Brunch Reservation times: 11:30am and 1:30pm
| FILET OF SALMON, dill-horseradish creme fraiche, roast garlic black lentils. |
| CHICKEN SUPREME, stuffed with toasted pistachios, roasted red peppers, asiago cheese, saffron mash, roast chicken jus. |
| SLOW ROASTED HALF RACK OF BABY BACK RIBS , brushed with a pineapple habanero sauce, served with sweet potato frites. |
| OVEN BAKED CANNELLONI, stuffed with ricotta & goat cheeses, chives, and baby spinach, topped with a plum tomato cream, served with caesar salad. |
| GRILLED 6oz. CENTRE CUT TOP SIRLOIN STEAK , thinly sliced, over garlic ciabatta, topped with roasted red peppers, caramelized onions, baby arugula, horseradish mayo, served with frites. |
| RED SNAPPER FILET , pan seared, served over a strawberry salad with baby spinach, toasted pecans & grape tomatoes, crumbled blue cheese dressing. |
| HOUSE MADE QUICHE , prepared with black forest ham, asparagus, braised leeks, triple cream brie, and baby spinach, topped with fresh herbs, fresh fruit accent. |
STARTERS - Enhance your brunch entree with one of the following starters for only 5.00 each
| ESCARGOT WITH PANCETTA , garlic, rosemary, chopped almonds, toped with a beurre blanc, sitting in sundried tomato phyllo cups. |
| COCONUT SHRIMP , crispy fried served with apple-pear chutney or Thai dip. |
| BRUSCHETTA , roma tomatoes, garlic, fresh basil, mozzarella on toasted garlic ciabatta |
| SPRING ROLLS , Asian vegetable filled, served with sweet chili sauce |
| PUREE OF SPICED SWEET POATATOES , and roasted red peppers. |
| CAESAR OR GARDEN SALAD |
DESSERT - Enhance your brunch entree with one of the following desserts for only 5.00 each
| CHOCOLATE 2 WAYS: bittersweet chocolate torte with mixed berry coulis. Orange brandy chocolate pot de creme with espresso anglaise. |
| BAILEYS CREME BRULEE , with Chantilly cream, fresh berries. |