Restaurant Week Lunch

Brunch Poutine

crispy breakfast potatoes, sausage gravy, crispy shallots, melted cheese curds, fried egg
Smoked Salmon Toast

crostini, cream cheese, red onion, capers, fresh dill
Asparagus Fries

crispy parmesan crusted spears, buttermilk ranch

Fried Chicken Benedict

fried chicken, poached eggs, house-made buttermilk biscuits, peppery sausage gravy
Breakfast Bowl

brown rice, black beans, scrambled eggs, tomatillo salsa, queso fresco, scallion, avocado, crispy tortilla strips, lime-cilantro vinaigrette, warm corn tortillas
Salmon BLT

grilled salmon, thick-cut candied bacon, crisp romaine, tomato, herb aioli, sourdough, choice of fries or mixed greens

Donut Holes & Dip Flight

tossed in cinnamon sugar and served with caramel, blueberry, and chocolate sauce
Sorbet

topped with fresh berries

V-vegetarian VG-vegan GS-CAN be modified to gluten-sensitive

While items can be prepared gluten-sensitive, we do not have a gluten-free kitchen and some items may have come into contact with gluten during preparation. Our fryers are not dedicated to gluten-free products. Please notify your server of any allergies.

*Consuming raw or undercooked eggs and meats increases the risk of food-borne illnesses and will be served only upon customer request.

Appetizers

Entrées

Desserts

Restaurant Week Lunch

Appetizers

Entrées

Desserts

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