Brunch MenuOur Brunch Menu is available each Sunday from 11:00am - 3:00pm Appetizers
Blueberry Salad - Boston lettuce, frisee and radicchio in pomegranate vinaigrette tossed with fresh blueberries and roasted hazelnuts & finished with a beet and maple streak $8 Classic Caesar salad tossed with bacon, croutons and Gran Padano Parmesan cheese $8
Empanadas - envelopes of pastry filled with chicken, saffron, tomato, pimento, almond and fresh herbs $9 Forelle Pear and Spanish Blue Cheese Salad - poached pear, organic watercress, Belgian endive, honeyed cashews and Rouge River blue cheese in a cider vinaigrette $12 House made pate of wild boar with hot pepper jelly and an aromatic red cabbage slaw $12 Panko crusted Brie with grilled plum and a sour cherry streak $9
Main Courses "Elements Eggs Benedict" - poached eggs and jamon Serano (Spanish style prosciutto) on an English muffin with Hollandaise 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 beans, onion, lemon and parsley crowned with fried duck eggs and our chef's Piri Piri sauce. Served with piquant potatoes $14 Basque Scrambled Eggs - farm fresh eggs with sweet peppers, onion, tomato, herbs and spices on toasted baguette served with a grill of zucchini and peppers $12 "Elements Steak and Eggs" - a 4oz beef tenderloin steak (AAA) served over sauteed local spinach and piquant potatoes. Crowned with a fried duck egg $18 Muscovy Duck and Peach Salad - seared duck breast with fresh spinach, red onion, basil and Niagara peach $17 Our chef's wild blueberry pancakes with maple syrup, butter and deli bacon $11 Gravlax and Chevre Napoleon - freshly baked puff pastry layered with house cured salmon gravlax, Crosswinds Farm chevre and onion caper relish, served over jade sauce puddled with lemon cream $15 Salad of Smoked Muscovy Duck Breast in tarragon and cherry vinaigrette with frisee, Belgian endive, baby spinach, red onion and Clementine orange sections $18 Our chef uses farm fresh eggs for our brunch dishes and also offers special additions to the menu each day, including fresh fish |
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