June 10 at 10 a.m. | Download Menu

Join us on Sunday June 18th from 10am-2 pm for a farm to table brunch! Chef Art Rogers and Chef Gabriel Sanders are providing a menu that will impress!

Menu

Lento bread & pastry basket
mini muffins, biscuits, english muffins and whole grain rolls with seasonal butter and jam
Basket of ginger-glazed beignets
with honey-rhubarb sauce
Brunch poutine
crispy potatoes with First Light herbed cheese curds and a fried egg
Trio of deviled eggs
Oysters Reuben
house-smoked, rye-breaded oysters, Thousand Island dressing & house kraut
Buckwheat waffle
with local strawberries, whipped yogurt and honey-hazelnut crumbs
Steak and eggs
quarter-pound ribeye (Seven Bridges), two fried eggs, crispy potatoes and green garlic salsa verde
Slow-smoked pork shoulder (River Ridge)
mustard jus, cheddar-scallion cornbread, vinegar slaw, and crispy potatoes
Fried chicken sandwich
Southern-fried boneless chicken thigh with herb aioli, slaw, and fried green tomato on a soft house roll. Served with crispy potatoes or green salad
Smoked salmon salad
-smoked salmon with Bolton greens, bulgur, marinated beets, farmer’s cheese and dill vinaigrette
Grilled garlic sausage
with roasted onions, Jake’s gouda, a fried egg and Bolton arugula on house focaccia. Served with crispy potatoes or green salad
Chopped Salad
Bolton little gems, sugar snap peas, a soft boiled egg, radishes, cabbage, and blue-cheese buttermilk dressing
Kids served with sliced fruit Cheesy scrambled eggs 7 Pancakes with maple syrup 7 Egg in the hole 7
Cheesy scrambled eggs 7 Pancakes with maple syrup 7 Egg in the hole 7