Daily Brunch Features / Thursday Apr. 23
SMOOTHIE ~ Pear, Vanilla, and Banana ~ with your choice of: Plain or Vanilla Yogurt, Coconut, Almond, Soy, Oat, 0r 2% Milk ~8~
COCKTAIL ~ Elderflower and Pear Mimosa ~ Elderflower, prosecco, Pear Nectar ~11~
BEER ~ Hoyne Brewing ~ Among Giants IPA ~6~
FRESH BAKED BREAD
Fresh Baked Sourdough, Served with Sweet and Savoury Butters
~6~
SOUPS
~Emerald Green Vegetable~
~Hearty Beef Vegetable~ (Mild Spiced)
~12~
VEGETARIAN
~Vegetable Wellington Eggs Benedict~
Roasted asparagus, charred corn, wild mushrooms, leeks, sweet peppers, spinach, candied walnuts, sun-dried dates and mozzarella, wrapped in puff pastry and oven baked. Served over red beet coulis, topped with poached free-run eggs and house made hollandaise, with a side of hand cut Yukon gold hash browns and fresh fruit.
~21~
PROTEIN
~Breakfast BLT on a Bun~
Fried cage-free eggs with smoked maple bacon, iceberg lettuce, roma tomato, smoked paprika aioli and gruyere cheese. Served on a grilled brioche bun, with a side of hand cut Yukon gold hash browns and fresh fruit.
~22~
SOUP AND SANDWICH
~Fresh Water Arctic Char Burger~
Pan seared blackened filet, with baby arugula, tomatoes, red onion, cabbage slaw, crispy capers and dill infused tarter. Served on a toasted brioche bun, with a side of Boston greens and your choice of soup, or hand cut fries
~23~
LUNCH
~Lemon and Basil Risotto~
Arborio rice, grilled asparagus, English peas, red peppers, fresh basil, and Parmigiano-Reggiano, slow simmered in white wine, lemon-butter. Served with parmesan crostini.
~24~
DESSERTS
Sweet and Sour Dark Cherry and Chocolate Bread Pudding à La Mode
Blueberry-Lemon Cheese Cake with Chantilly Whip
Lemon Cake with Dried Fruit and Toasted Almonds served warm with Ice cream
Chocolate Molten Lava Cake with Vanilla Bean Ice Cream
~13~