Tennessee Avenue Beer Hall is where friends, family, and flavor collide – right in the heart of Atlantic City, just steps from the world-famous boardwalk and beach. You’ll find 40 craft beers on draft and over 60 more in bottles and cans, but don’t let the name fool you – we’re not just a beer hall. We’re the beer hall. As for our cocktail game, think modern, bold, and dangerously crushable. Hungry? Good. Our menu takes American classics – burgers, hot dogs, all the hits – and gives them a gourmet glow-up you didn’t know you needed. It’s indulgent, it’s elevated, it’s a little over the top... just like us.

Tennessee Avenue Beer Hall

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Bread & Butter

croissant, scrambled egg, cheddar, bacon, home fries

Place diced potatoes in a medium pot and cover with cold salted water by 1 inch. Bring to a simmer and cook for 6–8 minutes until just tender but not falling apart. Drain thoroughly and let steam-dry for 2 minutes.

parboil potatoes

Heat a large skillet over medium-high heat. Add vegetable oil and 1 tablespoon butter. When butter foams, add the drained potatoes in a single layer. Let cook undisturbed for 3–4 minutes to develop a golden crust.

pan fry

Stir potatoes, add diced onion and red bell pepper. Season with smoked paprika, garlic powder, 1 tsp salt and 1/2 tsp black pepper. Continue cooking, stirring occasionally, for 6–8 minutes until potatoes are nicely browned and onions are soft. If potatoes begin to stick, reduce heat slightly and add a splash of water. Stir in chopped parsley if using. Keep warm while preparing eggs and assembling sandwiches.

add aromatics & finish

If your bacon isn't cooked, cook 8 strips in a skillet over medium heat until crisp, 8–12 minutes, turning as needed. Transfer to a paper towel-lined plate to drain. If using pre-cooked bacon, warm briefly in the oven or microwave.

prepare bacon

Crack 6 eggs into a medium bowl. Add 3 tablespoons whole milk, 1 tsp salt and 1/2 tsp black pepper. Whisk until homogeneous and slightly frothy. In a nonstick skillet over medium-low heat, melt 2 tablespoons butter until foaming. Pour in egg mixture and let it sit for 10–15 seconds. Using a rubber spatula, gently push eggs from the edges toward the center in sweeping motions, forming soft curds. Continue folding occasionally until eggs are mostly set but still slightly glossy, 2–3 minutes total. Remove from heat (they will finish setting off the heat).

make scrambled eggs

Preheat oven broiler or toaster oven to low broil. Split croissants horizontally. Arrange bottom halves on a baking sheet. Divide shredded cheddar evenly among 4 croissant bottoms (about 1/4 cup each). Spoon warm scrambled eggs onto cheese-topped bottoms (divide eggs evenly). Top eggs with 2 cooked bacon strips per sandwich. Place croissant tops over fillings. Slide baking sheet under broiler for 30–45 seconds (or place in toaster oven at 350°F/175°C for 3–4 minutes) just until cheese melts and tops are warmed—watch closely to avoid burning.

prepare croissants & cheese

Remove sandwiches from oven. Serve each sandwich with a generous portion of home fries. Enjoy immediately.

serve

croissants

large eggs

whole milk

butter (unsalted)

cheddar cheese, shredded

cooked bacon strips

salt

black pepper

russet potatoes, peeled and diced 1/2-inch

yellow onion, small dice

red bell pepper, small dice (optional)

vegetable oil

smoked paprika

garlic powder

fresh parsley, chopped (optional)