread from Thom's Bread, fresh vegetables

• Cured Salmon13,00 $

  House made orange cured salmon, radish green emulsion, dill crème fraiche, shaved French breakfast radish, orange supreme, dill pollen

• Dutch Potato10,00 $

  Steamed potato, bread and butter pickled celery, shaved red onion, caramelized bacon, roasted garlic egg yolk emulsion, bacon mustard dressing

Second

• Short Rib27,00 $

  Braised half short rib, fennel jam, au jus, sautéed squash, mushroom and pearled barley

• Japchae19,00 $

  Asian rice noodle salad with marinated roasted portabella mushrooms, shiitake mushrooms, onion, carrot, and red bell pepper, snow pea

• Citrus Scallop29,00 $

  Seared scallop, sunchoke puree, grapefruit beurre monté, asparagus, Brogue greens, mint, pickled beet, citrus balsamic vinegar

• Vegetable Pasta22,00 $

  Fettuccine pasta, basil pesto cream sauce, sautéed vegetable, parmesan, toasted pine nuts

• Skate and Pepper26,00 $

  Hazelnut and rice flour dredged skate wing, marinated pepper slaw, chimichurri, lime scented jasmine rice, sofrito puree

Third

• Chocolate Bomb13,00 $

  Chocolate mousse filled with a chocolate peanut butter truffle, roasted banana puree, house made marshmallow whip, peanut brittle

• Blueberry and Oat12,00 $

  Blueberry sorbet, lemon curd, oatmeal cookie, butter oat streusel, macerated blueberry, herb simple syrup

• Apple Rosette12,00 $

  Confit apple ribbon, vanilla coffee cake, vanilla ice cream, caramel sauce

Brunch

• Aged Cheddar and Chive Omelet13,00 $

  Omelet sautéed with chive and stuffed with aged cheddar, served with grits, toast and bacon

• The Standard10,00 $

  2 Eggs served scrambled or over-easy, toast with butter, bacon and grits

• Huevos Rancheros13,00 $

  Two over easy eggs, black beans, pico de gallo, fried blue corn tortillas, sour cream

• Stuffed French Toast13,00 $

  French toast filled with brown sugar cream cheese, topped with whipped cream and caramelized bacon. Comes with bourbon maple syrup

• Toad in the Hole14,00 $

  Brioche, fried egg, mustard gravy, grits, Cabalar breakfast sausage

Libations

• Pour Bloody Mary10,00 $

  Garnished with charcuterie, celery, olive, lime

• Bellini7,00 $

  with natural passionfruit puree

• Brass Monkey

  50/50 Draft IPA with fresh-squeezed OJ

  • 10oz8,00 $

• Fresh-Squeezed Mimosa8,00 $

  Sparkling wine, orange juice

• Stiegl Radler: Grapefruit Juice-Lager Blend (2.5% ABV) Salzburg, Austria

  • 16oz6,00 $

• Little Pink Thing10,00 $

  Cocchi Rosa, Aperol, Gentian Liquor, Sparkling Rosé

• Dornic Dram10,00 $

  Ploughman's Blue Bird Day Cider, Copper & Kings Immature Brandy, Orange bitters

• Good Morning Marguerite10,00 $

  Silver Tequelia, Orange Liquor, Orange juice, Lime juice, Steigl Radler, Cranberry juice

• Bouvet: Brut Rosé: Cabernet Franc, Loire Valley, France (NV)11,00 $

Sides

• Egg(s)

  • (1)2,00 $
  • (2)3,25 $
  • (3)4,50 $

• Multigrain Toast3,50 $

  Served with butter & jam

• Bacon3,00 $

• Bloody Butcher Grits3,00 $

• Local Sausage5,00 $

• Bruleed Grapefruit3,00 $

Charcuterie Boards - Brunch

All boards served with house mustard, date jam & Baguette from thom's bread

• Chorizo: Pamplona, Spain5,00 $

  Chorizo is made by chopping pork and marinating it in spices. Spanish paprika, both hot and sweet, give this sausage its characteristic flavor and color

• Hot Coppa: Milano, Italy5,00 $

  This traditional Italian and Corsican cold cut comes from the neck of the pig, it is rubbed with hot paprika before it is hung to cure

• Smoked Mussels: Ducktrap River, Maine5,00 $

  North Atlantic mussels are hand shucked, and hot smoked over a combination of fruit & hardwood to give a wonderful smoky flavor

• Prosciutto: Tennessee, USA5,00 $

  American Berkshire pork, prepared in the traditional prosciutto style. Similar texture to the Benton's ham, with more depth of flavor from a different cure

• Stilton: Leeds, England5,00 $

  (Unpasteurized, cow) Rich blue stilton from Tuxford and Tebbutt. Complex flavor with a sharp finish and a creamy texture

• Beemster X-O: Holland5,00 $

  (Pasteurized, cow) Famous 26 month aged Gouda. Hard and extra rich. Creamy and slightly nutty in texture

• Truffle Tremor: Humboldt, CA6,00 $

  A flavor powerhouse. Crumbly and creamy. Ripened goat cheese with strong truffle flavor

• Danish Bleu: Denmark5,00 $

  (Pasteurized, cow) Semi-soft bleu cheese, crumbly texture. Salty and sharp in flavor

• Drunken Goat, Spain5,00 $

  Smoked aged goat cheese washed in red wine. Slightly sweet with great depth. Very creamy in flavor and texture

• P'tit Basque: France5,00 $

  (Pasteurized, sheep) 100% pure sheep's milk cheese from Basque region of France. Creamy and smooth textured, with mild earthy and nutty notes. Similar to a manchego, but milder

• Saint Andre: Calvados, France5,00 $

  (Pasteurized, cow) This triple cream cow's milk cheese has a powdery white bloomy rind, and it has a soft buttery texture, a tangy edible rind and tastes like a more intense version of brie

• Aged Cheddar: Vermont, USA5,00 $

  (Unpasteurized, cow) Two year cheddar from Vermont. Rich, milky flavor with subtle fruit hints. Creamy and firm in texture