Our Blog Cooking Classes

Easter Champagne Brunch

Easter Brunch
Sunday March 27th, 2016

Reservations available:
11.00 11.15 11.30
1.15 1.30 1.45 2.00 2.15 2.30


Please choose one

Trio of soup - Vichyssoise, Roasted Tomato, Sweet Peas
Exotic shrimp cocktail with passion fruit dressing
Heirloom tomatoes, watermelon, avocado salad with basil and mint
Duo of Scottish salmon (smoked salmon and gravlax)
Proscuitto di Parma, goat cheese, tapenade and arugula Salad
Le Vallauris Caesar salad with aged parmesan reggiano
Roasted red beet carpaccio with feta and raspberries dresssing
Spicy ahi tuna tartar with sesame soy dressing


Please choose one

Traditional eggs benedict (organic) with prosciutto
Charred filet of beef, cabernet reduction, onion mashed potato, broccolini
Grilled New Zealand BlueNose Sea Bass on eggplant purée, tomato Banyuls vinegar sauce Vierge
Grilled lamb loin mustard crust basil oil, spinach and ratatouille
Sautéed prawns with Thai curry, jasmine rice and chutney
Grilled duck breast, orange sauce, sautéed spinach and duo of yam potato gratin
Cold poached Scottish salmon on asparagus, Belgium endive salad, deviled eggs and tartar sauce
Vegetarian raviolis (mushroom, sweet peas, potato) tomato coulis and basil


Please choose one

Chocolate banana tart, caramelized popcorn
Orange carrot cheesecake
Trio of homemade sorbet
Tahitian vanilla creme brulée

Price: $69 per person plus tax and gratuity