Stanly Hall Cafe, New Bern, NC

Big Changes at Stanly Hall Café

Stanly Hall Cafe — Fri, 02 Jul 2010 02:27:26 +0000

A year ago Jenny and Jeff Hamilton-Thomas opened Stanly Hall Café. Over the year we developed a loyal following with our Southern fusion dishes such as Chocolate Grits, Calamari Steak and Grits, and Chicken Scallopine. Stanly Hall Café hasn’t just been about great food, but also about making every customer feel welcome. And our regulars will tell you that they’ve become part of the family with Robin, Jenny’s and Jeff’s daughter, running the front end. Stanly Hall Café has been a family affair, but running a restaurant is hard work. Running a restaurant and two other business is even harder. So, Jenny and Jeff made the difficult decision to pass the torch and sell the restaurant. It took awhile to find the right new owner, but fate brought Ashley Moser back to New Bern.

Ashley is a local—born and raised in New Bern. He trained at the Culinary Institute of America, Hyde Park, New York; graduating in 2001. He worked for four years at the New Bern Golf and Country Club and spent the last two years in Asheville. Retuning home to New Bern this year he began looking for the perfect spot to open a restaurant and Stanly Hall Café is that location.

As of today, July 1, 2010, Stanly Hall Café is closed. It will reopen in early July as 247 Craven. Jenny, Jeff, Robin, and all the staff at Stanly Hall Café want to thank you for a wonderful year. We encourage you to support Ashley as he puts his own stamp on this historic spot.

Again, thank you for a wonderful year…and we’ll see you around town.

Can it get any hotter?

Stanly Hall Cafe — Thu, 24 Jun 2010 19:58:48 +0000

If possible, it’s hotter this week than last. The last thing you want to do is heat up your kitchen by cooking. Since we’re always cooking at Stanly Hall Café, let us cook dinner for you. Thursday, Friday, and Saturday nights we are open from 5 to 9 pm serving great food. While a glass of iced tea often hits the spot, don’t forget that we serve beer and wine as well.

Starter

Calamari Steak over Grits with Lemon Caper Butter 7.

Salads

Dinner Salad 6.

Green Leaf Lettuce, Tomatoes, Garbanzo Beans, Carrot, & Croutons

Fresh made Dressings, your choice of Blue Cheese, Ranch, Balsamic Vinaigrette, Honey Lime Vinaigrette & Honey Mustard

Add a Grilled Chicken Breast for an additional 3.

Entrées

Entrées served with salad and bread

Chicken Scaloppine with Gnocchi

Pounded Chicken Breast Sautéed with Carrots, Leeks, & Mushrooms in a White Wine Cream Sauce 13.

Chef’s Signature Scallops

Pan Seared over Creamy Grits Cake with Lemon Butter Sauce with Capers, Shallot, Mushroom & Bacon 17.

Classic Pork Loin

Roasted to perfection with savory spice rub-jazzed up with Chef’s Apple Bacon Butter

served with Chef Veggie & choice of Roasted Potato or Herb Couscous 14.

Dessert

Blueberry Bella

Locally grown Blueberries in a Chambord & Brown Sugar Syrup Topped with a Wafer Strudel 3.50

Chocolate Grits with Chocolate Mascarpone & Fresh Whipped Cream 3.50

Lime Bars 3.50

Chef’s Specials of the Night

Entrees

Served with salad and bread

Stockyard Angus Ribeye Steak

Melts in your mouth it’s so tender! Grilled to perfection

Served with locally grown Melody of Veggies & Baked Potato

Cut to the size you want

Starting at 8 oz 25.

Each additional oz 2.

Shrimp & Grits 18.

Panned Shrimp & sauce of sautéed mushrooms with white wine, Tabasco, capers, leek, roasted red peppers & bacon.

Served atop grits cakes

Shrimp and Scallops 20.

Try our broiled or sautéed Shrimp and Scallops

In White Wine Broth with Paprika, Roasted Garlic, Lime Juice, & Butter.

Served with Chef’s Vegetable & Herb Couscous

For the Children

Children are always welcome at Stanly Hall Café. We are happy to accommodate with smaller portions or simpler fare.

For example, a PB&J on homemade bread. Also we like grilled cheese or noodles and butter.

Happy Father’s Day!

