Sunday brunch is from 10 am to 2 pm.
Most dishes served with choice of local farm raised sausage patties or roasted potatoes, and a bowl of fresh fruit with a dollop of crème fraîche.
Virginia Schweninger on harp. Reservations recommended.
— Sunday Brunch —
Menu for Sunday, July 21st
— French Toast —
Albemarle Baking Company brioche with mixed berries and organic maple syrup
— Basque Piperade —
farm eggs softly scrambled with peppers, onions, tomatoes, smoked paprika, feta and herbs
— Lox and Bagel —
everything bagel, smoked salmon, avocado spread, sliced tomato, red onion, caperse
— Shrimp and Grits —
Woodson Mills stone-ground grits, cheddar, scallions, onions, lemon, fresh herbs
— Breakfast Hash —
ground pork and beef, carrots, potatoes, onions, fresh herbs
— Basic’s Frittata —
smoked salmon, goat cheese and dill
Classic Mimosa available