Menu - POUR

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

2 Eggs served scrambled / over‐easy; toast + butter; bacon & grits

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

French toast filled + brown sugar cream cheese; topped + whipped cream & caramelized bacon. Comes + bourbon maple syrup

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

Asian rice noodle salad + marinated roasted portabella mushrooms; shiitake mushrooms; onion; carrot; & red bell pepper; snow pea

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

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

Served + butter jam

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

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

Omelet sautéed + chive & stuffed + aged cheddar; served + grits; toast & bacon

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

This traditional Italian & Corsican cold cut comes from the neck of the pig; it is rubbed + hot paprika before it is hung to cure

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

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

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

(Pasteurized; cow) Semi‐soft bleu cheese; crumbly texture. Salty & sharp in flavor

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

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

(Unpasteurized; cow) Two year cheddar from Vermont. Rich; milky flavor + subtle fruit hints. Creamy & firm in texture

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

Ask your server about our rotating soup selection

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

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

Hazelnut & rice flour dredged skate wing; marinated pepper slaw; chimichurri; lime scented jasmine rice; sofrito puree

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

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

Garnished + charcuterie; celery; olive; lime

Cocchi Rosa; Aperol; Gentian Liquor; Sparkling Rosé

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

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

(Unpasteurized; cow) Rich blue stilton from Tuxford & Tebbutt. Complex flavor + a sharp finish & a creamy texture

A flavor powerhouse. Crumbly & creamy. Ripened goat cheese + strong truffle flavor

Hand cut fried potatoes; roasted garlic aioli; ketchup

Braised half short rib; fennel jam; au jus; sautéed squash; mushroom & pearled barley

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