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

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

SMOKED TROUT SALAD

with Wild Arugula, Marinated Zucchini,
Strawberries, Hard Boiled Egg, Maple Pecans,
and a Preserved Lemon Vinaigrette 26

SUMMER FRUIT SALAD

with Watermelon, Heirloom Tomato,
Marinated Feta, Turmeric Oil, and Dukkah 18

Brunch

Hot Kitchen

STONE SOUP OF THE DAY 9

JERK PULLED PORK

with Sweet Potato Fritters, Grilled Peaches,
Carrot and Cabbage Slaw, Curried Aioli,
and a Poached Egg 30

CHORIZO TOSTADA

with Tomato Braised Black Beans,
Corn Salsa, Pickled JalapeƱo, Lime Crema,
and a Poached Egg 29

EGGS BE

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

BUTTERMILK PANCAKES

with Macerated Blueberries,
Brown Butter Caramel, Vanilla Cake Crumb,
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