BRUNCH (SPRING 2018)

    • --

    • Toast

      5

      grilled Birdies sourdough(l), house jam, whipped maple butter (v)

    • Yogurt & Granola

      10

      house yogurt, house preserves, nuts and seeds (gf/v)

    • Scotch Eggs

      9

      house pork sausage, soft egg, truffle hollandaise

    • Carbonara

      15

      house fettuccine, cured egg yolk, pancetta, Pecorino & Parmigiano cheeses

    • Omelette

      15

      roasted mushroom, Parmigiano cheese, chives, house greens (gf/v)

    • French Toast

      15

      house banana bread, candied walnuts, warm Nova Scotia maple syrup (l), vanilla Mascarpone (v)

    • Fried Chicken

      16

      buttermilk marinated chicken leg, warm tea biscuits, house hot sauce, whipped maple butter

    • House Cured Atlantic Salmon

      15

      Montreal bagel, whipped cream cheese, red onion, fried capers, house greens

    • GF = Gluten Free V = Vegetarian L = Local

    • Note:

      If you have dietary allergies, please inform your server.

      --  Chef Michael Dolente