Brunch Elevated

Brunch Elevated

Brunch Elevated

Beach Shop & Grill - Chef Gerald Hawkins Jr.

CAROLINA GOLD RICE CHURROS

With Fermented Hot Sorghum Syrup & Macerated Berries

Bitty & Beau's - Barista Mike Wiley & Barista Lea McHugh

BEAU'S BLEND

Bitty & Beau’s house blend with nutty, caramel flavors

Brooklyn Café - Chef Tara English

OLD FASHIONED CAKE-STYLE DONUT HOLES

Cinnamon Sugar, Vanilla, Lemon, Chocolate and Sprinkles

Brunches - Chef Jillian Enloe-Hamill

SHRIMP & GRITS

With Lobster Cream Sauce

Buen Dia - Chef Marcos Cruz

RAJITAS CON CREMA

Roasted Poblano Pepper, Onions and Corn in a creamy sauce

COSTILLITA EN SALSA

A mixture of tender chopped Pork Ribs simmered in Guajillo Salsa

MINI BIRRIA BURGERS

Filled with melted Cheese, Birria, Cilantro and Onions, served with Consommé

Drift Coffee & Kitchen - Chef Thomas Mathers

BLUEBERRY COCONUT LIME STACK

Brown butter and buttermilk blueberry pancakes, topped with a lime curd, coconut cream, toasted coconut and sous vide blueberries

Elijah's - Chef Aliesha Johnson

FRIED SHRIMP & GOUDA GRITS

With Roasted Corn and Applewood Bacon

Ellipsis - Chef Margot Robinson

NOLA BRUNCH

Miniature Praline Pecan Sticky Buns, Quiche Lorraine and Andouille Sausage

Eternal Sunshine Cafe - Chef Michael Pellegrino

CARIBBEAN ILLUSION

Rum Bread French Toast with Coconut Pudding, Mango Purée, Guava Gel and Cinnamon Pineapple

Malama Café - Leeann Tluchowski & Kate Paredes

Cold Brew Coffee

Nothing Bundt Cakes - Chef Jack Marinich

WHITE CHOCOLATE RASPBERRY BUNDT CAKES

Oliver's On The Cape Fear - Chef Dustin Garrett

GREEN EGGS & HAM

Avocado Devilled Eggs topped with Crispy Pancetta and Smoked Maplewood Bacon

CANDIED BACON

Salt & Charm - Chef Caroline Corey, Chef Alissa Fetherolf, Chef Lora Plauche

PORK BELLY BREAKFAST BITE

Sweet & Savory Pork Belly, Grits and a Biscuit Crumble

Savor Southern Kitchen & A Thyme Savor Catering - Chef Brad Hagler

BBQ SHORT RIBS

On a Sweet Potato Biscuit with Ashe County Sharp Cheddar

Solstice Kitchen + Cocktails - Chef William Roberts

BLT BENEDICT

Bacon Jam, Lettuce and Tomato Benedict with Kewpie Hollandaise

Sweet D's Cuisine - Chef Brian Dickey

GRANDMA'S COUNTRY GRIT BOWL

Creamy grits with bacon, sausage and eggs

MINI CUPCAKES & MINI CROISSANTS

Sweet N Savory - Chef Rob Shapiro

OPEN-FACED DUCK CONFIT SLIDERS

With Bacon-Onion Jam, our famous “Secret’s in the Sauce” and Lettuce on a Hawaiian slider bun

US Foods - Chef Josh Hughes & Chef Cliff Vogelsberg

SEARED GEORGES BANK SEA SCALLOPS

With Creamy Stone Ground Grits, Crispy Prosciutto and Bloody Mary Nage

Featured Cocktails by End of Days Distillery

CARGO MULE

Port of Entry Vodka, ginger, lime juice, and carbonation

GIN & TONIC

Port of Entry Gin, and house-made tonic syrup

HURRICANE

Port of Entry Rum, passion fruit, lemon juice, and carbonation

CASA BLANCA COFFEE ROASTERS ESPRESSO MARTINI

Port of Entry Vodka, fresh Casa Blanca Coffee, vanilla, cacao nibs, and nitrogen

Featured Beer

HI-WIRE HAZY PITCH IPA

Waves of pineapple, melon, and citrus cascade across the palate leaving trails of tropical punch and subtle pine in the wake of this swirling hazy escape
7.2% ABV

HI-WIRE MOUNTAIN WATER POMEGRANITE PEACH

Sweet peach and sweet-tart pomegranate notes shine in a refreshing ale
4.5% ABV

NEW BELGIUM BREWING MOUNTAIN TIME PREMIUM LAGER

A light bodied lager – smooth with notes of honey and pair, and slight effervescence
4.4% ABV

NEW BELGIUM BREWING VOODOO RANGER HARDCHARGED TEA

Made with real tea
7.0% ABV

Featured Wine

MAISON RICHE CREMANT BRUT

Delicate pear, vanilla, and a hint of citrus on the nose, with tiny bubbles that present a slightly sweet palate, but a crisp, effervescent finish
12% ABV

MAISON RICHE CREMANT ROSE

Big flavors on the nose including strawberry, red currant, and melon, a well-structured palate with lively bubbles, and a refreshing finish
12% ABV

MAISON RICHE DRY ROSE

Peach and white flower on the nose, a balanced but crisp acidity with raspberry and strawberry on the palate, and a delicate, fruity finish.
12.5% ABV

SEA SALT SAUVIGNON BLANC

Frizzante-style wine featuring grapefruit, nectarine, and gooseberry on the nose, with racy acidity, and delicate effervescence
12.9% ABV