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

CAESAR SALAD

with Shaved Cabbage & Broccoli, Roasted Chicken,
Herbed Flatbread Croutons, Cured Egg Yolk,
and Shaved Mountain Oak Gouda 27

Brunch

Hot Kitchen

STONE SOUP OF THE DAY 9

HOT SMOKED TROUT

on a House~Made Everything Bagel,
with Chive~Whipped Chèvre, Sweet & Sour Onions,
Shaved Cucumber, Caper Relish, a Fried Egg,
and Sour Cream & Onion Chips 29

SHAKSHUKA

One Egg Poached in Tomato Sauce, with Aromatics,
Lamb Merguez, Chermoula, and Pickled Red Onions,
served with House Bread 30

EGGS BE

Buttermilk Biscuit with Caramelized Onions,
Poached Eggs, Hollandaise Sauce
with Duck Confit 29
with House-Smoked Trout 29
with Grilled Kale 24

BUTTERMILK PANCAKES

with Red Wine Poached Pear,
Cardamom Crème Anglaise, Oat Crumble,
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