Our Chef Ricky Casipe uses the neighbourhoods of Toronto as the inspiration behind his menus. We make a conscious effort to use local, seasonal and sustainable products in order to support our province of Ontario while celebrating his city and home, Toronto. Hawthorne is the enterprise arm of the Hospitality Workers Training Centre (HWTC). HWTC is an independent non-profit organization dedicated to training new entrants for employment in the hospitality industry, and current hospitality workers for career development.

Breakfast Sandwich 6 buttermilk biscuit | Brighton aged cheddar | fried free range egg | spring greens +House cured+smoked bacon +House ground+cured sausage Granola + Seed Bowl 8 Hewitt’s whole yoghurt | seasonal fruit | house made granola | toasted seeds | wild flower honey Crispy Egg White Omelette 10 Gunns Hill Swiss | olives | springs greens | cold pressed sunflower oil Eggs and Toast 11 2 free-range eggs | grilled sourdough | spring green salad

Potato Hash 12 St.David’s peppers | house pickled onions |potato medley | curry blend | poached egg SIDE PLATES: Add a free range egg 2 House cured+smoked bacon 3 House ground+cured sausage 3 Curried Potato + Pepper Hash 4

House Baked Goodies Take a peak at what we have at the bar!

Klink Coffee Brewed or Double Espresso 3 Espresso or Americano 2.5 Latte or Cappuccino 3.5

Pluck Teas 4 Harvest mint, ginger rosehip, jasmine green, Muskoka chai, classic earl grey, English breakfast, bakers dozen and MORE!

Sapsucker: Filtered Maple Tree Water 6

Breakfast | Dine-in or Grab & Go