Brunch Menu

Firehouse Grill Brunch

Keep It Simple-2 Eggs any Style, hash browned potatoes, choice of toasted bread-8

Add bacon or house made chicken sausage for 2 if you’re not so simple

Pork Huevos-2 eggs over easy on pulled pork and caramelized onion, crispy hash with chili con queso, pico de gallo and sour cream-10

Blueberry Waffles-fresh blueberry Syrup, whipped cream-11

Southern Benedict-2 eggs, smoked pork shoulder, cornbread, bacon and black pepper hollandaise-11

California Benedict-English muffin, poached eggs, chipotle hollandaise, avocado, tomatoes, bacon-10

Steak on Swiss Cheese Potato Pancake-Grilled flat iron steak, 2 eggs, garlic spinach, charred scallion and tomato sauce-18

Pepper and Egg Bagel Club-Scrambled eggs, bagel, caramelized peppers and onions, swiss, bacon and arugula

-10 (sub gluten free bun +2)

Chili Con Queso Stuffed Omelet-Pico Hollandaise, hash browns, choice of bread-10

Chilaquiles Roja-Fresh tortillas, cheddar, onions, sour cream, queso fresco, salsa roja, eggs-10

Chicken sausage and Crispy Hash Browns-sautéed spinach and runny eggs, gluten free-10

Bacon Pancakes-caramel apple syrup, cinnamon cream-10

Spicy Fried Chicken Bowl-runny egg, sticky rice, sliced fresh jalapenos, sesame spinach, caramelized peppers and onions, pickled vegetables, cilantro, garlic chili sauce, citrus soy-12

Chocolate and Hazelnut Stuffed French Toast-Vanilla ice cream, Bananas foster sauce with rum, candied walnuts-11

Bacon Wrapped Egg and Potato Flautas-Shredded lettuce, pico, sour cream-9

Eggs on Crispy Tofu Cutlets-Over easy eggs, garlic spinach, sautéed peppers and onions, charred scallion and tomato Hollandaise (vegetarians, we love you too!) -12

Hash Brown Wrapped Meatloaf-Eggs, onions, mushrooms and spinach, bacon hollandaise-14


2 Pancakes- 5 / White, Rye, or English Muffin-2 / 2 Eggs any style-4                                    Gluten Free Bun-3 / Bacon or Chicken Sausage-4                                                          Bagel and Cream Cheese-3 / Fruit cup-4                                                                                                                   Revised 01/20/2018