Mother's Day Brunch
Sunday, May 11th, 2008
Menu ~ $30 per person

 Shrimp Bisque
a bounty of fresh Shrimp blended to create a flavourful bisque soup drizzled with brandied crème fraÎche

Idlewyld Spring Bouquet
delicate baby greens wrapped with a cucumber ribbon garnished with fresh strawberries,
Chevre cheese and drizzled with lemon pepper vinaigrette.

Fresh Fruit Parfait
three layers of fresh fruit and berries separated by Tahitian Vanilla Yogurt
and a granola mix topped with strawberry compote.

Salmon Gravlox Tart
Inn-cured wild Pacific salmon presented on a warm Inn-made tart brushed with herbed cream cheese,
accompanied with a bundle of organic greens and a snappy caper shallot dressing.

Herb encrusted Striploin of Beef
served with a shallot and Cabernet reduction, seasonal vegetables and Duchesse potato.

Roasted Ontario Pork Loin
stuffed with apricots and caramelized onions finished with Calvados cream.

Frittata
an Italian inspired Omelette of sundried tomatoes, fresh asparagus,
yukon gold potato finished with Monforte Toscano Cheese.

 Seafood Crepes
Inn-made whole wheat crepes filled with fresh tiger shrimp, bay scallops, calamari,
mussels and grouper, in a delicate garlic cream.

Stuffed Croissant French Toast
 a rich butter croissant filled with raspberries and mascarpone cheese
dipped in a mixture of egg, orange spice and all things nice.

Roasted Breast of Capon
stuffed with wild blueberries and Chevre Cheese, finished with pan jus.

Fresh Berry Pavlova
 a delightful translation of sugar and eggs turned into cumulous clouds
and finished with fresh berries.

Decadent Chocolate Terrine
rich chocolate terrine accompanied with Tahitian Vanilla crème anglaise.

Strawberry Short Cake
fresh sugar glazed strawberries served over a butter rich cookie like pastry
and topped with fresh whipped cream.

Fresh Fruit & Cheese Plate
an assortment of domestic cheeses with refreshing seasonal fruit garnish

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 Radquest
Director of Food Services :  Jim Bay