Mother's Day Brunch 2011
Sunday, May 8, 10:00 AM to 2:00 PM

Start a Family Tradition!

  • Fixed-price of $33 includes a Starter, a Main Course, and a Dessert.
  • Children 8 and under, half-price.
  • Drinks are not included in fixed price.
  • 10% of today’s proceeds will be donated to Wolf Hollow Wildlife Rehabilitation Center.

Starter:
Almond Currant Scones
 with butter and honey

Fresh Mango and Banana
 with elderflower syrup and mint

Warm Coconut Rice Pudding
 with rhubarb compote


Main Course Choices

All eggs are fresh and island raised

Buckwheat Crepes
Filled with pepper goat cheese, green apple and spinach.  Topped with fresh tarragon, Meyer lemon marmalade and toasted hazelnuts.  Served with a choice of Lopez Island pork sausage patty or sweet potato hash and crème fraîche.

Country Ham and Nettle Pesto "Risotto" with Poached Egg
Made with organic quinoa, Virginia country ham, leeks, preserved lemon, and parmesan. Topped with a poached egg and wild nettle pesto.

Spinach and Ricotta Bread Pudding
Baked with parmesan and served with a balsamic roasted tomato sauce and caramelized shallot watercress salad.

Orange Sourdough French Toast
Topped with orange poached pear, whipped cream, real maple syrup and a side of bacon.

Wild Mushroom, Thyme and Greens Scramble
 with Dungeness Crab Salad.
 Made with Waldron Island organic greens. Served with sweet potato hash and crème fraîche.

Eggs Benedict
 With poached eggs, toasted English muffins, Virginia country ham and Meyer lemon hollandaise sauce. Served with caramelized shallot watercress salad. 


 Dessert Choices:

Frozen Maple Rum Mousse
with toasted almonds

Greek Yogurt Parfait
with strawberries and Meyer lemon curd

Raspberry Rose Sorbet

Black Cocoa Cake
with butterscotch sauce and whipped cream