Brunch

served Saturday and Sunday 10am to 3pm

Dishes, ingredients and prices are subject to
change as menus are adapted daily.

Cocktails

Smoke in the Hearth 2oz 12

Cazadores Reposado Tequila, Spiced Honey, Lime, Jalepeno

SMOKED NEGRONI 2.5oz 13

Beefeater Gin, Cocchi Vermouth, Campari, Hickory Smoke

OLD GLORY 2.25oz 13

Bulleit Bourbon, Sweet Vermouth, Absinthe, Maraschino, Tobacco Bitters

FRENCH 416 1.5oz 12

Damblat Armagnac Napoleon 10 Yrs Old, Chili Infused Maple Syrup, Lemon, Pomegranate-Rose Bitters

HOCKEY SWEATER 2.25oz 12

Wisers Whisky, Dillon's Pear Eau de Vie, St. Germain Elderflower Liqueur

QUIET SPECULATION 1oz 13

Earl Grey Infused Gin, Lavender Syrup, Lemon Juice, Egg Whites

PLOUGHMAN'S CAESAR 1.5oz 10

Rosemary Thyme & Pork Infused Vodka, Walter's Craft Caesar Mix, Rob's Hot Sauce, Local Pickled Vegetables

prices do not include tax

Brunch

Cold Kitchen

COCONUT OR COW'S YOGOURT

with Quinoa/ Sesame/ Pumpkinseed/ Coconut Granola,
Fruit Preserves & Honey 12
add Roasted Almonds 2.75

ST. LAWRENCE SALAD

Greens, Grains, Nuts, Fruit and Cheese
with Browned Butter Vinaigrette
small 16 | large 21

FRITTATA

with Butternut Squash, Sage, Grilled Onions and Gouda 19

BRICKLAYERS BOARD

with House Cured Meats, Pickle, Mustard & Toast 22

SMOKED TROUT CAKES

with Apple & Horseradish Crème Fraîche, Kale & Red Cabbage Slaw, and a Six Minute Egg 20

Brunch

Hot Kitchen

STONE SOUP OF THE DAY 9

TURKEY BOUDIN BLANC

With Bubble n' Squeek, Cranberry Hollandaise, and a Poached Egg 25

BREAKFAST POUTINE

with Pulled Pork, Cheese Curds, Maple Bacon Gravy, Sour Cream, Salsa Verde and a Poached Egg 27

EGGS BE

Buttermilk Biscuit with Caramelized Onions,
Poached Eggs, Hollandaise Sauce
with House Ham 28
with Smoked Trout 28
with Sautéed Kale & Mushrooms 23

SEMOLINA PUDDING

with Candied Almonds, Raisins, Cinnamon Sugar, and Poached Pears 16

GINGERBREAD PANCAKES

with Rum Glaze, Oat Crumble, and Mascarpone Whip

add Warm Maple Syrup | +4 18

Sides

Sourdough Toast 3

Buttermilk Biscuit 3

Jam & Butter 3

Mac & Cheese 9

3 Scrambled Eggs or
Poached Eggs 8

Water Blanched &
Deep Fried Chips 7

Peameal Bacon 9

Chef Owner  Brad Long  •   Executive Sous Chef  Laird MacArthur