Easter Sunday ~ Brunch
Sunday, March 23rd
Menu ~ $30 per person

Sweet Onion and Apple Bisque

 Warmed Asparagus and Procuitto Tart
topped with baby Watercress and Nika Cheese on a Shallot Tart.

Chilled Citrus Shrimp
colossal Tiger Shrimp chilled and served with a grilled Pineapple Salsa.

Fresh Fruit Parfait
Three layers of fresh fruit and berries separated by Tahitian Vanilla Yogurt and a Granola mix and topped with Strawberry compote.

Inn Salad
organic Baby Greens, julienne of Carrots, Peppers, and Cucumber
served with a Honey Balsamic Vinaigrette.

Design your Own Omlette & Waffle Station
visit our Parlour where you can create your own with the Chef’s assistance.

Roasted Leg of Lamb
served with a Shallot and Mint Jus, seasonal vegetables and Boulanger Potato.

Stuffed Ontario Pork Loin
with Apples, Figs and fresh Herbs, topped with Maple Brandy Cream.

Apple Creek Crepes
Inn-made Crepes filled with a bounty of caramelized Apples, sun dried fruit, Cinnamon and Nutmeg spice, drizzled with Ontario Maple and Bourbon syrup.

Roasted Grouper
with a braised Tomato, Saffron and Fennel sauce, served over grilled Polenta.

Ontario Maple Pecan Tart
Chocolate Terrine
White Chocolate & Lemon Mousse in a Tuile cup
Cheese and Fruit plate

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

  Sous Chef:  Janine Radclife
Director of Food Services :  Jim Bay