BRUNCH (SUMMER 2018)

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    • Peaches & Cream (v)

      9

      marinated peaches, creamed house ricotta, crispy brick pastry, caramelized honey (l)

    • Confit Duck Leg Hash (gf)

      15

      Yukon Gold potato, caramelized onion, spicy ‘Nduja hollandaise, soft egg

    • Carbonara

      15

      house fettuccine, cured egg yolk, house pancetta, Parmigiano cheese

    • French Toast (v)

      15

      house banana bread, candied walnuts, Nova Scotia maple syrup (l), vanilla mascarpone

    • House Cured Atlantic Salmon

      15

      Montreal style bagel (l), whipped cream cheese, red onion, crispy capers, house greens

    • Eggs Benedict

      15

      fresh baked tea biscuit, house cured bacon or salmon, spicy ‘Nduja hollandaise, hash browns

    • Lemon Mascarpone Pancakes (v)

      15

      Nova Scotia maple syrup (l), bourbon grilled pineapple

    • Oystaers (gf)

      3/ea

      rotating selection of local oysters

    • Sides

    • Toast (v)

      5

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

    • Hash Browns (gf/v)

      6

      Yukon Gold potato, fresh herbs & spices

    • Bacon (gf)

      6

      house cured pork bacon

    • GF = Gluten Free GFA=Gluten Free Available V = Vegetarian L = Local

    • Note:

      If you have dietary allergies, please inform your server.

      --  Chef Michael Dolente