Breakfast Served Monday—Friday from 6 – 10:30 am.
Mushroom Toast — 7
Sourdough toast, mushroom gravy, swiss, parmesan and an over easy egg with breakfast potatoes.
Ham & Cheese Toast — 9
Sourdough toast, house cured ham, swiss, bechamel sauce and a sunny local egg with breakfast potatoes.
Avocado Toast — 8
Guacamole, diced bacon, braised cabbage, folded scrambled egg on seeded wheat with breakfast potatoes.
B.E.L.T — 8
Thick cut bacon, tomatoes, over easy egg & shaved lettuce with balsamic vinaigrette on sourdough with breakfast potatoes.
Omelet — 10
Diced bacon, house cured ham, house made sausage and cheddar inside a 2 egg omelet with breakfast potatoes and toast.
Veggie Omelet — 10
Jalapeno, mushroom, onion, tomato, avocado and cheddar inside a 2 egg omelet with breakfast potatoes and toast.
Breakfast Plate — 12
2 eggs, 2 thick cut bacon, house made sausage patty, breakfast potatoes and toast.
Shrimp & Grits — 15
cheddar grits, bacon, shrimp, poached egg, chipotle cream sauce.
French Toast — 7
2 slices battered and griddled, 2 thick cut bacon with maple syrup and fresh berries.
Croissant Sandwich —6
House made croissant, bacon, folded scrambled egg and cheese
Flour tortillas, scrambled egg, fresh jalapeno, diced bacon and salsa 6
Served with brown sugar apples and cinnamon toast.
House made granola, yogurt and fresh berries.
Granola Cereal —5
Oats, dried fruit, nuts and milk.
Lunch Served Monday—Friday from 10:30 – 3 pm.
add chicken 4 or shrimp 6
Caesar — 7
Romaine, croutons, parmesan, caesar dressing 7
Garden — 6
Greens, tomato, carrot, cucumber, cheddar cheese, buttermilk dressing.
Cafe — 7
Greens, tomato, apple, spiced walnuts, bleu cheese, sweet onion dressing .
Roasted Veg — 8
roasted butternut squash, brussels sprouts, sweet potatoes, fresh herbs, croutons, red onions, parmesan, greens, lemon vinaigrette
Italian — 10
Pepperoni, salami, olive tapenade, mozzarella, cucumber, tomato, shaved lettuce and red wine vinaigrette on sourdough
BLT — 9
Thick cut bacon, tomatoes, shaved lettuce, balsamic vinaigrette on sourdough.
Veggie — 9
Olive tapenade, braised red cabbage and onions, carrots, jalapeño, cucumber, mozzarella, tomato and shaved lettuce on seeded wheat.
Chicken Salad — 10
Almonds, dried cranberries, apples, chicken, lettuce, tomato on croissant.
Roast Beef — 13
Thick sliced oven roasted beef, caramelized onions, swiss, tomato, mayo on baguette.
Grilled Chicken — 12
Grilled chicken breast, thick cut bacon, sautéed mushrooms, provolone, shaved lettuce, tomato, basil mayo on bun.
Grilled Cheese & Tomato Soup — 10
Swiss, mozzarella, provolone and cheddar on sourdough with a cup of tomato soup.
Smoked Turkey — 12
House smoked turkey, thick cut bacon, provolone, basil mayo, tomato and shaved lettuce on sourdough.
Grilled Chicken Breast— 14
Sautéed mushroom, tomato and spinach with orzo salad.
Shrimp Pasta — 15
Shrimp, garlic, bacon, herbs, chives, parmesan, lemon cream and campanelle.
house cut fries— 3
chips — 2
orzo salad — 2
saute spin — 5
with mushrooms and tomatoes
Saturday Brunch Served 7am—3pm.
Wood Fired Oysters — MP
Half dozen oysters roasted over an open wood fire. Served with cumin-chipotle sauce.
Pork Ribs — 9
Six BBQ ribs smothered in Hunter’s secret marinade.
Artichoke & Spinach Dip — 8
Sour cream based. Served with eight pieces of toasted sourdough bread.
Mutton Stew — 13
Tenderized mutton, carrots, celery, tomatoes, onion, rosemary, and black pepper. Served with two sourdough biscuits.
Wild Boar Shoulder — 15
Pan-seared wild boar, cracked peppercorns, and red wine glaze. Served with hot corn cakes and a side salad.
Whole Quails — 14
Two whole roasted quails stuffed with oregano and garlic. Served with roasted beets, leeks, and potatoes.
Bison Prime Rib — 15
10 oz. prime rib with red wine reduction. Served with asparagus, heirloom tomatoes, and roasted potatoes.
Roasted Rabbit — 14
Honey and nutmeg rubbed half rabbit. Served with broccoli, salsify, and creamed corn.
Venison Loin — 16
8 oz. tenderloin marinated in whiskey and horseradish sauce. Served with grilled mushrooms and mashed potatoes.
Black Butter Salmon — 16
8 oz. filet rubbed with lemon and cracked pepper and pan fried in black butter. Served with cornmeal-battered eggplant and okra.
Grilled Lake Trout — 15
Whole lake trout grilled with capers and artichoke. Served with a cold salad of cucumber, tomatoes, and lima beans.
Lobster — MP
2 lb. Corpus Christi lobster boiled in seawater and sage. Served with clarified butter, spinach, and a baked potato.
Drinks — Served 10am to Close
Cactus Wine — 10
100% blue agave tequila stirred with sun-brewed peyote tea and honey liqueur. Served in a highball glass.
Mule Skinner — 9
Kentucky bourbon stirred with housemade blackberry liqueur. Served in a lowball glass with ginger garnish.
Classic Sazerac — 11
Bitters muddled with a sugar cube and mixed with rye whiskey. Served with a lemon twist in an absinthe-washed lowball glass.
Champagne Flip — 13
Champagne poured over a shaken mixture of brandy, orange liqueur, cream, sugar, and egg yolk. Served with a pinch of nutmeg in a champagne flute.
Sherry Sangaree — 10
Sherry shaken with honey liqueur. Served in a cordial glass with an orange twist and a pinch of nutmeg.
Snake Oil — 11
Gin and absinthe muddled with mint and sugar. Served in a highball glass with a spritz of lime juice.
Merlot — 12
Viñedo Mirlo. Apalta, Chile 2012. Dry. Full body. Velvety tannins. Blackberry and plum notes.
Pinot Noir — 13
Red Rabbit. Wairarapa, New Zealand 2013. Dry. Medium body. Light tannins. Strawberry and cherry notes.
Chianti — 12
Fiasco di Paradiso. Siena, Italy 2011. Bone dry. Full body. Light tannins. Tart cherry and violet notes.
Pinot Grigio — 13
Nebula. Willamette Valley, Oregon 2012. Bone Dry. Full body. Very light tannins. Pear and pepper notes.
Sauvignon Blanc — 12
Château Faurier. La Vallée Loire, France 2011. Dry. Medium Body. Very light tannins. Nettle and elderflower notes.
Chardonnay — 13
Gemsbok. Stellenbosch, South Africa 2013. Dry. Light Body. Very light tannins. Citrus and lilac notes.