Brunch

March 1st
Sunday ~ 11am ~ 4pm

Rootstock bloody mary with cured meats, cheddar and pickles   12

South Bay Blonde oysters   2.50

Buttermilk griddle cakes with cinnamon apples, ricotta, apple sauce and maple syrup   7

Herbed cheese quiche with olives and lemony greens   11

Salade L’Abbatoir ~ romaine, black sausage, ham, maple pork sausage, fried trotters, chicken giblet vinaigrette, apple, a poached egg and parmesan   12

Tuna conserva on baguette with white bean puree, Tonatto aioli, capers, red onion and warm extra virgin olive oil soaked fingerling potatoes   12

Cheddar and broccoli gnocchi with shaved broccoli and a poached egg   12

Poutine ~ Wisconsin cheddar curds, beef gravy, french fries and a sunny egg   13

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

Two farm eggs with your choice of three below   11

~ 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 and gravy   5
Lemony grilled radicchio  5