Father's Day Brunch
Sunday, June 15th, 2008
Menu ~ $30 per person

POTATO LEEK AND FENNEL SOUP
a delicate blend of Ontario red skin potatoes, fresh leeks, fennel and broth

TOMATO, VODKA SHRIMP
grilled Jumbo Tiger Shrimp with a tomato Vodka salsa aside a crisp pea sprout salad
 
FRESH FRUIT CONFETTI
assortment of fresh fruit served with a Grand Marnier spiced yogurt

CAPRESE SALAD
fresh Ontario beefsteak tomato stack and Buffalo mozzarella cheese
drizzled with basil oil and a fine aged balsamic

SMOKED TROUT
Inn-smoked Trout on a herb rosti potato with a light lemon dill crème fraiche

CAESAR SALAD
tender hearts of romaine with double smoked bacon, shaved Parmesan Reggiano
in our baguette crouton ring finished with a classic Roman creamy dressing

“STEAK AND EGGS”
grilled petit Tenderloin of Beef with two farm fresh eggs to order,
Rosti potato and broiled tomato

ONTARIO GRAIN FED CHICKEN BREAST
roasted grain fed chicken breast stuffed with spicy chorizo sausage,
black beans and corn, finished with pan jus
 
THREE EGG OMELET
farm fresh eggs folded with wild mushroom, crab meat and Quebec chevre noir

ROASTED LEG OF LAMB
Ontario roasted leg of lamb with a rosemary jus, seasonal vegetables and garlic mashed

GRILLED SWORDFISH
fresh grilled swordfish finished with a black olive, tomato concasse

PRIME RIB OF BEEF
Ontario prime aged rib of beef served with Yorkshire pudding.

STRAWBERRY RHUBARB TART
fresh strawberries and spring-time rhubarb in a delicate pastry crust
 
CHOCOLATE FUDGE BROWNIE
a decadent and moist brownie square with bourbon spiced ice cream

FRESH FRUIT & CHEESE PLATE
an assortment of domestic cheeses with refreshing seasonal fruit garnish

CRÈME BRULEE
classic vanilla custard and an added surprise of raspberry and espresso finished with caramelized sugar

Columbian Coffee and a Selection of Fine Tea

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 Redquest
Director of Food Services :  Jim Bay