Brunch served Saturday-Sunday 10am-3pm
Butterhead Salad 9
Sustainable Harvester’s butterhead lettuce topped with blue cheese cream, Crystal hot sauce vinaigrette with dehydrated pecans and blue cheese. (V)
Peach Salad 9
Summer peaches tossed with lemon juice and Tajin topped with Blue Heron Farm unfettered feta, jalapeños, mint, cilantro & crispy shallots with a balsamic reduction (GF) (V)
Harvest Green Salad 8
Mixed green salad, shaved red onions, tomatoes,
Caesar “Light” 11
Romaine hearts, cherry tomatoes, shaved parmesan, dressing and radish croutons (GF)
Chicken and Sausage Gumbo 9
Served with rice.
Big Nasty Biscuit 11
buttermilk fried chicken, cheddar cheese sausage gravy
Chicken Fried Cauliflower 10
Crispy fried Atkinson Farms cauliflower served over cheese fondue
New Orleans Style Beignets 7
cafe au lait anglaise… Its a New Orleans tradition
Crab Cake 14
Lump crab meat, green onions, buttered shallots & lemon zest. Served with remoulade & a mint pea salad
Yogurt and Granola 8
House made yogurt with pecan granola and local fruit. (V) (GF)
Artisanal Cheese Plate 16
Featuring three cheeses, by Houston Dairy Maids, served with crostini and local Big Creek Farm’s honey
Perfect Before A Nap
Local Gulf Seafood Po’Boy 16
fried local gulf seafood, lettuce, tomatoes, remoulade sauce, Leidenheimer baguette, & served with hand-cut fries
Fried Chicken & Pancake 17
Double brined half fried chicken on top of house-made roasted corn pancakes, served with watermelon syrup.
19th Street Double Cheeseburger 17
Two 44 Farms beef patties with American cheese, dill pickles and red onion, served with hand-cut fries.
Lost Bread 13
“Old Style” French toast, homemade jelly made from local seasonal fruit, served with fruit salad.
Big Damn Breakfast 18
Eggs cooked any style, bacon, house made sausage, roasted potatoes, biscuit, jelly made from local seasonal fruit and toast
Fish and Chips 18
Fresh beer-battered local grouper served with “chips”,
peas, and seaweed tartare.
Beef Tinga 16
Beef braised in chipotle adobo with sliced onions, tomatoes, beans, sour cream and a crispy fried egg served on a tostada.
Creole Benedict 16
Home-made biscuit topped with beef debris served with poached egg and creole hollandaise.
Local tomatoes, herbs & root vegetables with tagliatelli and shaved parmesan. (V)
(V) – Vegetarian (GF) – Gluten Free
Vegetable of the day
Our vegetables and protein are locally and regionally sourced.