BRUNCH COCKTAILS

Dean’s Bloody Mary

Pomegranate Mimosa

Michelada Gringa

White Peach Sangria

 

Breaking Bread

Jill’s Inspiration of House Made Breads

 

BRUNCH Starters

Dean’s Tortilla Soup with South of the Border Flavors

House Made Buttermilk Biscuits
and Fennel Sausage Country Gravy with Honey Butter

Spiced Yogurt/Caramelized PumpkinParfait
Pomegranate Two Ways, Pickled Blackberries and Pepita Granola

Ruby Red Grapefruit and Seasonal Citrus
with Ancient Grain/Almond Granola  and Champagne Custard

Fearing’s Warm Doughnut Trio:
Bacon Love, Whipped Nutella and Fruit Filled

Jaxson and Campbell Lemon Ricotta Pancakes
with Blueberry Sauce and Maple Pecan Butter

 

HOT PLATES

Gaby’s Migas; Chorizo and Scrambled Eggs in a Flour Tortilla
with Queso Fundido, Salsa Verde
and Avocado/Charred Tomato Relish

Granny Fearing’s ‘Paper Bag Shook’ Fried Chicken
with Whipped Potatoes, All Day Green Beans and Tomato Gravy

BBQ Brisket & Sunny Side Egg on Texas Toast,
Pepper Jack Cheese, Caramelized Onions  and Duck Fat Tater Tots

Dr Pepper Braised Rosewood Ranch Short Ribs on Jalapeño Grits
with Fried Farm Egg and Crispy Tobacco Onions

Orange Glazed Ora King Salmon  with Sesame Ginger Long Beans,
Shiitake Mushroom Fried Rice  and Kumquat Marmalade

 

DESSERT

Banana Pudding
with Homemade Vanilla Wafers, Toasted Meringue,
Bananas Foster Sauce and Warm Beignets

Apple Gooey Cake with Butterscotch Ice Cream,
Blackberry Jam, and Mini Fried Apple Pies

Chocolate Coffee Affogato- Coffee Ice Cream
with Devil’s Food Cake, Coffee Ganache
and Chocolate Caramel Pretzels

 

‘The Whole Enchilada’

Choice of Starter, Hot Plate, and Dessert

 

A la Carte

Starters, Hot Plate, and Dessert