First Course Petite Soup and Salad Strawberry mesclun salad with peppered goat cheese and chilled truffle pea soup
Entrée Steak and Egg
Grilled veal strip loin with roasted potatoes, ragout of early summer vegetables, poached egg and tarragon red wine sauce
or Pan Seared Sockeye Salmon
With smoked gouda frittata, wilted baby spinach and braised fennel
Dessert Blueberry Shortcake
With strawberry anglaise, vanilla cream and mint
The brunch menu changes weekly. A vegetarian menu is always available. Please let us know of any dietary needs, as we try to accommodate most requests. Please inform us when making your reservation.