Local lettuces, seasonal vegetables, citrus ... G F = G l u t e n F r e e ... Country Creamery, Charlotte Fish Co., John
BRUNCH ENTREES PECAN FRENCH TOAST T h i ck sli ce d b r io c he, c r u s hed p ec a n c r u s t, b o u r b o n cr è m e a n g l a is e, s ea s o n a l b er r ies / / $12 BUCKWHEAT & QUAIL B u ckw h e at j o hn n yc a k es , f l a s h f r ied Geo r gi a q u ai l, h o u s e m a d e b l u eb er r y s yr u p , w h i ppe d b u t t er // $ 1 4 H A R M O N Y R I D G E FA R M S O M E L E T T h r e e fa r m fr e s h eg g s , c hed d a r , c hiv es , c ri sp fi ng e r li ng po t a toes GF / / $ 1 2
A LA CARTE SIDES J I M M Y R E D G R I T S // $4
ROASTED FINGERLING P O T A T O E S // $4
APPLEWOOD SMOKED BACON F ou r pi e ces // $5 C H E S H I R E FA R M S PORK LINK SAUSAGE F ou r pi e ces // $6
CHILIAQULLIES C o r n t o r t i llas, g u a jil l o s a u c e, q u es o f r es c o , pu lle d ch i cke n , p ep p er s , f r ied eg g s , s a lsa v e r de G F / / $ 1 2
F R I E S // $5 S I D E S A L A D // $4
CHICKEN & BISCUIT Scr a t ch b i scu i t, s c r a m b l ed eg g , f r ied c hic ken, pe ppe r co r n- ch iv e g r a v y / / $ 1 2 SHRIMP N GRITS NC sh r i mp, chor iz o , ok r a , p ep p er s , J im m y Red g r i t s , scalli o ns , c r eol e s a u c e GF // $ 1 5 FRIED EGG SANDWICH T w o h a r d fr i e d f a r m eg g s , c hed d a r , b a c o n , f ri ed g r e e n t o m a t o , ho u s e m a yo , b r io c he// $ 1 0 R O A S T E D V EG E TA B L E H A S H Sw e e t po t a t o e s , f en n el , s ha v ed b r u s s el s , car am e li z e d o n ion , f a l l s q u a s hes , fr i e d e g g s G F / / $ 1 2 VEGGIE BURGER Ar u g u la , h o u se-m a d e B B Q s a u c e, g o a t c heese cr e ma / / $ 1 2 FIELD GREEN SALAD Lo ca l le t t u ce s, s ea s o n a l v eg eta b l es , c itr u s v i na i g r e t t e / / $1 0
A l l m en u i t e m s a r e s o y - f r e e GF = Gluten Free
D = Da iry F r ee
* C o n s u m i n g r a w o r u n d er c o o k e d m ea t s , p o u l t r y , s e a f o o d , s h e l l f i s h , or eggs may increase your risk of food-borne illness
at the suffolk punch, w e p ri d e o u rsel ves i n o u r cu l i n a ry st a n d a rd s. We so u rce pr od u ct s as loca l l y a s p o s s i b l e , f o l l o w t he s e a s o n s a n d a vo i d t h e u se o f gm o p ro d u ct s a n d soy. O u r gu est s’ sa t i s fact i on an d the a dva nc e m e nt o f t he c ul i na r y scen e a re a t t h e co re o f o u r m i ssi o n . E x ecu t i ve C h ef , Er i k Li t aker
The Suffolk Punch would like to thank the following: S un Rais ed Far ms , H a r m o ny Ri dg e , Ca c k l e Be r r y F a rm s, R o w l a n d ’ s R o w F a rm , Mi d d l e G ro u n d F a rm , W holes ome Coun tr y Cr e a m e r y , Cha r l o t t e Fi s h Co . , J o h n so n C S m i t h H y d ro p o n i cs, L o ca l L o a f B a k ery 11/3
CRAFTED FOR A PURPOSE.
Much like the beautiful Suffolk Punch horses who carry the same name, we were crafted for a purpose. Our limitless supply of energy allows us to work tirelessly, fusing scientific practice with our creative passions to push conventional boundaries. We are a Culinary
Café,
Coffee
Bar,
Taphouse,
and
Fermentation Lab born from the Hyde Brewing philosophy of melding art and science to inspire thought and challenge expectations. We curate libations,
food,
and
products
for
those
who
understand the value of craft and embrace new experiences. The Suffolk Punch embodies the craft spirit in every drink we serve, every meal we prepare, and every conversation we foster.
# suffo lkpunchcl t | @suf f olkpu n c h c l t | th esu ffol k pun c h . c om
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