Every couple of weeks we put on our creative chef caps and get inspired to come up with something new for our loyal customers. Often we plan everything around a central theme or season. We’ve come up with some really unique flavors & combinations that are hard to find elsewhere, so get ’em while the getting is good! If you have any suggestions, please feel free to email us.
>>January 18-31
BREAKFAST:
Chorizo Benedict:
Spicy chorizo and grilled onions topped with poached eggs and coated with roasted poblano hollandaise atop a jalapeno bagel and accompanied by your choice of grits or potatoes.
LUNCH:
Seared Tuna Steak Salad:
Seared tuna steak crusted with everything seasoning, cucumber, red onion, carrots, edamame, red pepper, and almonds atop a bed of spinach and served with sesame ginger dressing as well as our house made bagel chips.
>>Feb.2-14
BREAKFAST:
Turtle French Toast:
French toasted cinnamon raisin bagel topped with chocolate chips, caramel drizzle. pecans, and powdered sugar. Served alongside two eggs cooked any style, your choice of breakfast meat, and either grits, potatoes or sweet potato tots.
LUNCH:
Pimento and Ham:
Our everything bagel with melted pimento cheese and thin sliced deli ham served alongside your choice of our lunch side items.
>> Feb.16-28
BREAKFAST:
Crabmeat Benedict:
Lump crabmeat, garlic, mushrooms, green onion, and poached eggs atop our garlic bagel and coated with creolaise. Served alongside your choice of grits, creole potatoes, or sweet potato tots.
LUNCH:
Tuna Caprese:
Everything crusted tuna steak, fresh mozzarella, tomato, and avocado topped with a chiffonade of basil and drizzled with balsamic reduction.
>> March 2-14
BREAKFAST:
Seafood Omelette:
Lump crabmeat, blackened shrimp, mushroom, garlic, and green onion cooked into our three egg omelette. Accompanied by a bagel or toast as well as your choice of side.
LUNCH:
Salmon Soul Rangoons:
Two house made rangoons filled with smoked salmon, capers, and red onion then drizzled with hollandaise and garnished with fresh dill. Served alongside your choice of lunch side item.
>> March 2-14
BREAKFAST:
Muffaletta Omelette:
Genoa salami, ham, olive salad, tomato, and provolone cooked into our three egg omelette. Served alongside your choice of bagel or toast and either grits, potatoes, or sweet potato tots
LUNCH:
Muffa-bagel:
Bringing back a creole bagelry classic with the muffa-bagel. Genoa salami, deli ham, olive salad, and provolone cheese on our sesame seed bagel alongside your choice of lunch side item..