Stanly Hall Cafe — Thu, 17 Jun 2010 19:20:50 +0000

The heat has been on in New Bern, but don’t let that deter you from eating out. The food, as always, is great a Stanly Hall Café. Thursday night dinner specials are Shrimp & Grits, Fried Calamari over Linguine, and Shrimp and Scallops. In honor of Father’s Day (which is this Sunday—in case you’ve forgotten) we’ve added an additional entrée for Friday and Saturday nights—Stockyard Angus Rideye served with locally grown vegetables.

And a reminder that children are always welcome at Stanly Hall Café. While we don’t have a set child’s menu we are happy to accommodate a child’s palate with smaller portions or simpler fare. What child wouldn’t enjoy a PB&J on homemade bread, a grilled cheese sandwich, or noodles and butter.

A reminder too about our hours. We are open Tuesday through Saturday for lunch from 11 am to 3 pm. Thursday, Friday, and Saturday we are open for dinner from 5 pm to 9 pm. And, we are open on Saturday for breakfast at 7 am.

Starter

Calamari Steak over Grits with Lemon Caper Butter 7.

Salads

Dinner Salad 6.

Green Leaf Lettuce, Tomatoes, Garbanzo Beans, Carrot, & Croutons

Fresh made Dressings, your choice of Blue Cheese, Ranch, Balsamic Vinaigrette, Honey Lime Vinaigrette & Honey Mustard

Add a Grilled Chicken Breast for an additional 3.

Entrées

Entrées served with salad and bread

Chicken Scaloppine with Gnocchi

Pounded Chicken Breast Sautéed with Carrots, Leeks, & Mushrooms in a White Wine Cream Sauce 13.

Chef’s Signature Scallops

Pan Seared over Creamy Grits Cake with Lemon Butter Sauce with Capers, Shallot, Mushroom & Bacon 17.

Classic Pork Loin

Roasted to perfection with savory spice rub-jazzed up with Chef’s Apple Bacon Butter served with Chef Veggie & choice of Roasted Potato or Herb Couscous 14.

Dessert

Chocolate Grits with Chocolate Mascarpone & Fresh Whipped Cream 3.50

Lime Bars 3.50

THURSDAY

Chef’s Specials of the Night

Shrimp & Grits 18.

Panned Shrimp & sauce of sautéed mushrooms with white wine, Tabasco, capers, leek, roasted red peppers, & bacon. Served atop grits cakes

Fried Calamari over Linguine 15.

Stripes of Calamari lightly breaded in panko & fried served atop linguine with Basil marinara

Shrimp and Scallops 20.

Try our broiled or sautéed Shrimp and Scallops

In White Wine Broth with Paprika, Roasted Garlic, Lime Juice, & Butter. Served with Chef’s Vegetable & Herb Couscous

Friday and Saturday Dinner Happy Father’s Day

Chef’s Specials of the Night

Entrees

Served with salad and bread

Stockyard Angus Ribeye Steak

Melts in your mouth it’s so tender! Grilled to perfection and served with locally grown Melody of Veggies

Cut to the size you want starting at 8oz 25.

Each additional oz 2.

Shrimp & Grits 18.

Panned Shrimp & sauce of sautéed mushrooms with white wine, Tabasco, capers, leek, roasted red peppers & bacon. Served atop grits cakes

Fried Calamari over Linguine 15.

Stripes of Calamari lightly breaded in panko & fried served atop linguine with Basil marinara

Shrimp and Scallops 20.

Try our broiled or sautéed Shrimp and Scallops

In White Wine Broth with Paprika, Roasted Garlic, Lime Juice, & Butter. Served with Chef’s Vegetable & Herb Couscous

For the Children

Children are always welcome at Stanly Hall Café. We are happy to accommodate with smaller portions or simpler fare. For example, a PB&J on homemade bread. Also we like grilled cheese or noodles and butter.

Memorial Day Weekend

Stanly Hall Cafe — Fri, 28 May 2010 17:14:15 +0000

Memorial Day weekend may be the unofficial start of summer, but it is so much more. It is a time to remember and reflect on those who have given their lives for our freedom. Take a moment during your activities to remember to fly your flag or make a donation for the poppy a veteran hands you.

While you’re out and about this weekend, come in for breakfast, lunch, or dinner Saturday. If you haven’t stopped in for breakfast, you’re in for a treat. In addition to fresh biscuit and brioche French toast, we have fresh blueberries from Nelson’s Blueberry Farm in Bridgeton. Don’t you just love fresh, local produce!

You like our Chef’s specials, too. The pan seared Ahi Tuna with Chef’s twist on seaweed salad is a delight. If you don’t want tuna, you’ll find a dish that will tempt you. And, don’t forget dessert!

