We brew a variety of unique and exceptional coffees, roasted in the Ozarks by Onyx Coffee Lab. Our teas are curated by SPIRIT Tea, and our pastries are baked from scratch.

coffee & tea

We savor local produce, support sustainable practices, and encourage a nutritious and delicious lifestyle for our neighbors. Our thoughtfully-sourced, seasonally-rotating menu celebrates the very best flavors of the Southeast and beyond.

breakfast

“PLOUGH BOY’S” GRIT BOWL
creamy Anson Mills’ slow roasted Jarvis corn grits, crimini mushrooms, roasted pepper & onion relish, locally-sourced Goat Lady Dairy chevre cheese
GF

SUNRISE YOGURT
greek yogurt seasoned with fresh orange zest, turmeric coconut cream, coconut-soaked orange slices, buckwheat groats & pecans
GF

STRAWBERRIES & CREAM CHIA PUDDING
flax seed, oat and strawberry milk, lemon zest, sorghum syrup, & lemon coconut cream
GF, Vegan

QUICHE OF THE DAY
a savory quiche made with local eggs, roasted veggies & local cheeses

toast (available GF)

AVOCADO TOAST
avocado, dukkah (spiced seeds and nuts), micro amaranth & EVOO on whole wheat
Vegan

PEANUT BUTTER & BANANA TOAST
Coddle Creek Farms’ peanut butter, cinnamon & Muddy Pond sorghum syrup on whole wheat

CHEVRE & JAM TOAST
Goat Lady Dairy chevre cheese, house-made chamomile strawberry jam & fresh basil on whole wheat

salad bowls

SPRING STRAWBERRY SALAD
fresh strawberries, cucumber, Goat Lady Dairy chèvre, maple glazed walnuts & avocado on a bed of winter greens, tossed in a yogurt poppyseed dressing
GF

BENNE’S BOWL
warm roasted broccolini, carrots and mushrooms, Anson Mills’ wheat berries, crushed peanuts and benne seeds on a bed of mesclun greens, tossed in a house-made miso-tahini vinaigrette
Vegan

grains

SPRING GREENS & GRAIN BOWL
tri-color quinoa, Anson Mills rice grits, sweet green peas, greens, avocado, golden raisins, scallions, feta & pickled radish

GF