Indistinct Background Café

Rhubarb Rhubarb Rhubarb

Virtual Brunch
Sunday, June 5

Guest Chef Micah Melnyk

Rhubarb Breakfast Cake
Tart and sweet, perfect for the morning

Rhubarb Custard Bars
Rich and gooey, these feature a shortbread crust with rhubarb and custard

Rhubarb Scones and Jam
Fluffy rhubarb scones served with a tangy rhubarb-strawberry jam

Rhubarb-Strawberry Summer Cream
Rich and creamy, this is a refreshing rhubarb treat

Drinks

Rhubarb Lemonade
Rhubarb Soda with Mint
Rhubarb-Strawberry Smoothie

 

Queen’s Day Cafe

Brunch fit for a Victorian

Virtual Brunch
Sunday, May 22

Guest Chef Micah Melnyk

Royal Clotted Cream and Preserves
Served with choice of biscuits, scones, or crumpets. Selection of fruit preserves or lemon curd.

Charles Elmé Francatelli’s No.8 Thick Milk
Sweet, warm, and slightly thickened, this easy-to-consume dish is served with a boiled potato or slice of bread. Plain Cookery at its best.

Empress of India Kedgeree
Rice and smoked fish combine in this curried favourite. Garnished with hard-boiled quail eggs.

Scotch Egg Fritters
The Original Scotch Egg. A delicious sausage-bread crumb wrapper envelopes a hard-boiled egg. Served with a tomato chutney.

Classic English Eggy Puds
Breakfast Yorkshire puddings stuffed with streaky bacon or English rump ham, fried eggs, choice of cheese, and baked mini-tomato. Topped with chives and Hollandaise.

Mrs. Beeton’s Jam Tarts
Perfect as a portable treat, or a sweet way to finish breakfast with tea. Selection of fillings including strawberry or raspberry jam, orange marmalade, and other seasonal fruits. A fine example of Household Management.

Beverages

Tea: English Breakfast

 

AWEstralian Brunch

Virtual Brunch
Sunday, May 15

Guest Chef Micah Melnyk

Southern Cross
Avo on toast, fork smashed to form some patterned crosses, topped with fried or poached egg and pickled red onions and radish.

Breakkie in a Skillet
Fry up featuring an emu banger or two in addition to eggs and grilled tomato and avocado halves.

Twisted Traditional
Coconut Chia bowl with bush berries.

Karaoke is Awesome
Be a Gambler! The melange of whatever the chef chooses, thrown in an omelette.

AWE Down Under
Sprouted grain toast, this makes you go “awe” by how cute it is. Available toppings: Vegemite.

Drinks

Flat White. Done Right.

Choice: Mom or Not

Either way, it’s your day

Virtual Brunch
Sunday, May 8

Guest Chefs Micah Melnyk & Kimberly Bowman

Split Decision
It can go either way: either a yellow split pea coconut breakfast porridge, or a pan-fried green split pea breakfast patty. Your choice of toppings, but the chef apparently gets to choose the base.

Safe and Legal for Mother’s Day
Comfort food at its best, ideally from just down the street. Choice of pancakes, waffles, or oatmeal. Served with edible flowers to top it off.

Morgentaler Special
Just what the Doctor ordered! Polish kielbasa sausage served on a warm potato bread and sauerkraut. Finish with a strawberry-filled pąckzi donut for a supremely just dessert.

HER Choice
Our chef is ready to make something of your choosing. Marshmallows and chocolate for breakfast? Pint of whiskey? Or just coffee and a book? We give you the right to choose.

Drinks

Effervescent Protest
You can’t keep these bubbles down – they will rise up no matter how much you try. Cranberry, OJ and Champers makes this day right, even when the world is not all right.

BBQ Breakfast

Virtual Brunch
Sunday, May 1

Guest Chef Kimberly Bowman

As the weather warms, our chef has prepared a selection of breakfast dishes prepared over open flame…

Breakfast Scrambler
A cheesy mix of breakfast potato bites, egg, ham, onion, and potato. Our messy but delicious signature casserole. 

Breakfast Burger
Choice of all-beef or vegan patty, served open-faced on a toasted multi-grain bun with sliced avocado. Cheese and other optional fixings available upon request.

