Brunch

served Saturday 10am to 3pm and Sunday 10:30am to 3pm

Dishes, ingredients and prices are subject to
change as menus are adapted daily.

Brunch

Cold Kitchen

COW'S YOGOURT

with Quinoa/ Sesame/ Pumpkinseed/ Coconut Granola,
Fruit Preserves & Honey
12

ST. LAWRENCE SALAD

Greens, Grains, Nuts, Fruit and Cheese
with Browned Butter Vinaigrette

small 17 | large 22

FRITTATA

Filled with Today's Ever Varying Goods 22

BRICKLAYERS BOARD

with House Cured Meats, Pickle, Mustard & Toast 22

SMOKED TROUT SALAD

with Mixed Greens, Roasted Squash, Bosc Pear,
Shaved Radish, Maple Pecans, Blue Cheese Dressing,
and a Six~Minute Egg 25

Brunch

Hot Kitchen

STONE SOUP OF THE DAY 9

CHRISTMAS SPICED RICE & CHIA PUDDING

with Toasted Walnuts,
and House~Made Marmalade 19

PULLED PORK POUTINE

with Pork Gravy, Squeaky Curds, Mushroom Conserva,
Charred Scallion Gremolata, Chili Relish,
and a Poached Egg 28

BRAISED BRISKET MELT

On Humble Rye, with Sauerkraut, Russian Dressing,
Gruyere & Gouda, Pickled Beans, Shaved Brussels,
Dressed Arugula, and a Fried Egg 29

EGGS BE

Buttermilk Biscuit with Caramelized Onions,
Poached Eggs, Hollandaise Sauce
with Ham 29
with Trout 29
with Sauteed Swiss Chard 24

BUTTERMILK PANCAKES

Sour Cherry Compote,
with Poached Pears, Almond Butter,
Walnut Oat Crumble, and Mascarpone Whip 25

STEAK & MUSHROOM PIE

with Market Mustard, Pickled Things,
and Dressed Greens 21

Sides

Thick Cut House Bacon 9

Grilled Sourdough & Whey Butter 7

Buttermilk Biscuit 4

Today's House Jam 2

Mac & Cheese 9

3 Scrambled Eggs or
Poached Eggs 8

Water Blanched &
Deep Fried Chips 8

Chef Owner  Brad Long  •   Executive Sous Chef  Laird MacArthur