Café Ghia's kitchen is open daily for brunch, lunch, dinner, coffee, tea, beer & wine.
Brunch 10AM-4:30PM Dinner 5PM-12AM.
*Sunday through Thursday dinner is served until 11PM
*Saturday and Sunday, there is a break between brunch and dinner service from 4:30-5:30 (the bar remains open)
The bar is open every evening until at least 1AM
WEEKDAY HAPPY HOUR! Mon-Fri 3-6PM
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 | 9
Scrambled or fried, breakfast potatoes, choice of: bacon, sausage patty or seasonal vegetable
Seasonal Omelette | 9
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
Lumberjack Stack | 10
Scrambled eggs and bacon between waffles, served with maple syrup
Potato Bowl | 6 Add fried egg | 2 Add bacon | 2
Herbed potatoes roasted with cheese and scallions. Served with a side of house-made tomato chutney.
Ranchero Benedict | 13 Add Braised Bacon | 2
Poached eggs on corn griddle cakes with avocado and Huancaina sauce (yellow pepper and Feta). Served with dressed greens
BLT Panino | 10
Bacon, baby spinach, oven-dried tomato, Vermont cheddar and aioli on ciabatta
TLT Panino | 10
Marinated tempeh, baby spinach, oven-dried tomato, Vermont cheddar and aioli on ciabatta (Vegetarian)
VLT Panino | 10
Marinated tempeh, baby spinach, oven-dried tomato, and vegan tofu aioli on ciabatta (Vegan)
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. Vermont cheddar, sprouts, pickles on brioche bun. Served with a side of roasted tomato aioli.
Roasted Vegetable Vegan Burger | 13
Tomato, alfalfa sprouts, vegan chipotle aioli, pickles on vegan bun.
Produce and eggs are largely sourced from local and/or organic producers
Meats are from sustainable sources, containing no hormones or antibiotics
All condiments are made in-house
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
Fresh Squeezed Orange Juice | 4
Juice | 2
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 | 7
Fresh squeezed juice
Mega-mosa | 9
Fresh squeezed juice, Pint Glass
Bloody Mary | 7
Kimchi Bloody Mary | 9
Merritt’s Michelada | 7
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
Sangiovese/ Cabernet - Villa Pillo | 7, 26
Full-bodied, blackberries, silky tannins
WHITE
“Baby Sancerre” four vine blend | 6, 22
Crisp, dry, notes of green apple
Chardonnay - Antugnac | 8, 30
White fruit, balanced, slight minerality
Pino & Toi - Maculan | 7, 26
Dry, zesty, long finish, delicious
ROSE
SPARKLING
Prosecco - Berlo | 8, 30
Dry, crisp
BEER MENU
DRAUGHTS
Founders Red RyePA | 7
Long Trail Amber Ale | 5
Brooklyn Brewmaster's Ale | 8
Left Hand Milk Stout Nitro | 7
BOTTLES
Sierra Nevada Pale Ale | 5
Stone Smoked Porter 22oz | 9
Lagunitas IPA | 5
Original Sin Cider | 4
Red Bridge (Gluten Free) | 4
Smuttynose Pumpkin Ale | 5
CANS
Schlitz| 4
Tecate | 4
Six Point 16oz Cans | 5
-Sweet Action
-Righteous Rye
-Sehr Crisp
-Bengali Tiger IPA
-Resin