The Hub Cafe Menu

chef’s selection of ingredients cooked in local eggs, served with roasted potatoes and toast

local egg cooked over easy, muenster cheese, balsamic roasted red onions, aioli + greens in a warm, house-made buttermilk biscuit

with chili flakes, pickled red onion, zaatar + sea salt on thick Le Quartier Bakery toast

Le Quartier bread with citrus-sweetened fromage blanc, raspberry compote, toasted pecans, and 100% pure maple syrup

house-made buttermilk biscuits topped w/ savory mushroom & sage gravy Add local breakfast sausage for $3

2 over-easy local farm eggs, smoky black beans, salsa roja + verde, pickled red onion, cilantro & Dutch Girl Creamery feta all on griddled corn tortillas

local breakfast sausage, pan roasted potatoes, red peppers, caramelized onion & sauteed greens topped with Dutch Girl Creamery feta, scallions, served with rustic toast

adobo pork shoulder and corn tortilla chips braised in a smoky mole sauce, topped with Calypso Feta, pickled onion & cilantro, and served with black beans

muenster cheese, local mushrooms, house-made basil kale pesto on multi- grain bread from Le Quartier with side salad

roasted local sweet potatoes with crispy kale, balsamic red onions, green apples, and chipotle aioli on Le Quartier rustic bread

local sunny egg, quinoa tabouli, black beans, braised kale, house-made sunflower tahini, citrus/ginger carrots, pickled red cabbage, spicy sambal

crispy pork belly, quinoa tabouli, pickled red cabbage, fresh cucumbers, house-made apple tzatziki, Dutch Girl Creamery feta

+ beets, quinoa, Dutch Girl Creamery feta, pepitas, orange/shallot vinaigrette

Korean-braised chicken, house-made kimchi, cilantro, Sriracha aioli, and sunny egg on corn tortillas served with a side of local greens

Blue Oyster and lion’s mane mushrooms, bread crumbs, red onions, green peppers, mozzarella, Old Bay garlic aioli and scallions

Red sauce, Kalua pork, ham, mozzarella, pineapple, green onions

House Red Sauce, Fresh Mozzarella, & Fresh Basil

Gulf Shrimp, Smoked Sausage, Roasted Red Peppers with Cherry Tomatoes and Stone Ground Grits

Wide rice noodles with onion, egg, mushroom, tomato, basil leaf, and jalapeno tossed in a chili sauce.

Marinated portobello mushrooms, red cabbage kraut, Swiss cheese, and tangy sauce on marble rye, served with a side salad

Chopped beef brisket on grilled corn tortillas with pickled red onion, cilantro, calypso feta and salsa roja, served with a side salad