Chicago Restaurant Week Brunch

Sliced Cucumber and Radish, Heirloom Cherry Tomato, Hook's Cheddar Cheese, BDF Honey Thyme Vinaigrette

Chef Martin's Breakfast Sausage, Sunny Egg, Pimento Cheese, Arugula, Pickled Red Onions, Roasted Red Potatoes

Applewood Smoked Ham, Poached Farm Eggs, Hollandaise, English Muffin, Roasted Red Potatoes

Roasted Peppers, Onions, and Tomatoes Stewed with Garbanzo Beans, Harissa and Cumin. Topped with Goat Cheese and Two Poached Eggs. Served with Sourdough Toast (V)