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 Mixed Greens, Buttermilk~Chive Dressing,
Burst Cherry Tomatoes, Cured Egg Yolk,
Grilled & Marinated Zucchini, Ontario Peas,
and Flatbread Croutons 26

Brunch

Hot Kitchen

STONE SOUP OF THE DAY 9

BRAISED BEEF BRISKET

with Confit New Potato, Grilled Green Garlic Aioli,
Finger Chili Emulsion, Pickled Things,
and a Poached Egg 30

HOT CHICKEN SANDWICH

on a Brioche Bun, Boston Bibb Lettuce,
Pickles, Kale Slaw, Triple Crunch Vinaigrette,
and a Fried Egg 29

EGGS BE

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

BUTTERMILK PANCAKES

with Strawberry Ganache,
Brown Butter Crumble,
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