Tip the Kitchen 15
Cheers to the crew working around the hot fire!
Our Avocado Toast 12
Fresh Avocado, Radish Slaw, Pico de Gallo, Chilis, Citrus Segments and Micro Salad over Hearth Grilled Garlic & Herb Bread
Oysters half dozen 21
Charred with Pecorino, Blackening Spice, Hearth Bread or Raw with Charred Lemon, Mignonette, Horseradish, Saltines
Crispy Pastry smothered in Pure Intentions Nitro Brew Icing
Bourbon Bramble by Gary Crunkleton 15
High Proof Bourbon, Orange Blossom, Marasca Cherry Paste, Fresh Squeezed Lemon
The bramble is a cocktail from London that uses gin and fresh fruit. We take their idea and Americanize it with bourbon and cherries. It’s served in a julep cup which keeps it cold when the weather is not.
Dark & Stormy by Origins Unknown 15
Goslings 151 High Proof Dark Rum, Ginger, Fresh Lime, Demerara
In the early 19th century England’s Royal Navy opened a ginger beer plant in Colonial Bermuda. The drink was originally made with a dark demerara rum and ginger beer which were both part of the sailors daily rations. Lime was also given to the sailors as it helped to stave off Scurvy and was long kept as a military secret by the British Navy. Today, it is the national drink of Bermuda and a small slice of Carribean history in a glass.
Espresso Martini by Dick Bradsell 15
Vodka, Nitro Cold Brew, Irish Cream, Coffee Liquor
British bartender Dick Bradsell invented this now-classic drink, a.k.a. the Vodka Espresso, at Fred’s Club in London in the late ’80s. Legend has it that Kate Moss asked for a drink that would “wake me up and then f**k me up” at the same time, and the Espresso Martini was the result.
New Orlean’s “Ramos” Gin Fizz 16
Tanqueray London Dry Gin, Lemon, Cream, Egg White, Orange Blossom
This storied drink from the late 1800’s New Orleans is about as synonymous as the mimosa when it comes to doing brunch right. The bartenders shake the drink hard to wake up the liquor so the liquor can wake you up. It’s an eye opener for sure.
Bloody Mary 14
Vodka, Dimitri’s Tomato Juice, Citrus, Olives, Double Cut Grilled Bacon
This is a big time Bloody Mary for the big time Bloody Mary lover. Order it with pride and know that you are experiencing decadence.
The Mimosa 13
Cremant De Loire, Fresh Squeezed Orange Juice
Mimosas and brunch are synonymous. It seems as though we cannot have one without the other. It must be the regality created by the bubbles and the practicality the juices bring when all of us get to sleep in and eat a little later. Long live brunch and mimosas!
The Painkiller Cocktail by Daphne Henderson 16
Overproof Rum, Coconut Cream, Fresh Squeezed Orange, Pineapple, Lime, Nutmeg
This 1970’s Tiki style drink is about as delicious as a Tiki drink can get. We make it without using Pusser’s because we think it is lame that a liquor company would own the rights to a way of making a particular drink. So, please allow our boycott to exist without concern and enjoy the drink.
Saturn by J. “Popo” Galsini 16
Tanqueray London Dry Gin, Amaro Montenegro, Passion Fruit, Orgeat, Falernum, Fresh Squeezed Lemon Juice
The Saturn cocktail is one of the most famous gin-based recipes—a fruity combo of gin, passion fruit, orgeat, falernum and lemon juice. Invented in 1967, the drink still appears on menus at bars around the world today.
Honeysuckle Daiquiri Creator Unknown 16
Anejo Rum, Fresh Lemon Juice, Fresh Orange Juice, Local Honey
The Honeysuckle Daiquiri is the lovechild of a classic Daiquiri and the Bees Knees cocktail. It could also be called a Honey Daiquiri. Well balanced, citrusy and a deliciously strong honey note. This cocktail became a house favorite at The Crunkleton, especially, on a hot Carolina summer day.
French Press 8
Pure Intentions Nitro Cold Brew 6
Fresh Orange Juice 5
Virgin Bloody 9
Coke Products 3
Spicy Chicken Breakfast Sandwich 18
House Made Hot Sauce, Pimento Cheese, Fried Egg on Sourdough Bread, Hashbrown Casserole
A BLT 17
Avocado, Double Cut Grilled Bacon, Cheddar Cheese, Lettuce, Tomato, Basil Pesto Aioli, Garlic and Herb Fries
A Really Good Burger 17
American Cheese, Lettuce, Red Onions, Sauce, Brioche, Garlic and Herb Fries
Grilled Bacon +3 Wild Mushrooms +3 Sunny Side Up Egg +2 Double Down Patty +6
*we are happy to split any entrée or handheld dish into two plates for an upcharge of $2*
Crab Cake Benedict 27 – February Feature
Lump Crab Cake, Toasted English Muffin, Charred Asparagus and Tomatoes, Micro Radish, Hollandaise
French Toast 14
Sunflour Bakery Sourdough, Maple Syrup, Fresh Berries
Steak and Eggs 38
Two Sunny Side Up Eggs and Grilled Hanger Steak served with Garlic and Herb Fries
Tree Hugger Omelet 18
Swiss Chard, Tomatoes, Mushrooms, Asparagus, Avocado, Kale, Goat Cheese, Avocado Crema with Hashbrown Casserole
Charlotte Hot Brown 22
Stacked French Toast, Fried Chicken, Sweet Maple, Gravy, Grilled Tomatoes, Aged Cheddar, Crispy Bacon, Sunny Egg
Biscuit & Gravy 17
House Made Cheddar Biscuit topped with Gravy with Bacon and Sunny Eggs
Breakfast Burrito; Choice of Soysage, Chorizo or Bacon. With Hashbrown, Eggs, Pico, Beans, Cheese, Ranchero, Avo Crema
Huevos Rancheros 18
Ranchero, Seasonal Beans, Goat Cheese, Pico de Gallo, Avocado Crema, Sunny Eggs over Fried Corn Tortillas
Southern Shrimp and Grits 26
Cajun Garlic Shrimp sautéed with Double Cut Grilled Bacon, Mushrooms, Charred Tomatoes, Green Onions, Pan Gravy, served over Cheese Grits
On the Side • 6
Eggs Your Way
Crunkleton Hot Sauce 8
Consuming raw or under-cooked meats, poultry, seafood, shellfish or eggs May increase your risk of foodborne illness. Please alert your server to any food allergies or aversions.
All credit card tabs left unsigned will be closed with a 20 percent gratuity added to the total. Parties of 6 or more may be subject to an automatic 20 percent service charge. We charge an outside dessert fee of $20.
320 West Franklin Street
Chapel Hill, North Carolina 27516
Hours:Daily 4pm – 2am