May 2016

menu items change weekly
Sunday ~ 11am ~ 4pm

Rootstock bloody mary with cured meats, cheddar and pickles   12

       Buttermilk pancakes ​with cider syrup and powdered sugar 8

       Boquerones ​with toast and cultured butter 7

       Salad Lyonnaise ​​with Werp frisee, lardons, poached egg, and warm sherry vinaigrette 10

       Quiche Lorraine with bacon, leeks, Werp frisee and tarragon-red wine vinaigrette   12

       Everything spatzle with hickory smoked jagerwurst and a fried egg   12

       Braised chicory omelet with parsley, fried shallot and parmesan cheese   12

       Confit duck cassoule​t with a fried egg and navy beans  13

       Seared kale ​with celeriac polenta, duck giblet vinaigrette, and a soft boiled egg  12

       Seared salt cod cake with Korean beef jerky, fried rice, house made kimchi, charred green onion and a fried egg   13

       Two farm eggs with three sides   12

~ Sides ~
Farm egg 2
Crispy home fries  3
Werp farm lettuce 5
Toast with butter and jam 3
Nuskes bacon 5
Skirt steak  5
RSB maple-ale sausage 5