Café Ghia's kitchen is open daily from 10AM-12AM for brunch, lunch, dinner, coffee, tea, beer & wine.
Brunch 10AM-4:30PM, Sandwiches & salads 4:30-5PM, Dinner 5PM-12AM.
The bar is open every evening until at least 1AM.
WEEKDAY HAPPY HOURS! 5-7PM and 12-1AM
BRUNCH MENU
Breakfast Brioche Sandwich | 11
Scrambled eggs, braised bacon and house-made sausage with aioli on sourdough Served with roasted potatoes
House-made Maple Granola & Yogurt | 5, 7
Greek yogurt, seasonal fruit and honey
Two Eggs | 8
Scrambled or fried, breakfast potatoes, choice of: bacon, sausage patty or seasonal vegetable
Seasonal Scramble | 9
Scrambled eggs, seasonal ingredients. Served with breakfast potatoes
Vegan Scramble | 10
Tofu, sweet potato, kale, scallion, spicy black bean sauce, ginger-lime tofu “cream”. Served with toast.
Biscuits and Mushroom Gravy | 10 (WEEKEND ONLY)
With choice of bacon, sausage or seasonal vegetable
Belgian Waffle | 9
Seasonal fruit, whipped cream, Vermont maple syrup
BLT Panino | 10
Bacon, baby spinach, oven-dried tomato, Vermont sharp cheddar and aioli on sourdough
Potato Bowl | 6 Add fried egg | 2 Add bacon | 1
Tomatos, scallions and cheddar cheese
Crispy Millet Cake | 10 (WEEKEND ONLY)
Fried egg, basil tomato sauce, seasonal vegetable
ALSO AVAILABLE DURING WEEKDAY BRUNCH
Served with dressed organic greens with carrot & sesame seed garnish.
Substitute herb roasted potatoes for $1
Grass-Fed Burger | 13 Add braised bacon | 2
Infused with bacon fat. Topped with Vermont sharp cheddar, over-roasted tomato aioli and spinach.
Served with house-made pickles and green salad
Pulled Pork | 12
Arcadian Pastures braised pork shoulder, BBQ sauce, coleslaw and pickles on Brioche roll
Tuna | 11
House-cured tuna, avocado spread, preserved lemon, pickled spring garlic,
capers and sprouts on Grandaisy foccacia
Caprese | 11 Add ham | 2
Fresh mozzarella, balsamic, tomato, basil, sprouts and black olive tapenade on Grandaisy foccacia
Grilled Cheese | 10 Add bacon | 2 Add ham | 2
Vermont sharp cheddar, granny smith apples and spicy mustard on sourdough
Tempeh Rueben | 11
House-made sauerkraut, remoulade and havarti on whole wheat
BEVERAGE MENU
WINTER BRUNCH BEVERAGE MENU
Bottomless Coffee | 3
Tea | 2
Green, English Breakfast, Mint, Chai
Cappuccino or Latte | 3.5
Bee’s Knees Honey Latte | 4
Espresso (single/double) | 1.5, 3
Juice | 2
Orange, Cranberry, Grapefruit
Soda | 2
Coke, Diet Coke, Sprite, Ginger Ale, Seltzer
Pellegrino | 3
Emergen-C Cocktail | 3
Lemon-Lime Emergen-C & soda water with a lemon slice
Add Vodka (“Crisis Cocktail”) | 7
Mimosa | 5
Mega-mosa | 9
Pint Glass
Bloody Mary | 7
Merritt’s Michelada | 7
Stout Red Eye | 9
Hot Apple Cider | 4
Add Bacardi, Sailor Jerry or Gosling's rum| 8
Irish Coffee | 8
Jameson & coffee
Blonde Irish Coffee | 8
Jameson, Bailey’s & coffee
WINE & BEER MENU
WINE MENU
RED
Garnacha Vina Borgia | 5 glass
Lively, dark cherry, medium body
Malbec – Crios | 8, 30
Dry, big fruit, mild spice
Pinot Noir - Antugnac | 10, 38
Light body, dry, pairs well with food
Chianti – Costella di’Farnella | 9, 34
Full, earthy, dark fruit
WHITE
“Baby Sancerre” four vine blend | 6, 22
Crisp, dry, notes of green apple
Pinot Grigio – Il Conte | 7, 28
Light, med dry, white fruit, easy drinking
Verdejo – Paso A Paso | 7, 28
Bright citrus, apple, kiwi, yum
SPARKLING
Cava - Kila | 6, 22
Dry, brut
BEER MENU
DRAUGHTS
Left Hand Milk Stout Nitro | 6
Dogfish Head “60 Minute” IPA | 7
Long Trail Amber Ale | 5
Schlitz | 4
BOTTLES
La Fin Du Monde | 7
Miller High Life| 4
Sierra Nevada Pale Ale | 4
Scheider Weisse 16.9oz | 8
Lagunitas IPA | 5
Otter Creek Stove Pipe Porter | 5
Original Sin Cider | 4
Red Bridge (Gluten Free) | 4
CANS
Porkslap Ale | 4
Six Point 16oz Cans | 5
-Sweet Action
-Righteous Rye
-Sehr Crisp
-Bengali Tiger IPA