19.00ParisianChoice of fresh squeezed juices, pastry basket, selected preserves / marmalade, fruit & berry plate, freshly brewed, coffee or teaOptions:
Fresh squeezed juices, Pastry basket, Selected preserves, Marmalade, Fruit & berry plate, Coffee, Tea
25.00AmericanChoice of fresh squeezed juices, two eggs any style, roasted potatoes, crispy bacon or sausage, choice of toast, freshly brewed, coffee or teaOptions:
Fresh squeezed juices, Two eggs any style, Roasted potatoes, Crispy bacon, Sausage, Freshly brewed, Coffee, Tea
10.00Mixed Fruit BowlFrom the farmer’s market
9.00French Pastry BasketCroissant, pain au raisin, pain au chocolat, mini baguette
13.00Blueberry Buttermilk PancakesVermont maple syrup
18.00Mature Selected CheesesSeasonal condiments & country bread
13.00Hazelnut SouffléOrange ginger sorbet and granité (please allow 20 min or pre-order) aromas of rich hazelnut and brown sugar in the soufflé pair best with the broadbent madeira. Broadbent madeira has notes of toffee syrup and candied autumn spice. Its hints of candied nuts accent the dessert nicely and add complexity to the finish.
10.00Our BabaArmagnac, light whipped cream this signature dessert is great with additional armagnac. Madeira as another option will complement the apricot glaze. For a dry option, palo cortado sherry has the acidity to exalt the weight of the baba, adding complexity to the finish.
12.00Rhubard CompositionVanilla bavaroise tart, sauterne ice cream the rich combination of cream and tartness goes beautifully with the 98 chateau d’arche sauternes, as well as the adelsheim deglace pinot noir, both offer acidity and a fresh match to the rhubarb.
10.00Chocolate HarmonyPistachio feuilletine, carmel granite beautiful with the rare wine company savannah verdelho madeira, the rich toffee flavors followed by palate cleansing acidity is a perfect match. Another option is the warres 10 year tawny otima, caramel and toffee notes are a great match.
12.00“Strawberry Milk”Fresh strawberries, crunchy vanilla parfait the coconut vanilla parfait goes beautifully with our rose ice wines, the cabernet franc from inniskillin is a classic from the niagra peninsula, and adelsheim makes its own style from pinot noir in the willamette valley called deglace. Both compliment the sweet-tart and refreshing finish of this dessert.
12.00Lemon & Raspberry VariationBasil, Philadephia ice cream this sweet and refreshing dessert is best paired with our sparkling bugey-cerdon by patrick bottex, made from gamay and poulsard, tastes like sweet-tart raspberries which complement the lemon and basil flavors. the bubbles also work as a great palate cleanser.
12.00Domaine Durban, Muscat Beaumes De VeniseFrance, Rhone 2010