SUNDAY brunch

REVIVING AN AMERICAN TRADITION WITH NEW ROOTS

We believe that the sharing of quality time is just as important as the food on the table. There’s always another place around our table - come share Sunday brunch with us.

SUNDAY BRUNCH MENU

32- PER PERSON | 17- cHILDREN UNDER 12 | SERVED: 10AM-2PM

FOR THE TABLE

BAKERS BASKET

Warm Popovers, Whipped Honey Butter, Strawberry Rhubarb Jam

TO START

Select One Per Guest

FARM STAND SALAD

Whipped Ricotta, Roasted Root Vegetables, Earthy Leaf Greens, Brown Bread Croutons, Maine Cider Vinaigrette

WARM MAPLE GLAZED DOUGHNUT

chantilly cream, blueberry compote, candied walnuts

APPLE CIDER BRAISED PORK BELLY

brown bread croutons, crispy kale leaves, warm apple butter

PASTRAMI SALMON CANAPÉS

Lemon caper cream cheese, pea tendrils, cold pressed olive oil, white balsamic glaze, maldon sea salt, rye crostini

KITCHEN TABLE FAVORITES

Select One Per Guest

CORNED BEEF HASH

House Made Corned Beef, Maine Russet Potatoes, Onions, Bell Peppers, Soft Poached Egg, Mustard Hollandaise, Grilled Sour Dough Bread

THE DENVER SKILLET

Scrambled Hen Eggs, Peppers, Onions, Diced Smoked Pit Ham, Local Jack Cheese, Crispy Fried Potatoes, Garden Salsa, Snipped Chives, Grilled Sour Dough

WILD MAINE LEMON BLUEBERRY PANCAKES

Whipped Butter, Warm Maine Woods Maple Syrup, Wild Blueberry Compote, Thick Cut Bacon

TIMBER CINNAMON BRIOCHE FRENCH TOAST

Berries from the Patch, Sugar Dust, Whipped Butter, Maine Woods Maple Syrup, Chantilly Cream

SKILLET HENS EGG OMELET

Spinach Leaves, Wild Mushrooms, Swiss Cheese, Goat Cheese, Skillet Potatoes, Hardwood Smoked Bacon

SOURDOUGH EGGS FLORENTINE

Grilled Farmers Bread, Shaved Smoked Ham, Poached Hens Eggs, Wilted Spinach, Grilled Vine-Ripe Tomato, Mustard Hollandaise, Crispy Fried Potatoes

SAVORY AVOCADO TOAST “SUPER FOOD”

Poached Eggs, Smashed Avocado, white balsamic tossed heirloom tomatoes, Smoked Bacon, Sriracha, Chia Seeds, Grilled Ciabatta, Kale Sweet Potato Hash

THE SUNDAY ROAST

A Seasonal Selection of Two Locally Farmed Sustainable Meats (Ask Your Server for Todays Carved Selections)

PROVISIONS

CRISPY MAPLE & MISO GLAZED-pomegranate seeds, chopped pistachios 16-

CRISPY BRUSSELS SPROUTS

BUFFALO- Cayenne Pepper Sauce, Aleppo Dust, crumbled blue cheese, Gorgonzola Dip or

CRISPY MAPLE & MISO GLAZED-pomegranate seeds, chopped pistachios 16-

PARMESAN TRUFFLE FRIES

Aleppo Pepper, Sage Truffle Oil, Spicy Grownup Ketchup, Malt Vinegar aioli 12-

SMOKED SEAFOOD CHOWDER

Little Neck Clams, Maine Shrimp, Haddock, Sweet Corn, Smoked Bacon, Potatoes, Stewed Cream, Crumbled Chowder Crackers 12-

MAINE LOBSTER BISQUE

crostini, micro-herbs 15-

BIG TIMBER SALADS

CHICKEN CAESAR

Grilled Free-Range Chicken, Crisp Romaine, Olive Oil Baked Croutons, Creamy Caper Dressing 18-

SCOTTISH SALMON SALAD

grilled moonshine-glazed salmon, mixed greens, roasted beets, toasted pistachios, fresh citrus, teardrop tomatoes, quinoa, goat cheese, citrus balsamic dressing 22-

WOOD FIRED DOUGH

BENEDICT PIZZA

Prosciutto, Mozzarella, Fresh Basil, Hollandaise Sauce, Poached Hen’s Egg 20-

THREE PIGS

Sausage, Pepperoni, prosciutto, Mozzarella, Spicy Red Sauce, Fresh Basil 22-

ARTISAN HANDHELDS

LOGGER BURGER

Our Signature Ground Beef Blend, Lettuce, Tomato, Toasted Brioche / Choice of Cheese: Cheddar, Bleu, American, Swiss

add bacon 2-

add mushrooms 2-

TIMBER BURGER

Bourbon-Bacon Jam, Caramelized Onions, Smoked Cheddar, Lettuce, Tomato, Timber Sauce, Toasted Brioche 20-

CRISPY CHICKEN SANDWICH

Smoked Local Cheddar, Butchers Bacon, tangy slaw, chipotle aioli, toasted brioche roll 18-

BASE CAMP CLASSICS

ACADIAN STEAK TIPS

Whipped Yukon Potatoes, Grilled Summer Vegetables, Blue Cheese Fondue, Foraged Forest Mushrooms 38-

ALE BATTERED FISH & CHIPS

Local Day Boat Haddock, Hand Cut Fries, tangy Cabbage Slaw, Lemon Tartar, Malt Vinegar 28-

BRUNCH LIQUIDS

SAN MARZANO BLOODY MARY

MIMOSA

Bubbles and Orange Juice

CAPPUCCINO OR LATTE

ESPRESSO

FRESH BREWED COFFEE

ASSORTED TEA FORTE

FRESH SQUEEZED JUICE

orange or grapefruit