Easter Brunch

Sunday, April 21, 2019 – 2 Seatings: 10:30 & 1:30


orange, cranberry and apple juice station
fresh baked butter croissants, mini danish, morning coffee breads
roasted vegetable feta mini quiche

Chef-Manned Omelette Station

asparagus, ham, cheddar cheese, mushrooms, peppers, scallions, feta, chopped olives, tomatoes, fresh cut herbs

Morning Traditions

scrambled eggs and chives
gluten free eggs benedict – ham and egg cups with hollandaise breakfast sausage links, crisp bacon
vanilla and cinnamon french toast casserole
waffles, canadian maple syrup, chantilly cream, macerated strawberries

Cold Selection

caesar salad, bacon crumble, asiago, lemon brioche croutons, creamy dressing
chopped salad, assortment of toppings and dressings
quinoa, cucumbers, bell peppers, red onion, tarragon champagne vinaigrette
grape tomato, bocconcini, fresh basil, reduced balsamic vinaigrette
roasted mushrooms, charred corn, lemon thyme vinaigrette
asian noodle salad, julienne vegetable, hoisin teriyaki dressing

Antipasto Table

fresh baked buns and bread station with assorted dips
grilled and roasted mediterranean vegetables
marinated olives, house made pickled vegetables
european cured and smoked meats
domestic and imported cheeseboard, crackers, and chutneys

Seafood Table

fresh poached shrimp with lemon, cilantro lime cocktail sauce
atlantic smoked salmon, caper berries, crème fraiche, chopped onions,
rye toast points
steamed PEI mussels, leeks, coconut curry broth

Action Station:

dessert crepes, fresh fruit compote, caramel sauce, honey cream cheese


honey baked ham, maple mustard glaze
herb and grainy mustard roasted striploin, green peppercorn glaze

Soup Kettle 

spring vegetable minestrone soup

Hot Items 

pan seared atlantic salmon, pineapple salsa and citrus ginger butter sauce
grilled chicken supreme, wild mushroom ragout, asparagus
four cheese tortellini, roasted vegetables, classic tomato sauce
roasted mini red skin potatoes, charred onions, rosemary thyme butter
spring inspired vegetables

Dessert Table

house made custards and mousses
assorted gourmet cakes, mini tarts and crème brûlée
warm chocolate cake and fresh baked cookies
market inspired fruit presentation
chocolate fountain with all the fixings


$59.95/PERSON (children under 12 are half price)

Seatings available at 10:30am & 1:30pm — Reservations Required

Reserve Now: 905-891-7770, Ext 7123

Download the Easter Brunch Menu as a PDF

For reservations, call (905) 891-6225   or