This menu is what we are serving this week… unless we add something special or we suddenly sell out of a dish.


Almond Yogurt Parfait (V) – 7

Mom’s Sour Cream Coffee Cake – 4

Avocado Toast – 10

Trifle of House Cured Lox Tartare, Egg Yolk, Egg Whites, Red Onion, Chive, Capers, Tomato, Boursin, Griddled Crostini – 10

Breakfast Breads WIth Honey butter and Jam (Fresh Daily) – 7

House Smoked & Cured Fish

Kippered Foley’s Salmon (Hot Smoked) (1 Bagel) – 14

Lox and Kippered Salmon Plate (2 Bagels) – 20

Plates are served with bagels, Boursin Cheese, Egg White and Yolk, Tomato, Capers, Minced Onion and Minced Fresh Chives

Simple & Traditional

Two or Three Eggs Your Way, Three Potato-Leek Hash, Choice of Meats, Everything Bagel, Boursin or Toast, Preserves – 10

Crispy Corn Flake Crusted Three Cats French Toast on House Baked Challah, Fresh Berries, Michigan Maple Syrup, Butter (V) – 10

Guernsey ButterMilk Pancakes, Michigan Berry Compote, Powdered Sugar, Michigan Maple Syrup, Whipped Butter(V) – 10

House Cured Lox, Eggs and Caramelized Onion, Three Potato-Leek Hash, Everything Bagel, Boursin Cheese, Preserves – 14

Three Cats Signature Brunches

Three Cats‘ Benedict, Poached Eggs atop a Griddled Everything Bagel with House Cured Lox and Boursin Beurre Blanc – 14

Huevos Ranchero, Vegan Refried Beans, tostada,Pico, Avocado,Roasted corn and red pepper crema (eggs your way) ToFu Scramble available (V) (VE) (GF) -14

Local Trumpet Mushroom, Gruyere, Hash Omelette – 14

Ramp Omelette with Heirloom Tomato, Goat Cheese – 9

Maryland Johan Crab Benedict on Fresh Baked Biscuit, Poached Eggs, Sweet Crab, Roasted Asparagus, Boursin Cream – 18

Sy Ginsberg’s Corned Beef Hash Three Cats‘ Style with Roasted Peppers and Onions, Poached Eggs, Bagel and Boursin – 14

Michigan Raised Turkey Hash Three Cats Style with Roasted Pepper and Onions, Bagel and Boursin – 14

Detroit’s Finest Soups

Matt’s Famous Wild Mushroom Bisque, Chive Crema (V) – 8

Curried Heirloom Carrot Bisque, Coconut Cream (VE) (GF) – 6

Red  Pepper and Tomato Bisque, Creme Fraiche, Basil – 8

Taste of Three Soups – 8


The Beet, Roasted Michigan Beets, Shallot, Goat Cheese, Toasted Pine Nuts, Lemon Vinaigrette, Green Apple, Balsamic Glaze – 12

Chop Chop Salad with Roasted Beets, Swiss Cheese, Red Onion, Tomato, Egg, Crouton, and Russian Dressing (V) – 8

Culinary Institute Caesar,Heavy Garlic and Anchovy Dressing, Croutons, Wisconsin Parmesan – 8

Caprese, Heirloom Tomato, Shallot, Fresh Mozzarella, Balsamic Glaze – 12


Battle Creek Corn Flake Crusted French Toast with Choice of Meat – 6

One Egg with Choice of Bacon or Chicken Sausage, Carrot Muffin – 6

Hot Cake with Choice of Bacon or Chicken Sausage – 6

*Ask your server about menu items that are cooked to order or served raw. Consuming raw or undercooked meat, poultry, shellfish,  seafood or eggs may increase your risk of foodborne illness.