Brunch

March 29th
Sunday ~ 11am ~ 4pm

Rootstock bloody mary with cured meats, cheddar and pickles   12

Chatham 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

Ricotta, fennel and tesa omelet with a bright salad of shaved fennel and arugula   12

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 rye with organic cheddar, pickles, crispy onions and chopped egg   12

Fried huarache with Berkley’s hatch chile charro beans, pepper jack cheese, sour cream, cilantro and a soft boiled egg   13

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 and gravy   5
Grilled lemony radicchio  5