Christmas Day Brunch
Thursday, December 25th, 2008

Maple Roasted Winter Squash Soup $8
with Cinnamon Oil

Abbot’s Gold Cheddar, Local Apple Compote $9
and Creamed Leek Tartin

Beet and Citrus Cured Salmon $11
with Potato Blini and Dill Crème Fraiche

Butter and Thyme Roasted Pears with Baby Organic Greens $9
Toasted Walnuts, Benedictine Blue Cheese and Shallot Vinaigrette

Duck Rillette Toasts on a Roasted Beet Salad $10
with Plum Compote and Toasted Walnuts

Open Face Oven Roasted Ontario Turkey Sandwich $15
Caramelized Root Vegetables, Savoury Stuffing, Cranberry Mandarin Chutney, Pan Gravy

Christmas Eggs Benedict $14
Two Poached Eggs with Canadian Back Bacon on Toasted English muffin
with a Citrus Hollandaise

Inn Smoked Pork Loin with a Poached Egg $14
on a Root Vegetable Hash with Pommery Mustard Cream

Seafood Crepes $15
Shrimp, Calamari and Crab in Garlic Cream with Baby Organic Greens

Steak and Eggs $18
Grilled Rib Eye Steak and Two Fried Eggs with Tomato Jam,
Onion Potato Hash and Mushroom Salad

Traditional Plum Pudding $7
with Crème Anglaise and Rum Caramel

Warm Apple and Brown Sugar Compote on Brioche French Toast $7
with Tahitian Vanilla Ice Cream

Belgian Waffle with Chocolate Ice Cream $8
and Callebaut Hot Fudge Sauce

  Executive Chef: Tim D'Souza
Director of Food Services :  Jim Bay

To reserve your table for one of our Culinary Events contact Guest Services (519) 433-2891;
(877)435-3466; email info@idlewyldinn.com