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for the table

THE POUTINE chicken gravy, cheese curds | 10
- add free range egg | 2
- add duck sausage | 4

HEIRLOOM TOMATOES | 16
Fresh burrata, tomato consommè, pickled Okanagan apricots, chardonnay vinegar, basil oil

BONE MARROW | 19
Roasted leeks & oyster mushrooms, crimini mushroom vinaigrette, grilled sourdough bread
- add scrambled eggs | 4

GUINNESS DONUTS whiskey caramel | 5

for you

THE STANDARD | 12
Two fried eggs, maple breakfast sausage or thick-cut rosemary bacon, sourdough toast, and smashbrowns
- substitute grilled Alberta flat iron | 8

CROQUE MADAME | 14
Toasted ham sandwich, Gruyère cheese, fried farm egg, béchamel sauce, green salad

CINNAMON TOAST CRUNCH | 12
Brioche french toast, roasted hazelnuts, bourbon maple syrup, spiced pear compote, mascarpone crema
- add thick cut bacon | 5

MARROW & EGGS | 14
Scrambled eggs, roasted bone marrow, smashbrowns, sourdough toast

AVOCADO TOAST | 14
Smashed avocado, sous-vide egg, aged white cheddar, green salad, sourdough toast

MERGUEZ HASH | 14
Lamb sausage, two sous-vide eggs, potato hash, roasted peppers & corn, harissa yogurt

MUSHROOM OMELETTE | 15
Wild mushrooms, fresh tarragon, goat cheese, smashbrowns, sourdough toast

PASTRAMI BENEDICT | 16
Smoked beef tri-tip, buttermilk biscuit, two sous-vide eggs, bernaise, smashbrowns

CRAB BENEDICT | 16
Shrimp & crab salad, buttermilk biscuit, two sous-vide eggs, bernaise, smashbrowns

CAULIFLOWER BENEDICT | 13
Roasted cauliflower, buttermilk biscuit, two sous-vide eggs,  bernaise, smashbrowns

THE BURGER | 18
Freshly ground brisket, short rib and chuck, taleggio,
rosemary bacon, herb mayo, kennebec fries
- add free range egg | 2

BEEST BRUNCH | 25
Alberta flat iron, maple breakfast sausage,
thick-cut rosemary bacon, peppercorn sauce,
three fried eggs, smashbrowns, sourdough toast

sides

FREE RANGE EGG any style | 2
POTATO SMASHBROWNS | 4
FRESH GREENS with a citrus vinaigrette | 4
OUR GUACAMOLE made fresh, daily | 5
SOURDOUGH TOAST baked in-house | 2
MAPLE BREAKFAST SAUSAGE per link | 5
ROSEMARY BACON two slices| 5
BONE MARROW per bone, cross-cut| 9

coffee

FRENCH PRESS 34oz | 11
Full bodied, subtle sweetness with balanced acidity
available decaffeinated 

COLD BREW 12oz | 4
Full bodied, low acidity with a chocolate finish
served over ice

DRIP COFFEE | 3
Light bodied, vibrant & complex
best enjoyed black

Bubbles

BLUE MOUNTAIN BRUT N/V | 13/65
Pinot Noir/Chardonnay – Okanagan Falls, BC

BELLA 'TRAD NAT' ROSÉ N/V | 16/80
Gamay Noir – Naramata, BC

cocktails

FROZEN MOSCOW MULE | 12 / 24
Premium vodka, ginger beer, lime juice

MIMOSA | 9 / 24
Sparkling wine, fresh orange juice

LONG ISLAND ICED COFFEE | 12
Cold brew, bourbon, rum, amaretto, marsala, orgeat

COLLEGE DROPOUT | 12
Cognac, pear, maple vinegar, India pale ale

CUCUMBER SPRITZ | 14
House aperitif, elderflower, cucumber, bubbles, lemon

MAMACITA | 13
Sparkling wine, strawberry, lime, dark rum, sherry, cinnamon

CORPSE REVIVER & TONIC | 10
Gin, lillet, cointreau, lemon, absinthe, tonic

MICHELADA | 8
Clamato, lager, spice mix, lime