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Homemade buttermilk biscuits in sawmill gravy (made with pork sausage or pan-seared mushrooms).
3 egg omelet served with broiled tomatoes and hashbrowns.
Stone-ground organic grits from South Carolina's Anson Mills. Eggs cooked scrambled. Served with kale or choice of meat.
Easy-cooked egg in a slice of Amy's brioche, topped with Grafton cheddar. Served with broiled tomatoes. Side of kale or choice of meat.
Country ham from Col. Bill Newsom's Hams in Princeton, Kentucky. Served on a biscuit with homemade fig jam, Grafton cheddar, and a side of grits.
Scrambled eggs served with organic white or 5-grain toast and hashbrowns.
3 organic pancakes with Vermont maple syrup.
2 slices of Amy's brioche with Vermont maple syrup.
Granola with Ronnybrook yogurt, milk, or soy milk.
Oatmeal with dried fruit, toasted almonds, brown sugar, and cream.
Quarter (breast and wing or thigh and leg) or half chicken deep fried and served with a biscuit and collard greens.
Half-pound of freshly ground grass-fed beef pan-seared with lettuce, broiled tomato, onion, and pickle.
Fried chicken breast with spicy cucumber relish, lettuce, and mayonnaise served on a roll.
Pan seared duck breast, duck liver pate, Colman’s mustard, onion jam, and greens on a baguette.
Cornmeal-crusted oysters, spicy mayonnaise, and lettuce on a roll.
House smoked pork shoulder in vinegar-pepper sauce, served on a roll with pickles and cole slaw.
Home-made chorizo, cheddar, and scrambled egg served with salsa verde, mayonnaise, pickled onions and jalapeños.
Country ham and home-made pimento cheese grilled on baguette.
Grafton cheddar grilled on Amy’s organic country white or 5-grain bread.
Organic kale and tomatoes in a lightly spiced broth served over grilled cornbread.