BRUNCH*
*all menu items and prices subject to change
Friday, Saturday and Sunday 10am-2pm
Beignets: Café du Monde style beignets with jam (3 pieces) 6
Deviled Eggs: Chef's selection (3 halves) 6 (GF)
Omelets of the Day: Served with your choice of Lily's home fried, baby red-skinned potatoes or dressed greens. Choose from the following:
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Meat omelet of the day 14.5 (GF)
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Veggie omelet of the day 13 (GF)
Benedicts: Two English muffin halves with poached eggs and hollandaise. All benedicts come with your choice of Lily's home fried, baby red-skinned potatoes or dressed greens. Choose from the following:
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Meat of the day with braised greens 15 (*GF)
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Sautéed Crawfish Étouffée with braised greens 18 (*GF)
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Vegetarian Florentine with sliced tomato and arugula 13 (*GF)
Hangover Bowls: Big bowl of Lily's fried, baby red-skinned potatoes, scrambled eggs, slow roasted diced onion & pepper sofrito, and smoked gouda served with toast. Choose from the following:
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Cajun sausage white gravy 13.5
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Vegetarian mushroom gravy 12.5
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Vegan style with tofu scramble, vegan cheese, and tomatillo salsa upon request 13 (V)
Breakfast Burritos: Filled with scrambled eggs, slow roasted diced onion and pepper sofrito, white cheddar cheese, & tomatillo salsa; served with a side of Lily's home fried, baby red-skinned potatoes or dressed greens. Choose from the following:
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Chorizo 14
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Vegetarian with Lily's home fried, baby red-skinned potatoes in place of chorizo 13
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Vegan Vegan with tofu scramble, sofrito, vegan cheese, tomatillo salsa, lily's potatoes, and arugula 12.5 (V)
BLT&E: Crispy bacon, lettuce, sliced tomato, fried egg, and mayo on brioche; served with a side of Lily's homefry seasoned tots or dressed greens 11.5
Biscuits & Gravy: Housemade Ed Hill heritage grain wheat biscuits. Choose from the following:
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Cajun sausage white gravy 11
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Vegetarian mushroom gravy 10
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Add a fried egg 1.5
Lox OR Vegetarian Bagel: Served with a side of Lily's home fried, baby red-skinned potatoes or dressed greens. Choose from the following:
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Lox bagel: Dill cream cheese, smoked salmon, pickled red onions, fried capers, shaved beet-cured egg, and fresh cucumber on a toasted bagel 14
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Veggie "mock lox" bagel: Whipped herb cream cheese with smoked carrot ribbons, pickled red onion, fried capers, and fresh cucumber on a toasted bagel 12
Fried Chicken & Waffle Sandwich: Local, free-range fried chicken with fried egg, syrup, and maple-cayenne compound butter sandwiched between sugar pearl waffles. Served with a side of Lily's home fried, baby red-skinned potatoes or dressed greens 15
Mixed Green Salad: Fried shaved Brussels, butternut squash, feta, pomegranate seeds, bacon thyme vinaigrette (GF*, V*) 9
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Add shredded chicken (+5, GF) OR sauteed sesame shrimp (+6, GF)
Shrimp & Grits: Sauteed shrimp in creole tomato sauce over creamy Ed Hill stoneground Ohio grits 12.5 (GF)
Poke Bowl: Marinated sushi-grade ahi tuna with edamame, pickled red onion & beets, avocado, cucumber, napa and red cabbage, carrot, fresh herbs, and dressed rice; topped with gochujang sauce 14 (*GF)
Vegan Buddha Bowl: Roasted sweet potatoes, fried chickpeas, lentils, kale, red cabbage, pickled beet & radish, fresh herb salsa verde, and gochujang aioli 14 (V, GF)
A la carte: Toast 2 (V) - Crispy bacon 4 (GF) - Two eggs 3 (GF) - Dressed greens 3 (V, GF) - Lily's homefry seasoned tots 4 (*GF) - Cheesy Ohio grits 4 (GF) - Fresh fruit 4 (V, GF)
Ask your server about our homemade desserts!