Brunch
seasonal ingredients sourced locally with care
SPRING BRUNCH MENU
Spring onion & mushroom quiche, smoked salmon & dill crème fraiche
Wild rice salad, asparagus, English peas, radicchio & whole lemon vinaigrette
Blanched green bean & prosciutto bundles, almond-brown butter dressing
Strawberry-Rhubarb Cobbler, shortbread crumble, vanilla-chamomile Chantilly
SUMMER BRUNCH MENU
Summer squash frittata with herbs and creme fraiche
Gnocchetti di Sardi summer pasta, bell peppers, corn, sundried tomatoes
Panzanella of ‘’The Patch” tomatoes, basil, cucumbers, olives, torn sourdough croutons & red wine vinaigrette
Peach turnover cake, lemon verbena-marscarpone cream
FALL/WINTER BRUNCH MENU
Butternut squash and leek tart with fried sage & pancetta
Mixed chicories, shaved persimmon, curried candied walnuts, roquefort dressing
Fall harvest quinoa salad, brussels sprouts, carrots, radicchio, dried cranberries pepitas, crumbled feta and apple cider vinaigrette
Brown butter Bartlett pear bars
OPTIONAL ADD ON'S
Available year round
Housemade seasonal scones +$5
Banana-nut bread +$5
Apple pear bread +$5
Flying Goat French Press Coffee +$3
Orange Juice +$3
