Easter Brunch

Sunday, April 1st

Appetizers $12

Yoghurt Parfait
Greek Yogurt ~ Mixed Berry Compote ~ Spiced Honey House-made Granola ~ Fresh Fruit

Spinach Salad
Spinach ~ Arugula ~ Strawberry ~ Toasted Almond, Red Onion ~ Goat’s Cheese ~ Lemon Vinaigrette

Soup of the Day

Main Course $18

Oban Eggs Benedict
Pork Belly ~ Medium Poached Egg ~ Jesse’s Hollandaise ~ Potato Hash

French Toast
Roasted Banana ~ Whipped Mascarpone ~ Spiced Honey ~ Fresh Berries

Chicken & Waffles
Blue Cheese Buttermilk Waffle ~ Smoked Fried Chicken
Sweet Pickled Peppers ~ Duck Fat Gravy ~ Maple Syrup

Duck Confit Hash
Sweet Potato ~ Red Onion ~ Sundried Cherry ~ 2 Medium Poached Eggs

Sweet Pea Risotto
Parmesan ~ Goat’s Cheese ~ Snow Pea ~ Pea Tendrils ~ Crème Fraiche ~ Lemon Oil

Dessert $10

Honey Lavender Cheesecake
Graham Crust ~ Local Lavender ~ Local Honey ~ Whipped Sour Cream

Chocolate Cake
Chocolate Sponge ~ Raspberry ~ Ganache

3 course brunch menu – $35.00 plus tax & gratuity
Executive Chef – Jesse Prior

We can accommodate dietary allergies & restrictions

Tax and gratuities not included. Reservations highly recommended