Good Morning!
I know I have said this before, and I meant it, but this is one of my favorite breakfast menus that we have done in a long time, not saying we’ve been getting lazy on you or anything just that this menu has a few of my favorite things….
Also a couple of business items, I know, I know it’s the weekend…..don’t worry they are painless and you can talk about them with your significant other, friends, family, etc…. on the way to the beach today. By the way, I am very jealous of you folks. The Crab Boil is June 15th and we are about to order crabs for it and I want to make sure we get enough for everyone, if you all could respond to the e-vite we sent out a bit ago that would be fantastic! A few random e-vite responders will get there tickets for free! Now, I’m not too worried about extras because I know there are some die hards out there like me that could sit and pick crabs until your fingers fall off.
The other item I wanted to go over was the 3rd Annual Soil to Soul Dinner! The date will be July 13th on Windy Hill Farm. Come join Chef Susanne Dillingham of The Tiny Chef and I for a fantastic evening including a farm tour, adult refreshments, and a fantastic meal served just as the sun is setting over the hill. For ticketing information check our website this week.
This might have been a lot to take in in the morning but come out to breakfast and we’ll talk about it over a soft shell crab benny and a cup of coffee.
Breakfast Menu
Atherton Mill Farmer’s Market on South Blvd
Soft Shell Crab Benny
House Made Corn Bread, Lightly Wilted Greens, Poached Egg, and Shallow Fried Soft Shell Crab with Siracha Hollandaise
Biscuits and Gravy
Fresh Baked Light Fluffy Biscuits with House made Windy Hill Farm’s Sausage Gravy
Roasted Red Bliss Hash
Herb Roasted Baby Red Potatoes, Local Sweet Potatoes, and Caramelized Onion, topped with a Free Range Local Fried Egg and Spicy Tomato Gravy
Breakfast Burrito
Black Beans, Sausage, Local Greens, Scrambled Egg, Crispy Tortillas, and Herbed Sour Cream
Pigs in a Blanket
In house made smoked breakfast sausage wrapped in a fluffy buttermilk pancake and served with bourbon maple syrup
Roots 