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  • pain perdue
  • granola
  • berry pie & snow
  • almond pie & grilled peach
  • fig compote on wild rice waffle
  • mushroom hash
  • spring veg hash
  • succotash hash
  • chilaquille
  • bubble & squeak
  • corned beef hash
  • migas
  • hangtown fri-tatta
  • zorba omelet
  • biscuits & gravy, with sausage
  • texas caviar salad
  • house salad, with ginger dressing
  • peanut butter & fresh fruit sandwich
  • summer BLT sandwich
  • fried chicken sandwich
  • corned beef sandwich
  • grilled veggies sandwich
  • flat-iron steak sandwich
  • muffaletta
  • pulled pork sandwich
  • pozole verde
  • shrimps & grits
  • strata, frizzled ham & fried green tomato
  • stacked beef enchilada
  • huevos benedictos
Menus

menus

weekdays breakfast/lunch menus

weekend menu (updated on fridays)

*NOTE:
- from those dishes featured on the Food Network, the Pain Perdue's only available on weekends
- the Breakfast/Lunch Menu on our weekends offers fewer items than that of the weekdays menu
- due to the business during weekend brunch rushes, we don't take togo orders between 10am-2pm, sat-sun
- also due to the increasing difficulty seating large groups during weekend brunches, we are no longer accommodating groups larger than 10 on weekends
- we also don't take reservation, sorry!

All our bake-good (breads, biscuits, cornbread, pastry, desserts...) are made in-house daily, with Giusto's organic flour and cornmeal; we use Clover cage-free eggs in all egg dishes, and Clover milk/cream products in our cooking; we strive to use as many local ingredients as we can, and sustainable meat & fish where cost permits. AND with your help, most of our take-out packaging are compostable ($0.50 surcharge for take-out orders). THANK YOU!