Breakfast Menu

Breakfast

Breakfast Hours: Saturdays & Sundays from 8 AM – 11:45 AM   We also have lunch and dinner menus.
V = vegetarian choice | GF = gluten free

Traditions

V egg special
two eggs cooked to order, served with toast and side of hash browns – 8
add bacon, maple link sausage, turkey sausage, canadian bacon or crispy buttermilk fried chicken breast tenderloin – 3

V breakfast sandwich
two eggs and cheddar cheese on choice of white, wheat, marble rye bread, biscuit, english muffin or croissant, served with side of hash browns – 8
add bacon, maple link sausage, turkey sausage, canadian bacon – 3
add crispy buttermilk fried chicken breast tenderloin – 6

rustic breakfast
one piece of cinnamon french toast, two eggs cooked to order, bacon, sausage and a side of hash browns – 14

breakfast burrito
scrambled eggs with chopped bacon, sausage, ham and cheddar cheese, wrapped in a chipotle tortilla and served with a side of hash browns – 11

V breakfast tacos
two flour tortillas filled with scrambled eggs, cheddar cheese, avocado and fresh pico de gallo, served with side of hash browns – 12
add breakfast meat – 2

V huevos rancheros
two crispy corn tortillas topped with refried beans, two eggs cooked to order, shredded cheddar jack cheese, pico de gallo, guacamole and rancheros sauce, served with a side of hash browns – 14

chicken and waffle
carbon’s golden malted belgian waffle topped with crispy buttermilk fried chicken breast tenderloins, smothered with country maple gravy and finished with scallions – 15

V avocado toast
split ciabatta roll toasted and topped with smashed avocado, arugula, pickled red onions and an olive oil drizzle – 11
add an egg – 2.5

creamed chipped beef
homemade creamed beef smothered over two buttermilk biscuits, served with a side of hash browns – 12

shrimp and grits
two poached eggs served over cheddar cheese grits, topped with crispy bacon and sauteed shrimp with a wine lemon butter sauce, garnished with chopped green onions – 15

chicken mornay
open-faced split ciabatta bread, topped with buttermilk fried chicken, ham, fried egg and smothered in a mornay cream sauce, served with a side of hash browns – 14

Omelettes

kitchen sink
chopped bacon, ham, tri-color peppers, mushrooms, onion and cheddar cheese topped with hollandaise – 13

V heart healthy veggie omelette
tri-colored peppers, onion, spinach, mushrooms, tomatoes and goat cheese – 13

made with three organic, cage-free eggs and served with hash browns and choice of toast, english muffin or biscuit

sub egg whites + -2
a large muffin, bagel, or croissant substituted for toast an additional + – 1.5

Benedicts

classic
two poached eggs served over split english muffin, topped with canadian bacon, cheddar cheese and hollandaise sauce – 12

bacon avocado
two poached eggs served over split english muffin, topped with bacon onion jam, avocado mash and hollandaise sauce, garnished with chopped scallions – 14

Served with a side of hash browns
GF
substitute sliced tomatoes for english muffin

GF tomato slices or fruit substituted for hash browns an additional + – 3.
add a pancake to any breakfast entrée for + – 3.5

Sweet Treats

V cinnamon french toast
cinnamon bread dipped in a cinnamon vanilla egg wash and sautéed golden brown – 10

V sweet cream pancakes
short stack – 7.5 / tall stack – 10.5

V belgian waffle
made with carbon’s golden malted waffle batter – 9

V bananas foster pancakes
sweet cream pancakes topped with sautéed rum & brown sugar glazed bananas, garnished with a sprinkle of candied pecans – 9.5 short | – 12.5 tall

V apple cinnamon oatmeal bowl
oatmeal cooked with granny smith apple slices, topped with sliced bananas, craisins, almonds, honey granola and drizzled with sweet cinnamon vanilla glaze – 12

Bowls

V hash brown bowl
crispy hash browns smothered with cheddar jack cheese, onions, peppers and two eggs cooked to your liking, topped with sour cream and green onions, accompanied by choice of toast – 10
add bacon, maple link sausage, turkey sausage, canadian bacon – 3
add crispy buttermilk fried chicken breast tenderloin – 6

