This weekend’s special is next-level delicious — a rich, savoury plate made for serious brunch lovers. We’re serving up Cajun-rubbed pork belly, slow-braised in hoisin and BBQ sauce, paired with a wild mushroom hash featuring our signature blend plus fresh-foraged morel mushrooms (picked by @the_mushroom_forager). It’s all brought together with a deep, earthy Demi-glace made from duck stock that takes it to a whole other level. Smoky, sticky, buttery, umami — this dish hits every note. Trust us, it’s one of the best specials we’ve put out in a while. Only this weekend, only here — the ultimate Squamish brunch experience.