Chef’s Specials of the Night

Entrees

Fusion Ahi Tuna 18.

Pan seared Ahi Tuna to medium rare w/ Asian fusion “seaweed salad” of local grown spinach, celery, & carrot in soy lime vinaigrette served w/ jasmine rice infused w/ ginger & leeks

Not in the mood for fish? 20.

Try our broiled or sautéed Shrimp and Scallops

In White Wine Broth with Paprika, Roasted Garlic, Lime Juice, & Butter.

Served with Chef’s Vegetable & Herb Couscous

Starter

Calamari Steak over Grits with Lemon Caper Butter 7.

Salad

Dinner Salad 6.

Green Leaf Lettuce, Tomatoes, Garbanzo Beans, Carrot, & Croutons

Fresh made Dressings, your choice of Blue Cheese, Ranch, Balsamic Vinaigrette, Honey Lime Vinaigrette & Honey Mustard

Add a Grilled Chicken Breast for an additional 3.

Entrées

Entrées served with salad and bread

Chicken Scaloppine with Gnocchi

Pounded Chicken Breast Sautéed with Carrots, Leeks, & Mushrooms in a White Wine Cream Sauce 13.

Rib-Eye Steak

6 ounce Rib-Eye cooked to order 14.

8 ounce Rib-Eye cooked to order 16.

Served with Baked Potato & Chef’s Vegetable

(Larger cuts may be requested at additional price)

Chef’s Signature Scallops

Pan Seared over Creamy Grits Cake with Lemon Butter Sauce with Capers, Shallot, Mushroom & Bacon 17.

Classic Pork Loin

Roasted to perfection with savory spice rub-jazzed up with Chef’s Apple Bacon Butter served with

Chef Veggie & choice of Roasted Potato or Herb Couscous 14.

Dessert

Chocolate Grits with Chocolate Mascarpone & Fresh Whipped Cream 3.50

Lime Brûlée 3.50

For the Children

Welcome Grand National Antique Car Show & Carolina Coast Harley-Davidson Spring Rally!

Stanly Hall Cafe — Thu, 13 May 2010 21:01:49 +0000

This weekend downtown New Bern will be filled with the sound of engines. Whether a smooth purr of a classic car or the rumble of a Harley, the sounds of the internal combustion engines will be heard. And, whether a New Bernian or a visitor you’ll find something to tempt you for dinner at Stanly Hall Café. Chef has some great specials like the Surf & Turf featuring fresh, local crab meat. Check out the entire menu below.

Chef’s Specials of the Night

Entrees

Surf & Turf 23.

4 oz fresh local Crab Meat stuffed in Ravioli with 8 oz Denver Steak accompanied by Baked Potato and Roasted Vegetables

Broiled or Sautéed Shrimp & Scallops 20.

In White Wine Broth with Paprika, Roasted Garlic, Lime Juice, & Butter and served with Chef’s Vegetable & Herb Couscous

Chicken & Artichokes 13.

Pounded and sautéed Chicken Breast with Grilled Artichokes in a light & Lemony White Wine sauce with Roasted Yellow Peppers & diced Tomato tossed with Noodles, fresh Parsley, Thyme, & Basil

Dessert

Pear Crepes with Lime Curd & Fresh Cream 3.50

Pears panned in Butter with Cinnamon, Nutmeg, & Riesling reduction

Dinner Menu

Starter

Calamari Steak over Grits with Lemon Caper Butter 7.

Salads

Dinner Salad 6.

Green Leaf Lettuce, Tomatoes, Garbanzo Beans, Carrot, & Croutons

Fresh made Dressings, your choice of Blue Cheese, Ranch, Balsamic Vinaigrette, Honey Lime Vinaigrette & Honey Mustard

Add a Grilled Chicken Breast for an additional 3.

Entrées

Entrées served with salad and bread

Chicken Scaloppine with Gnocchi

Pounded Chicken Breast Sautéed with Carrots, Leeks, & Mushrooms in a White Wine Cream Sauce 13.

Rib-Eye Steak

6 ounce Rib-Eye cooked to order 14.

8 ounce Rib-Eye cooked to order 16.

Served with Baked Potato & Chef’s Vegetable

(Larger cuts may be requested at additional price)

Chef’s Signature Scallops

Pan Seared over Creamy Grits Cake with Lemon Butter Sauce with Capers, Shallot, Mushroom & Bacon 17.

