Mother's Day 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

Belgian endives with blue cheese, poached pears and walnuts

Poached lobster over Bibb Lettuce with potato, parsley, radish and spring peas in a creamy tarragon dressing

with toast points, cornichons and whole grain mustard

A selection of two cheeses, sliced baguette and fresh fruit

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

with roasted potatoes and asparagus and a rosemary béarnaise

with bordelaise and roasted potatoes

Two fried eggs, boudin blanc (French white wausage), roasted potatoes and toasted baguette

Seared salmon filet with potatoes, haricot verts, black olives, and tomato, in basil oil

Sautéed mushrooms and leeks, with gruyere cheese. Served with Bibb lettuce and rosemary croutons