We serve brunch every Saturday & Sunday from 10 AM – 2:00 PM. After 2:00 PM we’ll be serving from our regular food menu.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk for illness. Our kitchen is a nut-free facility.
Thick cut bacon, poached egg, preserved lemon aioli, scratch-made biscuit, and arugula salad.
Choose from bacon, sausage, ham, onions, peppers, and tomatoes. Shredded cheddar, mozzarella, and swiss cheese, wrapped in a french-Style rolled omelet, with potatoes.
Flaky biscuits topped with our own style of sausage gravy and eggs your way.
Mexican Chorizo, scrambled eggs, onion, cilantro crema, cotija.
Braised beef, seasoned potatoes, onions, peppers, cheddar cheese and eggs your way.
Savory fried chicken perched atop a crispy waffle, topped with bourbon maple syrup and whipped butter.
Fresh eggs, wild mushrooms, baby spinach, red onion, broccolini, cheddar cheese, topped with lemon aioli.
Sourdough bread, sweet cream cheese, sliced fruit and Ohio maple syrup.
Sourdough bread, bacon, lettuce, tomato, and avocado topped with garlic aioli.
Four scratch-made biscuits served with sliced country ham, bacon strips, sausage links, Berries-N-Cream, honey & cinnamon butter.
6 oz. patty, LTO, fried egg, house made “bistro sauce”, white cheddar cheese, and bacon-jalapeño jam, on a brioche bun.
House-seasoned, roasted, lightly-fried and tossed in your choice of sauce. Buffalo, Asian-Fusion, Alabama White or President’s Pils-infused BBQ sauce.
Wood Fired flatbread topped with sausage gravy, scrambled eggs, roasted potatoes, bacon bits and shredded gruyere cheese.
Tender braised carnitas topped with zesty salsa verde, fresh cilantro, red onion, and a drizzle of lime crema.
House-made marinara, roasted Roma tomatoes, basil oil, and shaved Parmesan, drizzled with garlic oil.
Topped with OBC Mexican Lager-braised carnitas, locally sourced Ezzo pepperoni, and house-seasoned bacon.
House-made marinara, roasted Roma tomatoes, caramelized onion, roasted mushroom medley, roasted garlic, and Kalamata olives.
Topped with locally sourced Ezzo pepperoni.
A blend of mozzarella and provologne cheese.
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