Classic Pork Loin

Roasted to perfection with savory spice rub-jazzed up with Chef’s Apple Bacon Butter served with Chef Veggie & choice of Roasted Potato or

Herb Couscous 14.

Dessert

Chocolate Grits with Chocolate Mascarpone & Fresh Whipped Cream 3.50

Grits Brûlée with Chambord Raspberry liquor 3.50

Lime Bars with Fresh Cream 3.50

For the Children

Happy Mother’s Day!

Stanly Hall Cafe — Thu, 06 May 2010 20:55:20 +0000

Since we aren’t open on Sundays we thought we’d celebrate Mother’s Day early…and that you might enjoy the option of celebrating early, too. Check out Chef’s specials made with mothers in mind. My personal favorite is the ravioli. After all who can resist fresh, hand-picked, local crab meat. You’ll noticed other local items on the menu as well. With Spring in full swing local farms like ‘R Garden and White’s Farm are starting to have fresh vegetables and fruits. Isn’t it wonderful to have fresh, local food?!

Chef’s Specials of the Night

Starter

Grilled Artichoke Dip with mixed crackers

Entrees

To Mama with Love Ravioli 19.95

3 Ravioli w/ fresh local picked crab meat, 2 Ravioli w/ fresh local shelled sugar snap peas, ham, & sun-dried tomatoes accompanied by a cream sauce infused with garlic, sun-dried tomato & herbs and topped with more crab meat.

Not in the mood for fish? 20.

Try our broiled or sautéed Shrimp and Scallops

In White Wine Broth with Paprika, Roasted Garlic, Lime Juice, & Butter. Served with Chef’s Vegetable & Herb Couscous

Starter

Calamari Steak over Grits with Lemon Caper Butter 7.

Salads

Dinner Salad 6.

Green Leaf Lettuce, Tomatoes, Garbanzo Beans, Carrot, & Croutons

Fresh made Dressings, your choice of Blue Cheese, Ranch, Balsamic Vinaigrette, Honey Lime Vinaigrette & Honey Mustard

Add a Grilled Chicken Breast for an additional 3.

Entrées

Entrées served with salad and bread

Chicken Scaloppine with Gnocchi 13.

Pounded Chicken Breast Sautéed with Carrots, Leeks, & Mushrooms in a White Wine Cream Sauce

Rib-Eye Steak

6 ounce Rib-Eye cooked to order 14.

8 ounce Rib-Eye cooked to order 16.

Served with Baked Potato & Chef’s Vegetable

(Larger cuts may be requested at additional price)

Chef’s Signature Scallops 17.

Pan Seared over Creamy Grits Cake with Lemon Butter Sauce with Capers, Shallot, Mushroom & Bacon

Classic Pork Loin 14.

Roasted to perfection with savory spice rub-jazzed up with Chef’s Apple Bacon Butter served with Chef Veggie & choice of Roasted Potato or Herb Couscous

Dessert

Chocolate Grits with Chocolate Mascarpone & Fresh Whipped Cream 3.50

Grits Brûlée with Chambord Raspberry liquor 3.50

Lime Bars with Fresh Cream 3.50

For the Children

Children are always welcome at Stanly Hall Café. We are happy to accommodate with smaller portions or simpler fare. For example, a PB&J on homemade bread, grilled cheese, or noodles and butter.

Chef’s Specials

Stanly Hall Cafe — Fri, 16 Apr 2010 20:09:39 +0000

Chef’s Specials of the Night
Fresh Filet of Salmon 20.
Poached Salmon Fillet in a Broth of lemon/wine with roasted garlic, paprika & dill. Choice of Roasted Potatoes, Couscous, or Grits cake with a dollop of Cucumber& Dill dressing

Not in the mood for fish? 20.
Try our broiled or sautéed Shrimp and Scallops
In White Wine Broth with Paprika, Roasted Garlic, Lime Juice, & Butter.
Served with Chef’s Vegetable & Herb Couscous

Starter
Calamari Steak over Grits with Lemon Caper Butter 7.

Salads
Dinner Salad
Green Leaf Lettuce, Tomatoes, Garbanzo Beans, Carrot, & Croutons
Fresh made Dressings, your choice of Blue Cheese, Ranch, Balsamic Vinaigrette, Honey Lime Vinaigrette & Honey Mustard 6.
Add a Grilled Chicken Breast for an additional 3.

Entrées
Entrées served with salad and bread

Chicken Scaloppine with Gnocchi
Pounded Chicken Breast Sautéed with Carrots, Leeks, & Mushrooms in a White Wine Cream Sauce 13.

