Sunday, April 9 from 10 AM - 3 PM

Three-course brunch menu
Choose one dish from the following three-course options.
$55 per person
Children's menu available (12 and younger) 

Executive Chef Nick With  |  Sous Chef Austin Reichold  |  Chef Tournant Tanner Feich

Menu subject to change based on availability of ingredients.

Make your reservation today!

Hors d'Oeuvres

a choice of

Salade de Betteraves

Roasted beets, horseradish cream, arugula, shaved fennel, Banyuls vinaigrette

Soupe à l'ognion

French onion soup baked, toasted baguette, gratin Gruyère cheese

Tarte au Chevre

Fresh goat cheese tart, caramelized Belgian endive, watercress salad, honey-dijon glaze

Coquilles

Pan-seared scallops, artichoke mousseline, Bayonne ham, lemon oil, gremolata ($5 supplemental) 

Mousse de foie gras à la truffe noire

Black truffle duck liver mousse, cherry preserves, toasted brioche ​​​​​​ ($7 supplemental) 

Saumon Rillette

Smoked salmon, cream cheese, preserved lemon-cucumber relish, toasted brioche

Plats Principaux

a choice of 

Quiche Lorraine

Savory tart of egg, bacon, spinach, and Gruyère cheese, roasted fingerling potatoes, petite salad

Agneau Roti

Roasted lamb loin, carrot purée, grilled asparagus, garlic-rosemary lamb jus ($10 supplemental)

Saumon Piperade

Pan-seared Scottish salmon, olive oil potatoes, piperade

 

Oeuf et Filet de Boeuf

Two 4 oz filets, roasted fingerling potatoes, scrambled eggs, red wine butter or bearnaise  ($10 supplemental)

Crepe Bretonne

Savory buckwheat crepe, shaved ham, Mornay sauce, sunny side up eggs

OEufs Bénédicte Traditionnel

Berkshire ham, toasted English muffin, poached eggs, Hollandaise sauce, dauphinoise potatoes

Oeufs Bénédictine au Crabe

Butter-poached crab, toasted English muffin, poached eggs, bérnaise sauce, dauphinoise potatoes ($8supplemental)

Pain Perdu

Thick-cut brioche French toast, bacon, maple syrup, house-made preserves

Mille-Feuille Asperges

Baked puff pastry, scrambled eggs, roasted asparagus, tarragon cream

Les Desserts

a choice of

Crème brûlée

Classic baked vanilla custard with caramelized sugar crust, shortbread cookie

 

Tarte au Citron

Lemon tart, raspberry coulis, honey meringue

Gâteau Fondant

Warm chocolate cake, praline ice cream, toasted hazelnuts, caramel sauce

Trio de Sorbets 

Passion fruit, strawberry, coconut

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Children's Menu

For children 12 and younger
Choose one from each course
Price is based on your choice of entrée

Appetizer

Fresh Fruit Cup 

Yogurt Parfait

Vanilla Yogurt with Fresh Berries and Toasted Granola

Entree

Scrambled Eggs

with Bacon and Toast 25

French Toast

with syrup 20

Chicken Tenders

with French Fries 25

Petite Filet

with French Fries 30

Dessert

Chocolate Cake

with Whipped Cream and Strawberries

Vanilla Ice Cream

with Whipped Cream and Chocolate Sauce