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SUNDAY BRUNCH
(Served 11 a.m. – 4 p.m.)
DRINKS
CORPORATE MENU
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APPETIZER
Watermelon and Feta Salad
with fresh parsley and Moroccan olives drizzled with olive oil
or
Bruschetta
wild mushroom, roast garlic and blue cheese on toasted baguette
or
Grilled Calamari
served with sun dried tomato, black olives, capers and anchovies in a rich brown butter sauce
or
Falafel
ground chickpea and spice combination, deep fried and served with tossed greens and hummus
MAIN
Steak Frites
10 oz AAA NY Steak
or
Cedar Plank Maple-Dijon and Herb Salmon Filet
or
Fragrant Spring Fever Linguini
raddichio, roasted yellow and red pepper, leeks, fennel and arugula
sautéed with roast garlic and extra virgin olive oil topped with shaved parmesan
or
Roast Chicken Supreme with Sumac and Onion
All Entrees served with Chef’s Daily Sides
DESSERT
Grilled Pineapple with Mascarpone and Hazelnut Chocolate
or
Warm Molten Chocolate Cake with Wild Berry Coulis
$25.00 Prix Fixe Dinner
beverages, taxes and gratuity additional
Feature Wines:
White: Pelee Island Eco Trail
Red: Pelee Island Eco Trail, Pelee Island Merlot
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