Brunch Cocktails
mimosa / mazza vineyard ‘perfect bubbly’ 12 glass / 48 btl.
your choice, pick two - OJ / peach puree / pear puree
bloody mary / house made mix / clamato / beef broth / poached shrimp / celery / pickled okra 12
paloma / tequila / lime juice / fresca 6.50
grey hound / gin / lime juice / grapefruit juice / salted rim 6.5
bay breeze / vodka / pineapple & cranberry juice / lime wedge 6.5
white wine
mazza vineyard ‘perfect bubbly’ pa, 9 glass / 36 btl
jose rose, rose, ca., 8 glass / 32 btl
castle rock, chardonnay, ca 9 glass / 36 btl
barnard griffin, sauv blanc, ca., 9 glass / 36 btl
nine hats, pinot gris, wa. st., 10 glass / 40 btl
pacific rim, riesling, wa.st., 9 glass / 36 btl
red wine
totem, cabernet, wa. st., 10 glass / 40 btl
gingiration 1905, grenache, france, 10 glass / 40 btl
berceo, rioja, spain, 9 glass / 36 btl
finca flichman, malbec, argentina, 9 glass / 36 btl
beer
lavery ‘dulachan IPA’, erie, pa 6
Straub ‘amber ale’, pa 6
Ellicotteville ‘strawberry crunch’ cream ale, ny 6
Erie brewing co. ‘scottish ale’ erie, pa 6
Bud lite 4
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Brunch
acai bowl / yogurt / banana / berries / granola / mint 11
avocado toast / Majestic sourdough / avocado spread / home fries / lime / fried egg 11
house salad / romaine / cherry tomatoes / cucumbers / Majestic sourdough croutons /
roasted garlic / chive buttermilk dressing 9
lox bagel / cream cheese /cold smoked salmon / red onions / capers / ‘everything’ bagel/ home fries 16
bacon-egg-cheese sandwich / fried egg / thick cut bacon / american cheese / brioche bun / home fries 12
smash burger / american cheese / bibb lettuce / dill pickles / ‘Local’ sauce / brioche bun / fries 16
breakfast hash / andouille / home fries / peppers / onions / two fried eggs 14
french toast / majestic milk bread / pecan / peaches / maple syrup / whipped cream 12
sides
sauteed shrimp 12
smith’s provision’s thick cut bacon 5
home fries 4
fruit 4
cottage cheese 4
sweet
Northern Scoop ice cream 6
*consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness*
Chef: Mike Karle