Classic Breakfast

Two Eggs any style served with Home-Style Potatoes, Thick-Sliced Peppered Bacon and Buttered Sourdough or Wheat Berry Toast


Ozark Mountain Smoked Omelet

Smoked Ham, Smoked Arkansas Bacon, Smoked Sausage and Boar’s Head® Smoked Gouda Omelet with Home-Style Potatoes and Buttered Sourdough or Wheat Berry Toast


Southern Omelet

Arkansas Black Pepper Bacon, Smoked Sausage, Sweden Creek Shiitakes, Roma Tomatoes and Boar’s Head Horseradish Cheddar Omelet with Home-style Potatoes and Buttered Sourdough or Wheat Berry Toast    


Farmer’s Market Omelet

Sautéed Baby Spinach, Sweden Creek Shiitake Mushroom, Cherry Tomatoes, and Shredded Mozzarella Omelet with Buttered Sourdough or Wheat Berry Toast and Chef’s Choice Yogurt & Fresh Fruit


Ella’s Cast Iron Skillet

Crispy Shredded Hash Browns, Sweden Creek Shiitake Mushrooms, Red and Green Bell Peppers, Red Onions and Two Eggs Over Easy served in a Cast Iron Skillet topped with Thick-Sliced Arkansas Peppered Bacon and Cheddar Cheese


Blueberry Pancakes

Two Buttermilk Pancakes loaded with Blueberries and topped with Powdered Sugar with Scrambled Eggs and Thick-Sliced Peppered Bacon


Stuffed French Toast

Ciabatta Loaf caramelized in Cinnamon Sugar served with Mascarpone Cream, Fresh Strawberries and Thick-Sliced Peppered Bacon


Ozark Style Grits

Bowl of Creamy Polenta Grits with Arkansas Black Pepper Bacon, Seared Asparagus, Cheddar and egg served sunny side up


Southern Biscuits and Gravy

Two Southern Biscuits with Peppered Pork Sausage Gravy


A la Carte

House Made Southern Biscuits 3.50

Pork Sausage Gravy 3.50

Three Strips Thick-Sliced Peppered Bacon 4

Three Pork Sausage Links 4

Two Seared Thick cut Boar’s Head® Ham slices 4

Two Eggs any style 3

Side of Polenta Grits 4

Fresh Fruit and Chef’s Choice Yogurt 3

Sliced Tomatoes 3

Home-Style Potatoes or Crispy Shredded Hash Browns 3

Buttered Sourdough or Wheat Berry Toast   2  

   *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk for foodborne illness

Jonathan Morrow, Executive Chef