Sample Brunch Menu Items

Duck Confit and Roasted Wild Mushroom Frittata with Organic Wild Sprouts and White Truffle Oil

Eggs Benedict with House-made Savoury Scones, Maple Bacon, Asparagus, Poached Eggs and Tarragon Béarnaise

Classic French Omelettes,  Seasonal Ingredients

Roasted Purple, Fingerling and Baby New Potatoes with Maître d’Hôtel Butter

 Buttermilk Staked Pancakes with a Wild Berry Compote, Whipped Cream, Canadian Maple and Whipped Butter

Organic Ontario Greens with Shaved Heirloom Carrots, Watermelon Radish, Easter Egg Radish, Shaved Candy Cane and Yellow Beets, Cucumber, Baby Heirloom Tomatoes, Avocado and Red Wine Shallot Vinaigrette

Assortment Platter of Fresh Baked Muffins, Banana Bread, Cinnamon Buns and Scones

Brioche French Toast with Summer Berries and Canadian Maple Butter

House-made Quiche Royal with Spinach, Roasted Red Peppers and Asparagus, Goat’s Cheese

Good Morning Strudel with Roasted Apples and Poached Pears, Creamed Cheese, Blanched Arugula, Double-Smoked Maple Bacon and Roasted Butternut Squash

Poached Eggs on Toast with Prosciutto Wrapped Asparagus, Crispy Egg Bread, Arugula and Shaved Radish Salad

Boston Lettuce Cobb with Crispy Maple Bacon, Avocado, Poached Egg, Baby Tomatoes, Shaved Radish with Green Goddess Dressing

Flavoured Yogurts, Oats and Muesli Station

Chorizo and Roasted Red Pepper Hash with Fried Eggs, Pea Shoots and Arugula

Scrambled Egg and Roasted Wild Mushrooms with Lemon Butter Kale and Truffle

Canadian Cheese Soufflé with Double Cream Brie, Old Cheddar and Oka

Egg, Broccoli and Spinach Mozzarella Florentine topped with Broccoli Sprouts and Cress

Heirloom Tomato and Mozzarella Plate with Aged Balsamic Syrup, Basil Oil, and Micro Basil Cress

“Sky and Earth” Roasted Purple Beets, Poached Candy Cane and Yellow Beets, Goat’s Cheese Mousse, Candied Walnuts, Beet Greens and Micro Beets Sprouts

Roasted Sausage Macaroni and Cheese with Velvety Mornay, Crispy Bread Crumbs and  a Scent of Truffle