Whiskey chai bbq chicken* skewers with dill pickles 10
Part of the Tennessee Whiskey Trail, featuring Nelson Brothers bourbon (Nashville, TN)!
Whiskey Trail Skewers
Our Menu
Our food & drinks are made from scratch using original recipes and thoughtfully-sourced ingredients from regional farmers and purveyors when possible.
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Snacks & Boards
Biscuit Board
Mini biscuits with butter, honey mascarpone, whipped feta, and seasonal preserves 9.5 Add 4 biscuits for 4
Breakfast Board
Choice of smoked salmon or country ham, peppered hard boiled eggs, brie, blueberries, dill pickles, orange wedges, strawberry preserves, and sourdough 16
{smoked salmon & country ham combo + 4}
Herb-Whipped Feta
with seasonal preserves, walnuts** and pepper toasted pita 10
Tomato Basil Soup
5 {add a cheddar mozzarella grilled cheese 4}
Pastries
Fresh selection of baked goods available
Brunch
Broadbent Omelette
KY Farm Fresh eggs* with Broadbent bacon, cheddar, onions, and red peppers. Served with sourdough 14.5
Shrimp & Grits
Blackened shrimp, local andouille sausage with tomatoes, red peppers, onions, over smoked Gouda grits 18 {add KY Farm Fresh eggs over medium 4}
Loaded Biscuits & Chorizo Gravy
Biscuit served open-faced topped with gravy featuring local chorizo. Loaded with two KY Farm Fresh eggs* over medium, roasted red peppers, and cheddar cheese 15
Garden Omelette
KY Farm Fresh eggs* with feta, mushrooms, kale, and diced tomatoes. Served with sourdough 14.5 {add a side of stewed black beans 2}
Brunch Sausage Burger
Two smashed sausage patties, over medium KY Farm Fresh egg, cheddar cheese, chorizo gravy and bacon on a grilled bun. Served with a side of stewed black beans 15 {add a bloody mary 6}
Farm Breakfast
Two KY Farm Fresh eggs* cooked to order, Broadbent bacon or pork breakfast sausage, smoked Gouda grits, orange wedges, and sourdough 14.5 {sub BE Hive vegan sausage for protein 1 / sub biscuit or bagel 2}
Vanilla-Cinnamon French Toast
Topped with warm spiced peaches and powdered sugar. Served with Vermont maple syrup 15
A la Carte
Broadbent bacon 4 / Pork breakfast sausage 4 / BE Hive vegan sausage 6
KY Farm Fresh eggs* 4 / Hard boiled eggs 4 / Plant-based patty 6
Stewed black beans 4 / Broccoli chickpea quinoa 4 / Balsamic tossed greens 2
Smoked Gouda grits 4 / Bagel 3 / Biscuit 3 / Toast 3 / GF Toast 4 / Cup of fruit 5
Mains
Quinoa & Black Bean Burger
House-made black bean and quinoa patty with tomato, lettuce, and avocado mash on a grilled bun. Served with balsamic tossed greens 14.5 {add mozzarella .50}
Smash Burger
Two beef patties* topped with mozzarella, cheddar, lettuce, tomato, and caramelized onion bacon jam. Served with balsamic tossed greens 14.5 {sub plant-based patty 2}
Salmon Sandwich
Grilled salmon* with lemon dill dijon sauce, lettuce, and tomato on a grilled bun.
Served with balsamic tossed greens 15.5
Pesto Pasta & Chicken
Grilled chicken breasts* over local pasta with tomatoes, red onions, kale, and basil pesto cream with parmesan 18
Shrimp & Grits
Blackened shrimp, local andouille sausage with tomatoes, red peppers, onions, over smoked Gouda grits 18 {add KY Farm Fresh eggs over medium 4}
Grilled Salmon feat. Loveless Cafe
Loveless Cafe apple butter and sorghum glazed salmon* over chilled broccoli chickpea quinoa topped with Loveless Cafe chow chow 19
This dish is a collaboration between Chef Chase Ingalls (Frothy) and Chef Scott Peck (Loveless) to celebrate Loveless Cafe’s 75th birthday. HBD Loveless, you’re an icon!
A la Carte
Broadbent bacon 4 / Pork breakfast sausage 4 / BE Hive vegan sausage 6
KY Farm Fresh eggs* 4 / Hard boiled eggs 4 / Plant-based patty 6
Stewed black beans 4 / Broccoli chickpea quinoa 4 / Balsamic tossed greens 2
Smoked Gouda grits 4 / Bagel 3 / Biscuit 3 / Toast 3 / GF Toast 4 / Cup of fruit 5