Brunch Menu for July 10, 2022
Written By Casey Hancock
The biscuits are back.
Specials
$15.35
Wild Bowl
Oven-roasted chicken thigh, black bean and sweet corn salad, sunny egg on top of Blizzard Branch (Middendorf, SC) stone-ground yellow grits; garnished with Wild Sauce and fresh heirloom tomatoes.
$15.35
$12.35
Biscuits & Gravy
Two fresh buttermilk biscuits, boneless fried pork chop, Pique Pils sausage gravy
$12.35
Drinks
Featuring fresh-squeezed juice and more
Purple Lemonade
Fresh-squeezed lemon juice, raw sugar, filtered water, butterfly pea flower extract
Purple Reign
Purple lemonade, Pineapple Fizz seltzer
Classic Margarita Sangria
A perfect mixture of riesling, sweet and sour, triple sec, house-made simple syrup, and fresh lime, lemon, and oranges. Garnished with fresh slices of citrus. Go Wild with a salt rim!
French Press Coffee
A sharable 32 oz. press of The Sacred Cow, our custom blend of Central American coffees from Cashua Coffee (Timmonsville, SC).
Snacks
Brick Oven Dough
EVOO, fresh basil, sea salt
Hummus Bowl
Roasted garlic hummus, EVOO, red pepper, marinated olives, fresh-baked dough
Kids
Small Pizza
Small cheese or pepperoni pizza; all served with red sauce
Chicken Bites
Fried chicken breast bites (Dillon, SC; GF); house-cut fries
Brick Oven Pizza
$10.65
Pee Dee Classic
Mozzarella, basil, San Marzano red sauce, EVOO
$10.65
$12.75
Pepper Pie
Mozzarella, pepperoni, house banana peppers, red sauce
$12.75
$12.95
S.E.C. Pie
Fresh Breeden’s sausage, mozzarella, red sauce, sunny egg, green onion
$12.95
$14.85
Town Hall
Mozzarella, red sauce, fresh sliced jalapeños, peppered bacon, grilled zucchini, red onion, sunny egg, feta cheese crumbles
$14.85
Greens
House Greens
Organic greens, fresh tomato, marinated olives, house banana peppers, shaved Parmesan; optionally add fried chicken thigh
Salad Dressings
Fresh herb ranch, Parmesan cream, House vinaigrette, EVOO
A 20% gratuity may be automatically added to parties of 10 or more.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness especially if you have certain medical conditions
Casey Hancock
https://caseyhancock.com
Nerd by birth; chemist by training. Self-employed IT Consultant by trade. So, yeah, nerd.
Other interests include food, wine, technology, animals, design, and wine. I grew up in Hartsville, SC, and went to Clemson University for college. Eventually, I returned to Hartsville to work and live.