Weekend Brunch Features
Oct. 3 / Oct. 4

VEGETARIAN
~Turkish Breakfast Scrambler~
Cage-free eggs soft scrambled in fine herb olive oil, with bell peppers, gem tomatoes, sugar peas, scallions, Turkish dates, and fresh chili peppers. Garnished with crumbled feta cheese, and served with, Domat green olives, grilled mini naans and hand cut Yukon gold hash browns.
~23~

 PROTEIN
~Hokkaido Scallop and Bacon Hash~
Fresh scallops pan seared in maple-sage butter, with crispy smoked bacon, fried onions, fingerling potatoes, baby spinach, wild mushrooms, grilled bell peppers and aged cheddar. Served with free-run eggs any style, grilled crusty sourdough, and fresh fruit.
~26~

LUNCH
~Fresh water Arctic Char with Prawns~
Arctic char filet pan-seared and served with an orange-fennel sauce, seared jumbo prawns, and a quinoa vegetable medley, with grilled zucchini, bell peppers, and kalamata olives, with a side of sugar snap peas.
~28~