Written This Week

A short menu that follows the harvest

What’s printed here is how things look right now. We rewrite the menu as the farms change over, so an item or two may swap out by the time you sit down — that’s the point. Prices include our living-wage service model; no extra gratuity is expected.

V · Vegetarian VG · Vegan GF · Gluten-free Ask about allergens

Breakfast & Brunch

Tue–Sun · 8am–3pm

Two Farm Eggs, Any Way GF

Riverbend eggs, breakfast potatoes, grilled sourdough and seasonal preserve

$13

Sourdough French Toast

Thick-cut house sourdough, cultured butter, stone-fruit compote, maple

$15

Buttermilk Pancakes V

Three tall cakes, whipped sorghum butter, berries from Three Creeks

$14

The Sorrel Scramble VGF

Soft-scrambled eggs, wild spring sorrel, Sunnyside chèvre, chives, toast

$15

Biscuits & Mushroom Gravy

Buttermilk biscuits, Bramblewood mushroom gravy, soft egg, black pepper

$14

The Stone Board V

For two to share — soft eggs, bacon or mushrooms, fruit, pastry, jam, two coffees

$34

Evening Bistro · Small Plates

Thu–Sat · 5pm–9pm

Warm Olives & Marcona Almonds VGGF

Citrus, rosemary and a drizzle of our pressed sunflower oil

$9

Wood Oven Focaccia V

Cultured butter, flaky salt, whipped seasonal honey

$8

Little Gem Salad VGF

Three Creeks lettuces, buttermilk dressing, herbed breadcrumb, radish

$12

Bramblewood Mushrooms on Toast V

Wild mushrooms, thyme, sherry, soft egg, grilled levain

$15

Deviled Farm Eggs GF

Riverbend eggs, smoked paprika, country ham, pickled mustard seed

$11

Have an allergy or a dietary need? Tell us when you order — nearly everything can be adapted, and our kitchen is happy to help. Menus change weekly with the seasons.

A Few Favorites