Brunch Menu


Saturday & Sunday Brunch 

From 11-3pm

Eggs-Bennie

BUILD YOUR OWN OMELETTE OR FRITTATA 
Choose any 3 ingredients 

 Chorizo          House cured ham           Bacon           Sausage            Tomato 

Mushrooms        Caramelized onions          Cheddar      Mozzarella          Gruyere
      


BRUNCH MENU


BEIGNETS 
spiced apple compote, cider caramel, candied pecans

SMOKED PORK BENEDICT 

chipotle buttermilk biscuit, ancho rubbed sous vide pork shoulder, Jalapeño hollandaise, crispy onions, potatoes


MEDITERRANEAN FRITTATA 
tomato confit, local spinach, goat cheese, fresh herbs

EGGS BENEDICT 
brioche, house smoked ham, hollandaise, chives   

PORK BELLY SANDWICH
local ciabatta, avocado and Sriracha aioli, tomato confit, manchego, arugula

TRAPP DOOR BREAKFAST BURGER
8oz dry aged beef, Vermont cheddar, bacon, fried egg, crispy onions, sriracha hollandaise

SMOKED CHICKEN CHILEQUILES

chipotle sals roja, queso fresco, avocado, pickled chili, creme fraiche, fried egg, radish

  HOUSE CORNED BRISKET
truffled shallot cream, brioche, micro greens, sunny side up eggs 

CUBAN
smoked sous vide pork shoulder, house smoked ham, pickled jalapeno, gruyere, smoked whole grain mustard


BREAKFAST POUTINE
duck confit, poached egg, cheddar curds, dijon hollandaise, spring onion, crispy duck skin

PUMPKIN ROLL FRENCH TOAST  
spiced pumpkin cream cheese, maple pecan ice cream, cider reduction, brown butter





shape2

 SIDES

TOAST, choice of fresh Italian or multi grain
   
SAUSAGE    
HOUSE SMOKED HAM  
HERB ROASTED POTATOES

HOUSE CURED BACON


shape2

 MEATS AND CHEESE
Paired with house sauces and crostini

SAINT ANDRE rich, soft, buttery, creamy, triple creme  (France) 
MAYTAG BLUE  semi-hard, crumbly, dense, pungent, semi-sharp, tangy, 6 mo. ripened (Iowa)
BEEMSTER CLASSIC GOUDA  aged 18 months, burnt caramel,  salty,  sharp,  sweet (Holland)
CALKINS VAMPIRE SLAYER  garlic,  stirred-curd cheddar,  hand-mix ginger,  onion,  paprika (Pa)

CAHILL PORTER CHEDDAR firm Irish cheddar flavored with farm made Irish Porter (Ireland)
PECORINO PEPATO sheeps milk, firm, peppercorns, aged minimum 5 months (Italy)

BRESAOLA salted, air dried, aged 2-3 months, firm (Nazareth)
HOUSE SMOKED TROUT smoked on premises, fresh tomato jam (Emmaus)
DRY AGED SAUSAGE traditional Italian recipe, cured for 4-6 weeks (New York)
MORTADELLA  cured pork, whole ground black pepper, myrtle berries, pistachio  (Italy)

CHICKEN & BACON Pâté cognac, sherry, bacon (Emmaus)

shape2

 BUILD YOR OWN BLOODY MARY BAR 
Start with our house infused pepper vodka and tomato juice then have fun adding in any of the ingredients you like!

 MIMOSA 
extra dry champagne with a splash of orange juice


Bloody Mary Bar

Back to top ⤴                                   Dinner Menu                                  Drafts & Cask