BRUNCH · SEPTEMBER 17, 2017

Wallace Bay oysters | housemade cocktail sauce, grapefruit mignonette2 ea.

House marinated Castelvetrano olives | radish, Great Hill blue, roasted almonds  11

Fish cakes | cod fish cakes, poached eggs, farm greens, preserved lemon hollandaise   14

The “Big Salad” | farm greens, carrot, daikon, sunflower seeds, truffle soy vinaigrette 12

Bacon and fried egg sandwich | bacon, Vermont cheddar, pickled jalapeño aioli, hash13

Waffles | wild Maine blueberries, toasted coconut whipped cream, maple syrup 15

Fish tacos | local cod, tomatillo salsa, citrus jicama salad, cilantro lime crema18

Corned beef hash | poached eggs, micro greens  15

House smoked salmon | bagel, scallion cream cheese, seasonal accompaniments   16

Shaved ham and totsoi benedict | classic hollandaise, hash 16 

Cubano sandwich | mojo tenderloin, ham, house pickles, dijon aioli, fingerling fries   15

Feather & Wedge burger | house-ground patty, grilled red onions, blue cheese aioli15

with farm egg   17

 

Bloody Mary or Maria | Build your own   15

Mimosa | traditional or grapefruit   10

Fresh squeezed juice | orange or grapefruit   5

 

Vanilla ice cream sandwich| house chocolate chip cookies, vanilla ice cream10