BRUNCH

EVERY SUNDAY 11:00 AM - 2:30 PM

Breakfast Plate 8.95

Two eggs your way, bacon OR sausage, home fries OR grits, & toast

Steak & Eggs 15.95

8 oz grilled NY strip steak with two eggs your way & a red chili sauce

Crunchy Southern Fried Chicken & Waffles 12.95

Fried chicken over Belgian waffles with Andouille–Vermont maple syrup Gastrique

Chilaquiles (vegetarian) 9.95

Corn tortilla chips, black beans, mild tomatillo or a spicy chili red sauce, cheese & sour cream

Biscuits & Gravy 9.95

Two homemade buttermilk biscuits with cream gravy & two eggs your way

*Add sausage gravy for 1.00

Crab Cakes Benedict 14.95

Peekie toe crab cakes & poached eggs over English muffin with Hollandaise sauce

Huevos Rancheros 12.95

Two eggs your way, charro beans, home fries, two fresh tortillas

Louisiana Style Redfish 18.95

Crunchy Louisiana Style fried redfish over cheese grits & a spicy Cajun cream sauce

Smoked Salmon Migas 12.95

Corn tortilla chips, scrambled eggs, black beans, mild tomatillo sauce, cheese, sour cream & topped with house smoked salmon

Jezebel French Toast 12.95

Challah French toast stuffed with honey-lavender goat cheese Vermont maple syrup, homemade cinnamon ice cream & hand whipped crème Chantilly

Southern Shrimp & Grits 18.95

Fresh plump shrimp & Andouille sausage over creamy Low Country style grits with a red eye gravy

Traditional Caesar Salad 9.95

Caesar salad with house made dressing & croutons

* Add 8oz Fried or grilled free range chicken breast for 6.00

* Add 8oz Cajun blackened salmon for 10.00

Lockhart Bistro Burger 9.95

1/3-pound house ground brisket burger with lettuce, tomato & onion on a yeast pub roll with French fries

* Add Cheese (choice of American, Swiss, Cheddar, Bleu, Goat, Smoked Gouda), Jalapeños (fresh or grilled), OR Grilled onions for 1.00

* Add Bacon for 2.00

* Sub Truffle French fries for 6.00

SIDES

Bacon (3) 3.00

Breakfast Sausage Patties (2) 3.00

Farm Egg, your way 3.00

Home Fries 3.00

Fruit Cup 3.00

Grits 3.00

*Add cheese 1.00

Toast (wheat, white, marble rye, English muffin or biscuit) & Butter 3.00

Chef: Parind Vora, Chef de Cuisine: Alawna Middleton

BRUNCH COCKTAILS

BELLINI: Codorniu Cava, peach puree 7.00

BLOODY MARY: Monopolowa Vodka, house made bloody mix, pickled okra, celery, olive 7.00

FROZEN LIME MARGARITA: 100% Agave blanco tequila, triple sec, agave simple syrup, fresh lime juice 7.00

HARD CIDER SANGRIA: Austin East Ciders Honey, Fireball Cinnamon Whiskey, fresh lemon juice, house made grenadine 8.00

ITALIAN SUNRISE: House Made Limoncello, fresh orange juice, Campari Apperitivo 8.00

MICHELADA: Dos XX draught beer, spicy Bloody Mary mix, lime juice, chili salt 6.00

MIMOSA: Codorniu Cava, fresh orange juice 7.00

*Make it a bucket: Bottle Codorniu Cava, 5oo ml carafe fresh orange juice 28.00

SALTY DOG: Seagram’s Gin, fresh grapefruit juice, kosher salt 6.25

SANGRIA SUPERIOR: Cabernet Sauvignon OR Chardonnay, Paula’s Texas Orange, Cava, fresh squeezed citrus 8.00

SCREWDRIVER: Monopolowa Vodka, fresh orange juice 6.25

TIPSY TEA: Deep Eddy Peach Vodka, sweet tea, lemon 7.00

COFFEE DRINKS

IRISH COFFEE: Hot coffee, Jameson Irish Whiskey, sugar, Crème Chantilly 7.00

IRISH CREAM COFFEE: Hot coffee, Bailey's Irish Cream, Crème Chantilly 7.00

MEXICAN COFFEE: Hot coffee, Kahlua, 100% Agave Blanco Tequila, Crème Chantilly 8.00

Bar Manager: Amy Sherman