SATURDAY BRUNCH

Served 11:00am-2:30pm every Saturday. Reservations can be made online or by calling the restaurant at 913.329.7800.

Menu subject to change based on season and availability of ingredients. 

Call 913.329.7800 to place your order for carryout or curbside pickup. 

BRUNCH MENU

BAKED APPLE BRIOCHE — 6

DANISH DONUTS — 8

MAPLE PECAN STICKY BUN — 6

DAILY DANISH — 5

FRENCH TOAST
house made brioche, eggnog, seasonal local fruit, bourbon maple syrup — 14

NEW ENGLAND BREAKFAST
egg, wiener kitchen bacon sausage, potato, black pepper biscuit — 13

BISCUITS & GRAVY
wiener kitchen chorizo, egg — 14

EGGS BENEDICT
farm to market english muffin, poached egg, canadian bacon, hollandaise, local green — 14

DUTCH BABY
poached egg, smoked salmon, crème fraiche — 15

BIEROCK
ground beef, cabbage, cheddar, potato bread — 15

BURGER
brioche bun, cheddar, wiener kitchen bacon, house cut fries, pickled red onion, lettuce, mayonnaise — 17

SMOTHERED BREAKFAST POTATOES
oma farm cheese, chorizo, chive — 12

FEATURED DRINKS

SIGNATURE BLOODY MARY — 11
A healthy pour of J. Rieger’s Premium Wheated Vodka, House-Made Bloody Mary Mix, Queen Olive, and fresh lime wedge

VERBENA MIMOSA — 11
Freshly squeezed orange juice with Gruet Sparkling Blanc de Noirs

VERBENA BELLINI — 11
A healthy pour of Mathilde Peche (Peach) Liqueur, Henry Varnay Sparkling Brut Rose, a dash of house-made apricot syrup, and a splash of freshly squeezed orange juice

$5.00 split plate charge.

Note: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have a medical condition.

To keep everyone safe and healthy, we will be following all health and safety protocols under the guidelines of the Johnson County Health Administration and the National Restaurant Administration.

CHEF DE CUISINE: Kara Anderson

PASTRY CHEF: Sarah Osborn