Thanksgiving Day Brunch
Sunday, October 12th, 2008
Menu ~ $34 per person

Caramelized Butternut Squash Soup
with Nutmeg Crème Fraiche and Cranberry Syrup

Celery Root and Bosc Pear Bisque
with Bartlet Pear Chutney and Snipped Chives

Wild B.C. Smoked Salmon
on Potato Blini with Herb Crème Fraiche

Butter and Thyme Roasted Pears
Baby Organic Greens, Toasted Walnuts, Crumbled Stilton and Shallot Vinaigrette

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

 Open Face Oven Roasted Ontario Turkey Sandwich
caramelized Root Vegetables, Savoury Stuffing , Cranberry, Pear Chutney and Pan Gravy

Thanksgiving Eggs Benedict
Two Poached Eggs with Honey Mustard Roasted Ham
on Toasted English muffin with an Herb Hollandaise

Warm Smoked Huron Lake Trout and Leek Fondue
on Baguette Toast with Baby Arugula and Citrus Salad

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

Grand Avenue Steak and Eggs
Grilled Flat Iron Steak and Two Fried Eggs with Tomato Jam,
Onion Potato Hash and Mushroom Salad

Pumpkin Pie with Vanilla Chantilly

White Wine and Vanilla Poached Pear
with a White Chocolate Mascarpone Mousse

Decadent Chocolate Pate with Cocoa Anglaise

  Executive Chef: Tim D'Souzat
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