Thanksgiving Brunch Features

Toasted artisan rye piled with Montreal smoked meat, tangy sauerkraut, and melted aged Gruyère. Layered with sweet grainy Dijon mustard and topped with a sunny-side up Vancouver Island egg. Served with rosemary potatoes and lemon-dill dressed greens.

Wild Vancouver Island Chanterelles in a sherry-thyme cream on toasted house sourdough. Layered with truffled herb cheese and topped with a soft-poached egg, shaved Parmesan, and crispy leeks. Served with rosemary potatoes and lemon-dill dressed greens.