Easter Brunch

Sunday, April 16 – 3 Seatings: 11, 1:30 and 4


orange, cranberry and apple juice station
ginger rosemary infused iced tea
fresh baked butter croissants, mini danish, morning coffee breads wild mushroom and goats cheese 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
breakfast sausage links, caramelized apples & onions
crisp bacon
golden buttermilk pancakes and waffles with berry compote, fresh whipped vanilla cream and canadian maple syrup

Cold Selection

caesar salad, bacon crumble, asiago, lemon brioche croutons, creamy anchovy dressing
baby spinach and radicchio with smoked duck breast, spiced pecans, goats cheese, blueberries and light herb vinaigrette
fingerling potato salad, lemon zest vinaigrette
fine green beans, black figs, roasted walnuts, shaved pecorino, citrus herb olive oil spring time slaw, shaved cabbage, shredded carrots, shaved radish, salt roasted seeds and lemon cumin dressing
roasted end of harvest root vegetable salad, rosemary apple dressing

Antipasto Table

fresh baked buns and bread station with assorted dips
grilled and roasted mediterranean vegetables, balsamic dressing
marinated olives, house made pickled vegetables
antipasto mushrooms, marinated artichokes
european cured and smoked meats
domestic and imported cheeseboard, crackers, lavash and chutneys
ale cheddar cheese fondue, bacon crumble, minced green onions, garlic baguette

Seafood Table

shrimp cocktail with horseradish sauce, lemon, spicy marie rose sauce atlantic smoked salmon, caper berries, crème fraiche, chopped onions, rye toast points, grated egg
steamed PEI mussels, leeks, coconut curry broth

Action Station:

BBQ roasted hand torn chicken, mushroom ravioli, spring asparagus, chopped roma tomato, wild mushrooms, garlic cream sauce, fresh cut herbs and pecorino cheese


roasted ontario leg of lamb, grilled pitas, mustard, tzatziki sauce
honey baked ham, maple mustard glaze
house smoked beef brisket, Breakwater BBQ sauce

Soup Kettle 

smoked tomato puree, dill butter baguette

Hot Items 

pan seared atlantic salmon, oven roasted cherry tomatos, chive butter sauce sweet pea rice pilaf
roasted mini red skin potatoes, charred onions, rosemary thyme butter chorizo stuffed tomatoes
spring inspired vegetables

Dessert Table

house made custards and mousses
assorted gourmet cakes
assorted mini tarts and creme brûlée
warm cinnamon buns and fresh baked cookies market inspired fruit presentation

$56.95/PERSON (children under 12 are half price)

Seatings available at 11:00am, 1:30pm and 4:00pm — Reservations Required

Reserve Now: 905-891-7770, Ext 7123

Download the Easter Brunch Menu as a PDF

For reservations, call (905) 891-6225   or