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

Sample Lunch Gathering Menu

Local Greens, Shaved Heirloom Carrots, Baby Tomatoes, Cucumber, Roasted Peppers, Shaved Radish and Maple Balsamic Dressing

Spinach and Arugula Salad, Poppy Seed Goat’s Cheese, Candied Pecans, Pickled Apples, Sorrel, Apple Cider Vinaigrette

Warm Vegetable Mix of Asparagus, Baby Carrots, Swiss Chard, Dandelion Greens, Baby Coloured Beets and Baby Leeks, Lemon Thyme Butter

House-Made Lasagna with Béchamel, Tomato Basil Sauce, and Roasted Summer Vegetable layered with Cheddar and Goats Cheese

Ricotta Gnocchi with Asparagus Tips, Arugula, Pine Nuts, Spring Peas, Shaved Parmesan, Baby Leeks and Basil

Assortment of House-made Whole Wheat Thin Crust Pizzas

Roasted Baguette with Chef’s Whipped Garden Herb Butter

Assortment of Dessert Options & Platters

Sample Afternoon Tea Menu

Tier One

Assortment of Scones and Biscuits with Local Celebrated Jams, Spreads and Preserves

Tier Two

Asparagus, Goat’s Cheese and Roasted Red Pepper Quiche Tart

“Monte Cristo” Maple Smoked Ham, Swiss Cheese and Dijonaise

Grey Goose and Beet Cured Salmon “Croque Monsieur” with Tarragon Cream Cheese

Lobster B.L.T. on a Tarragon Scone

Roasted Chicken Salad with Avocado, Cucumber, Sunflower Seeds on a Lemon Basil Scone

Miniature Yorkshire Puddings with Shaved Prime Rib, Crispy Onions and Pommery Mustard Aioli

Broccoli and Cheddar Baked Croissants

Crepe Bundles with Caramel Apple Jam and Goat’s Cheese

Buttermilk Biscuits with Southern Style Chicken Salad

Brie en Croute

Spinach and Mozzarella Quiche Tarts

Quiche Lorraine

Tomato Basil and Mozzarella Tarts

Roasted Wild Mushroom Tarts with Porcini Cream

Spanakopita

Truffled Egg Salad with Chives on Brioche

Tier Three

Cream Puffs

Assorted Chocolate Truffles

Apple Caramel Strudel

Strawberry Rhubarb Tarts

Pecan Pie Bites

Lemon Meringue Tarts

Puff Pastry Tarts with Apple Almond Butter and Crème Fraiche

Baklava

Chocolate Banana Bread

Mini Banana and Chocolate Chip Muffins

Pancake Skewers with Strawberries and Espresso Mascarpone