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 25

MATCHA BIRCHER MUESLI

with Chocolate Chunks, Poached Pears, and Maple Pecans 15

SMOKED TROUT SALAD

Mixed Greens, Grilled Heirloom Carrots, Salsa Verde, Pickled Red Onions, Chevre, Spiced Pumpkin Seeds, Six Minute Egg 25

Brunch

Hot Kitchen

STONE SOUP OF THE DAY 9

WOOLY'S LAMB

Herbed Pancake, Shaved Radish, Creamed Leeks, Bacon Lardons, Shallot Agrodolce, Poached Egg 30

PULLED PORK

Cheddar Jalapeno Bread Pudding, Charred Scallion Aioli, Mushroom Conserva, Hot Pickles, Poached Egg 28

EGGS BE

Buttermilk Biscuit with Caramelized Onions,
Poached Eggs, Hollandaise Sauce
with House Ham 29
with House Smoked Trout 29
with Grilled Portobello Mushroom 24

CHALLAH FRENCH TOAST

Whipped Ricotta, Rum Soaked Raisins, Pecan Caramel Sauce 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