Brunch

April 19th
Sunday ~ 11am ~ 4pm

Rootstock bloody mary with cured meats, cheddar and pickles   12

Dennis oysters   2.50

Caviar with crepes, crème fraiche, chopped egg and onion   23 per oz

Fresh citrus with vanilla bean yogurt, mint, honey and pumpkin seed granola   7

Bruléed sour cream coffee cake with maple braised pork belly   11

Omelet with mushroom duxelle, sour cream, morels and madeira   15

Salade L’Abbatoir ~ romaine, black sausage, ham, maple pork sausage, fried trotters, chicken giblet vinaigrette, apple, a poached egg and parmesan   14

Semolina gnocchi romano with roasted mussels, peas, mint, fennel, green garlic and parm   15

Spring stew of shaved smoked beef, crispy tripe, bacon lardon, fresh garbanzos, pearl onions, a poached egg and grilled bread   16

Slagel Farm burger ~ red onion, cheddar, bacon aioli, werp farm lettuces, brioche bun and pickles   13

~ Sides ~
Hand cut French fries   5
Pork fat hash browns   3
RSB Bacon   5
Farm egg    2
Crispy home fries   3
Werp farm lettuce   5
Toast with butter and house preserves   3
Warm Michigan maple syrup   2

RSB maple-ale sausage   5
Roast beef   5
Black pudding  5
Lemony charred spring onions   5