Grilled Fruit and Yogurt
Selection of tropical fruits – including grapefruit and pineapple – seared over the flame and served with a drizzle of honey, Greek yogurt, and optional granola.

Optional sides:

Grilled halloumi cheese
Fire-roasted beans

Earth Day

Virtual Brunch
Sunday, April 24

Guest Kimberly Bowman

Crêpes with Niagara peaches and Southern Ontario maple syrup

Fruit and yogurt crunch, with homemade granola bites

Cant-believe-its-not-animal platter, featuring a selection of faux bacon, sausage, and steak served with fried eggs and waffles

Classic vegan: tofu and spinach scramble, baked root vegetables, grilled halloumi, and whole wheat toast, served with Niagara berry compote

Molly’s

Virtual Brunch
Sunday, April 17

Guest Chef Molly

Rabbit stew, with carrots for dipping

Easter bunny shaped crêpes

Easter salad, made from vegetables rabbits eat

Fruit salad, served on lettuce

Chocolate Easter bunnies

Carrot juice

The Muffin Tin

Virtual Brunch
Sunday, April 10

Guest Chef Candice Bloch

Bacon and egg cups

Mini cinnamon pecan swirls

Individual potato gratins

Mini frittatas

Berry tartlets

Squishy Fruit Café

Virtual Brunch
Sunday, April 3

Guest Chef Micah Melnyk

Avocado Bread
This unique twist on the classic is served thick sliced with choice of spreads (butter, jams, guacamole). Dairy-free.

Avocado Egg Cups
Baked avocado half served warm with your choice of fillings (bacon, ham, tofu, spinach, cilantro), along with an egg nestled in.

Avocado Toast
Confine homeownership to your dreams as you munch on the original, topped with choice of beans, chorizo, or spicy tofu. Ask about the selection of bread options (sourdough is the house specialty).

Banana Gingerbread Oatmeal
Rich ginger taste pervades this oatmeal, topped with a sliced banana and selection of nuts. Maple syrup mandatory.

Banana Cinnamon Brioche Rolls
Mashed banana rolled up in a cinnamon-laced roll brings all the warmth to your morning.

Banana Coffee Cake Muffins
A combo of two favourites: banana bread and coffee cake. Topped with a nut and spice crumble, these pack an excellent morning punch.

Super Squishy Avocado and Banana Smoothie

The Rainbow

Virtual Brunch
Sunday, March 27

Guest Chef Molly

Strawberries on crêpes

French toast with oranges

Dippy eggs with toast

Green veggies in a taco

Blueberry scones

Indigo smoothie

Eggplant sandwich

St. Patrick’s

Virtual Brunch
Sunday, March 13

Guest Chef Molly

Green Crêpes

Fruit Salad
Mango, honeydew, and watermelon, with a side of mint ice cream.

Cucumbers
Served with mint.

Green Eggs and Ham
With a side of kale (only for Cale).

Mint Muffins

Assorted Cakes and Cupcakes
All with green icing.

Hot Chocolate | Ice Cream Milkshake | Mint Coffee | Mint Tea

Oreo Day

Virtual Brunch
Sunday, March 6

Guest Chef Micah Melnyk

Oreo Parfait
Chocolate cookie crunch over cream and seasonal fruit.

Oreo Pancakes
Two chocolate pancakes with a creamy filling in between.

Oreo Cheesecake Muffin
Chocolate Cream Cheese cake in muffin form.

Oreo Truffles
Oreo truffle balls coated in delicious chocolate.

Oreo Omlette
As tasty as it sounds! Crunch and choco-sweet inside savoury and smooth.

Oreo Coffee Milkshake
Oreo and coffee merge to make a perfect wake-up

EMERGENCY BRUNCH

T H E  W O R L D  I S  C R A Z Y

Virtual Brunch
Sunday, February 27

Guest Chef Micah Melnyk

Acts of Emergency
Give yourself some new powers to overcome the challenge of the day. Egg-and-cheese stuffed poblano pepper halves topped with sriracha, red pepper flakes, pine nuts, and cilantro really wake you up to the morning a bit unprepared. You will need to review your choice at the other end once you have finished and face the heat.

