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

ALMOND-BERRY SMOOTHIE BOWL

Topped with Fresh Strawberries, Roasted Almonds,
Hemp Hearts, and Dried Cranberries 18

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

on Mixed Greens, with Roasted Butternut Squash,
Marinated Chickpeas, Pickled Beets, Herbed Feta,
and Preserved Lemon Vinaigrette 26

FALL FRUIT SALAD

with Fresh Grapes & Plums, Poached Apples,
Celtic Blue Cheese, Maple Pecans,
and Honey~Lemon Dressing 18

Brunch

Hot Kitchen

STONE SOUP OF THE DAY 9

THANKSGIVING TARTINE

on Challah, with Roasted Turkey & Heirloom Tomatoes, Gravy, Cranberry Mostarda, a Fried Egg,
and a Side Green Bean Salad
with Bacon Fat Dressing & Crispy Shallots 32

HOUSE SAUSAGE

with Potato Gratin, Roasted Brussels Sprouts,
Braised Kale, Triple Crunch Aioli,
and a Poached Egg 30

EGGS BE

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

PUMPKIN SPICED PANCAKES

with Pecan~Gingersnap Crumble,
Crème Anglaise, Chocolate~Pumpkin Seed Bark,
and Cinnamon~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