Brunch Menu (October)
Click here for Menu (PDF)
Saturdays & Sundays from 10:00 am – 3:00 pm
(All Entrees Come with a Cup of Soup, sub a salad for $1.50)
Breakfast Appetizers
“Bacon Wrapped Dates”
6 Herbed Goat Cheese Stuffed Dates Wrapped in Peppercorn Candied Bacon With Sweet Potato Puree, Sherry Gastrique & Toasted Hazelnut Crumble 12
“Pumpkin Pie Pop Tarts”
Puff Pastry Squares with Honey Pumpkin Filling, Cinnamon Allspice Frosting, Classic Whipped Cream, Candied pecan Crumble & Vanilla White Chocolate Drizzle 10
Salad Entrée
“Harvest Delicata Squash Salad”
Chopped Spinach with Cinnamon Roasted Delicata Squash, Pomegranate Seeds, Toasted Pumpkin Seeds, Stracciatella & Honey Pear Vinaigrette 15 (Add Blackened Shrimp- 8; Blackened Chicken- 6; Blackened Salmon- 14)
Breakfast Entrées
Served with Side of Fresh Fruit
“NY Style Bacon, Egg & Cheese Deli Roll”
Toasted Deli Roll Layered with Scrambled Eggs, Bacon, American Cheese, Salt, Pepper, Hashbrown & Ketchup with Tri Sate Diner Home Fries 13
“Tex-Mex Frittata”
Sauteed Green Chiles, Ham, Grilled Onions, Pepper Jack Cheese, Sour Cream,Spicy Pico De Gallo & Crispy Fajita Home Fries 16
“Pumpkin Cinnamon Roll Pancakes”
Pumpkin Pancakes with Cinnamon Sugar Swirl, Halloween Cream Cheese Frosting Drizzle, Whipped Cream, Crispy Bacon & Candy Corn Garnish 15
“Yiddish Babka French Toast”
Pan-Seared Cinnamon Babka Bread, French Vanilla Custard Cream, Harvest Apricot Compote, Hamantaschen Cookie Garnish & Maple Sausage Links 17
“Steak Frites”
8oz Sliced Pan-Seared Ribeye with Scalloped Parmigiano Potatoes, Au Poivre Sauce, Arugula & Parmigiano Micro Salad 28
“Fajita Spiced Chicken Fried Chicken”
Crispy Battered Fajita Seasoned Chicken, Pimento Corn Gravy, Mashed Potatoes, Oven Roasted Calabacitas & Cilantro Arugula Micro Salad 20
Entrées
“Steak Frites”
8 oz Sliced Pan Seared Ribeye, Shoestring Frites, Bernaise & Lemon Frisse Micro Salad 28
“Chimichanga Temprano”
Crispy Burrito Stuffed with Fajita Hash Potatoes, Chorizo, Oaxaca, Fire Roasted Peppers & Onions, Garnished with Avocado Mousse & Guajillo Salsa, Served over Frijoles Charros 17
“Butternut Squash Ricotta Cavatelli”
House made Butternut Squash Cavatelli with Caramelized Shallots, Brown Butter Cacio e Pepe Crema, Sage, Prosciutto & Toasted Walnut Crumble 23
“Bavarian Pork Schnitzel”
Riesling Braised Red Cabbage, Honey Roasted Apple & Grain Mustard Seed Gastrique 26
“Autumn Scallops”
Pan-Seared Scallops with Oven Roasted Squash, Maple Pumpkin Puree, Granny Smith Apples, Smoked Crispy Speck Crumble & Mustard Thyme Gremolata 32
Hours
Mon – Thur: 11 a.m. – 9:30 p.m.
Fri: 11 a.m. – 10:30 p.m.
Sat: 10 a.m. – 10:30 p.m.
Sun: 10 a.m. – 9:30 p.m.
Contact
Reservation Info:
(806) 785-9299
General Info:
Courtney Spruill (Email)
Live Music Booking:
Cory Beaty (Email)
Catering & Private Events:
Will Harper (Email)
Marketing and Press:
Lisa Edwards (Email)
