Brunch Menu

Sunday 11:30 am – 3:00 pm

• • Brunch 11:30a.m. – 3pm

  • STUFFED FRENCH TOAST

    15

    thick cut brioche stuffed with rum and blackberry cream, topped with Chantilly crème, served with fresh berries & bacon

  • HUEVOS RANCHEROS

    13

    two eggs sunny side up, blue corn tortillas, crème fraiche, pico de gallo, cotija, breakfast potatoes

  • MONTREAL BREAKFAST

    16

    hand cut fries, house corned beef, gruyere, poutine gravy, two sunny side up eggs

  • BANTER IN THE MORNING

    14

    house cured corned beef, hollandaise sauce, poached eggs, on two English muffins, breakfast potatoes 

  • HAMICH

    14

    black forest ham, cheddar cheese, Havarti, caramelized onion, sunny side up egg, hollandaise, brioche bun, breakfast potatoes

  • STEAK & CAKE

    26

    4oz. flat iron, 6 oz crab cake, 2 sunny side up eggs, breakfast potatoes **

  • BREAKFAST PRIME BURGER

    16

    8 oz prime burger, cheddar, crispy cut bacon, sunny side egg, lettuce, tomato, tobacco onions, brioche bun, served with breakfast potatoes *GFO

  • Handhelds

  • BURGER OF THE WEEKEND

    26

    10 oz Mishima Reserve Wagyu Beef patty, Chef crafted every weekend. Only Available for Dinner Friday-Sunday

  • THE BANTER

    16

    house cured corn beef, gruyere, black Russian bread, whiskey mustard, hand cut fries house made ketchup *GFO

  • MARINATED PORTABELLA

    15

    roasted red pepper aioli, Swiss cheese, arugula, brioche roll, hand cut fries or balsamic salad *V

  • THE “KIDD” PRIME BURGER

    15

    local aged cheddar, apple wood bacon, tobacco onions, brioche roll, hand cut fries, house ketchup *GFO

• • Brunch Appetizers

  • CHARCUTERIE & CHEESE

    Pick 4 for $16 * 6 for $24 * 10  for $36

    CHARCUTERIE:

    STAGBERRY, Italy

    PROSCUITTO DI PARMA, Italy

    CALABRESE, Ontario

    COUNTRY HAM, Virginia

    BLACK TRUFFLE, Indiana

    CHEESE:

    CAMPO DE MONTALBAN, Spain

    MOZZARELLA, Italy

    NOTTINGHAM GOUDA, Virginia

    ROGUE RIVER BLEU, Oregon

    MONOCACY ASH, Maryland

    ACCOMPANIMENTS: house made sweet pickles, cornichon gherkins, truffle honey, house made whiskey mustard, artisan bread

  • BREAD & OIL

    7

    foccia, served with tomato and fennel infused oil-caramelized onion butter, sun-dried tomatoes, rosemary, thyme, garlic, smoked sea salt *V

  • SMOKED CHICKEN EMPANADAS

    12

    black beans, roasted sweet corn, feta cheese, red chili aioli, apple butter, served with pico de gallo

  • FILET WELLINGTON MINIS

    15

    white truffle duxelle, wild mushroom gravy, port wine reduction

  • MEZZA PLATTER

    15

    sun-dried tomato & olive tapenade, butternut squash & cumin hummus, feta & poblano spread, bruschetta, garden vegetables, served with naan bread, multigrain crackers *GFO, VO, VgO

  • CRAB DIP

    16

    house mix crab dip, topped with aged cheddar, pretzel bread *GFO

  • TWICE COOKED INFUSED WINGS

    12

    served naked with traditional buffalo sauce, blue cheese  *GF

  • Entrees 4:30pm – Close

  • CASSOULET

    30

    duck confit leg, house cured pork belly, house ground sausage two ways, great Northern beans, smoked tomato demi-glace, haricot verts *GF

  • FOG HORN LEG HORN

    28

    apple cider brined & roasted half chicken, roasted apple, sweet potato, caramelized fennel, rainbow carrots, red kale & baby kale medley, black peppercorn pan gravy *GF

  • TENDER LOVIN

    42

    10oz filet tenderloin, marinated grilled endive, English peas, pork belly lardon, marbled potatoes, house steak sauce *GF

  • AUTUMN CRAB CAKE

    36

    8 oz jumbo lump crab cake, sautéed brussels sprouts, caramelized onion, pumpkin & house ground sausage hush puppies, remoulade

  • THE SCARLET LETTER

    32

    pan seared scallops, potato fondant, red wine braised cabbage, fromage blanc, cranberry port gelee, crispy duck prosciutto, roasted broccolini *GF