Brunch

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

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

Brunch

Cold Kitchen

YOGOURT PARFAIT

with Macerated Cherries, Toasted Almonds,
and Chocolate Ganache 15

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 & Local Charcuterie, Pickles, Mustard & Bread 25

WINTER SALAD

with Wild Arugula, Confit Sunchokes,
Poached Pear, Blue Cheese Dressing, Cured Egg Yolk,
Crispy Shallots, and Guanciale 26

Brunch

Hot Kitchen

STONE SOUP OF THE DAY 9

HOT SMOKED TROUT

with Horseradish Fritters,
Herbed Mascarpone, Charred Broccoli,
Shaved Radish and a Poached Egg 29

BRAISED BEEF BRISKET

with Thyme~Roasted New Potatoes,
Braised Portobello Mushroom,
BBQ Sauce, Apple & Radish Relish,
and a Poached Egg 30

EGGS BE

Buttermilk Biscuit with Caramelized Onions,
Poached Eggs, Hollandaise Sauce
with Chipotle Pulled Pork 29
with House-Smoked Trout 29
with Sautéed Kale 24

LIEGE WAFFLES

with Pumpkin Spiced Apples, Maple Pecans,
Brown Butter Caramel 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 Chef  Reem Kamal-Al-Deen