Open Sunday 10a - 9p
Sunday Brunch 10a-2:30p
Chef’s Soup Inspirations 7/10 Seafood Soup Inspirations 8/11
BAKED SEAFOOD FRITTATA 19
shrimp, scallops, & lobster | kale | acorn squash | gruyere | Brogue greens | sourdough toast
HC EGGS BENEDICT
crab cake | Brogue tomato | spinach | sourdough | Old Bay hollandaise | potato latke 19
thick cut bacon or ham | sourdough | hollandaise | potato latke 13
avocado | Brogue tomato | sourdough | hollandaise | potato latke 13
HC CRAB CAKE SANDWICH 18
lettuce | Brogue tomato | spiced cranberry coulis| Martin’s potato roll | hand cut fries
AUTUMN BREAKFAST BURGER 16
ham | smoked gouda| fried egg | maple Dijon aioli | Brioche roll | hand cut fries
TUNA POKE BOWL 15
edamame | sesame | siracha aioli | pickled onion & cucumber | wonton strips
LIEGE BELGAIN WAFFLES 15
seasonal fruit | pure maple syrup | whipped butter
CINNAMON APPLE FRENCH TOAST 14
apple compote | pure maple syrup | whipped cream
SMOKED SALMON & GOAT TOAST 14
capers | pickled red onions & cucumbers| tender greens
VEGETARIAN FRITTATA 12
arugula | broccolini | wild mushrooms | tomatoes | goat cheese| sourdough toast
THE CAB BREAKFAST 11
two eggs your way | potato latke | choice of country ham or bacon | sourdough toast
STICKEY TOFFEE PUDDING 9
SEASONAL FRUIT 8
Greek yogurt | granola
RUFFAGE
CAB CLASSIC CAESAR 7/11
romaine lettuce | HC garlic croutons | lemon Caesar dressing | anchovy | parmesan
FALL CHOPPED 8/13
figs | gorgonzola | walnuts | bacon | red onion | creamy apple cider dressing
AUTUMN BEET & GOAT 8/13
Brogue kale & baby arugula | honey crisp apples | toasted pepitas | dried cranberries | goat cheese | maple Dijon vinaigrette
Menu subject to change Executive Chef – Justin Blizzard
Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness.
BAKED CRAB FRITTATA 17
cherry tomato | spinach | summer squash | zucchini | mushroom | cheddar | sourdough toast