Breakfast Menu

v=vegetarian,  g=gluten free


we use organic cage-free eggs

g tomato slices or fruit substituted for hash browns an additional – 2
a large muffin, bagel or croissant substituted for toast an additional – .75
add a pancake to any breakfast entrée – 2.

egg special
two eggs cooked to order served with toast and hash browns – 6.5
add bacon, sausage, turkey sausage or canadian bacon – 2.5

breakfast sandwich
two eggs and cheddar cheese on choice of white, wheat, rye bread or croissant, served with hash browns – 7.
add bacon, sausage, turkey sausage or canadian bacon – 2.5

breakfast masterpiece
ham and fried egg served in panko encrusted brioche bread, griddled and topped with a gruyere mornay sauce and served with fruit – 12.

creamed chipped beef
homemade creamed chipped beef served over two buttermilk biscuits – 9.

chicken & waffle
homemade chesapeake chicken breast served with belgiun waffle and side of spicy honey – 14.5

corned beef hash skillet
corned beef hash made with diced red skin potatoes, served skillet style with one egg cooked to order and choice of toast – 10.5

chorizo scramble
two eggs scrambled with chorizo sausage, cheddar cheese and topped with avocado, served with choice of toast and hash browns – 12.5

rustic breakfast
one piece of brioche french toast, two eggs cooked to order and one side of bacon and sausage, served with hash browns – 11.5

breakfast tacos
two flour tortillas filled with scrambled eggs, cheddar cheese, avocado and fresh pico de gallo served with hash browns – 10.5
add choice of breakfast meat – .75

hungarian mushroom
scramble eggs scrambled with our famous hungarian mushroom soup, served with choice of toast and hash browns – 10.5

big breakfast
plate of hash browns smothered with our homemade creamed chipped beef and topped with two fried eggs, served with choice of toast – 11.5

breakfast bowl
quinoa topped with ground sausage, chopped bacon, cheddar cheese, two poached eggs, sliced avocado and pico de gallo – 11.5


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

tomato slices or fruit substituted for hash browns an additional – 2.
egg substitute or egg whites an additional – 1.
a large muffin, bagel or croissant substituted for toast an additional – .75
add a pancake to any breakfast entrée – 2.

kitchen sink
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 – 12.

chicken enchilada omelette
braised chipotle chicken, green chilis, shredded jack cheese and topped with chipotle cream sauce, fried tortilla strips and corn salsa – 12.

acapulco omelette
chorizo sausage, green chiles, pico de gallo and cheddar cheese, served with side of sour cream – 12.

v eastern shore omelette
lump crab, asparagus and shredded jack cheese, topped with corn and tomato salsa and sprinkled with old bay – 14.


chesapeake bloody mary – 7.
with old bay rim

fresh OJ mimosa – 7.

fuzzy navel – 7.

locally roasted rise up coffee*– 2.75
add flavor +0.5 (vanilla, chocolate, raspberry, hazelnut)

hot tea… mighty leaf tea – 3.5

spiced tea* – 2.75
MI’s own signature iced tea infused with cloves and orange juice

hot chocolate – 4.
steamed and topped with whipped cream

chai latte tea – 4.25

espresso – 2.75

cappuccino or latte – 4.5
add flavor +0.5 (vanilla, chocolate, raspberry, hazelnut)

sodas* – 2.75

iced tea* – 2.75

fresh squeezed orange juice
small – 3.5 / large – 5.5 / liter – 12.

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

milkchoice of whole, skim or almond
small – 3. / large – 5.

lemonade* – 2.5

* complimentary refills

Sweet Treats

v cinnamon french toast
cinnamon swirled bread dipped in a cinnamon vanilla egg wash and sautéed golden brown – 8.
with sautéed bananas – 9.

v snicker-doodle french toast
slices of brioche bread dipped in vanilla cinnamon egg wash, dredged in cinnamon sugar and sautéed to a crispy golden brown – 8.5

v sweet cream pancakes
short stack – 6.5 / tall stack – 9.5

v belgian waffle
made with carbon’s golden malted waffle batter – 7.5

v oatmeal
served with brown sugar and milk – 4.

v fruitarian
fresh fruit cocktail topped with honey vanilla greek yogurt and granola – 7.5
substitute fresh berries – 10.5
gluten-free granola available by request.


includes two poached organic cage-free eggs over split english muffin with hollandaise and hash browns

tomato slices or fruit substituted for hash browns an additional – 2.
add a pancake to any breakfast entrée for – 2.

canadian bacon and cheddar cheese – 10.5
half portion – 7.5

split sausage links and cheddar cheese over split biscuit, served with crispy hash browns smothered in creamed chipped beef – 12.5
half portion – 9.5

v margarita
fresh mozzarella, basil and tomato, finished with balsamic reduction – 12.5
half portion – 9.5

two fried oysters over a split english muffin topped with two poached eggs and hollandaise
sauce, sprinkled with old bay – 15.
half portion – 12.

crab stack
two poached eggs over cheddar grit polenta with corn salsa, avocado, hollandaise and crab meat – 17.
half portion – 12.5

fried chicken 
our homemade biscuit split and topped with a poached egg and maryland fried chicken, served with hollandaise sauce – 12.5
half portion – 8.5


selections change daily

bagel & cream cheese – 3.
assorted muffins – 2.5
cinnamon bun – 5.
mini pumpkin muffin – 1.
croissant, filled or butter – 3.


maple link sausage, turkey sausage link, bacon or canadian bacon – 3.
hash browns – 2.5
one egg – 2.25
one pancake – 3.
toast – 1.5
choice of white, wheat, rye, or English muffin.
cheddar grit polenta – 3.
sundried tomato polenta – 3.
cream chipped beef – 4.
v g seasonal fruit cup – 4.25
v g strawberries and banana – 4.5
v g fresh berries cup –  5.25  bowl – 9.5

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

Looking to cater your corporate lunch or event?

Breakfast Menu August 13, 2014