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

GRILLED CHARTREUSE RADICCHIO

with Scallion & Chili Sofrito, Burnt Orange Marmalade, and Guanciale Lardons 16

BRICKLAYERS BOARD

with House Cured Meats, Pickle, Mustard & Toast 22

WINTER GRAIN SALAD

Wheat Berries, Shaved Kolrabi, Montforte Water Buffalo Queso Fresco, Pickled Northern Woods Mushrooms, Arugula Pesto and a Six Minute Egg 16

TROUT GRAVLAX

House Cured with Creme Fraiche, Red Onion, Boiled Potato, Dill, Beet Pickled Egg, and Radish 18

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)

Lemon Ricotta Beignets

with Crème Anglaise, Blondie Crumbs, and Blueberry Compote

 

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

FISH & CHIPS

Port Dover with an Ocean Upgrade with House Slaw & Tartar Sauce 21

Y U RANCH LONGHORN BURGER

7 Ounces of Grass & Pasture Finished Beef on Warm Homemade Flatbread, House Chips and Trad Garnishes 19

RISOTTO

Classic Technique, Italian Rice, Fresh, Local Ingredients added as Harvested
Appetizer 15
Main 23

Sides

Simple Greens & Micros 8

Bread & Butter 4

Mac & Cheese 9

Water Blanched &
Deep Fried Chips 8

Cheese 9

per 30g (ounce)

Desserts

ORANGE PANNA COTTA

with Ginger Crumble, Orange-Cranberry Sauce, Burnt Honey Toffee, and Orange Slices 12

LEMON RICOTTA BEIGNETS

with Crème Anglaise, Blondie Crumbs, and Blueberry Compote 12

HOT CHOCOLATE PROFITEROLES

with Chocolate Pastry Cream, Toasted Italian Meringue, Brownie Crumbs, Spicy Fudge Sauce, Tempered Chocolate Shards 14

SPICED RED WINE POACHED PEAR

with Almond & Coconut Cake, Nutmeg Sugar, Coconut Whip, Almond Praline, and Red Wine Gastrique 12

Chef Owner  Brad Long  •   Executive Sous Chef  Laird MacArthur