Photo by Jason Jarrach on Unsplash

The Menu – Brunch

Scratch made Texas favorites, prepared with love

SATURDAY & SUNDAY 10 AM – 2 PM

ENTREES

  • Avocado Toast — 13

    Multi-grain bread toasted and topped with avocado, pico de gallo, spring mix, and grapefruit vinaigrette served with seasonal fruit.

    Gluten free option upon request

  • Prime Rib Benedict — 18

    Shaved prime rib served on an English muffin, topped with eggs and green chili queso served with skillet potatoes

  • FRIED CHICKEN BISCUIT STACK – 16

    Buttermilk biscuit topped with a hand-battered chicken breast, sausage gravy, eggs, and cheddar cheese

  • STACKED SKILLET – 14

    Skillet potatoes stacked with jalapenos, roasted peppers and onions, bacon, eggs, and cheddar cheese topped with smokey aioli

  • CONDUCTOR PLATE – 16

    Two eggs, sausage or bacon, skillet potatoes, and a slice of toast with butter and jelly

  • BREAKFAST CHILI – 12

    Homemade tenderloin chili topped with cheddar cheese, eggs, and scallions, served with sweet cornbread

  • CHORIZO EMPANADAS – 10

    Flaky pastry stuffed with chorizo, eggs, and Monterey jack cheese served with fire-roasted salsa

  • CHICKEN & WAFFLES – 14

    Belgian waffle topped with hand-battered chicken tenders, honey butter, served with jalapeno jam and maple syrup

  • HUEVOS RANCHEROS – 16

    Crispy corn tortillas layered with charro beans, slow-roasted carnitas, eggs, and cheddar cheese served on a bed of roasted vegetable sauce topped with smokey aioli

  • BREAKFAST TACOS – 14

    Flour tortillas topped with mango jalapeno slaw, chorizo, eggs, and Monterey jack cheese served with charro beans, fire-roasted salsa, and avocado pico – gluten free option upon request

  • BACON PECAN WAFFLE – 8

    Belgian waffle topped with honey bacon, frosted pecans, whipped butter, and maple syrup

  • VERY BERRY WAFFLE – 8

    Belgian waffle topped with seasonal berries, cream cheese icing, whipped cream, served with berry compote

  • Migas – 14

    Scrambled eggs tossed with crispy tortilla strips, sautéed onions, peppers, tomatoes, jalapeños, and melted cheese. Served with breakfast potatoes, salsa, and warm tortillas.

  • Chilaquiles – 14

    Crispy corn tortillas simmered in tomatillo salsa, topped with jack cheese, crema, jalapeno sauce, cilantro, and two eggs any style.

  • Fried Steak and Eggs – 17

    Hand-breaded and fried golden brown, topped with creamy country gravy and served with two eggs any style and crispy rail potatoes.

Sides

  • CHURRO BREAD PUDDING – 8

    Homemade bread pudding topped with whipped cream and churro sticks

  • TRES LECHES CINNAMON ROLL – 6

    Sweet baked dough filled with a cinnamon sugar filling topped with tres leches and homemade cream cheese icing

  • SEASONAL FRUIT CUP – 3

    Bowl of seasonal fresh fruit

  • BISCUITS & GRAVY – 4

    Buttermilk biscuit smothered with sausage gravy

  • RAIL POTATOES – 3

    Potatoes cooked with caramelized onions and roasted red peppers

Cocktails

  • BLOODY MARY – 8

    Chipotle infused vodka, tomato juice, spice blend, garnished with a house-made pickle, olive and bacon

  • MIMOSA – 6

    Served with orange juice, cranberry juice, pineapple juice or pomegranate juice

  • MIMOSA FLIGHT – 32

    Orange, cranberry, and pomegranate juice served with a 750ml bottle of Poema Cava Serves 2-4 people

  • APEROL SPRITZ – 7

    Aperol, Western Son Peach, Champagne

  • SANGRIA (RED & WHITE) – 7

    House made blend of sweet wine, raspberry liqueur, fresh fruit, and a splash of sprite

  • STAND STILL LATTE – 12

    Woodford Reserve – Bailey’s – Cold Brew