Weekend Brunch

Saturday & Sunday
11 a.m. – 2 p.m.

Brunch  April 7-8th, 2018

to start:
selection of cheeses, a seasonal jam and crackers                    17
selection of charcuterie                                                                  16
smoked castelvatrano olives                                                          5
house milled bread and butter                                                      5
buttermilk biscuit, jam                                                                   4

vegetables6 ea. / all three for 15
savoy cabbage, crème fraiche, vadouvan
roasted beets, dates, mint
roasted carrot, pumpkin seed, brown butter


lady jane cheeseon brioche toast, preserved quince, pickled squash, honey, black pepper, olive oil                                                      14

berkshire-tamworth garlic sausage, miso potato salad, arugula, sunny side up egg                                                                                    17

hot smoked coho salmonrice bowl, sesame, spring greens, ginger and green onion pesto, mushrooms, soft boiled eggs        17

sprouted heirloom grains, dried apricot,  feta cheese, sprouting brocolli, poached eggs                                                                16

buckwheat and spelt waffles ,berkshire-tamworthham, pickled winter squash, béchamel sauce, sunny side up egg              16

sides and sweets
berkshire tamworth garlic sausage, mustard                            6
apple sorbet, formage fraiche, orange blossom meringue     6


As we pride ourselves on placing a premium on the availability and seasonality of all ingredients, the brunch menu is subject to change.