Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:
BRUNCH MENU Price Fixed
First Courses
Sensational Starters, Seafood Bar and Grand Carving Station
Main Courses
Belgium Waffles
with Fresh Whipped Cream & Three Berry Compote
Vanilla Scented French Toast
Our House Baked Brioche filled with Fresh Strawberry Compote, Grand Marnier Syrup
Three Cheese Frittata
Gruyere, Cheddar & Swiss Scallions, Potatoes & Ham
Eggs Benedict
Two Poached Eggs & Toasted English Muffins Served in your Choice of Styles: | The Classic with Canadian Bacon & Chive Hollandaise | The Norwegian with Smoked Salmon & Lemon Hollandaise
Grand Brunch Omelettes
| Western Omelette with Ham, Onions & Green Pepper | Fines Herbs Omelette with Chervil, Chives, Parsley & Tarragon | Omelette with Fresh Berries & Crème Fraiche
Seafood Vol Au Vent
Shrimp, Scallops, Crabmeat & Asparagus in a Puff Pastry Shell Champagne Sauce
Crispy Pork Schnitzel
Roasted Potatoes, Vidalia Onions and Apples Calvados Sauce
Sweet Endings
Assortment of Cakes & Tarts
Chocolate Dipped Strawberries, Seasonal Fruit Crumble, Chocolate Tartlettes
Sunday Brunch
Hot Coffee, Tea & Choice of Orange, Cranberry or Grapefruit Juice
(2-3 people) | Choice of 4 Dipping Accompaniments: | Strawberries | Pineapple | Granny Smith Apple | Pound Cake | Shortbread Cookies | Chocolate Chocolate Chip Cookies | Oatmeal Raisin Cookies
From the Cheese Cave of the Grand Colonial
Goat
| Crottin (Cro-TAN), France | From the scenic Loire Valley | tangy and delicious | Chenin Blanc, Château Soucherie | Anjou, 2006, France | Humboldt Fog, USA | Made at Cypress Grove Chevre, California | An outstanding American Goat Cheese | Light texture, clean, lemony flavors | Chardonnay, Estancia, 2006, CA
Sheep
| Abbaye de Belloc, France | Made by Benedictine Monks using a centuries-old recipe. | pleasantly sweet and mild | Chenin Blanc, Château | Shoucherie Anjou, 2006 | France | Robiola Bosina, Italy | (Sheep & Cow) | A smooth, sweet and creamy blend from the Langhe region of Northern Italy. | Pinot Grigio, Pighin 2005 | "Grave", Friuli, Italy | Idiazabel, Spain | Made in the Basque Region of Spain. Lightly smoked for ten days over Beachwood & Hawth
Cow
| Camembert Chatelain, France | From the Normandy region of France. | A soft, white bloomy rind, luxurious ivory paste and a buttery, grassy flavor. | Pinot Noir, Oliver Morin 2005 | Chitry, Burgundy, France | Cabot, Clothbound Cheddar, USA | Aged for 12 months at Jasper Hill Farm, Vermont. | Firm cheese with, sharp, caramel flavors. | Cabernet, Powers 2006 | Columbia Valley, WA | Primadonna, Netherlands | Renowned for its caramel notes, a mild
Cheese and Wine Pairing Flights
Flight of three cheeses
Flight of five cheeses
Around the World
| Crottin (Goat, France) | Robiola (Cow & Sheep, Italy) | Idiazabel (Sheep, Spain) | Primadonna, (Cow, Netherlands) | Crater Lake Blue (Cow, USA) | Merlot, Rodney Strong | 2004, Sonoma County, CA
American Pastime
| Humboldt Fog (Goat, USA) | Cabot Cheddar (Cow, USA) | Crater Lake Blue (Cow, USA) | Riesling, Mercer 2007; | Yakima Valley, Washington
Tour de France
| Crottin (Goat, France) | Camembert (Cow, France) | Abbaye de Belloc (Sheep, France) | Chenin Blanc, Chateau | Soucherie, Anjou, 2006 | Loire Valley, France