Weekend Brunch

Fall 2020

To Start

Pastry Trio  12.

Freshly Baked Every Morning from our Bakery

Celeriac Veloute 15.

Sylvan Star Grizzly Gouda, Camelina Oil

Red Lentil Hummus 15.

Highwood Crossing Canola Seed Flatbread, Okanagan Sumac

Artisan Cheese & House Cured Charcuterie 34.

Tiger Blue Cheese, Local Brie, Sylvan Star Gouda
Cured Berkshire Pork, Rabbit Rillette, Maple Smoked Salmon
Flax Seed Crackers, Black Currant Preserve

 

Main

Mans Farm Eggs  17.

Potato Rosti, Coffee Toast
Choice of: Eggs Poached, Scrambled or Over Easy
Choice of: Creamed Kale, House Cured Wild Boar Bacon, Garden Herb Goose Sausage

Buckwheat Pancakes 16.

Black Currant Butter, Maple Syrup

GE&H Farms Leek & Mushroom Tart 21.

Pickled Radish, Fairwinds Farm Goat Yogurt, Sprouted Red Fife

Top Grass Burger 23.

Onion Jam, Garlic Aioli, Dill Pickle, Local Greens

Eggs Benedict

Chive Biscuit, Soft Poached Eggs, Hollandaise, Potato Rösti
Choice of:
Creamed Kale 20.
House Cured Wild Boar Bacon 22.
Garden Herb Goose Sausage 22.

Foraged Mushrooms on Toast 19.

Chicken Liver Parfait, Okanagan Fruit

Sides

Buckwheat Pancake  8.
Potato Rösti  4.
Single Fresh Baked Pastry  4.
House Cured Wild Boar Bacon  7.
Garden Herb Goose Sausage 8.
Side Coffee Toast 2.

Canadian Seasonal Cuisine

Supporting regional and local purveyors, farmers and coastal fishermen practising responsible stewardship of the land, rivers and sea. All seafood selections are the best sustainable choices as recommended by Vancouver Aquarium’s Ocean Wise Program. One meal will be provided to someone in need for every Red Lentil Hummus served through Mealshare.