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

PASTRY PLEASE

a Board of House~Made,
Sweet & Savoury Pastries 16

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

SMOKED TROUT SALAD

with Grilled & Marinated Eggplant, Fermented Daikon,
Cilantro Emulsion, Crispy Shallots, Chinese Tea Egg,
and Sesame Dressing 26

Brunch

Hot Kitchen

STONE SOUP OF THE DAY 9

PEAMEAL BACON BLT

on a House~Made Milk Bun,
with Grilled Peameal Bacon, Scallion Aioli,
Wild Arugula, a Fried Egg, and Side Potato Chips 29

RED WINE & HERB SAUSAGE

with Braised Beans,
Grilled Broccoli, Almond Romesco,
a Poached Egg 28

EGGS BE

Buttermilk Biscuit with Caramelized Onions,
Poached Eggs, Hollandaise Sauce
with House~Made Ham 29
with Butter~Poached Lobster 34
with Grilled Kale 24

BUTTERMILK PANCAKES

with Red~Wine Poached Rhubarb,
Chocolate Ganache, Pecan~Ginger Crumb,
and Vanilla~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