2026 Brunch Elevated Menu

Sauteed mushrooms and shallots in puff pastry with a sherry drizzle & micro greens

A tender, flaky Danish filled with luscious cheese and vibrant raspberry compote

Shrimp, applewood smoked bacon, tomatoes, scallions, mushrooms in a Low Country cream sauce over cheese grits

A seafood masterpiece featuring shrimp, tender octopus, fresh mahi-mahi, and sweet lump crab meat, delicately cured in freshly house-made leche de tigre and finished with crisp garden vegetables

North Carolina pork belly braised in a birria jus, sweet corn pudding, sweet potato guafrette, local micro greens, pickles & Southern Sriracha

Kimchi, zucchini, carrots and green onions griddled into a crispy pancake. Drizzled with a citrus-soy dipping sauce and topped with green onions, sriracha & sesame seeds

A golden grilled sandwich with our proprietary four-cheese blend, served with a velvety red dipping sauce infused with toasted Ethiopian spices

• Jamu (Indonesia): Pineapple, lemon, ginger root, turmeric root, black pepper
• Skopelos (Greece): Green apple, kale, lemon, mint
• Diani Beach (Kenya): Beet, carrot, pineapple, lemon, red apple, coconut water
• Isla Mujeres (Mexico): Orange, pineapple, carrot, lemon

Our signature Ethiopian cold brew with Spanish-style vegan horchata (rice milk)

Southern buttermilk biscuit glazed with salted honey cut into spears and dunked into saltwater oyster gravy and NC pork sausage gravy

Toasted baguette topped with maple-whipped Brie, house-made cherry compote, and crispy bacon crumble

A twenty-hour infusion with our signature Brazilian bean that is smooth and nutty with hints of milk chocolate, caramel & nuts

Iced latte inspired by banana pudding with banana, caramel and vanilla, topped with whipped cream & caramel drizzle

Strawberry shortcake iced ceremonial matcha latte with hints of madeleine and strawberry flavors, topped with strawberry purée

Served with braised pastrami, egg yolk jam, benne crunch & chive

Banana cake made with banana purée and Mini NILLA wafers, topped with cream cheese frosting and a drizzle of creamy vanilla pudding

Slow-braised beef birria simmered in a rich blend of dried chiles, garlic, and warm spices with seasoned potatoes, roasted peppers and caramelized onions

House-made biscuit dough wrapped around a savory crab rangoon filling of lump crab, cream cheese, green onions and signature seasonings, golden fried and served with sweet Thai chili sauce

Butter-toasted brioche bun, maple breakfast sausage, blueberry syrup, dusted with powdered sugar

Cocoa grits with glazed pork belly, egg yolk emulsion and espresso foam

with peanut butter, banana, granola & honey

A blend of chia seeds, red quinoa, coconut milk and steel cut oats topped with Chobani Greek yogurt, fresh blueberries, banana, granola, chia seeds & honey drizzle

Slow-roasted Joyce Farms beef brisket, Bee Blessed stone ground grits, holy trinity andouille gravy & applewood bacon-cornbread gremolata

with crispy hash browns and horseradish crema

Seafood & oxtail gravy over buttermilk biscuits

A light and refreshing sorbet made with zero-proof champagne, fresh-squeezed orange juice, and citrus zest (vegan and gluten-free)

A croissant ice cream folded with flaky croissant croutons and a lemon curd swirl