Battle for Billings
Coffee and donuts fuel your attempt to reclaim the city. Take with you just as you head out for a morning walk. No real plan required, but large signs necessary to give the appropriate message.

Truck Stop Honk-up
To fuel up on your enforced departure out of town, stop your honking and get a traditional roadside buffet brunch. Eggs, bacon, sausage, hash, and flapjacks, with the Quebec maple syrup served in a jerry can.

Ukrainan Pierogi
These strong, independent-minded mini-packs of goodness are fried and served with onion and sour cream. Choice of powerful fillings (cheddar and potato, bacon and beet, mushroom and cottage cheese, and more) to give you strength to fight off the invading enemy (of hunger).

Metro Bunker Brunch
Hold your loved ones close as you quietly munch on kovbasa and sauerkraut served cold between deruny with a dollop of sour cream. A thermos of borscht keeps you warm as you contemplate a bleak, oppressive future to come.

Drink

Make Ottawa Boring Again: drip coffee, served warm, with choice of sugar/sweetener and milk/cream. Nothing special, thankfully.

HE❤️RT

Virtual Brunch
Sunday, February 20

Guest Chef Molly

Heart-shaped eggs with heart-shaped toast

Heart-shaped toutons

Heart-shaped crepes or pancakes

Red and pink fruit salad

Red or pink coffee, milk, or milkshake

Heart-shaped cookies

Love is Love

Virtual Brunch
Sunday, February 13

Guest Chef Candice Bloch

Blood Red
Our favourite brunch from growing up – a secret family recipe!

Friendship
A big sharing plate for the table, stacked with pancakes, waffles, hash browns, fruit, and eggs. Chow down with your best buddies.

Romantic Love
One healthy smoothie. Two straws. Cozy up together and choose love.

Companions
A bowl of pet-friendly treats for your furry companion.

Offspring
Honour a slice off the ol’ chopping block with a slice of banana bread and a side of orange slices or apple slices. 

Sweet Surrender
Enjoy a pair of heart shaped donuts covered in a chocolate glaze and topped with pink sprinkles.

SCOTTIES SUNDAY BRUNCH

Virtual Brunch
Sunday, February 6

Guest Chef Andrew Guzzwell

Hogged Rocks 🥌
Balls of bread dough pan-fried in fatback, topped with a drizzle of fancy molasses and butter, or 100% Canadian maple syrup. Served with a side of scrunchions and potato hash.

Burnt Rocks 🥌
A pair of sunny side up eggs, fast fried for crispy edges. Enjoy with toast for dipping, and a side of home fries with a choice of bacon, ham, or sausage.

House Crêpes
Classic crêpes coloured and layered. This dish is a perfect draw to the button. Served with fresh fruit and your choice of chocolate hazelnut spread, whipped cream, or maple syrup.

Kerry Galusha Granola
A bowl of granola served with yogurt and sliced fruit. The fruit is sliced with a Yellowknife.

Sandra Schmirler Smoothie
This smoothie has the heart of a champion. Full of fruit, greens, yogurt, and love. To donate to The Sandra Schmirler Foundation please visit sandraschmirler.org.

Snow Burrow Kitchen

Virtual Brunch
Sunday, January 23

Guest Chef Megan Ballantine

Snow-Capped Brussels Sprouts
Oven-roasted brussels sprouts combined with thick-cut bacon and seasoned with garlic and smoked salt. Served topped with a healthy dusting of fresh shaved parmesan cheese.

Snowstorm Waffles
Baked-to-order waffles served with seasonal fresh fruit and topped with your choice of vanilla ice cream, whipped cream, or fresh-shaved coconut – or indulge and order all three!

Blizzard Breakfast Donuts
Homemade donut holes rolled in powdered sugar for a sweet end to your Sunday brunch!

White-Out Cauliflower Gratin
This personal-size baked cauliflower casserole is made with mascarpone, parmesan, and fresh sage, and topped with a sunny-side up egg.

Snowball Hot Chocolate
Made with steamed milk and melted chocolate. Topped with mini-marshmallows and garnished with a chocolate peppermint stick.

Eggy

Goodness

Virtual Brunch
Sunday, January 16

Guest Chef Sarah Bernier

Soft-Boiled Eggs with Soldiers
Two soft-boiled eggs in egg cups with skinny strips of buttered toast alongside for dipping. Includes a side of perfectly cooked crispy bacon.

