Tomato $4, Cranberry $4, Apple $4, Grape $4

Juices

house made biscuits, poached egg, fried chicken breast, sausage gravy, roasted tomato

Southern Benedict

scrambled eggs, mini frittatas, bacon, sausage link, mini waffles, fruit and assorted berries, churros, breakfast potatoes, mini yogurt parfait, banana bread, toast & preserves

Capital Breakfast Board

Key Lime Pie

fresh berries, citrus yogurt cream, nutella

Buttermilk Pancakes

smoked salmon, sliced avocado, pickled red onions, arugula, fried capers, onion rings, ricotta horseradish cream fraiche

Savory Waffle

Wolferman's English Muffin, smoked ham, poached egg, sautéed spinach, hollandaise sauce, roasted tomato

Classic Benedict

Grilled Pimento Cheese

everything bagel, heirloom tomatoes, chive whipped ricotta, basil pesto, everything seasoning, micro greens

Heirloom Tomato Bagel

Two eggs any style, potatoes, bacon or sausage, choice of toast with preserves

The Traditional Heartland

Signature Spiced Pecans

fried green tomatoes, bacon, butter lettuce, balsamic garlic aioli, ciabatta

Fried Green Tomato BLT

fresh and macerated strawberries, granola, citrus whipped cream

Strawberries & Cream French Toast

vanilla pudding, nilla wafers, whipped cream

Banana Pudding

white & dark chocolate mousse, cherry jelly, chocolate straws

Chocolate Mousse

Vanilla Creme Brulee

scrambled egg, toast, sausage or bacon, juice

11 - 11

Charcuterie Board

Wolferman's english muffin, smoked pork belly, bacon habanero jam, poached egg, hollandaise, roasted tomato

Pork Belly Benedict

Heirloom marinated tomatoes, marinated mozzarella, goat cheese, bacon, tomato jam

The Omelet

mashed avocado, radish, grated egg, chili, onion crunch, parmesan cheese, micro greens

Avocado Toast

burrata cheese, heirloom tomatoes, honey vinaigrette, basil oil, blood orange balsamic glaze

Burrata Salad

AAA yellowfin tuna, ponzu dressing, radish, avocado crema

Crispy Tuna Tacos

breakfast potatoes, bacon, tomatoes, mushrooms, white cheddar and pepper jack cheese, avocado, choice of egg

The Capital Skillet

Prepare the Tomatoes

Blend the chopped tomatoes until smooth, then strain through a sieve.

Juicing

Add salt, black pepper, and lemon juice to the strained juice. Stir well.

Season

Prepare the Cranberries

In a pot, combine cranberries and water. Bring to a boil, then simmer for 10 minutes.

Cook the Cranberries

Strain the mixture and stir in sugar until dissolved.

Strain and Sweeten

Prepare the Apples

Blend the apples with water until smooth and strain through a sieve.

Season (optional)

Prepare the Grapes

Blend the grapes with water until smooth and strain through a sieve.

Taste the juice and add sugar if desired, then stir well.

Sweeten (optional)

Fresh Tomatoes

Salt

Black Pepper

Lemon Juice

Fresh Cranberries

Water

Sugar

Fresh Apples

Cinnamon (optional)

Fresh Grapes

Sugar (to taste)

Preheat the oven to 450°F (230°C). In a large bowl, combine the flour, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the milk until just combined. Turn the dough onto a floured surface and knead gently. Roll out to 1-inch thickness and cut into rounds. Place on a baking sheet and bake for 12-15 minutes until golden.

Make the Biscuits

Season chicken breasts with salt and pepper. In a skillet, heat olive oil over medium heat. Cook chicken for about 6-7 minutes on each side until cooked through. Remove from the skillet and let rest before slicing.

Cook the Chicken

In the same skillet, cook sausage over medium heat until browned. Add flour, stirring to combine. Gradually whisk in milk until the sauce thickens. Season with salt, pepper, and paprika to taste.

Prepare the Sausage Gravy

Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide into the simmering water. Cook for about 3-4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon.

Poach the Eggs

Slice the Roma tomatoes in half, drizzle with olive oil, and sprinkle with salt and pepper. Roast in the oven at 450°F (230°C) for about 10-12 minutes until slightly caramelized.

Roast the Tomatoes

To serve, split the biscuits in half, layer with fried chicken, top with a poached egg, and drizzle with sausage gravy. Serve with roasted tomatoes on the side and garnish with fresh parsley.

Assemble the Dish

All-purpose flour

Baking powder

Unsalted butter

Milk

Chicken breast (boneless, skinless)

Eggs

Sausage (bulk, breakfast type)

All-purpose flour (for gravy)

Milk (for gravy)

Roma tomatoes

Olive oil

Pepper

Paprika

Fresh parsley (for garnish)

In a bowl, whisk together eggs and milk. Heat a non-stick skillet over medium heat, add the egg mixture, and cook, stirring gently until the eggs are just set. Add cheese before serving.