V southwest bowl
quinoa, cheddar cheese, black beans, corn salsa, guacamole and ranchero sauce, served with two eggs cooked to order, accompanied by choice of toast – 12

steak and eggs breakfast bowl
pan seared steak medallions sauteed with fried potatoes, caramelized onions, mushrooms and two eggs cooked to order, topped with hollandaise sauce and accompanied by choice of toast – 18

Catering

see why main & market is known simply as “the best.”

our catering office is open mon-fri 9am-5pm and sat 9am-2pm for all other inquiries email hello@mainandmarket.com or call 410-626-0388

sub egg whites + – 2
we use organic, cage-free eggs
GF tomato slices or fruit substituted for hash browns + – 3
a large muffin, bagel or croissant can be substituted for toast + – 1.5
add a pancake to any breakfast entrée + – 3.5

V = vegetarian choice | GF = gluten free

Sides

breakfast meat – 3
bacon, maple link sausage, turkey sausage patty, canadian bacon

crispy buttermilk fried chicken breast tenderloins – 6
V side grits – 5
creamed chip beef – 5
V one egg – 2.5

V one egg – 3.5
V hash browns – 2.5
V oatmeal – 6
V GF fruit cup – 4.25
V toast – 2.5
choice of white, wheat, marble rye, biscuit or english muffin

Bakery

pastries change daily on saturday & sunday
please call for the day’s selections mini pumpkin muffin – 1.5 each / – 15 dozen

all cakes, pastries and bakery items can be ordered through our catering office mon-fri 9am-5pm and sat 9am-2pm for all other inquiries email hello@mainandmarket.com or call 410-626-0388

Beverages

locally roasted rise up coffee – 3
add a flavor +.50
(vanilla, caramel or mocha)

latte -or- cappuccino – 6
rise up espresso beans
(choice of whole, half & half, almond or oat milk)

shot of espresso – 3
rise up espresso beans

hot chocolate – 5
steamed chocolate milk topped with whipped cream

milk (choice of whole, almond or oat milk)
small – 4 / large – 6

spiced tea – 3
served hot -or- cold
our signature iced tea infusedwith cloves and orange juice

mighty leaf hot tea – 4

iced tea – 3
add flavor + .50
(strawberry, mango or peach)

apple, cranberry, grapefruit, pineapple, or tomato juice
small – 3 / large – 5

fresh squeezed orange juice
small – 4 / large – 6 / liter – 12

lemonade – 3

sodas (pepsi products) – 3

Sparkling

tiamo prosecco – 9 / – 36
organic, fresh, crisp, fruity, fine bubbles

Coffee Drinks

irish coffee – 9 | add bailey irish cream + – 2
jameson whiskey, simple syrup and rise up coffee, topped with whipped cream

nutty irish – 11
frangelico hazelnut liqueur, jameson whiskey, bailey’s irish cream and rise up coffee, topped with whipped cream

bailey’s & coffee – 9
bailey’s irish cream and rise up coffee, topped with whipped cream

hot boozy coffee – 10
grand marnier, kahlua coffee liquor, a splash of appleton rum, simple syrup and rise up coffee, topped with whipped cream

Cocktails

mimosa – 7 | sub premium juice – 1 | add a flavor – 1
champagne and a splash of triple sec with orange juice, garnished with orange slice
upgrade to tiamo prosecco + – 3

aperol spritz – 12
aperol, prosecco, club soda, and an orange slice

cranberry mule – 12
house vodka, cranberry and apple juice, fresh lime squeeze, ginger beer, garnished with an apple slice or lime

apple cider margarita – 15
patron tequila, apple cider, lime mix, fresh lime squeezes, garnished with a cinnamon sugared rim and an apple slice

pumpkin spiced coffee drink – 10
kahula coffee liquor, vodka, pumpkin spiced liquor, half n half, garnished with a cinnamon sugar spiced rim and whipped cream

sagamore cider – 9
apple cider, sagamore rye whiskey, lime, a dash of cinnamon, served hot or cold

chocolate martini – 14
titos vodka, godiva chocolate liquor, bailey’s irish cream, garnished with chocolate drizzle and chocolate shavings

cape codder – 9
titos vodka, cranberry juice, topped with club soda and a fresh lime squeeze

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Consuming raw or undercooked animal foods may increase your risk of contracting a foodborne illness, especially if you have certain medical conditions.

Breakfast Menu August 13, 2014