Sunday Brunch Menu

SUNDAYS From 12:00 P.M. To 3:00 P.M.

 ~ Hors D’Oeuvres ~

Onion Soup with Melted Gruyere Cheese & Croutons 7.00

Country Duck Terrine with Armagnac, Baby Greens & Cornichon 7.00

Steamed Mussels with White Wine, Shallots & Fresh Basil 7.00

Vegetable Risotto with Parmigiano Reggiano & Basil Vinaigrette 8.00

Fried Baby Calamari with Spicy Tomato Fondue & Saffron Garlic Mayonnaise 6.00

“Tatin de Chèvre” Warm Goat Cheese Tart with Caramelized Onions & Herbs 7.50

Wild Mushroom Ravioli with White Truffle Oil & Shaved Aged Parmesan 8.00

Arugula Salad with Shaved Fennel, Apples, Toasted Goat Cheese & Sherry Vinaigrette 7.00

Crispy Calamari Salad with Cucumbers, Tomatoes, Shaved Red Onions & Ginger Vinaigrette 7.50

Organic Mesclun Salad with a Balsamic Sherry Vinaigrette 5.50

 

 

~ Entrées ~

Fresh Seasonal Fruit with Yogurt, Granola, Toasted Almond & Honey 9.00

Smoked Salmon Plate with Capers, Onions, Lemon, Cream Cheese & Bagel 13.50

Smoked Salmon with Herbed Scrambled Eggs, Cream Cheese & Roasted Potatoes 13.50

Butter Milk Blueberry Pancakes with Orange Honey Butter & Hot Canadian Maple Syrup 9.50

Butter Milk Banana Walnut Pancakes with Orange Honey Butter & Hot Canadian Maple Syrup 9.50

Eggs White Omelet with Gruyère Cheese, Fine Herbs, Tomato Confit & Mixed Baby Greens 9.75

Mushrooms Omelet with Shiitake Mushrooms, Caramelized Onions & Roasted Potatoes 9.75

Goat Cheese Omelet with Tomato Confit, Herbed Goat Cheese, Spinach & Roasted Potatoes 10.75

French Toast with Brioche Bread, Hot Canadian Maple Syrup & Raspberry Coulis 8.50

Eggs Benedict on English Muffin with Country Ham, Hollandaise Sauce & Roasted Potatoes 11.75

Lobster Eggs Benedict, Poached Eggs on Toasted Brioche with Lobster Medallions,
Lobster Tarragon Hollandaise Sauce & Roasted Potatoes 16.75

Crab Cake Eggs Benedict, Poached Eggs on Toasted Brioche with Lump Crab Meat,
Hollandaise Sauce & Roasted Potatoes 16.75

“Niçoise Salad” Water Packed Canned Tuna, Haricots Verts, Tomatoes, Eggs, Anchovies & Niçoise Olives 13.50

Chicken Paillard Sandwich with Grilled Vegetables on Rosemary Bread, Pesto & Fries 12.50

Grilled Black Angus Burger with Caramelized Onions, Mushrooms, Gruyère Cheese & Fries 12.50

“Coq au Vin” Red Wine Braised Chicken Casserole with Pearl Onions, Mashed Potatoes & Bacon 15.00

“Steak Frites” Seared Black Angus Hanger Steak with Red Wine Sauce & French Fries 17.50

Grilled Atlantic Salmon with Braised Red Lentils, Lemon Emulsion & Basil oil 16.50

Wild Mushroom Ravioli with White Truffle Oil & Shaved Aged Parmesan 16.00

Vegetable Risotto with Parmigiano Reggiano & Basil Vinaigrette 16.00

 
Chef de cuisine : David Ferraro

 

20 % Gratuity added to parties of 7 or more

We accept the following credit cards: