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 Saturday, October 13, 2018.
The Cinnamon Bun
So, so big. Painted with cream cheese icing.
Feature Cinnamon Bun
Ask your server for today’s whimsical creation.
Classic Québécois poutine. Triple cooked hand-cut French fries, cheese curds, Montreal style gravy. Magic.
Baked oatmeal topped with sour cherry and blueberry compote and cold cream.
Two eggs, your choice of Bear and the Flower Andouille sausage or smoked bacon, smashed baby potatoes, and toasted house-made sourdough.
Mushrooms on Toast Bennie
Two poached eggs, mushroom mousse, sautéed mushrooms, pickled red onions, balsamic glaze and truffle hollandaise on sourdough. Served with smashed baby potatoes.
Daily frittata served in a cask iron skillet served with toasted sourdough.
Fluffy herb scrambled eggs on toasted ciabatta bun with confit garlic mayo, crispy bacon, arugula and tomato. Served with smashed baby potatoes.
Soul Bowl (Vegan)
Crispy chick peas, maple roasted sunchokes & butternut squash, hummus, fresh avocado, sesame seed “caviar”, Four Whistle Farms cherry tomatoes, olives and green onions on roasted garlic & lemon vinaigrette dressed rocket.
64 degree egg coated with crêton style spiced pork sausage and panko, deep fried until brown. Served in a nest of smashed baby potatoes and arugula with smoked maple mayo and black pepper jam.
Two poached eggs, shaved smoked meat, pickles, and dijon hollandaise on sourdough. Served with smashed baby potatoes.
Crispy buttermilk marinated banana bread topped with monkey butter, sautéed banana slices, whipped cream and coconut curls.
Thick cut peppered bacon, soft poached egg, cheese curds, scallions and truffle hollandaise.
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.