Open seating for brunch service from noon to four pm.
Brunch Menu
Spiced Apricot Parfait
Cabot Whole Milk Greek Yogurt Layered with Spiced Apricot Jam, and Early Bird Oat Granola
8
- -
Pear Cobbler
Blend of Bartlett and Red Anjou Pears Baked in a Rustic Batter, Spiced with Cinnamon, Topped with Fat Toad Farm Salted Bourbon Caramel and Praline Pecan Crumble
8
- -
New England Cheese Board
Spring Brook Farm Ashbrook and Barn First Quinby Cheeses, with Blake Hill Apricot Chutney, Nashoba Brook 7-Grain Bread, Grapes and Mixed Nuts
18
- -
Bacon, Lettuce & Tomato
North Country Smokehouse Bacon, Fresh Sliced Tomato, Romaine Lettuce, Blake Hill Savory Tomato Jam, and Black Pepper Mayo on Toasted Nashoba Brook French Bread, Served with Grapes & Utz Chips
9
- -
Adult Grilled Cheese
A Rich and Melty Blend of Vermont Cheddars, Toasted Nashoba Brook Sourdough Bread, and Blake Hill Maple Onion Jam, Served with Pickle & Utz Chips
9
- -
Ham & Biscuits
Hand-Tied Fra’mani Ham with Fig & Ginger Glaze, Handcut Country Biscuits, and Apple Butter
14
- -
Sides
Liege Waffle, 7-Grain Toast or Country Biscuit with Marmalade - 5
North Country Smokehouse Bacon - 3 | Fig & Ginger Glazed Ham - 6