last updated 11/02/19

CCDC Brunch
Saturday + Sunday | 11 am – 3 pm

Bing Bread

Sunflower Hozon – toasted sesame* 7
Path Valley Cultured Butter – honey, gochugaru* 5
Salted Chili Pimento Cheese – bread & butter kohlrabi* 7
Baked Eggs – chickpea, labne, fried tortilla* 12
Smoked Carolina Trout Dip – pickled red onion, furikake 11

Sandwiches

Roasted Squash & Greens – hozon, roasted red pepper, green sauce* 13
Spicy Fried Chicken – pickle slaw, bacon ranch, pimento cheese 14
Double Sausage, Egg, & Cheese – smoked cheddar, spicy mayo, chives 16

Plates

Bacon Ranch Iceberg Salad – grilled chicken, blue cheese, sesame 17
Shrimp & Grits – poached egg, fermented chili, Old Bay butter  17
Momo Bap – pickled shiitake, gochujang, poached egg* 17
Rye Pecan Pancake – pineapple-berry compote, crème fraiche, maple butter* 15

Sides
Anson Mills Grits – toasted chili, scallion* 5
Curried Red Beets – peanuts, citrus, radish* 5
Spicy Cucumber – almond, togarashi* 5
Kimchi Potato Salad – soy egg, fried shallots 5
Neuske’s Bacon 5
Kimchi 5

Desserts by Milk Bar 

*indicates dishes that are vegetarian or can be prepared that way