Halcyon

Blended acai, mango, banana, and strawberry puree with coconut milk, topped with honey drizzle, crunchy granola, fresh blueberries, and strawberries.

A spicy skillet packed with eggs, jalapeno cheddar sausage, sweet potatoes, roasted bell peppers, mushrooms, and melted pepper jack cheese. Served with toast and jam.

A garden-fresh skillet of eggs, tender mushrooms, potatoes, sautéed spinach, pico de gallo, bell peppers, and creamy goat cheese. Served with toast and strawberry jam.

Plant-based skillet featuring house-made tofu scramble, roasted potatoes, sautéed mushrooms, fresh kale, and meltable vegan cheese. Served with toast and jam.

Plant-based coconut milk custard baked into sourdough french toast cubes, served warm with maple cream cheese smear.

Decadent french toast loaded with creamy peanut butter, rich chocolate drizzle, crispy bacon strips, and caramelized banana slices.

Fresh buttermilk pancakes stacked high and finished with fresh seasonal berries and powdered sugar.

Four pillowy, golden-fried beignets generously dusted with powdered sugar, served with your choice of chocolate sauce, strawberry jam, or honey.

Decadent espresso latte flavored with sweet caramel, velvety chocolate, and nutty hazelnut syrup.

Double shot of rich Velvet Espresso extracted to perfection.

House cold brew blended with espresso and sweetened condensed milk over ice for an energetic, creamy treat.

Roasted Brussels sprouts, sweet potato chunks, balsamic-marinated fennel, dried cranberries, and crunchy cashews served over tri-color organic quinoa with fennel balsamic dressing.

Ginger-soy marinated tofu on a bed of organic tri-color quinoa with sautéed bell peppers, mushrooms, spinach, shredded cabbage, carrots, and avocado.

Southwest seasoned beans and rice, corn pico de gallo, fresh romaine, sliced avocado, crunchy tortilla strips, and vegan green goddess dressing.

Crisp romaine lettuce topped with grilled chicken breast, fresh avocado, pico de gallo, tortilla strips, queso fresco, and creamy jalapeno cilantro ranch.

Grilled chicken breast, hard-boiled egg, crispy bacon, sweet cherry tomatoes, red onion, avocado, and cheddar over crisp mixed greens.

Tender kale greens tossed with fresh blueberries, avocado slices, cashews, quinoa, black beans, and house-made blueberry vinaigrette.

Your choice of juicy beef or plant-based patty topped with melted smoked gouda or vegan cheese, lettuce, ripe tomato, and onion on a toasted brioche bun, served with house cut fries.

Melted cheddar, pepper jack, and house pimento cheese spread toasted on Texas toast, served with a warm cup of tomato bisque.

Southern fried chicken breast, melted pepper jack cheese, crisp lettuce, tomato, chipotle mayo, and hot sauce on thick Texas toast.

Crispy plant-based fried chicken patty with vegan pepper jack, lettuce, tomato, vegan chipotle mayo, and hot sauce on toasted Texas toast.

Sliced oven-roasted turkey, melted French brie, scratch mushroom pesto, and fresh spinach on warm ciabatta bread with house strawberry jam on the side.

Crispy tater tots topped with your choice of grilled chicken or bacon, melted smoked gouda and cheddar queso, guacamole, and cilantro lime crema.

Crisp flatbread crust topped with vegan pesto, grilled chicken, bacon crumbles, melted mozzarella, sun-dried tomatoes, and a ranch drizzle.

Smoked gouda and pepper jack macaroni cheese casserole topped with crispy southern fried chicken and spicy hot sauce.

Crisp flatbread featuring house-made marinara sauce, melted slice mozzarella, and fresh basil leaves.

Decadent coffee cocktail with Irish whiskey, Irish cream liqueur, and smooth Katz cold brew.

Rich vanilla vodka, espresso, and Godiva milk chocolate liqueur shaken over ice into an elegant martini glass.

Refreshing Tiki cocktail made with Jamaican rums, fresh lime juice, and house-made almond rose syrup.

Interactive table-side dessert set complete with marshmallows, graham crackers, chocolate bars, and a miniature tabletop roasting flame.