Our vegetarian & vegan Sunday brunch has been bustling since 2002. We offer the following entrees for $10 (includes your choice of bottomless coffee, tea or soda, or a single large juice). We also offer a few a la carte plates, and more than 20 sides!

Four-Way
Three choices: Scrambled eggs or tofu, smashed or roasted taters, soysage or fakin’ bacon. Plus toast. Add cheddar if you like.

Burrito
Choose our new vegan country burrito (scrambled tofu, roasted mushrooms, soysage, smashed red taters & onion gravy), or the Original (scrambled eggs, spicy black beans, smashed red taters & cheddar).

Sunrise
A sweet start: Brown or basmati rice topped with roasted sweet potatoes, pineapple, raisins, walnuts & maple syrup. With a side of fresh fruit.

Migas
Tex-Mex egg scramble with tomatoes, peppers, crunchy tortillas, onions & cheddar. Served with black beans, salsa & a warm tortilla. Add sour cream if you like.

Frittata
A fluffy egg casserole, packed with seasonal vegetables & cheese on top of a smashed potato crust. (Ask your server for details.) With garden salad & toast.

Black & Gold
The black & gold-est plate around: Black beans & scrambled tofu over rice or smashed red taters with roasted vegetables & our yummy onion gravy. With tortilla. (It’s a turbo Tofu Platter.)

Download our new brunch menu! [October 8, 2007]

EXTENDED BRUNCH HOURS:
10AM-3PM Sunday

SEATINGS:
Brunch can get crowded, early and quick. We hope that you'll be patient and enjoy a cup of our fine coffee if we ask you to wait.

RESERVATIONS:
We request that parties of 6 or more make advance reservations (call 412-661-9355). We will do our best to accommodate all parties, big or small, reserved or not; however, we regretfully cannot guarantee seating for unannounced large groups.

Once a month or so, head chefs Sheryl & Jilly take over the kitchen to celebrate a single cuisine. Below is a sampling of our theme brunch menus, dating back to 2002.

Next theme brunch: 11/11/07. Details coming soon!

9/16/07: Puerto Rico: Sancocho (Root Vegetable Stew), Pastelón ("Meat" Pie with Tempeh Sausage, Olives, Prunes & Capers), Amarillos con Leche (Baked Plantains), Biscocho de Piña (Pineapple Upside-Down Cake, Ensalada de Aguacate (Avocado, Pineapple & Orange Salad).

7/15/07: Nuts: Eggplant-Feta Frittata with Smoked Almond Pesto, Rainbow Hash with Walnut-Garlic Sauce, Tropical Fruit & Pecan Salad, Sweet Potato Raita with Pistachios, Pears with Ricotta & Pine Nuts, Peanut Butter & Banana Bread Pudding.

4/2/06: Monty Python : Bring Out Your Eggs, Au Gratin a la Chef, The Spanish Inquisition, Spam Spam Spam Spam, Inspector Praline, Miss Anne Elk.

1/2/05: Indonesian: A portion of brunch sales was donated to Doctors Without Borders for Asia Tsunami relief. Tahu Telur (Bean Curd Omelette), Nasi Goreng Isimewa (Fried Breakfast Rice), Gado Gado (Mixed Salad with Peanut Dressing), Tofu Satay with Peanut Sauce, Hot Bananas in Cinnamon Coconut Sauce.

9/12/04: Australian: Bean & Tomato Hotpot, Potato-Cheese Damper & Eggs, Red Lentil Burger, ANZAC Biscuits, Cream of Carrot & Honey Soup, Sticky Date Pudding, Vegemite on Toast.

12/7/03: Deep South: Cornbread Salad, Louisiana Stuffed French Toast, Squash-Peanut Casserole, Arkansas Egg Casserole, Fried Okra, Drunken Greens, Barbecued Lima Beans, Sour Cream Spoon Bread.

8/10/03: African: Tomato, Avocado & Buttermilk Soup; Salat Tangiers; Vegetable Stew; Eggplant & Potato Curry; Spinach with Peanut Butter; Split Peas & Bananas; Black-Eyed Peas in Coconut Milk; Collard Greens; Sweet Congo Oranges.