Brunch Menu for May 30, 2021
Written By Casey Hancock
Today's special MDW Brunch from 10a - 2p features a Wild Bowl w/ a fried pickled-brined chicken though, our soon-to-be-famous Witches' Tree stout gravy, and choice of Blizzard Branch Milling Co. yellow grits or hand-cut fries.
Featuring house-made seltzer and lemonade
Drinks
$4
Lemonade
Fresh lemonade made with hand-squeezed juice and organic raw sugar
$4
$7
Lil’ Sweet
Fresh lemonade with Passion Fizz
$7
$8
Sangria
Frey Agriculturalist Organic red wine, organic fruit juice, fresh fruit
$8
$3
Crema Coffee
Fresh Big Trouble (light, caramel, nutty) or Hologram (dark, fruity, milk chocolate)
$3
Kids
$7.55
Small Pizza
Small cheese, pepperoni, or veggie pizza; all served with red sauce
$7.55
$5.55
Grilled Cheese
Cheddar cheese, organic sprouted bread, hand-cut fries
$5.55
$7.55Brick Oven Pizza
Chicken Bites
Fried chicken breast (Dillon, SC) bites, hand-cut fries
$7.55Brick Oven Pizza
Fresh mozzarella, basil, San Marzano red sauce, fresh-cracked pepper
No substitutions, please
Margherita
Fresh mozzarella, basil, San Marzano red sauce, fresh-cracked pepper
10
$12.25
Vineyard Breeze
House veggie cream cheese, uncured peppered bacon, Roma tomato, sweet onion, sunny egg, everything bagel sprinkles
$12.25
$12.25
S.E.C. Pie
Weinberg sausage, mozzarella, red sauce, sunny egg, green onion
$12.25
$13.13
Prosciutto Pie
Prosciutto, heirloom cherry tomato, fresh basil, organic pesto, balsamic reduction
$13.13
Greens
$5.85
Simple Man's Greens
Organic greens, Roma tomato, roasted veg, shaved parmesan
$5.85
$14
Upstream Greens
Smoked salmon griddle cakes, heirloom cherry tomatoes, watermelon radish, organic greens, fresh dill and buttermilk dressing
$14
Specials
$14
Wild Bowl
Pickle-brined fried chicken thigh, Witches' Tree stout gravy, a couple of sunny eggs, Wild sauce, choice of hand-cut fries or Blizzard Branch (Middendorf, SC) stone-ground yellow grits
$14
Casey Hancock
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.