Brunch Menu


Saturday & Sunday Brunch 

From 11-3pm

Eggs-Bennie

BUILD YOUR OWN OMELETTE OR FRITTATA 
Choose any 3 ingredients 

 Chorizo          House cured ham           Bacon           Sausage            Tomato 

Mushrooms        Caramelized onions          Cheddar      Mozzarella          Gruyere
      


BRUNCH MENU


BEIGNETS 7
sour chocolate compote, whiskey chocolate ganache, smoked almond 

SMOKED PORK Benedict

chipotle buttermilk biscuit, ancho rubbed sous vide pork shoulder, Jalapeño hollandaise, crispy onions, potatoes


MEDITERRANEAN FRITTATA 
tomato confit, local spinach, goat cheese, fresh herbs

EGGS BENEDICT 
brioche, house smoked ham, hollandaise, chives   

SOUP AND SANDWICH
seasonal soup, grilled cheese with housemade mozzarella, chimichurri

SMOKED SALMON BLT
smoked salmon mousse, arugula, bacon, tomato confit, avacado, whole grain mustard

PORK BELLY SANDWICH
local ciabatta, avocado and Sriracha aioli, tomato confit, manchego, arugula

TRAPP DOOR BREAKFAST BURGER
8oz dry aged beef, Vermont cheddar, bacon, fried egg, crispy onions, sriracha hollandaise

HUEVOS RANCHERO 2.0
 andouille, chipotle mole, red pepper, caramelized onions, smoked cotija, crispy tortillas, lime crema

  HOUSE CORNED BRISKET
truffled shallot cream, brioche, micro greens, sunny side up eggs 

HALIBUT AND GRITS
buttermilk and srirachi hominy grits, bacon collards, poached farm egg, chili quince marmalade


CUBAN
smoked sous vide pork shoulder, house smoked ham, pickled jalapeno, gruyere, smoked whole grain mustard


BREAKFAST POUTINE
duck confit, poached egg, cheddar curds, dijon hollandaise, spring onion, crispy duck skin

TRAPP FRENCH TOAST

blueberry-triple compote, whipped mascarpone, almond granola crumble


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 SIDES

TOAST, choice of fresh Italian or multi grain
   
SAUSAGE    
HOUSE SMOKED HAM  
HERB ROASTED POTATOES

HOUSE CURED BACON


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 MEATS AND CHEESE
Paired with house sauces and crostini

CARRIGALINE rich, cows milk, beech smoked  (Ireland)
SAINT ANDRE rich, soft, buttery, creamy, triple creme  (France) 
MAYTAG BLUE  semi-hard, crumbly, dense, pungent, semi-sharp, tangy, 6 mo. ripened (Iowa)
BEEMSTER CLASSIC GOUDA aged 18 months, burnt caramel, salty, sharp, sweet (Holland)
FIVE TERRITORIES Derbyshire, Leicestershire, Cheshire, Gloucestershire, Somerse (England)
CALKINS VAMPRE SLAYER garlic, a stirred-curd cheddar, hand-mix ginger, onion, paprika (Pa)

CAHILL PORTER CHEDDAR firm Irish cheddar flavored with farm made Irish Porter (Ireland)
PECORINO PEPATO sheeps milk, firm, peppercorns, aged minimum 5 months (Italy)

BRESAOLA salted, air dried, aged 2-3 months, firm (Nazareth)
HOUSE SMOKED TROUT smoked on premises, fresh tomato jam (Emmaus)
DRY AGED SAUSAGE traditional Italian recipe, cured for 4-6 weeks (New York)
MORTADELLA  cured pork, whole ground black pepper, myrtle berries, pistachio  (Italy)

HOUSE MADE COUNTRY PORK Pâté bacon wrapped, fennel seed, apricot, pecans (Emmaus)
FELINO  cracked black pepper,  sherry wine,  complex,  smooth texture  (Nazareth)

SMOKED SALMON MOUSSE house smoked, capers, cream cheese (Emmaus)

CHICKEN & BACON Pâté cognac, sherry, bacon (Emmaus)

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 BUILD YOR OWN BLOODY MARY BAR 
Start with our house infused pepper vodka and tomato juice then have fun adding in any of the ingredients you like!

 MIMOSA 
extra dry champagne with a splash of orange juice


Bloody Mary Bar

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