Weekend Brunch Features
Apr. 18 /Apr. 19

VEGETARIAN
~Roasted Red Pepper Hummus Eggs Benedict~
Toasted sour dough English muffin, topped with house made hummus, grilled bell peppers, caramelized onions, spinach, parmesan cheese, poached free-run eggs, house hollandaise and smoked paprika. Served with hand cut Yukon gold hash browns and fresh fruit.
~23~

 PROTEIN
~Haida Gwaii Halibut Eggs Benedict~
Fresh halibut filet, in a crispy masa corn flour beer batter, brushed with dill tartar sauce, and served over braised spinach. Topped with cage-free poached eggs, and lemon infused hollandaise. Garnished with fresh dill, and served with Yukon gold hash browns and fresh cabbage slaw.
~25~

LUNCH
~Pesto Wild Sockeye Salmon~
Pistachio pesto glaze salmon filet, pan seared and served with baby shrimp salsa, roasted fingerling potatoes, wild mushrooms, baby carrots, grilled asparagus, and zucchini medallions.
~26~