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

DUCK CONFIT SALAD

with Shaved Kale, Grilled Sweet Potato, Tabbouleh, Dukkah, Flatbread Croutons, Pickled Radish, Tahini Dressing,
and a Hard Boiled Egg
27

CHIA-QUINOA PARFAIT

Pumpkin-Spiced, with Toasted Coconut, Stewed Cherries,
and Chocolate Ganache 14

Brunch

Hot Kitchen

STONE SOUP OF THE DAY 9

BEEF BRISKET SANDWICH

on a Milk Bun with Bacon~Tomato Jam, Wild Arugula,
Charred Scallion Aioli, Pickled Red Onion,
BBQ Potato Gaufrettes, and a Fried Egg 29

HERB & WINE SAUSAGE

with Cheese Grits, Roasted Brussels Sprouts,
Salsa Verde, Pickled Chillies, Prosciutto Lardons,
and a Poached Egg 28

EGGS BE

Buttermilk Biscuit with Caramelized Onions,
Poached Eggs, Hollandaise Sauce
with Pulled Pork 29
with Smoked Trout 29
with Grilled Red Pepper 24

RICOTTA PANCAKES

with Maple~Roasted Pears, Praline Sauce,
and Mascarpone Whip 25

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