MOTHER’S DAY BRUNCH

vanilla cold foam, whipped honey butter, blueberry scone, fresh berries

grilled artisan bread, smashed avocado, za’atar tomatoes, classic hollandaise, herb hashbrowns

caramelized shallots, local crispy bacon, grilled asparagus, gruyère cheese, crème fraîche, citrus dressed arugula salad, cherry tomatoes, herb hashbrowns

sockeye salmon, halibut, rock crab, baby scallops, asparagus, spinach, white wine dill cream, parmesan cheese, tomato bruschetta, herb hashbrowns

savory potato pancake, roasted vegetable hash, medium poached egg, chimichurri hollandaise

candied pecans, vanilla bean ice cream, gooseberry

strawberry purée, coconut cream, montelvini prosecco

ketel one vodka, triple sec, lavender syrup, lemon juice

fruit-forward bouquet driven by notes of red berries + citrus, complimented by hints of wildflower honey

aromas of honeysuckle + pear with nutty notes that lead to round flavours on the palate