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| "Brinner = Breakfast Around the World…for Dinner" Tuesday, January 19th, 2016 |
| cocktail hour Seasonal Bramble Cocktail Kimchi Bloody Mary Caucasian with housemade Kahlua |
| amuse America Fried Quail Egg, Bacon Lardon, Hashbrown Cake, Maple Crema |
| one Brazil Brazilian Breakfast Crepe, Persimmon and Housemade Fresh Cheese Black Pepper Honey Habanero Mimosa |
| two Morocco Moroccan Toad in the Hole, Lemon Dusted Chevre, Zaatar Spiced Beef, Khobz Bread Sweet Moroccan Mint Julep |
| three Norway Apple and Fennel Smoked Salmon, Rye toast and melted Jarlsberg, Fresh Dill Apple Pie Mead on Tap |
| four Ireland Trio of Rashers, Duck, Rabbit, Pork, Poached Quail Egg Smoked Tomato Baked Beans Guinness |
| five India Breakfast Samosa, House Made Paneer, Spicy Masala Nimbu Pani (Indonesian Lemonade) |
| six China Congee, Smoked Chicken and Shitakes, Pickled Ginger Green Onion Poached Duck Egg Opium in a Glass |
| seven Belgium Liege Waffles, Hibiscus Sugar, Vanilla Goats Milk Ice Cream Lambic Framboise Spritzer |
| Menu created and prepared Michelle Donaldson, Executive Chef at Tallgrass Prairie Table & The Bramble Gabriel Lopez, Chef de Cuisine Tallgrass Prairie Table & The Bramble |