Holiday Brunch menu

Rim of roasted pistachio crumb and pistachio syrup.

Rim of chocolate with biscoff crumbs, pumpkin spices syrup, espresso shot, whipped cream, salted butter caramel, and a Mr Gingy cookie.

Orange, grapefruit or apple juice

2 slices of pistachio brioche filled with pistachio cream and homemade sour cherry jam from the Eastern Townships. Served with white chocolate sauce, pine tree meringues, and maple whipped cream.

Jean Talon Market’s sausage of the moment, crispy bacon, gin and maple syrup salmon gravlax, beer-braised pulled pork, maple-scrambled eggs, toasted sourdough bread, breakfast potatoes and mesclun salad.

Artisanal croissant filled with pulled duck confit, button and Chambly oyster mushrooms, topped with two poached eggs and covered in a brie hollandaise sauce. Served with mesclun salad and breakfast potatoes.

Choco brownie waffle, fresh fruit, meringue tree and caramel.

Prosecco, apple juice, candied apples, and salted butter caramel.

Imagine a chocolate brownie transformed into a festive waffle. Served with Biscoff crumbs, a caramel sauce infused with Christmas spices, and maple whipped cream.

Slice of homemade brioche topped with potatoes, sour cream, bacon, and Lemeric cheese (cousin of French Reblochon) and topped with a poached egg.

Prosecco, rosemary syrup, Grand Marnier, red cranberry juice, sugar beads rim.

Prosecco, fresh orange juice, Quebec Spritz.

Market sausage, breakfast potatoes, scrambled eggs

Composed of: 1 chocolate brownie waffle, 1 pistachio French toast filled with sour cherry jam, 1 Rudolph chouquette filled with chocolate mousse, 2 Christmas macarons filled with pistachio, 1 Christmas tree meringue, 1 little caribou filled cookie, maple syrup, maple whipped cream, and fresh fruit.

Soy, almond or oat

Roasted pecans and oats, milk, greek yogurt, maple syrup, bananas, and cinnamon ... ultra- gourmet !

Choose from orange, grapefruit or half-and-half.

Choose from apple, white or red cranberry, pineapple.

From Camellia Sinensis

Prepared with Earl Grey tea-infused syrup.

Pumpkin pie syrup, whipped cream, and sprinkled with cinnamon.

Thick slice of French toast topped with crème brûlée-style pastry cream, served with poached apples, meringue, homemade salted butter caramel, and whipped cream.

Waffle spaghetti topped with bananas, fresh fruit, chocolate sauce, caramelized peanuts, and a scoop of vanilla ice cream.

2 homemade chocolate pancakes filled with pistachio mascarpone mousse, topped with white chocolate sauce, a scoop of vanilla ice cream, and pistachio chips.

Thick slice of French toast topped with spinach pesto, roasted squash, crispy bacon slices, buffalo stracciatella cheese, and sprinkled with roasted squash seeds. Drizzled with balsamic cream and served with mesclun salad.

Goat cheese and spinach pancake topped with arugula salad, walnut mascarpone mousse, gin and maple syrup salmon gravlax, grated beets, and a poached egg. Served with mixed greens.

2 slices of garlic sourdough bread, garnished with caramelized onions, fresh apples, Ile Ash double cream brie cheese from Fritz Kayser, aged cheddar, topped with a mirror egg, and accompanied by mesclun salad.

Crispy Cajun-spiced Québec chicken on a waffle with avocado purée and old cheddar cheese gratined, homemade honey mustard sauce, baby spinach and mirror egg. Accompanied by mesclun.

Beer-braised ham, apple and maple sausage from Jean Talon Market, pulled red deer, crispy bacon, maple scrambled eggs, toasted artisan sourdough bread, breakfast potatoes, and mesclun salad.

2 poached eggs on a slice of country bread topped with ham braised in red beer and maple syrup, covered with a brie hollandaise sauce and served with mesclun salad and breakfast potatoes.

2 poached eggs on english muffin topped with button mushrooms, oyster mushrooms, and baby spinach. All covered with a brie hollandaise sauce and served with mesclun salad and breakfast potatoes.

Artisanal croissant filled with pulled red deer, button mushrooms and Chambly oyster mushrooms, topped with 2 poached eggs, all drizzled with a brie hollandaise sauce. Served with mesclun salad and breakfast potatoes.