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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 (V)
Honey almond granola, macerated seasonal fruit and Ronnybrook yogurt. 10.00

STEEL CUT OATMEAL (V)
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

Toasts
MEDITERRANEAN (VG, N)
Grilled eggplant, chickpeas, cucumbers, tomatoes and Serrano chilies on a bed of Romesco sauce. 11.00

GUACAMOLE (V)
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

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

SPINACH AND GOAT CHEESE OMELETTE (V) 13.00

MUSHROOM OMELETTE (V)
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
FRENCH TOAST (V)
Brioche soaked in buttermilk with cinnamon, nutmeg and vanilla topped with macerated seasonal fruit. 15.00

PANCAKES (V) Choice of:

WAFFLES (V) Choice of:

Burgers & Sandwiches

CLASSIC BURGER
Cheddar, tomato, lettuce and onion topped with Hive sauce 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 topped with Hive sauce in a toasted brioche bun. 15.00

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

BLACK BEAN VEGGIE BURGER (V)
Avocado, arugula, onion and tomato topped with Hive sauce. 14.00

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

ETC.

CAULIFLOWER STEAK (VG)
Cauliflower rice, crispy Shitake mushrooms, and roasted sweet potatoes in a ginger coconut broth. 17.00

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. 16.00

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

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

PANCAKES (V) Choice of:

WAFFLES (V) Choice of:

Sides

BACON, CANADIAN BACON or SAGE SAUSAGE 6.00

HASH BROWNS (V) 4.00

EGG ANY STYLE (V) 3.00

SEASONAL FRUIT BOWL (V) 6.00

SAUTÉED KALE (V) 5.00

FRENCH FRIES (V)
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

TOBY’S ESTATE 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

Kids’ Menu

Served with a side of crinkle-cut French fries or organic steamed broccoli & baby carrots and choice of small milk or Red Jacket apple juice.

All kids’ meals are 13.00

CHEESEBURGER
4 oz. 100 percent grass-fed burger with cheddar cheese on a brioche bun.

GRILLED CHEDDAR CHEESE SANDWICH (V)
Choice of brioche, sourdough or whole wheat bread.

CHICKEN FINGERS

GRILLED CHICKEN BREAST

HOT DOG
Uncured grass-fed all-beef hot dog on a potato bun.

(V) Vegetarian/Vegetarian Available (VG) Vegan (N) Contains Nuts.

We use locally sourced and organic ingredients wherever possible. Our burgers are pasture-raised. All dairy and meats are hormone and antibiotic 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.

We are required by law to advise you that consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.