Brunch Menu

• • Brunch 11:30a.m. – 3pm

  • SAVORY PORRIDGE

    15

    roasted poblano & parmesan grits, house cured pork belly, two eggs sunny side up

  • STUFFED FRENCH TOAST

    15

    brioche baked in crème anglaise, stuffed with blueberry crème, crispy bacon, fresh berries, maple syrup

  • BREAKFAST SKILLET

    14

    breakfast potatoes, house ground sausage, cheddar cheese, two sunny side up eggs

  • MONTREAL BREAKFAST

    15

    hand cut fries, house corned beef, gruyere, poutine gravy, two sunny side up eggs

  • BANTER IN THE MORNING

    14

    house cured corned beef, hollandaise sauce, poached eggs, on two English muffins, breakfast potatoes 

  • HAMICH

    14

    black forest ham, cheddar cheese, Havarti, caramelized onion, sunny side up egg, hollandaise, brioche bun, breakfast potatoes

  • STEAK & CAKE

    25

    4oz. flat iron, 6 oz crab cake, 2 sunny side up eggs, breakfast potatoes **

  • BREAKFAST PRIME BURGER

    16

    brioche bun, cheddar, crispy cut bacon, sunny side egg, breakfast potatoes 

  • Charcuterie

  • CHARCUTERIE & CHEESE

    Pick 4 for $16 * 6 for $24 * 10  for $36

    CHARCUTERIE:

    SZECHUAN LEMONGRASS, Italy

    PROSCUITTO DI PARMA, Italy

    STAGBERRY, Indiana

    NDUJA, Italy

    SALAMI, Italy

    CHEESE:

    MOODY BLEU, Wisconsin

    MOZZARELLA, Italy

    BUTTERKÄSE, Wisconsin

    BRIE, France

    EWEPHORIA, Holland

    ACCOMPANIMENTS: house made sweet pickles, cornichon gherkins, truffle honey, house made whiskey mustard, artisan bread

  • Handhelds

  • BURGER OF THE WEEKEND

    26

    10 oz Mishima Reserve Wagyu Beef patty, Chef crafted every weekend. Only Available for Dinner Friday-Sunday

  • THE BANTER

    16

    house cured corn beef, gruyere, black Russian bread, whiskey mustard, hand cut fries house made ketchup *GFO

  • MARINATED PORTABELLA

    13

    roasted red pepper aioli, Swiss cheese, arugula, brioche roll, hand cut fries or balsamic salad 

  • THE “KIDD” PRIME BURGER

    15

    local aged cheddar, apple wood bacon, tobacco onions, brioche roll, hand cut fries, house ketchup

• • Brunch Appetizers

  • CHARCUTERIE & CHEESE

    Pick 4 for $16 * 6 for $24 * 10  for $36

    CHARCUTERIE:

    SZECHUAN LEMONGRASS, Italy

    PROSCUITTO DI PARMA, Italy

    STAGBERRY, Indiana

    NDUJA, Italy

    SALAMI, Italy

    CHEESE:

    MOODY BLEU, Wisconsin

    MOZZARELLA, Italy

    BUTTERKÄSE, Wisconsin

    BRIE, France

    EWEPHORIA, Holland

    ACCOMPANIMENTS: house made sweet pickles, cornichon gherkins, truffle honey, house made whiskey mustard, artisan bread

  • BREAD & OIL

    7

    foccia, served with tomato and fennel infused oil-caramelized onion butter, sun-dried tomatoes, rosemary, thyme, garlic, smoked sea salt

  • SMOKED CHICKEN EMPANADAS

    13

    black beans, roasted sweet corn, feta cheese, red chili aioli, apple butter, served with pico de gallo

  • FILET WELLINGTON MINIS

    15

    white truffle duxelle, wild mushroom gravy, port wine reduction

  • MEZZA PLATTER

    15

    sun-dried tomato & olive tapenade, roasted beet hummus, feta & poblano spread, bruschetta, garden vegetables, served with naan bread, multigrain crackers *GFO, VO, VgO

  • CRAB DIP

    16

    house mix crab dip, topped with aged cheddar, pretzel bread

  • TWICE COOKED INFUSED WINGS

    13

    served naked with traditional buffalo sauce, blue cheese 

  • Entrees 4:30pm – Close

  • DUCK IT

    30

    pan seared duck breast, creamy chive polenta, sautéed haricot vert, ramp & scallion confit, red wine jus *GF

  • STRIP TEASE

    37

    16 oz grilled certified Angus NY strip, yam potato gratin, brandied local cremini mushroom, roasted asparagus, luxardo cherry demi-glace, herbed compound butter *GFO

  • WINNER, WINNER, CHICKEN DINNER

    28

    jerk rubbed ½ roasted chicken, duck egg hash, sweet potatoes, house ground sausage, arugula, radicchio, red eye gravy *GFO

  • TENDER LOVIN

    42

    10oz filet tenderloin, marinated grilled artichoke, English peas, pork belly lardon, fingerling potato hash, house steak sauce *GF

  • MARYLAND CRAB CAKE

    32

    8 oz crab cake, jerk spiced purple yam frites, friseé, jicama, radicchio slaw tossed in white balsamic & rhubarb bitter vinaigrette, remoulade

  • I'M SPRUNG

    32

    bacon wrapped grilled scallops, cauliflower & charred corn “risotto,” blueberry mostarda, asparagus, smoked Boursin cheese *GF