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 — 6

    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 — 16

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

  • FRIED CHICKEN BISCUIT STACK – 14

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

  • STACKED SKILLET – 10

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

  • CONDUCTOR PLATE – 12

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

  • BREAKFAST CHILI – 8

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

  • CHORIZO EMPANADAS – 8

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

  • CHICKEN & WAFFLES – 12

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

  • HUEVOS RANCHEROS – 12

    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 – 12

    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

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 – 6

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

  • MIMOSA – 5

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

  • MIMOSA FLIGHT – 29

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

  • APEROL SPRITZ – 6

    Aperol, Western Son Peach, Champagne

  • SANGRIA (RED & WHITE) – 6

    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