Brunch Menu

PLEASE NOTE, THIS IS A SAMPLE MENU ONLY. Due to how frequently we change our menus, this is not be the menu currently offered
Appetizers
Locally foraged wild nettle and celeriac soup
Garnished with a fresh horseradish & vodka creme fraiche.
Potato, leek and double smoked bacon soup
Arugula, Padano cheese and pumpkin seed pesto.
A mixed green salad
Grilled apple and cheddar cheese vinaigrette / pickled cranberries / granny smith apple / roasted walnuts.
Antipasti plate for one or two
Canadian brie cheese / pickled shallots / marinated olives / pickled Canadian cranberries / marniated mushrooms / marinated eggplant / house cured duck prosciutto / roasted garlic / fresh Anjou pear.
Pan seared sea scallops
Fried scallop, chive and preserved lemon mousse cake / smoked mushroom compote / wilted local garlic ramps / beet and yuzu coulis / ramp pesto.
Lemon and roasted garlic custard
Topped with fresh organic asparagus / fried Prince Edward County Fedda cheese "croutons" / heirloom carrots and scallion salad / caper-raisin vinaigrette / fried anchovy / garlic chips.
Main Courses
Omelet
House smoked rainbow trout, marinated leek hearts, capers and St. Mary's goat cheese / fresh green salad.
House cured peameal bacon sandwich
fried egg / honey mustard / picled cranberries / fresh green salad.
Grilled triple 'A' strip loin & portabella mushroom sandwich
Home made kim chee / lemon aioli / fresh green salad.
Poached eggs
Served on a root vegetabel rosti with double smoked bacon, winter kale and a tomato broth mounted with a bone marrow hollandaise.
Apple and aged cheddar cheese pancakes
Double smoked bacon / sage-maple syrup / cranberry compote / vanilla bean infused whipped cream.
Butternut squash and coconut curry
cured and seared Arctic char / double smoked bacon / fingerling potatoes / wilted kale / fresh cilantro / poached quail eggs.