NetShed No. 9

CHICKEN CHOP CHOP SALAD

CHICKEN CHOP CHOP SALAD +16.90 A mound of equal-size bits of crisp iceberg lettuce, spring greens, chickpeas, green onions, tomatoes, salami, cheese curds, oregonzola bleu cheese, surrounded by crispy chicken thighs tossed in our green goddess dressing and a drizzle of hazelnut vinaigrette.

The Passion of The Hash

A plate of ham (seriously the ham is the plate), layered with sausage and bacon. Topped with two eggs (fried, scrambled, over easy??? – you choose) and o’brien potatoes.

RIO GRANDE SCRAMBLE

5 eggs, scrambled with sautéed spicy chorizo, onions, peppers, and potatoes. Heaped on a plate and topped with melted cheddar, fresh molcajete guacamole, black beans, chimichurri and untraditional crema.

SKILLET OF WARM CINNAMON ROLLS

SMOTHERED MISSION BURRITO

We cram Chile Rubbed Pork Shoulder, a little garlic, a little lime, and a lot of smoke into our tortilla and then add black beans, some scrambled eggs, and potatoes. Wrap it and smother it with our smokey chipotle tomatillo salsa and top it with melty cheddar cheese and sour cream.

THE PASSION OF THE HASH

Cook the pork, smoke the pork and cook it again, sautéing it this time with oven dried tomatoes, cheese curds, crispy potatoes, peppers and jalapenos. And of course, put an egg on it (2 sunny side). Drizzle the whole thing with a creamy lemon béchamel sauce.

MENAGE A MEAT

A plate of ham (seriously the ham is the plate), layered with sausage and bacon. Topped with two eggs (fried, scrambled, over easy??? – you choose) and o’brien potatoes.

Reuben with Clam Chowder

Chilaquiles

CHILAQUILES +15.75 Chee-lah-KEE-less. Break-fast-na-chos. We use the perfect chip with the crunch to hold up the spicy chorizo, scrambled eggs, cheese, olives & black beans. Then we drizzle the entire ensemble with a spicy salsa verde & crema.

LEMON CURD & BLUEBERRY FRENCH TOAST

Our lemon curd is insanely creamy, making a perfect contrast between the sweet blueberries and the sour lemon. Our toast soaked in a rich and creamy custard, and then griddled in butter. Stacked and drizzled with our lemon curd and blueberries & whipped ricotta cream.

Ricotta & Sourdough Pancake

Sublime. That is the word for this pancake. It is moist, creamy with a fleck of cornmeal to keep it sturdy enough for the syrup. Topped with sea-salt whipped butter and a side of vanilla-bourbon maple syrup. Comes with a side of bacon and potatoes too.

TURKEY CROQUE MADAME

the ultimate ooh la la brunch sandwich; oven roasted turkey breast, sliced bacon, a smear of french dijon, thin sliced scallions, sunny egg, all topped with a garlic cheesy béchamel sauce.

STUFFED BISCUIT

Stuffed buttermilk biscuits. A whole portuguese sausage and chunks of beecher’s flagship cheese wrapped and baked into our buttermilk biscuit. Generously topped with our red Sunday gravy.

RICOTTA & SOURDOUGH PANCAKE

Sublime. That is the word for this pancake. It is moist, creamy with a fleck of cornmeal to keep it sturdy enough for the syrup. Topped with sea-salt whipped butter and a side of vanilla-bourbon maple syrup. Comes with a side of bacon and potatoes too.

Bam! Bam! Bon Mi

Banh Mi sandwiches are CRAZY delicious. Our hoagie roll is slathered in siracha butter then stuffed with soy-garlic marinated short ribs smashed on the griddle, a drizzle of GG sauce, pickled chiles, cilantro daikon-carrot slaw.

P.B.&J. WAFFLE

Forged in 100-year-old cast iron waffle makers, our american styled waffles are crisp and delicious. Pulled hot from the iron and layered with a creamy, peanut butter whipped chantilly, raspberry syrup, fresh raspberries & roasted-salted peanuts.

HOT HONEY CHICKEN SANDWICH

This one is spicy. Our chicken is salt, peppered and spiced, and then seared up in a pan. Next, it’s topped with our ghost pepper hot honey; that’ll make you sweat! Laid on a potato bun and topped with creamy ‘bama slaw & pickle chips.

RUBENESQUE PANINI

Mounds of thinly sliced, custom cured pastrami, beecher’s cheese curds, pickles, crystal mayo, marinated tomatoes on a delicious wheat bread. Then we let the melting magic begin as we press the mound into a sandwich.

MUSHROOM FREE-TA-TAS

We melt the leeks in butter and sauté mushrooms in garlic & butter on the griddle. Take them to the pan, add eggs and stud the mixture with creamy goat cheese. A sprinkle of fresh cilantro leaves finish the plate. Topped with our tomato jam and o’brien potatoes on the side.

APPLE-CHEDDAR MELT SANDWICH

the kind of comfort food that feels like a warm hug on a chilly day. we spread spiced apple butter on the bread, add caramelized onions, sliced apples and press it together with beecher’s cheddar cheese oozing gently into the sweet apple slices. a perfect hot and melty golden sandwich .

FRENCH TOAST

AKA: Syrup bread. Sometimes known as just a vessel to get more sticky goodness - this plate has three pieces, stacked like little logs. Served with whipped cream and maple syrup if you are a fan of the syrup bread.

SAUSAGE BREAKFAST BURGER

Turn a regular burger into a breakfast burger...ditch the hamburger and put on the sausage ... add an fried egg, bacon, and cheese. Happily laying on a housemade English muffin with our own tomato jam.

SAUSAGE BREAKFAST BURGER (duplicate)

Turn a regular burger into a breakfast burger...ditch the hamburger and put on the sausage ... add an fried egg, bacon, and cheese. Happily laying on a housemade English muffin with our own tomato jam.

THE O.G. ROLL

No raisins, a powdered sugar glaze, and a dough that is a buttery thing of beauty, filled with layer upon layer of cinnamon and sugar.

GRILLED CHEESE

Easy-peasy cheddar cheesy. Served on white bread with a side of fruit.

SIMPLE SCRAMBLE

Sometimes you just want to mix your food altogether. We are sure you parents wouldn't like that so we did it for you. Scrambled eggs, small cubes of potatoes, cheddar cheese, and sausage. All scrambled together and ready to eat.

UNCOMMON ROLL

We start with the classic and then take it for a spin. Ask about this day’s creation.

The Eyes of Texas Are on You Chili. With Egg Added

WAFFLE

Can you imagine how many children have enjoyed waffles from our 100 year old waffle irons? Let's add another to the list. Our cast iron waffle, with whip cream and maple syrup on the side for dipping.

PANCAKES, PANCAKES

A small stack (stackette?) of our fluffy (yet sturdy) pancakes. Whipped cream and syrup on the side.

B.L.T.

often bantered about in our kitchen is the age-old debate. which ingredient in a BLT is the most important: the B, the L or the T? which has given rise to endless bickering (and one DELICIOUS sandwich). stacked with crisp bacon, tomato jam, herbed mayonnaise, lettuce, and roasted tomatoes.

DELICIOUS DE JOUR CLAM CHOWDER

We can say traditional, but based on who’s tradition? So, we guess this is our tradition ... clams, bacon, onion, potato, and cream, chunky and smart (not too thick). With addictive rustic croutons scattered around.

CREAMY TOMATO BISQUE

a classic comfort soup with a farmhouse soul. oven-roasted tomatoes simmered to silky perfection, topped with fresh basil, crunchy house-made croutons, and a drizzle of crema. +11.95 or +13.95 with a side of sourdough for dipping

EGG & BACON

A classic: 1 egg your way, served with two slices of bacon and a side of toast.