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

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

Wild Arugula, Roasted Cauliflower, Preserved Lemon Vinaigrette, Dukkah, Pickled Shaved Carrot, Sweet Potato Labneh, and Cured Egg Yolk 25

Brunch

Hot Kitchen

STONE SOUP OF THE DAY 9

BREAKFAST POLENTA

Vanilla Poached Cherries, Brown Sugar, and Cherry Reduction 15

PULLED PORK BURRITO

Braised Beans, Aged Cheddar, Smashed Avocado, Fried Egg, Charred Scallion Salsa Verde, and a Apple Cabbage Slaw 29

BRAISED BEEF BRISKET

Caraway Spaetzle, Grilled Broccoli, Pickled Red Onion, Shaved Radish, Dijon Blend, and a Poached Egg 28

EGGS BE

Buttermilk Biscuit with Caramelized Onions,
Poached Eggs, Hollandaise Sauce
with Ham 29
with House Smoked Trout 29
with Mushroom Conserva 24

SWEET POTATO PANCAKES

Cranberry Puree, Marshmallow Fluff, Candied Pecans, 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