CHAMPAGNE BRUNCH BOTTOMLESS CHAMPAGNE
Served from 10:30am to 3:30pm
$49.95 per person plus tax and gratuity
First Course
SOUP DU JOUR
FRENCH ONION SOUP
With Gruyere cheese
SCOTTISH SMOKED SALMON
Red onions, capers and mustard dill sauce
BLACK MUSSELS “POULETTE ’’
With white wine, shallots sauce
MOUSSE DE CANARD AU PORTO
Served with gourmet whole wheat toast and fig spread
CAESAR SALAD
The traditional way
ORGANIC BABY MIXED GREEN SALAD
A freshly mix of organic greens served with balsamic vinaigrette
ORGANIC BABY KALE SALAD
Kale, tomatoes, avocado, red onion, green apple, parmesan cheese, walnuts, lemon and olive oil
SALAD DU BISTRO
Spinach, baby arugula, avocado, blanched almonds, shaved parmesan and balsamic vinaigrette
ENDIVE SALAD
Hearts of palm, caramelize d walnuts and tarragon dressing
BEET SALAD
Served with baby mixed greens, red onions, goat cheese and balsamic vinaigrette
Second Course
CRAB CAKES BENEDICT
Served with organic two poached eggs, crab cakes hollandaise sauce and roasted potatoes
BURGUNDY OMELETTE
Three egg omelette with goat cheese, organic baby spinach, onion , mushroom, , tomatoes, fresh herbs Served with pommes frites
OMELETTE DU BISTRO
Made with green bell peppers, sun dried tomatoes, onions, three cheese
Served with pommes frites
MOROCCAN MERGUEZ SAUSAGE AND EGGS
Three organic eggs any style with merguez sausage and roasted potatoes
CREPE LA NORMANDIE
Two organic chicken breast crepes with organic baby spinach, fresh mushroom, Swiss cheese and champagne sauce With baby mixed salad
CREPE L’OPERA
Two organic scrambled eggs with Swiss cheese, avocado, onions, fresh tomatoes, fresh herbs
With baby mixed green salad
BAKED WILD KING ORA SALMON
Served with organic vegetables, fingerling potatoes and dill sauce
BARRAMUNDI SEABASS PROVENCAL
Served over haricots vert, mashed potato and lemon butter tomato capers sauce
ROASTED FREE RANGE CHICKEN
Served with herbs de Provence, pommes frites and thyme sauce
BLUE CHEESE ALL NATURAL BURGER
Onion marmalade, portobello mushroom, tomato, lettuce and pommes frites
BEFF BOURGGUIGNON
Simmered in red wine beef stock cooked with button mushrooms, carrots, pearl onions, pappardelle pasta
CALVES LIVER
Served with caramelized onion garlic and mashed potato
PORTOBELLO MUSHROOM RAVIOLI
Served with pink champagne sauce
