Easter Brunch

Chilled potato and asparagus purée, garnished with a pan seared sea scallop

House made brioche with a strawberry and rhubarb compote. Served with whipped cream and fresh mint

with celeriac, poached pears, French blue cheese and walnuts

with mâche and toasted pumpernickel

Slow cooked, shredded salmon with dill and capers, served with toast points

Belgian style waffle served with a warm reduction of sugar, butter and Grand Marnier

French cut rack of lamb with rosemary béarnaise, asparagus and roasted potatoes

Grass-fed, boneless beef short ribs in a red wine reduction with onions, carrots, parsnips, and potatoes

Two fried eggs, french ham, roasted potatoes, whole grain mustard and toasted baguette

with Beluga lentils

with asparugus, springpeas, spinach and goat cheese. Served with roasted potatoes