Elements Fine Dining Restaurant

Brunch Menu

Our Brunch Menu is available each Sunday from 11:00am - 3:00pm


Appetizers

Salad of baby lettuces & local greens with pickled onion, toasted almond & manderin orange in a pomegranate vinaigrette   

$8

Chef's Rabbit Terrine with pistachio/ onion chutney - served with croustades

$12

Valedon Blue Cheese (from Spain) with grilled apple, praline & sundried cranberry on a canopy of watercress, lolarosa & blonde frisee dressed with a maple/ mustardo vinaigrette

  $14

Chef's Duet of Gravlax (3 citrus and cilantro / beet and dill) paired with citrus/terragon Crosswinds Farm artisan chevre with an heirloom cherry tomato gremolata  

$12

Artizan Portuguese Cheese - panko crusted & fried - with mango coulis

$11


Main Courses

"Elements Eggs Benedict" - poached eggs and jamon Serano (Spanish style prosciutto) on an English muffin with Hollandaise sauce and piquant potatoes    $14

"Eggs Florentine" - poached eggs, fresh spinach  & our chef's salmon gravlax served over grilled polenta with lemon-herb Mornay sauce and piquant potatoes   $14

Tortilla Andalusia - a traditional Spanish egg and potato omelet baked with farm fresh eggs, potato, chorizo sausage, onion, sun dried tomato, fresh herbs, artizan cheese and Moroccan sun dried black olives. Served with a green salad     $14

"Portuguese Breakfast" - chourico sausage, organic greens, white peas, onion, lemon and parsley crowned with fried duck eggs and Piri Piri. Served with piquant potatoes    $15

Basque Scrambled Eggs - farm fresh eggs with sweet peppers, onion, tomato, herbs and spices on "Alpine" cheese toast and a grill of zucchini and peppers     $14

Steak and Eggs - 4oz beef tenderloin steak (AAA) crowned with a fried duck egg and fresh Hollandaise. Accompanied by piquant potatoes and a sautee of greens     $21

Our chef's wild blueberry pancakes with maple syrup, butter and deli bacon      $11

Seared venison carpaccio in a warm salad of exotic mushrooms, sun dried tomatoes, radicchio, watercress & cippoline onion compote- finished with truffle oil & aged Manchego cheese (imported from Spain)


Our chef uses farm fresh eggs for our brunch dishes and also offers special additions to the menu each day, including fresh fish and featured Ontario meats

 
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