The café menu for breakfast, lunch, and weekend brunch is based on the principles of: simplicity, true Farm-to-Table dishes using as many local vendors as possible, utilizing grass fed and pastured meats, from scratch cooking, quality farm fresh ingredients, and uniquely well thought out menu choices using our southern flare. 

Our eggs are so fresh and local, we know the names of the chickens from which they came.  We have an abundance of Vegan, Vegetarian, Paleo, and Gluten Free selections to choose from.  Each week we have a minimum of 1-2 feature “Blue Plate” options created by our chef that are only available that week.  Lastly, we have a full bar and serve local micro brews, boutique wines, and small batch craft liquors.