MENU
BREAKFAST
BUTTERMILK WAFFLE
single waffle • 10 / double waffle • 15
FRENCH TOAST
one slice • 6 / two slices • 12
17
WAFFLE PLATE or FRENCH TOAST PLATE
two eggs, choice of bacon, pork sausage links, turkey sausage patties, Canadian bacon, hashbrowns or grits
17
add Maine maple syrup +2.50
14
PULLED PORK EGG SANDWICH*
over-medium egg, pickled red onion, smoked cheddar, South Carolina BBQ sauce, sourdough bread. Add hashbrowns or Marsh Hen Mill grits • 2 / baby kale • 3
14
MARSH HEN MILL GRITS
cup • 5 / bowl • 8 / add cheddar • 1.50
12
BERRY BOWL
Maine maple greek yogurt & seasonal mixed berries
12
add house-made granola +4
SPECIALTIES
Substitute homemade gluten-free cornbread for toast 3
21
CHICKEN AND WAFFLE
fried chicken thigh, buttermilk waffle, Maine Maple Syrup, whipped butter
21
add additional waffle +5
19
FRIED GREEN TOMATO EGGS BENEDICT*
poached eggs, english muffin, hollandaise
19
with hashbrowns or Marsh Hen Mill grits. Sub baby kale • 3
18
CANADIAN BACON EGGS BENEDICT*
poached eggs, english muffin, hollandaise
18
with hashbrowns or Marsh Hen Mill grits. Sub baby kale • 3
19
BARBECUE PULLED PORK EGGS BENEDICT*
poached eggs, biscuit, hollandaise
19
with hashbrowns or Marsh Hen Mill grits. Sub baby kale • 3
28
CORNED BEEF HASH BENEDICT*
poached eggs, english muffin, hollandaise
28
with hashbrowns or Marsh Hen Mill grits. Sub baby kale • 3
23
SHRIMP AND GRITS
mushrooms, bacon, garlic butter, scallions, cheddar grits
23
(no modifications)
18
BISCUIT AND SAUSAGE GRAVY
buttermilk biscuit & country sausage white gravy, two eggs*
18
with hashbrowns or Marsh Hen Mill grits. Sub baby kale • 3
23
CORNED BEEF HASH
shredded corned beef, potatoes, onions, & carrots, two eggs* & toast•
23
with hashbrowns or Marsh Hen Mill grits. Sub baby kale • 3
22
THE MOTHER CLUCKER
boneless fried chicken thigh, buttermilk biscuit, cheddar curds, sausage gravy
22
with hashbrowns or Marsh Hen Mill grits. Sub baby kale • 3
17
SCRAMBALAYA*
chicken & smoked sausage jambalaya, scrambled egg, cheddar
17
with hashbrowns or Marsh Hen Mill grits. Sub baby kale • 3
17
LOCAL MUSHROOM SCRAMBLE*
variety of locally grown mushrooms (oyster, trumpet, chestnut, hedgehog), sesame, miso, cream
17
with hashbrowns or Marsh Hen Mill grits. Sub baby kale • 3
17
SEASONAL SCRAMBLE*
see specials board
17
with hashbrowns or Marsh Hen Mill grits. Sub baby kale • 3
12
"THE HOLLIS"
two eggs*, toast, hashbrowns or grits
12
bacon, sausage links or Canadian bacon 16
BREAKFAST SIDES
CORNED BEEF HASH • 16
BONELESS FRIED CHICKEN THIGH • 12
PECAN SMOKED BACON (3) • 6.5
PORK SAUSAGE LINKS (2) • 6.5
TURKEY SAUSAGE PATTIES (2) • 6.5
CANADIAN BACON (2) • 5
DRESSED BABY KALE • 6
FREID GREEN TOMATOES • 8
TOAST • ENGLISH MUFFIN • BISCUIT • 3
HOMEMADE GLUTEN-FREE CORNBREAD • 5
BUTTERMILK BISCUIT & SAUSAGE GRAVY • 10
MAPLE GREEK YOGURT • 3
CREAMY TOMATO • 6
SHRIMP, CORN, ANDOUILLE CHOWDER • 8
HAND CUT FRIES • 6
HOLLANDAISE• 3
"Eye Openers" - Brunch Cocktails
CAJUN BLOODY MARY
A spicy house recipe garnished with pickled okra & dilly beans
MIMOSA
The perfect brunch companion
GEORGIA PEACH
Kettle One Peach, sweet iced tea, lemon
CLASSIC PALOMA
tequila, fresh lime, Natalie's Grapefruit juice, soda, salted rim
HURRICANE
dark rum, white rum, passionfruit & orange juices, grenadine
STRAWBERRY TWIST
gin, lemon, housemade strawberry syrup, champagne
ESPRESSO MARTINI
vodka, vanilla, Kahlua espresso syrup
COLD-BREW IRISH COFFEE
Irish Cream liquor, Jameson, nitro cold-brew, whipped cream
CLASSIC IRISH COFFEE
Irish cream liquor, Jameson, hot coffee, whipped cream
ICED RUMCHATA CHAI
Rumchata, house chai syrup, steamed milk, cinnamon
KOMBUCHA
Root Wild rotating tap
TAKEOUT
14
PULLED PORK EGG SANDWICH*
over-medium egg, pickled red onion, smoked cheddar, South Carolina BBQ sauce, sourdough bread.
