Saturday & Sunday, 12-3 pmHandcrafted by Head Chef Jason Reiner
Scotch Egg - 12Free range egg, local sausage meat, seasoned bread crumbs, served with
side green salad and honey thyme vinaigrette
Eggs and Lox - 14
Served on fried sourdough bread with side mixed green salad.
Monte Cristo Sandwich - 15
Black forest ham, Swiss cheese, tomato jam and home fries
Quiche - 16
Aged cheddar and leeks, housemade flaky pastry, served with side mixed greens.
Sourdough French Toast - 16
With Innisfil Creek maple syrup, braised fruit compote, home fries and peameal bacon
For the month of March, we will be serving this maple feature
to celebrate the
Headwaters Taste of Maple.
Duck Eggs Benedict - 17
Peameal bacon, toasted English muffin, home fries and hollandaise
Weekend bunch is served on Saturday and Sunday beginning in March from 12:00 pm – 3:00 pm
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