> ALL DAY
Two poached eggs on a toasted English muffin with roasted tomatoes, Italian salsa verde, sun-dried tomato hollandaise, and crunchy candied prosciutto. Served with baby arugula.
Two eggs, breakfast potatoes, toast, and choice of bacon, sausage links, or veggie sausage. Substitute grilled salmon for 3.00.
A short stack of two buttermilk pancakes, two eggs any style, two meats (bacon and sausage links), and breakfast potatoes.
A toasted "everything" bagel filled with a fried egg, avocado, cheddar, and pesto aioli. Served with breakfast potatoes or mixed greens. Add ham or bacon for 1.50.
A kitchen collab between Brunch Club and Cyc Fitness. Stuffed with roasted red peppers and onions, black beans, pico de gallo, and queso fresco, topped with ranchero salsa and house-made avocado mash. Served with mixed greens.
A fluffy omelet filled with shaved ham and cheddar, topped with Vermont white cheddar fondue. Served with breakfast potatoes or mixed greens.
Roasted sweet potatoes, Brussels sprouts, and parsnips sautéed with onions and rosemary. Topped with two eggs any style and served with toast.
Slow-cooked pork, roasted Yukon gold potatoes, caramelized onions, and poblano peppers topped with two eggs any style. Served with toast and a side of house-made ranchero salsa.
Two pieces of thick-cut, 8 grain toast, served with a side of mixed greens. Choose your topping: Avocado Toast with corn and black bean salsa, queso fresco, pickled red onion, and cilantro. OR Ricotta Toast with poached dried apricots, walnuts, mint, and honey.
Sourdough bread dipped in a Parmesan cheese-herb batter and topped with bacon, grilled onions, a sunny side up egg, and hollandaise. Served with baby arugula.
Corn tortilla chips topped with braised chicken, guajillo chili sauce, crumbled queso fresco, avocado, jalapeños, cilantro, radishes, and two eggs over easy.
A fried chicken fillet topped with a sunny side up egg. Served with a house-made biscuit, sweet corn-sausage gravy, and an apple-bacon salad.
Two poached eggs served in a cumin tomato sauce with sautéed kale, feta cheese, cilantro, and lots of grilled pita bread.
A large flour tortilla filled with scrambled eggs, cheddar, rice, black beans, roasted onions, and peppers. Topped with guajillo chili sauce, sour cream, and cilantro and served with mixed greens. Add braised chicken for 2.00.
House-cured salmon served with chive cream cheese, tomatoes, cucumbers, pickled red onions, sliced radishes, kalamata olives, and a toasted "everything" bagel.
A big bowl filled with black beans, brown rice, scrambled eggs, green onions, avocado, cilantro, roasted tomato ranchero salsa, queso fresco, and corn tortillas.
Coconut milk-battered challah bread topped with coconut whipped cream, coconut flakes, and fresh berries.
Egg batter-dipped challah bread, topped with bananas, brown sugar rum sauce, and pecans.
Vanilla yogurt served with house-made granola and a side of fresh berries.
A stack of 3 fluffy buttermilk pancakes. Get a short stack of 2 pancakes for 5.95 Add fresh strawberries for 1.00 or chocolate chips for .50.
Light and fluffy, topped with blueberry compote and sweet whipped ricotta.
A bowl of steel-cut oats topped with vanilla custard and a brûlée sugar crust. Served with fresh berries.
With bacon, green onions, and sharp cheddar
We proudly serve Colectivo Coffee.
Equal parts coffee and steamed milk.
Brewed double strong over ice for proper strength and flavor.
[try your espresso drink iced or hot]
Mark it with foam (MACCHIATO) for .25. Top it with whipped cream (CON PANNA) for .25.
Heavily frothed milk poured through espresso.
Lightly frothed milk poured through espresso.
Steamed horchata poured through espresso.
Latte with Gail Ambrosius dark chocolate.
Espresso poured over hot water.
espresso shot » Monin flavored syrup » half 'n half » soy milk » almond milk
We proudly serve Letterbox loose leaf teas.
Fresh brewed daily; ask for today's selection.
A creamy, rich beverage made with milk and rice, flavored with cinnamon.
Spiced tea with steamed milk.
Steamed milk sweetened with Monin flavored syrup.
