Features: Brunch, Patio Dining, Private Party Facility, Wireless Internet
A brunch tradition, two poached eggs, Canadian bacon on a toasted English muffin topped with hollandaise, served with hash browns.
Fried shrimp, cream sriracha sauce, chopped citrus cilantro lettuce.
Greens with bleu cheese, pecans, blueberries and strawberries topped with a blackened chicken breast.
12 oz. tender, aged, slow-roasted cut.
Prime rib sliced thin with swiss cheese on a french roll and au jus.
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Indy Week • 201 W. Main St., Suite 101, Durham, NC 27701 • phone 919-286-1972 • fax 919-286-4274
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