The original berliner street fare. Grilled and sliced bratwurst in a tomato curry sauce with house-cut fries.

Slow cooked brisket with juniper, cloves and shaved horseradish roo.

House cut giant Idaho potato chips with traditional French onion dip.

House cut potatoes seasoned with sea salt, rosemary and thyme served with dipping aiolis.

Assorted local and european cheeses served with pecan pick-ups, seasonal fruit, NC honey and a local bread basket.

On sourdough with dutch kettle apple jam.

Local and German sliced meats, hickory grove, camembert, jarlsberg, pickles, radishes, boiled egg, horseradish mustard and a local bread basket.

Raleigh city farm greens with goat cheese, cranberries, NC apples, radishes, onion confit, crispy parsnips and rosemary-maple vinaigrette topped with a potato pancake.

White chunk tuna over market greens, potatoes, hard boiled egg, green beans, grape tomatoes, pickled onions, shaved fennel, herbs de provence and nicoise olives topped with white anchovies and sherry-thyme vinaigrette.

Your choice of two: tarragon chicken salad, dill tuna or egg salad over market greens, vegetables and fresh fruit.

Chef's chopped salad with house roasted turkey, smoked ham, bacon, hard boiled egg, vegetables, cheddar and provolone over market greens with house sherry- thyme vinaigrette.

With danish blue cheese, honey toasted walnuts, crispy sweet potatoes and blood orange vinaigrette.

Quinoa, shaved cabbage, carrots, chick peas, dries cranberries, pecan pick-ups and thyme-maple dressing over market greens.

Eggs any style, home-fried potatoes, toast and jam.

Grilled New York strip medallion in red wine gravy with home-fried potatoes and creamed spinach.

With brie, granny smith apples and dutch kettle apple spread. Served with ranch dip and your choice of house-cut fries, mixed greens and fruit.

In-house ground brisket, chuck and sirloin.

Two eggs sunny side up on potato pancakes with herb roasted mushroom and tomato and creamed spinach sauce.

Scrambled with potatoes, mushrooms, onion, green pepper and Vermont cheddar, served with house salsa.

Pork tenderloin cutlet with pepper jack grits, red wine gravy, mixed vegetables and a fried egg.

Grilled schaller and weber sausage, slab bacon, sauerkraut, kale, roasted potatoes and a fried egg served with mustards.

Smoked salmon, poached eggs, sauce hollandaise over English muffins with home- fried potatoes.

Salad featuring a fried egg, raleigh city farm greens, potato pancake, goat cheese, cranberries, NC apples, radishes, pickled red onions, crispy parsnips and rosemary-maple vinaigrette.

With old forester bourbon syrup and crispy cheese grit skillet.

Traditional English breakfast with 2 eggs, baked beans, herb roasted mushroom and tomato over toast.

With an egg surprise over biscuits with fresh fruit and roasted potatoes.

Hand cranked and ground brisket, chuck and sirloin choice of cheese, sauteed mushrooms or caramelized onions, bacon or 'golden buck' style.

Melted brie, provolone, baby spinach, winter crisp apple, caramelized onion, sunflower seeds and a side of honey mustard aioli.

With brie, granny smith apples and dutch kettle apple spread. Served with ranch dip 11.

House roasted turkey, white cheddar, green apple, thick cut bacon, lettuce, onion and horseradish sauce.

On French country bread with lettuce, tomato and avocado.

Slow cooked beef brisket with lettuce, tomato, provolone, red onion and horseradish sauce.

Smoked ham and jarlsberg cheese griddled and served with maple dip.

Vermont cheddar, butter lettuce, spinach, tomato, avocado, red onion, golden beets and paprika aioli on French country bread.

On French country bread with lettuce, tomato and avocado.

Heritage farm's pork cutlet, jalapeno cream cheese and herb aioli topped with lettuce, tomato and red onion on a brioche bun.

On French country bread with lettuce, tomato and avocado.

Served with house-made ranch dip.

Balsamic grilled Portobello, white cheddar, provolone, avocado and thyme. Served with house-made ranch.

Scrambled with potatoes, mushrooms, onion, green pepper and Vermont cheddar, served with house salsa.

With old forester bourbon syrup and crispy cheese grit cake.

On English muffin with hollandaise and herb roasted potatoes and fruit.

With 1000 island, kraut and melted Swiss on pittsboro bread shop sourdough with side.

Vermont cheddar, butter lettuce, spinach, tomato, avocado, red onion, golden beets and paprika aioli on French country bread.

Hand cranked and ground brisket, chuck and sirloin choice of cheese, sauteed mushrooms or caramelized onions, bacon or 'golden buck' style.

Served with house-made ranch dip.

Salad featuring a fried egg, raleigh city farm greens, potato pancake, goat cheese, cranberries, NC apples, radishes, pickled red onions, crispy parsnips and rosemary-maple vinaigrette.

Eggs any style, home-fried potatoes, toast and jam.

With an egg surprise over biscuits with fresh fruit and roasted potatoes.

Heritage farm's pork cutlet, granny smith braised kale and jalapeno herb aioli on artisanal roll.

On English muffin with hollandaise and herb roasted potatoes and fruit.

House roasted turkey, white cheddar, green apple, thick cut bacon, lettuce, onion and horseradish sauce.

Slab bacon, boiled egg, herb roasted roma tomatoes, pickled red onion, avocado and sweet bonnie's blue cheese dressing.

With jasper hill farms VT blue cheese, pecan pickups, crispy sweet potatoes and blood orange vinaigrette.

Raleigh city farm greens with goat cheese, cranberries, NC apples, radishes pickled red onions, crispy parsnips and rosemary-maple vinaigrette topped with a potato pancake.

With sherry thyme vinaigrette, roasted baby carrots, radishes and shaved ashe county romano cheese.

Grilled bratwurst and knackwurst, slab bacon, apple sauerkraut, mashed potatoes, German mustards.

Our blend of Vermont white Cheddar, Gouda and jarlsberg topped with caramelized onions. Served with a side of market greens and fruit.

Seasonal roasted and marinated vegetables, local greens and a basted egg over basmati rice with espelette and smoked paprika vinaigrette.

Pork tenderloin cutlets, thyme and mixed mushroom gravy with hand-cut spatzle and seasonal vegetables.

Cast iron seared beef striploin in red wine gravy topped with a fried egg. Served with local field greens salad and house-cut fries.