Lunch

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

Cold Kitchen

ST. LAWRENCE SALAD

Greens, Grains, Nuts, Fruit & Cheese
with Browned Butter Vinaigrette
small 17 | large 22

BRICKLAYERS BOARD

with House Cured Meats, Pickle, Mustard & Toast 22

EARTH BOMB

Beets, Sunchokes, Roasted Northern Woods Mushrooms,
Five Brothers Cheese, Maple & Thyme Toasted Sesame,
Pumpkin & Flax Seeds with Herb Vinaigrette 16

DUCK SALAD

Radish, Apple, Smoked Duck Breast, Wild Arugula,
a Six Minute Egg and Roasted Garlic Dressing 19

House Supper

$19 For 2 Courses | $26 For 3 Courses

Stone Soup of the Day

SAVOURY TART

Filled with Today's Ever Varying Goods. Farm to Cafe to You. Served with Dressed Leaves and Micro Greens
($17 as a stand alone order)

YOGOURT CAKE

with Meyer Lemon Curd, Braised Dried Fruit,
Whipped Yogourt and Poppy Seed Meringue

 

Hot Kitchen

STONE SOUP OF THE DAY 7

DAILY SHAKSHUKA

Two Eggs Poached in Tomato, Red Pepper Sauce and Aromatics with Bread and Today's Toppings 19

SEARED SCALLOPS

with Melted Leeks, Apple & Radish Slaw,
and a Ramp Gastrique
Appetizer - 18 Main - 32

Y U RANCH LONGHORN BURGER

7 Ounces of Grass & Pasture Finished Beef on Warm Homemade Flatbread, House Chips and Trad Garnishes 21

BLACK BEAN TOSTADA

with Roasted Sweet Potato & Bean Salad,
Charred Jalapeño Emulsion, PIckled Chilies & Cilantro 16

Sides

Simple Greens & Micros 8

Bread & Butter 4

Mac & Cheese 9

Water Blanched &
Deep Fried Chips 8

Cheese 9

per 30g (ounce)

Desserts

ARTISANAL CHEESE BOARD

with House Crackers, Fruit, Nuts & Preserves
Daily Price

DARK CHOCOLATE CRÉMEUX

with Jellied Orange, Stewed Rhubarb, Chocolate Shards,
and Candied Rhubarb and Orange Zest 14

YOGOURT CAKE

with Meyer Lemon Curd, Braised Dried Fruit,
Whipped Yogourt and Poppy Seed Meringue 12

COCONUT PARFAIT

Coconut Pudding with Elderberry Compote,
Scorched Pecan & Ginger Brittle
& Oat Crumble
12

Chef Owner  Brad Long  •   Executive Sous Chef  Laird MacArthur