November 22nd

menu items change weekly
Sunday ~ 11am ~ 4pm

Rootstock bloody mary with cured meats, cheddar and pickles   12

Brandied cherry clafoutis with warm cider syrup and powdered sugar   7

Boquerones ​with toast and cultured butter  7

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

Steak tartare​ with hard boiled eggs, pickled celery, and beef fat mayonnasie 13

Omelet with butter braised frisee, parmigiano reggiano, and toasted sourdough   12

Brussels sprout hash ​with confit fingerling potatoes, house made corned beef and a sunny side up egg 13

Boudin blanc with dirty rice   13

Meatball sub ​with melted cheddar and pickled peppers 13

Brussels sprouts hash with guanciale, confit fingerling potatoes, radish sprouts and fried egg   12

Braised pork belly with polenta, Portugese kale and a poached egg   13

Two farm eggs with three sides   12

~ Sides ~
Farm egg 2
Crispy hash browns 3
Werp farm lettuce 5
Toast with butter and jam 3
Nuskes bacon 5
RSB maple-ale sausage 5