14
8
CLASSIC BREAKFAST SANDWICH*
over-hard egg, choice of bacon, ham or sausage, American cheese, English Muffin
8
16
CUBANO
Cuban-style roast pork, ham, gruyere, mustard, cornichon pickles, French bread (no alterations)
16
16
FRIED GREEN TOMATO BLT
pimento cheese, pecan smoked bacon, pickled red onion, locally baked sourdough, whole wheat, or marble rye
16
16
FRIED CHICKEN SANDWICH
jalapeno slaw, Sriracha mayo, ciabatta
16
16
DOUBLE CHEESEBURGER*
two quarter-pound beef burgers, American cheese, caramelized onions, dill pickles, Brioche bun. Add bacon • 3
16
12
SINGLE CHEESEBURGER*
quarter-pound beef burger, American cheese, caramelized onions, dill pickles, Brioche bun. Add bacon • 3
12
8
GRILLED CHEESE SANDWICH
Muenster and Cheddar on locally baked sourdough •
8
LUNCH
16
GRILLED CHEESE & CUP OF SOUP
creamy tomato or shrimp, corn & andouille chowder Muenster and Cheddar on locally baked sourdough
16
BOWL OF SOUP
creamy tomato • 8 / shrimp, corn & andouille chowder • 11
BURGERS & SANDWICHES
16
CUBANO
Cuban-style roast pork, ham, gruyere, brown mustard, cornichon pickles, French bread (no alterations)
16
16
FRIED GREEN TOMATO BLT
pimento cheese, pecan smoked bacon, pickled red onion, locally baked sourdough
16
16
FRIED CHICKEN SANDWICH
boneless chicken thigh jalapeno slaw, Sriracha mayo, ciabatta
16
16
DOUBLE CHEESEBURGER*
two quarter-pound beef burgers, American cheese, caramelized onions, dill pickles, Brioche bun. Add bacon • 3
16
12
SINGLE CHEESEBURGER*
quarter-pound beef burger, American cheese, caramelized onions, dill pickles, Brioche bun. Add bacon • 3
12
SIDES
6
BABY KALE
dressed with house vinaigrette • V
6
8
FRIED GREEN TOMATOES
with remoulade sauce • V
8
HAND-CUT FRIES
6
CUP OF CREAMY TOMATO SOUP
6
CUP OF SHRIMP, CORN & ANDOUILLE CHOWDER
8
5
MARSH HEN MILL GRITS
add cheddar • 1.50 • V
5
"Eye Openers" - Brunch Cocktails
CAJUN BLOODY MARY
A spicy house recipe garnished with pickled okra & dilly beans
MIMOSA
The perfect brunch companion
GEORGIA PEACH
Kettle One Peach, sweet iced tea, lemon
CLASSIC PALOMA
Silver tequila, fresh lime, Natalie's Grapefruit juice, soda, salted rim
*available as mocktail
HURRICANE
dark rum, white rum, passionfruit & orange juices, grenadine
*available as mocktail
LAVENDER TWIST
gin, lemon, housemade lavender syrup, champagne
ESPRESSO MARTINI
vodka, vanilla, Kahlua, espresso syrup
COLD-BREW IRISH COFFEE
Irish Cream liquor, Jameson, nitro cold-brew, whipped cream
CLASSIC IRISH COFFEE
Irish cream liquor, Jameson, hot coffee, whipped cream
RUMCHATA CHAI LATTE
Rumchata, house chai syrup, steamed milk, cinnamon,
KOMBUCHA
Root Wild rotating tap
BRUNCH COCKTAILS
CAJUN BLOODY MARY
A spicy house recipe garnished with pickled okra & dilly beans
MIMOSA
The perfect brunch companion
GEORGIA PEACH
Kettle One Peach, sweet iced tea, lemon
CLASSIC PALOMA
Silver tequila, fresh lime, Natalie's Grapefruit juice, soda, salted rim
*available as mocktail
HURRICANE
dark rum, white rum, passionfruit & orange juices, grenadine
*available as mocktail
*available as mocktail
LAVENDER TWIST
gin, lemon, housemade lavender syrup, champagne
*available as mocktail
ESPRESSO MARTINI
vodka, vanilla, Kahlua, espresso syrup
COLD-BREW IRISH COFFEE
Bailey’s, Jameson, nitro cold-brew, whipped cream
CLASSIC IRISH COFFEE
Bailey's, Jameson, hot coffee, whipped cream
RUMCHATA CHAI LATTE
Rumchata, house chai syrup, steamed milk, cinnamon
ESSENTIALS
KOMBUCHA
Root Wild rotating tap
ESSENTIALS
ESSENTIALS
A spicy house recipe garnished with pickled okra & dilly beans. Available with reduced spice.
*BOOZELESS
CAJUN BLOODY MARY*
A spicy house recipe garnished with pickled okra & dilly beans. Available with reduced spice.
ORGANIC COFFEE
NITRO COLD-BREW COFFEE
HOT TEAS
English Breakfast, Earl Grey, Tropical Green Tea, Honeybush Caramel,
ICED COFFEE/TEA
MAINE MAPLE SWEET ICED TEA
MAINE MAPLE LEMONADE
SOFT DRINKS
MILK
CHOCOLATE MILK
JUICE
cranberry, apple, V8
NATALIE'S ORANGE JUICE or GRAPEFRUIT JUICE
(not from concentrate)
ESPRESSO BAR
any espresso beverage available iced
ESPRESSO
CAPPUCCINO
LATTE
FLAVORED LATTE:
choice: mocha, caramel, vanilla, lavender or Maine Maple
AMERICANO
CHAI
HOT COCOA
Please inform your server of any dietary restrictions.
V = vegetarian • *** indicates level of spiciness
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
Under Maine law, no gratuity may be shared with our kitchen staff. To continue to support our cooks and stewards a 4% Kitchen Appreciation Fee will be applied.
Please let us know if you have any questions or would like to opt-out.
We are happy to remove this fee upon request!