Brunch

served Saturday 10am to 3pm and Sunday 10:30am to 3pm

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

Brunch

Cold Kitchen

COCONUT OR 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 19

BRICKLAYERS BOARD

with House Cured Meats, Pickle, Mustard & Toast 22

SMOKED TROUT NICOISE

Green Beans, Cherry Tomato, Fava Beans, Confit Fingerling Potatoes, 8-Minute Egg, Bagna Cauda with Mixed Greens and Dijon Vinaigrette 26

SUMMER FRUIT SALAD

Cantaloupe, Lemon Cucumber, Sumac Vinaigrette, Spiced Pumpkin Seeds, Fresh Cilantro and Mint, Queso Fresco and Shaved Radish 16

Brunch

Hot Kitchen

STONE SOUP OF THE DAY 9

BRAISED BRISKET SHAKSHUKA

Pickled Radish and Red Onion, Chermoula, Fresh Jben, Housemade Flatbread 28

PULLED PORK

Corn Fritters, Zucchini Agrodolce, Grilled Peach and Pea Relish, Crackling and a Poached Egg 28

EGGS BE

Buttermilk Biscuit with Caramelized Onions,
Poached Eggs, Hollandaise Sauce
with Duck Confit 28
with Trout 28
with Avocado 21

BUTTERMILK PANCAKES

Almond Butter, Fresh Peaches, Candied Almonds, Bourbon Mascarpone Whip 25

Sides

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