What sounds more lovely than a Saturday afternoon at the end of summer, enjoying some delicious new Crispin Ciders and a three course brunch from our executive chef Scott Brink.
Even better, you can drink three new offerings from Crispin!

Fox Barrel Ginger & Blackcurrant unfiltered Cidery Reserve, Crispin Cho-tokkyu unfiltered Artisanal Reserve fermented with Sake yeast & smoothed with organic rice syrup, and Fox Barrel Rhubarb & Elderberry unfiltered Cidery Reserve.

$40 all inclusive.

1st course
Smoked Norwegian Salmon
poached egg, frisse salad, crispy candied ginger, herb hollandaise
Fox Barrel Ginger and Blackcurrant

2nd course
Brunch Trio
house made bacon and eggs, duck ham and toast, Blini and caviar
Cho-Tokkyu unfiltered Artisanal Reserve fermented with Sake yeast & smoothed with organic rice syrup


3rd course
Slow Poached Pear
caramelized pate brisee, sweet cream pink peppercorns
Fox Barrel rhubarb and elderberry

Saturday, August 27, upstairs at The Happy Gnome in the Firehouse Room, arrive at 11am to enjoy a Breakfast Velvet welcome of Crispin & Summit Oatmeal Stout then enjoy a wonderful meal.