Rib-Eye Steak
6 ounce Rib-Eye cooked to order 14.
8 ounce Rib-Eye cooked to order 16.
Served with Baked Potato & Chef’s Vegetable
(Larger cuts may be requested at additional price)

Chef’s Signature Scallops Pan Seared over Creamy Grits Cake with Lemon Butter Sauce with Capers, Shallot, Mushroom & Bacon 17.

Classic Pork Loin
Roasted to perfection with savory spice rub-jazzed up with Chef’s Apple Bacon Butter served with Chef Veggie & choice of Roasted Potato or Herb Couscous 14.

Dessert
Chocolate Grits with Chocolate Mascarpone & Fresh Whipped Cream 3.50

Grits Brûlée with Chambord Raspberry liquor 3.50

Lime Bars with Fresh Cream 3.50

Spring is in the air!

Stanly Hall Cafe — Thu, 08 Apr 2010 19:47:41 +0000

Yes, Spring is in the air. That means everything is coated in pollen. While we don’t like it now, pollen is a good thing. It means that soon we’ll have an abundance of fresh, local vegetables. We already have local tomatoes on the menu! Local tomatoes are part of one of Chef’s Specials of the Night–a fresh filet of salmon. In addition to local tomatoes the dish also has avocados, black beans, and red onions. Delicious!! Just as good is the other special entrée–broiled or sautéed shrimp and scallops in a simple yet complex white wine broth. There is also a dessert special. Banana and raisin rum bread pudding with a rum glaze. What time will you be here?

A couple of reminders. First our hours. We are open Tuesday through Saturday for lunch from 11 am to 3 pm, Thursday through Saturday for dinner from 5 to 9 pm, and Saturday for breakfast at 7 am.

Second, children. We like children and they are always welcome at Stanly Hall Café. We don’t have a separate child’s menu, but are happy to accommodate with smaller portions or simpler fare. For example, a PB&J on homemade bread is always available.

Starter
Calamari Steak over Grits with Lemon Caper Butter 7.

Fiesta Cocktail
Tiger Shrimp tossed in a blend of Southwestern spices with Avocado, Lemon, & Lime.

Entrées
Entrées served with salad and bread

Chicken Scaloppine with Gnocchi
Pounded Chicken Breast Sautéed with Carrots, Leeks, & Mushrooms in a White Wine Cream Sauce 13.

Rib-Eye Steak
6 ounce Rib-Eye cooked to order 14.
8 ounce Rib-Eye cooked to order 16.
Served with Baked Potato & Chef’s Vegetable
(Larger cuts may be requested at additional price)

Chef’s Signature Scallops
Pan Seared over Creamy Grits Cake with Lemon Butter Sauce with Capers, Shallot, Mushroom & Bacon 17.

Classic Pork Loin
Roasted to perfection with savory spice rub-jazzed up with Chef’s Apple Bacon Butter served with Chef Veggie & choice of Roasted Potato or Herb Couscous 14.

Dessert
Chocolate Grits with Chocolate Mascarpone & Fresh Whipped Cream 3.50

Grits Brûlée with Chambord Raspberry liquor 3.50

Lime Bars with Fresh Cream 3.50

Chef’s Specials of the Night
Fresh Filet of Salmon 23.
Pan seared Salmon atop a Salad of Avocado, Black Beans, Local Tomatoes, Red Onions, Fresh Cilantro & Parsley with hints of Lemon/Lime Coriander
Served with side salad and bread.

Not in the mood for fish? 20.
Try our broiled or sautéed shrimp and Scallops
In White Wine Broth with Paprika, Roasted Garlic, Lime Juice, & Butter.
Served with Chef’s Vegetable & Herb Couscous

Banana & Raisin Rum Bread Pudding 6.
Yummy! Yummy! Bread Pudding at it best–we think! Bananas and Raisins melting in this creamy pudding with a Rum Glaze-yes there’s a little Rum in the pudding too!
Want some Ice Cream on top, just ask!! Only $.50 a scoop.

We happily have Children’s entrées.

Come Dine With Us

Stanly Hall Cafe — Thu, 01 Apr 2010 19:57:01 +0000

The weather is fantastic and so is our food. This week you are in for two special treats. One is an entrée and the other a dessert classic. The entrée is a fresh Mahi filet served with crisp citrus/mango salsa with just a hint of jalapeño pepper. The dessert is an amazing Bananas Foster served over vanilla bean ice cream. If you like bananas, you are going to love this sweet delight.

