Brunch is only served on Saturday and Sunday. Please see our hours.
Our menu changes seasonally, about 3-4 times per year. The brunch menu below proudly launches March 24, 2018.
Fig ‘n Berries
Caramelized figs, fresh blueberries, pistachios and house made cereal mix on maple thyme yogurt.
The Cinnamon Bun
So, so big. Painted with cream cheese icing.
Classic Québécois poutine. Triple cooked hand-cut french fries, cheese curds, Montreal style gravy. Magic.
64 degree egg cooked inside a mother freaking doughnut, covered in a maple bacon glaze.
The Danger Scone
Blueberry and caramelized white chocolate scone with whipped brown maple butter.
The Eggs / Les oeufs
Two eggs, your choice of house made Andouille sausage or smoked bacon, hash browns, and Beaumont sourdough toast.
Mushrooms on Toast Bennie
Two poached eggs, mushroom mousse, roasted mushrooms, pickled red onions, balsamic glaze and truffle hollandaise on sourdough. Served with smashed baby potatoes.
Eggs Donovan / Oeufs Donovan
Poached eggs, shaved Montreal smoked meat, pickle and dijon hollandaise on a house-made English muffin.
Thick cut peppered bacon, soft poached egg, cheese curds, scallions and truffle hollandaise.
Roasted and smoked butternut squash with tamari marinated oyster mushrooms, served on seasoned farro and wild rice, topped with seasonal vegetables, a soft poached egg, avocado and black sesame seeds.
64 degree egg coated with crêton style spiced pork sausage, deep fried until brown. Served in a nest of smashed baby potatoes and arugula with smoked mayonnaise and black pepper jam.
Crispy maple marinated cardamom twist bread topped with spiced caramelized thick cut bacon.
A daily rotation creation, baked in a cast iron skillet.
Tea Monde Loose Leaf Tea
Apple, Orange, Grapefruit and Cranberry.
Freshly squeezed lemon, simple syrup,strawberry juice, and sparkling water.
Freshly squeezed lemon, simple syrup, gingerale, and muddled cucumber.