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
Plats Principaux
a choice of
Les Desserts
a choice of
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Children's Menu!!
For children 12 and younger
Choose one from each course
(menu subject to change)
Appetizer
Fruit Cup
Mix of Pineapple, Melons and Berries with Yogurt Dip
Yogurt Parfait
Vanilla Yogurt with Fresh Berries and Toasted Granola
Entree
Scrambled Eggs
One Scrambled Egg, Thick Cut Bacon, Brioche Toast
French Toast
One Slice of French Toast dipped in Egg Custard served with Maple Syrup and Thick Cut Bacon
Petit Filet
4 oz Filet served with Choice of Potato
Chicken Tenders
3-Breaded Chicken Tenders and French Fries served with Ranch and Ketchup
Dessert
Petit Ice Cream Sundae
One Scoop of Vanilla Ice Cream with Chocolate Sauce and Whipped Cream. Topped with a Maraschino Cherry
Chocolate Cake
Moist Chocolate Cake with Chocolate Icing and Sprinkles