Remember to join us for breakfast Saturday mornings beginning at 7 am.

Starter
Calamari Steak over Grits with Lemon Caper Butter 6.95

Salads
Dinner Salad 6.
Green Leaf Lettuce, Tomatoes, Garbanzo Beans, Carrot, and Croutons
Fresh made Dressings, your choice of Blue Cheese, Ranch, Balsamic Vinaigrette, Honey Lime Vinaigrette & Honey Mustard
Add a Grilled Chicken Breast for additional 3.

Entrées
Entrées served with salad and bread

Mahi with Mango Citrus Salsa 15.
Pan seared Fresh Filet with Salsa of Mango, Orange, Cilantro, Garlic, Lemon & Lime served with Roasted Asparagus Over Herb Couscous

Chicken Scaloppine with Gnocchi 13.
Pounded Chicken Breast Sautéed with Carrots, Leeks, & Mushrooms in a White Wine Cream Sauce

Rib-Eye Steak
6 ounce Rib-Eye cooked to order 14.
8 ounce Rib-Eye cooked to order 16.
Served with Baked Potato & Chef’s Vegetable
(Larger cuts may be requested at additional price)

Chef’s Signature Scallops 17.
Pan Seared over Creamy Grits Cake with Lemon Butter Sauce with Capers, Shallot, Mushroom & Bacon

Classic Pork Loin 14.
Roasted to perfection with savory spice rub-jazzed up with Chef’s Apple Bacon Butter served with Chef Veggie & choice of Roasted Potato or Herb Couscous

Dessert
Chocolate Grits & Chocolate Mascarpone with Fresh Cream 3.50
Grits Brûlée with Chambord Raspberry liquor 3.50
Lime Bars with Fresh Cream 3.50
Amy’s Bananas Foster over Vanilla Bean Ice Cream 8.00
Ripe Bananas sautéed in butter, brown sugar, banana liqueur, & orange zest in a flambé of dark rum served over vanilla bean ice cream. A Sweet Classic!

Dinner and Breakfast Menus

Stanly Hall Cafe — Fri, 26 Mar 2010 23:13:00 +0000

Join us downtown Saturday for breakfast, lunch, or dinner. We are now open for all three meals on Saturdays. Take a minute a look over this week’s menus for dinner and breakfast. You’ll like what you see.

Dinner
Starter
Artisan Bread with herb oil 2.95
Calamari Steak over Grits with Lemon Caper Butter 6.95

Salads
House Salad 5.
Green Lettuce, Garbanzo Beans, Carrot, and Croutons
Fresh made Dressings, your choice of Blue Cheese, Ranch, Balsamic Vinaigrette, Honey Lime Vinaigrette and Honey Mustard

Entrées
Entrées served with salad and bread

Irish Lamb Stew 9.

Chicken Scaloppine with Gnocchi 13.
Pounded Chicken Breast Sautéed with Carrots, Leeks, and Mushrooms in a White Wine Cream Sauce

Rib-Eye Steak
6 ounce Rib-Eye cooked to order 13.99
8 ounce Rib-Eye cooked to order 15.99
Served with Baked Potato and Chef’s Vegetable (Larger cuts may be requested at additional price)

Chef’s Signature Scallops 17.
Pan Seared over Creamy Grits Cake with Lemon Butter Sauce with Capers, Shallot, Mushroom and Bacon

Classic Pork Loin 14.
Roasted to perfection with savory spice rub-jazzed up with Chef’s Apple Bacon Butter served with Chef Veggie

Dessert
Chocolate Grits & Chocolate Mascarpone with Fresh Cream 3.50
Grits Brûlée with Chambord Raspberry liquor 3.50
Lime Bars with Fresh Cream 3.50

Breakfast

House Breakfast
Two eggs with grits or hashbrowns and a biscuit or Toast 3.25
With Bacon or Sausage Patty or Country Ham 5.75

Order of Bacon or Sausage or Ham 3.00

Staly Hall Café Eggs Benedict 6.75
Poached Egg atop lightly fried Soda Bread and ham with White Wine Cream Sauce

Omelets the Old Fashion Way 6.75
What do you want on it?

Egg on a Biscuit 1.25

French Toast 3.75
with Bacon or Sausage or Ham 5.75

Homemade Biscuit—served with butter .50

Fresh Coffee Bottomless Cup 1.75

Tea and Sodas 1.75

OJ 1.75