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

BERRY SMOOTHIE BOWL

Topped with Pumpkin Seeds,
Fresh Fruit, and Sunflower Seeds 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 & Local Charcuterie, Pickles, Mustard & Bread 25

SMOKED TROUT TARTINE

on Prairie Boy Toast, with Chive Creme Fraîche,
Grilled & Marinated Fennel, Shaved Beets, a 6~Minute Egg,
and Dressed Leaves & Micro Greens 26

Brunch

Hot Kitchen

STONE SOUP OF THE DAY 9

BUTTERMILK FRIED CHICKEN

on a Cornmeal Pancake, with Almond Romesco,
Roasted Mushrooms, Maple Cider Gastrique,
and a Poached Egg 32

BREAKFAST NACHOS

with Aged Cheddar, Pickled Jalapeños,
Smoked Tomato & Black Bean Salsa,
Shaved Radish, Charred Scallion Gremolata,
and a Poached Egg 24

EGGS BE

Buttermilk Biscuit with Caramelized Onions,
Poached Eggs, Hollandaise Sauce
with Pulled Pork 29
with House Smoked Trout 29
with Sauteed Kale 24

PUMPKIN SPICE PANCAKES

with Creme Anglaise,
Pecan & Gingersnap Crumble,
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 Sous Chef  Laird MacArthur