Easter Brunch 4/20 & 4/21


April 20, 2019 @ 10:00 am – 3:00 pm


Spring has finally sprung! Join us both Saturday, April 20th, and Sunday, April 21st, for a delicious Spring inspired Easter brunch. To make your table reservation, call 508-795-1012 or download the RESY app to reserve your table via your phone! Reservations at 10:00AM / 11:45AM / 1:30PM.

Country Toast | fresh baked bread, seasonal preserves, cultured butter

Lemon Scone | finished with a lemon-honey glaze

Bacon | three thick slices of house cured and smoked pork belly

Avgolemono Soup | served with a side of grilled bread

Grilled Toast braised rabbit, herb butter, pickled radish, cheddar rarebit, and a soft egg on grilled naturally leavened bread

Breakfast Slate | Chef’s choice of two Farmstead cheeses served with bamboo honey, cultured butter, seasonal preserves, peanut butter, apple, fresh baked breads

Affogato Waffle | made with Trillium Affogato Stout & Belgian pearl sugar; finished with coffee syrup and toasted hazelnuts

Hot Cross Pancakes | trio of fluffy buttermilk pancakes, spiced currant & raisin maple syrup and white icing

Roasted Beet Salad | roasted beets, mixed greens, sliced apples, creamy goat cheese, spiced pepitas, pickled beets, cinnamon vinaigrette

Quiche | caramelized leeks, mixed mushrooms, asparagus, Gruyere cheese, heavy cream, and local eggs set in a whole grain crust served with a side of greens dressed in lemon-dill vinaigrette

Mac & Cheese | assorted Farmstead cheeses, IPA, rustic breadcrumbs
MIX-IN: Caramelized Onions +$1 | Roasted Jalapeños +$2 | Roasted Mushrooms +$2 | Smokey Blue +$2 | Bacon +$3

Ham Sandwich | smoked ham, Gruyere cheese, tomato jam, and a fried egg, on a toasted roll with a side of greens dressed in lemon-dill vinaigrette

Crab Cake Benedict | with lemon & Old Bay hollandaise, Tabasco slaw, grilled asparagus, and a soft egg

Lamb Hash | with new potatoes, mixed radishes, kohlrabi, harissa yogurt, chermoula relish, and a soft egg

* Please note our menu is subject to change