EST. 1911
b ru nch
$20 BOTTOMLESS BAR CAR
*BOTTOMLESS IS FOR DINE-IN CUSTOMERS ONLY, TWO-HOUR LIMIT
CHARCUTERIE BLOODY MARY BAR
THE “BIG” WHITE RUSSIAN BAR
BOTTOMLESS MIMOSAS
ASSORTED CHARCUTERIE MEATS + CHEESES + HOMEMADE PICKLED VEGETABLES
ASSORTED ALTERNATIVE AND INFUSED MILKS + COLD BREW COFFEE + SHAVED CHOCOLATES
CHOICE OF ORANGE, CRANBERRY, GRAPEFRUIT, PASSION FRUIT OR BLOOD ORANGE JUICE
TO SH AR E
*
CINNAMON ROLL DIP
HUEVOS COLORADO
PECAN + CEREAL INFUSED MILK + VANILLA FROSTING + CINNAMON CHIPS
POACHED EGGS IN GREEN CHILE + GOAT CHEESE + FRY BREAD
10
13
NICKEL SALAD
BABY GREENS + RADISH + RED ONION + FOURME D’AMBERT + RED WINE VINAIGRETTE
13
WEDGE SALAD
BIBB LETTUCE + BACON + GREEN GODDESS + POINT REYES BLUE CHEESE + AVOCADO
13
SAN D W IC HE S
CHOICE OF SIDE SALAD or THICK CUT FRENCH FRIES
*
HOUSE BREAKFAST SAUSAGE SANDWICH
JOE’S CUBANO
* THE
*
EGGS ANY STYLE + BACON + BRIOCHE
15
CRISPY PORK + HOUSE HAM + SWISS CHEESE + PICKLES + MOJO + DIJON
13
NICKEL BRUNCH BURGER
FRIED STEAK SANDWICH
DOUBLE BEEF PATTY + SAUSAGE GRAVY + EGG YOLK + SHOESTRING POTATOES + GOUDA
CHICKEN FRIED STEAK + BOURBON HONEY MUSTARD + PEPPER JAM + AGED CHEDDAR + PRETZEL
ADD AN EGG +3
18
14
P L AT E S
PERSIMMON FRENCH TOAST
CHICKEN + WAFFLES
16
BRIOCHE + SPICED CREME ANGLAIS
FRIED CHICKEN + BUTTERMILK WAFFLES + TABASCO HONEY
*
BISCUITS + GRAVY
*
TWO EGGS ANY STYLE
HOUSEMADE SAUSAGE GRAVY + BUTTERMILK BISCUITS + 2 EGGS ANY STYLE
BREAKFAST SAUSAGE PATTY or CHICKEN SAUSAGE or BACON or SIDE SALAD
+ HERB ROASTED POTATOES + CHOICE OF TOAST
KID’S PLATTER
20
14
16
8
SCRAMBLED EGG + SILVER DOLLAR PANCAKE + BACON + CINNAMON CHIPS + BERRIES + MILK
S ID E S
*
1 EGG ANY STYLE
3
TOAST
*
BACON or BREAKFAST SAUSAGE
5
HERB ROASTED POTATOES
5
*
CHICKEN SAUSAGE
5
SEASONAL FRUIT
5
BISCUIT + GRAVY
5
CUP OF BERRIES
9
11
GREEK YOGURT
5
HOUSE GRANOLA
FRESH YOGURT + BERRY COMPOTE
16 GRAIN, RYE, SOURDOUGH, or BISCUIT
PARTIES OF 7 OR MORE WILL BE SUBJECT TO 18% GRATUITY
*THESE ITEMS MAY BE SERVED RAW OR UNDERCOOKED BASED ON YOUR SPECIFICATION OR CONTAIN RAW OR UNDERCOOKED INGREDIENTS.
CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS,
ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.
INTERESTED IN BOOKING A PRIVATE EVENT WITH THE NICKEL? OUR EVENTS MANAGER, KRISTEN, IS HERE TO HELP! EMAIL HER AT
[email protected] OR CALL 303-228-1117.
4