Join us on Sunday, March 9, for an à la carte rooftop brunch served from 11am-3pm. The menu will feature brunch favorites with a Willard spin, like Eggs Benedict, Steak and Eggs, and Salmon Toast.
Brunch Menu
Salmon Toast | 16
Cured salmon, capers, avocado, heirloom tomatoes, with boursin cream cheese spread on whole wheat toast
Crab Cake Sandwich | 22
8 oz crab cake with heirloom tomato, red onion, and house made tartar sauce on a brioche bun. Served with home fries
Shrimp and Grits | 20
Cheddar grits served with shrimp and low country gravy
Cinnamon French Toast (V) | 16
Cinnamon french toast served with fresh berries and whipped cream
Steak and Eggs | 24
Country fried steak smothered in pepper gravy, served with home fries, and your choice of eggs
Biscuits & Gravy | 10
Fluffy biscuit served with sausage gravy
Eggs Benedict | 20
Country ham on an english muffin with soft-boiled eggs smothered in hollandaise, served with home fries
Cookies & Cream Overnight Oats (V) | 8
Oats served with sweet cream and crumbled cookie bites
Chicken Biscuit | 18
Crispy fried chicken served on a fluffy biscuit, with a choice of honey mustard or hot honey, served with home fries
Deviled eggs (V) (GF) | 5
Deviled eggs topped with dill and paprika
Brunch Salad (V) (GF) | 15
Mixed green salad with raspberries, dried apricots, slivered almonds, manchego, and peach vinaigrette