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Brunch 4

Brunch 4

Brunch 3

Brunch 3

Brunch 2

Brunch 2

Brunch 1

Brunch 1

Brunch 4

Brunch 4

Brunch 3

Brunch 3

Brunch 2

Brunch 2

Brunch 1

Brunch 1

Starters
HOUSE-MADE GRANOLA
Honey almond granola, macerated seasonal fruit and Ronnybrook yogurt. 10.00

STEEL CUT OATMEAL
Cinnamon, honey and brown sugar topped with seasonal berries, almonds and raisins. 9.00

SCOTCH EGG
Seven-minute egg wrapped in breaded sage pork sausage. Cornichons and whole grain mustard. 10.00

GUACAMOLE TOAST
Sunny-side up fried egg, country ham and a dash of curry. Garnished with chili pepper and chives. 11.00

Eggs
Served with roasted baby potatoes and broccolini.

EGGS BENEDICT
Poached egg with smoked salmon or Canadian bacon and Hollandaise on an English muffin. 16.00

BREAKFAST SANDWICH
Scrambled egg, bacon and Gruyere cheese with harissa marmalade in a brioche bun. 15.00

SPINACH AND GOAT CHEESE OMELETTE 13.00

MUSHROOM OMELETTE
Shitake, crimini and oyster mushrooms with Farmer’s cheese. 16.00

STEAK AND EGG
Skirt steak with shitake, crimini and oyster mushrooms, white wine and butter sauce, crumbled blue cheese and fried egg. 28.00

Classics

PANCAKES Choice of:

WAFFLES Choice of:

FRENCH TOAST
Brioche soaked in buttermilk with cinnamon, nutmeg and vanilla topped with macerated seasonal fruit. 15.00

Burgers & Sandwiches

CLASSIC BURGER
Cheddar, tomato, lettuce and onion in a toasted potato bun. 13.00. Add bacon or avocado. 3.00

CHUTNEY BURGER
Goat gouda, apple-cider vinegar infused tomato-onion chutney and arugula in a toasted brioche bun. 15.00

HIVE BURGER
Truffle-honey glazed ground beef and bacon blend topped with buttery Blauschimmel blue cheese and bacon in a toasted brioche bun. 17.00

FRIED CHICKEN SANDWICH
Espresso-infused honey and apple-cider vinegar BBQ sauce and Cole slaw in a toasted sesame bun. 16.00

ETC.

PRETZEL ENCRUSTED PORK SCHNITZEL
Thinly pounded pork chop crusted in pretzel flour on a bed of Tartar sauce. Topped with arugula salad with oranges, cherry tomatoes and sesame seeds. 17.00

FISH TACOS
Pollack in a light beer batter. Napa cabbage slaw and fresh citrus in a corn tortilla. Served grilled upon request. 15.00

LOBSTER ROLL
Lobster with Tabasco Tartar sauce and Napa cabbage in a toasted brioche roll. Served with Bloody Mary kettle chips. 25.00

Classics

PANCAKES Choice of:

WAFFLES Choice of:

FRENCH TOAST
Brioche soaked in buttermilk with cinnamon, nutmeg and vanilla topped with macerated seasonal fruit. 15.00

Sides

BACON, CANADIAN BACON or SAGE SAUSAGE 6.00

HASH BROWNS 4.00

EGG ANY STYLE 3.00

SEASONAL FRUIT BOWL 6.00

SAUTÉED KALE 5.00

FRENCH FRIES
Twice-cooked steak-cut Idaho Russets. Individual. 6.00. Table share for four people with a flight of four Dips. 16.00

Drinks

SODA
From the fountain 3.00

DEVOCIÓN COFFEE
Blend 3.00 / Espresso 4.00 / Cappuccino 4.50

TEA 3.00

BATTENKILL MILK 2.00 sm / 4.00 lg

FRESH-SQUEEZED ORANGE OR GRAPEFRUIT JUICE 4.00

APPLE OR TOMATO JUICE 4.00

SAN PELLEGRINO 3.00 sm / 5.00 lg

SPRING WATER 3.00 sm / 5.00 lg

We use locally sourced and organic ingredients wherever possible. Our burgers are pasture-raised. All dairy and meats are hormone and anti-biotic free as well as grass-fed when appropriate to their natural diet, and we always select the most humanely raised sources and freshest seasonal produce available.