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

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 Guanciale, Burst Cherry Tomatoes,
Flatbread Croutons, a Hard Boiled Egg,
and Roasted Garlic & Chive Dressing 26

Brunch

Hot Kitchen

STONE SOUP OF THE DAY 9

CHAI RICE PUDDING

Topped with Macerated Cherries,
and Nut & Seed Granola 14

PULLED PORK BURRITO

Marinated in Chipotle, with Black Bean Purée,
Grilled Apple Salsa Verde, House Cheese Blend, a Fried Egg,
and Dressed Leaves & Micros 29

BRAISED BEEF BRISKET HASH

with Crispy Smashed Potatoes, Grilled Broccoli,
Red Onion, Fennel, Almond Romesco,
and a Poached Egg 30

EGGS BE

Buttermilk Biscuit with Caramelized Onions,
Poached Eggs, Hollandaise Sauce
with House-Made Ham 29
with House-Smoked Trout 29
with Roasted & Marinated Mushrooms 24

BUTTERMILK PANCAKES

with Lemon Curd, Cinnamon Roasted Apples,
and Bourbon~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