Scrambled Eggs

Prepare mini frittatas using a muffin tin or purchase ready-made ones. Bake or heat as per instructions if homemade.

Mini Frittatas

In a skillet, cook bacon over medium heat until crispy. In the same skillet, add sausage links and cook until browned and cooked through.

Cook Bacon and Sausage

Heat mini waffles in a toaster or oven until warm and crispy.

Mini Waffles

Wash and prepare mixed fruit and assorted berries. Arrange them on the board.

Fruit and Berries

Warm churros in the oven or microwave according to package instructions.

Churros

Cook breakfast potatoes as per package instructions or prepare them fresh by boiling, dicing, and pan-frying with olive oil until golden brown.

Breakfast Potatoes

In small cups, layer yogurt, granola, and some mixed fruit for a mini parfait.

Mini Yogurt Parfait

Slice banana bread into pieces for serving.

Banana Bread

Toast slices of bread until golden brown and serve with preserves.

Toast

Cheddar cheese, shredded

Mini frittatas (store-bought or homemade)

Bacon

Sausage links

Mini waffles

Mixed fruit (e.g., strawberries, blueberries, kiwi)

Breakfast potatoes

Yogurt

Granola

Banana bread (slices)

Bread (for toast)

Preserves (e.g., strawberry, apricot)

Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated. Press the mixture into the bottom and up the sides of a 9-inch pie dish. Bake for 8-10 minutes until lightly golden. Remove from oven and let cool.

Prepare the Crust

In a large mixing bowl, whisk together the key lime juice, sweetened condensed milk, and egg yolks until smooth and well combined. Pour the filling into the cooled graham cracker crust.

Make the Filling

Bake the pie in the preheated oven for 15 minutes. Remove from oven and let it cool at room temperature. Once cooled, refrigerate for at least 3 hours or until set.

Bake the Pie

In a chilled mixing bowl, combine heavy whipping cream and powdered sugar. Whip on medium-high speed until soft peaks form.

Prepare the Whipped Cream

Once the pie is set, slice it into wedges. Top each slice with a dollop of whipped cream, fresh berries, and a sprinkle of lime zest before serving.

Serve the Pie

Key lime juice

Sweetened condensed milk

Egg yolks

Graham cracker crumbs

Unsalted butter, melted

Fresh berries (strawberries, blueberries, etc.)

Heavy whipping cream

Powdered sugar

Lime zest

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, combine the buttermilk, eggs, and melted butter. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; some lumps are okay.

Prepare the Batter

Heat a griddle or non-stick skillet over medium heat. Lightly grease with butter. Pour about 1/4 cup of batter for each pancake onto the griddle. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side, about 2-3 minutes per side.

Cook the Pancakes

Stack the pancakes on a plate and top with fresh berries, a dollop of citrus yogurt cream, and a drizzle of Nutella. Serve warm.

Serve

all-purpose flour

buttermilk

eggs

sugar

baking powder

baking soda

salt

unsalted butter

In a large mixing bowl, whisk together the flour, baking powder, and salt. In another bowl, beat the eggs and then add the milk and melted butter. Combine both mixtures until just combined.

Make the Waffle Batter

Preheat your waffle maker according to the manufacturer's instructions.

Preheat the Waffle Maker

Pour the batter into the preheated waffle maker, filling it about two-thirds full. Close the lid and cook according to the manufacturer's instructions until golden brown.

Cook the Waffles

In a small bowl, mix the ricotta cheese, horseradish, and sour cream until smooth. Adjust seasoning to taste.

Prepare the Horseradish Cream

Once the waffles are cooked, top each waffle with a generous layer of horseradish cream, followed by smoked salmon, sliced avocado, pickled red onions, arugula, fried capers, and onion rings.

Assemble the Waffle

Serve the savory waffles warm, with any remaining horseradish cream on the side.

milk

unsalted butter, melted

smoked salmon

sliced avocado

pickled red onions

arugula

fried capers

onion rings

ricotta cheese

horseradish

sour cream

Preheat the oven to 400°F (200°C). Slice the tomatoes in half, place them cut side up on a baking sheet, and drizzle with olive oil. Roast in the oven for about 20 minutes until soft and slightly caramelized.

In a skillet, heat a small amount of olive oil over medium heat. Add the fresh spinach and sauté until wilted, about 2-3 minutes. Season with salt and set aside.

Sauté the Spinach

Fill a saucepan with water and bring to a gentle simmer. Crack each egg into a small bowl, and then gently slide them into the simmering water. Poach for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and set aside.

In a heatproof bowl, whisk the egg yolks and lemon juice together until thick and pale. Slowly melt the butter and gradually whisk it into the egg mixture until smooth and creamy. Season with salt and cayenne pepper.

Prepare the Hollandaise Sauce

While preparing the other components, toast the Wolferman's English Muffins until golden brown.

Toast the English Muffins

On each toasted English muffin half, layer smoked ham, sautéed spinach, and a poached egg. Drizzle with hollandaise sauce and serve with roasted tomato halves on the side.