winter brunch 2014

Scones, Muffins and Pastries 8.50

Homemade Granola with Berries and Sliced Fruit 7.50 … with Greek Yogurt 10

Buttermilk Waffle with Brown Sugar Glazed Bananas and Cranberry-Ginger Compote, Whipped Cream and Oat Crumble 14

* Simple Skillet Breakfast with Scrambled Eggs, Home Fries,
Smoked Bacon and Sourdough Toast 14.50

Savory Waffle Sandwich with Ricotta, Poached Egg,
Smokey Bacon and Piperade 15.50

* Poached Eggs with Morbier Cheese and Shaved Country Ham
on a Toasted English Muffin with Herb Sauce 15.50

Roasted Butternut and Beet Salad with Lentils,
Romesco and Sherry Vinaigrette 12.50

Venison and Sweet Potato Hash with Poached Eggs and Orange-Sage Butter 16

"Bistro" Burger with Smoky Bacon, Grilled Portobello and Vermont Cheddar … Spicy Black Bean Aïoli and Tomato Salsa 15.50

Prix Fixe

also available à la carte

Fresh Cut Fruit and Berries with Sunday's Muffin
* Three Egg Omelette with Caramelized Onion,
Cheddar Cheese, Mushrooms and Herbs
Juice or Coffee


Sourdough Toast 2.50

Apple Smoked Bacon 5

House Made Spicy Sausage 5


Apple Upside Down Cake with Calvados Whipped Cream 8

Warm Chocolate Brownie with Vanilla Ice Cream 8

Cookies and Biscotti 6

* Starred items are served raw, undercooked, or may be cooked to order.
Please note that dishes served undercooked or raw may increase your risk of food borne illness. Please inform your server of any food allergies.


Our menu changes seasonally. Whenever possible the kitchen tries to source
food locally and source food that is raised, grown or caught in sustainable ways.
For more information about where a specific item on the menu please call
617-423-2700 and ask to speak with chef Gordon Hamersley or email him at