sunday-brunch

Orange & cardamom brioche French toast with pure maple syrup, and creme fraiche

English muffin, GV Farm eggs, Canadian bacon, hollandaise sauce

Aged Garlic, Cream and Porcini Mushrooms

Poached in salmon broth with Chambord and port wine sauce

Linguine, scallops, prawns, white wine, garlic, lemon thyme, and lite tomato sauce

Roasted with a huckleberry-brandy sauce

Lightly Peppered and Grilled, Served in Horseradish and Thyme Sauce

Shiitake mushrooms, calvados brandy cream sauce

Roasted New Zealand Elk Loin, Portobello Cognac Demi Glaze Reduction

Roasted Australian lamb encrusted with garlic and rosemary, natural jus, and tarragon mustard