Served daily starting at 11 a.m.
Arugula tossed with roasted tomatoes, Parmesan cheese, hard-boiled egg, and Parmesan-Caesar dressing. Served with grilled garlic bread. Add grilled chicken for 2.00 or salmon for 3.50.
Roasted butternut squash tossed with buttermilk blue cheese, walnuts, apples, fried parsnips, onions, and sherry vinaigrette. Add grilled chicken for 2.00 or salmon for 3.50.
Grilled shrimp, mixed greens, bacon, avocado, blue cheese, cherry tomatoes, and red onion tossed with green goddess dressing. Substitute grilled chicken for 1.00 or salmon for 2.50.
Romaine and mixed greens tossed with blackened chicken, scallions, radishes, corn, cherry tomatoes, bacon, avocado, queso fresco, tortilla strips, and cilantro-lime vinaigrette. Substitute grilled salmon for 1.50.
Served daily starting at 11 a.m. Served with your choice of fries, tots, mixed greens or creamy coleslaw.
A lemon and herb-brined chicken breast, blackened then grilled. Served on a Bavarian pretzel roll with cilantro-habanero aioli, mixed greens, tomatoes, and creamy blue cheese dressing.
Braised pot roast, fried egg, Vermont white cheddar cheese, and onion soubise on toasted sourdough bread.
A 1/3 pound ground beef patty topped with mixed greens, tomatoes, onions, sweet and sour pickles, and aioli on a toasted bun. Add cheese, bacon, or an egg (any style) for 1.00 each.
A 1/3 pound ground beef patty seasoned with garlic and cumin. Served on a toasted bun with mixed greens, shaved red onion, tomato, and creamy feta-tzatziki sauce.
House-made pastrami, smoked and crusted with black peppercorn and coriander. Served on marble rye bread with Swiss cheese, bacon-braised sweet and sour cabbage, and Thousand Island dressing.
A grilled cheese filled with mozzarella, avocado, and chimichurri on toasted sourdough bread. Served with house-made tomato soup. [Does not include additional side dish]
Served daily starting at 11 a.m.
A fresh, house-glazed donut topped with a buttermilk-fried chicken breast. Served with a drizzle of honey and sriracha-sour cream sauce.
Sassy Cow cheese curds, beer-battered with New Glarus Spotted Cow and fresh dill. Served with buttermilk-dill ranch.
Buttermilk marinated Brussels sprouts, coated with seasoned flour and fried crisp. Served with honey Dijon.
One pound of large chicken wings coated in a sweet and spicy honey-sriracha glaze. Served with carrots, celery, and buttermilk-dill ranch.
Two warm, house-made pretzel epi-baguettes topped with kosher salt and every seed under the sun: sesame, poppy, caraway, and celery. Served with truffle-white cheddar cheese sauce and cranberry mustard.
Served daily starting at 11 a.m.
Rice noodles sautéed with fresh garlic, ginger, scallion, and peanut-sweet chili sauce. Topped with shredded carrots, red peppers, cucumbers, cilantro, bean sprouts, jalapeños, and crushed peanuts. Add chicken or tofu for 2.00. Add shrimp for 3.50.
Anellini pasta tossed in light and tangy tomato sauce and asiago cheese, topped with beef and pork meatballs. Served with garlic bread.
Pot roast served with creamy mashed potatoes, peas, pearl onions, red wine reduction, and horseradish sour cream.
A platter of three tacos in soft corn shells topped with corn and black bean salsa, red cabbage-cilantro slaw, and avocado-tomatillo salsa. Choose from blackened or fried cod.
Coated in our own blackening spice and pan-seared. Served with sweet corn succotash, fingerling potatoes, cherry tomatoes, and fresh basil.
Seared and sliced flat iron steak topped with chimichurri sauce. Served with french fries, baby arugula salad, and creamy blue cheese.
Pasta shells, butternut squash, and kale, tossed in a creamy cheese sauce. Topped with green onions and shredded Parmesan cheese.
These bad boys are ½ off after 8:30pm.
Three-layer red velvet cake with buttercream frosting and toasted walnuts.
House-made from scratch, flavor changes weekly, ask your server for details.
We bake a selection of fresh pies, cakes and desserts daily. Ask your server for today's additional offerings. Add vanilla ice cream for 1.00.