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