Mother’s Day Pre-Fix Brunch & Dinner
Sunday, May 13th

Brunch 10a – 2p; Dinner 3p – 7p
Brunch –  $50 for adults, $25 for children 12 and under
Dinner – $59 for adults, $30 for children 12 and under

Mother’s Day Brunch
Sunday, May 13th 10a – 2p

Please make one selection from each course.

~Soupe ou Salade~

Soupe de Pommes de Terre – Potato soup with truffle oil.

Soupe de Pêches – Chilled peach soup.

Saumon Fumé – Chesapeake wood-smoked salmon garnished with hard-boiled egg vinaigrette.

Salade Michel – Watercress, endive, Asian pears, pecans, hazelnut vinaigrette, and goat cheese.

~Entrée~

Le Pain Perdu – House made country bread French toast with maple syrup and berries.

Omelette Ma Façon – Frittata-style omelet with asparagus, potatoes, leeks, and frisée salad with truffle oil.

Oeufs Pochés – Two poached eggs served atop a crispy duck confit leg, including wild

mushroom, potatoes, shallots, green beans garnished with herb hollandaise.

Boeuf – Grilled Creekstone Farms Terres Major steak with a red wine-shallot jus,

potato Dauphinoise, and asparagus.

~Dessert~

Fresh blackberries and chocolate mousse.

Mother’s Day Dinner
Sunday, May 13th 3p – 7p
Please make one selection from each course.

~Soupe ou Salade~

Soupe de Pommes de Terre – Potato soup with truffle oil.

 Saumon Fumé – Chesapeake wood-smoked salmon garnished with hard-boiled egg vinaigrette.

 Salade Michel – Watercress, endive, Asian pears, pecans, hazelnut vinaigrette, and goat cheese.

Pâté de Campagne  – Odette’s family recipe for pork pâté.

 ~Entrée~

Boeuf  – Grilled Creekstone Farms Terres Major with a red wine-shallot jus, potato Dauphinoise, and asparagus.

Agneau – Seasonal Icelandic lamb with sloe gin juniper berry sauce and house made spaetzle with fresh herbs.

Poisson du Jour – Pan roasted wild caught rockfish with pea coulis and tomato crab risotto.

Canard – Roasted duck legs confit with celery root puree and orange gastrique, garnished with burnt orange.

Legumes – A composition green risotto, purple brandade, spinach gratin, celery root puree, shiitake poutine, and Chef’s selection of seasonal vegetables.

~Dessert~
Fresh blackberries with chocolate mousse.