Saturday Breakfast x Lunch served 9am-2pm.
we are a from scratch kitchen, making all sauces, bread, pasta, everything in-house and fresh. we are tiny and a lot of the farms we source from are tiny. some dishes and ingredients changes daily, we update the website as often we can.
FLAPS 1 for 3 // 2 for 5 // 3 for 8 whipped butter, warm maple syrup ( vg )
2X2X2 2 eggs // 2 meat (bacon or sausage) // 2 pieces of house made country bread, sourdough or biscuits 9 upgrade to flaps +3
POTATO HASH russets,, sweet potato, redskins, cannelini + pinto beans, cauliflower, brussels sprouts, paprika spice ( v + gf ) 9
add cheese +1 //add tempeh +2// add meat +3 // add egg +3 //add breakfast gray +3
POACHED PEAR SALAD mulled wine poached bosc pear, honey + herb creme fraiche, preserved lemon vinaigrette, spiced pecans, pickled red beets, mixed greens. (vg + gf) 12
LOX BOARD house cured sustainable salmon lox, diced red onion, hard boiled egg, creme fraiche, fried capers, toasted country bread 13
BISCUITS + GRAVY house baked buttery biscuits, breakfast gravy 13 add egg + 3
STEAK + EGGS all natural, grass fed 8oz coulot, white onion puree, black garic sauce, roasted garlic butter, eggs your way 22
PEAR + APPLE CRUMBLE clove spiced d’anjou pears + honey crisp apples, cinnamon + brown sugar crumble (vg + gf) 8 add vanilla custard +2
ADD ONS side bacon +3 // side hash +5 // side sausage +3 side toast or biscuit +2 // extra egg +3 // add gravy +3