BRUNCH MENU SUBJECT TO CHANGE FROM WEEK TO WEEK.
High Bank vodka, house bloody mary mix, worcestershire, black pepper, lemon, celery, green olives, bacon.
Brut cuvée. Choose your juice mixer: orange, pineapple, or grapefruit.
Bottle of brut cuvée. Choose up to 3 juice mixers for the table.
Stirato bread, asparagus, hollandaise sauce, roasted red peppers and poached eggs.
Sautéed shrimp over stone ground grits with ham, cheddar and finished with a tomato reduction
Egg and Canadian ham topped with arugula, tomato, avocado, bacon, and gouda cheese. Served with breakfast potatoes.
Eggs, ham, peppers, onion, roasted garlic, avocado, mozzarella and Gouda
Two poached eggs, drizzled with our house-made ranchero sauce, served alongside a cheese quesadilla.
Egg white, turkey, bacon, spinach, feta cheese. Served with breakfast potatoes.
Braised pulled pork, red skin potatoes, bell peppers, red onion, sunny side up egg, avocado, queso fresco, chives. Served with sour cream and pico de gallo. Add another egg for $1.50.
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