Squamish brunch just got serious. This weekend we’re putting two heavyweights in the ring. On one side: cured, baked, and slow-braised pork belly finished with bright lemon and thyme. On the other: beef belly, baked and braised even longer, infused with orange and rosemary. Both land on the same plate, served with crispy sweet potato waffle fries, two eggs any style, and toast. Rich. Citrus-kissed. Deeply savoury. This is proper weekend brunch in Squamish — built for people who don’t mess around. Only available this weekend.