Bacon and Egg Muffin
Two deliciously poached eggs teamed with perfectly cooked bacon and a tasty aioli, placed on an English muffin. Small green salad on the side with a citrus vinaigrette.

Scrambled Eggs with Smashed Avo on Toast
Perfectly scrambled eggs and fresh smashed avocado placed on toasted sourdough. Topped with finely chopped fresh chives and basil.

Quiche Lorraine
Fluffy and delicious, with small pieces of bacon and onion on the inside. Topped with herbs and teamed with fresh baguette and butter.

Omelette by the Sea
Omelette filled with smoked salmon, fresh dill sprigs, capers, and a few slices of red onion.

Fresh juice of your choice

The Marshmallow Chef

Virtual Brunch
Sunday, January 9

Guest Chef Molly

S’More Pancakes
The pancake batter has s’mores blended into it, and the pancakes have a picture of a s’more on them. Served with maple syrup.

Crepe S’More
A crepe with a pancake on top, then your choice of fruits or vegetables, then another crepe.

Tooting Sandwich
Bread, fried egg, broccoli, and another slice of bread.

Cauliflower Salad
With cauliflower shaped as marshmallows.

Princess Chocolate S’More
Roasted marshmallow and roasted chocolate, between graham crackers. The chocolate is shaped like a princess.

Pink Hot Chocolate
With chocolate marshmallows.

Purple S’More Milkshake
S’mores blended with purple milk.

Box Brunch

Virtual Brunch
Sunday, December 26

Guest Chef Micah Melnyk

Box of Poached Pears
Poached pears with a selection of flavours, but cranberry is the house speciality. Sliced and served sardine-style in a thin box over choice of base between yogurt, oatmeal, or waffle.

Box of Golden Rings
Gorgeous, golden savoury pastry rings featuring your choice of sliced meats and cheese, served square of course. Ask for sliced turkey, brie, and cranberry if you just can’t get away from Christmas dinner.

Waffle Box of French Hens
All the Christmas spices on these roasted hens, served in a box of waffles. Seriously, a full box with a lid. Of waffles.

Geese-a-Laying Box
Special devilled eggs served in a box, with Christmas spices on top giving that warm feeling. Geese eggs possibly available, but if not substitution can be duck eggs if you inquire.

Christmas Cookie Box
Gingerbread, shortbread, and sugar cookies are wonderfully arranged together like a Christmas snuggle.

Box of Wine
Mulled with all the Christmas spices and citrus that you could ever want the day after Christmas.

(S)NOG

Virtual Brunch
Sunday, December 12

Guest Chef Micah Melnyk

Cranberry-Eggnog Coffee Cake
Snuggle up to this morning cake for your daily wakeup.

Eggnog French Toast
Choice of bread, and topped with nutmeg for extra taste, put this French straight in your mouth.

Eggnog-Almond Scones
Fully embrace the season with these scones. Ask for gluten and dairy free option.

Eggnog Cookies
Take a peck and curl up with some nog and these cookies by the (fake) fire.

Eggnog
Made from scratch with love.

An Apple a Day Keeps the Snow Away

Virtual Brunch
Sunday, December 5

Guest Chef Micah Melnyk

Cinnamon Apple Baked Oatmeal
Warm yourself up to heart with this hearty oatmeal with hunks of apple throughout.

Apple Lemon Crescent Rings
This ring of rolls is equal parts adorable and delicious, which is the perfect ratio to warm you up.

#3 Spiced Apple (Hand) Pie
Celebrate yesterday’s libations (or the day before) with this strongly spiced pie hot (or cold) in your hands.

Apple Fennel Roast Quiche
The sweetness paired with a licorice twang is sure to warm your body as well as fill it.

Mulled Hot Apple Cider
Your favourite cider has been turned into a hot goodness that will keep you warmed from the inside all day.

COLD
FOOD THAT WARMS YOU UP

Virtual Brunch
Sunday, November 21

Guest Chef Molly

Chocolate Beaver Tails

Beaver Muffins
Blueberry muffin that tastes like blueberry but the colour is brown with brown icing. Has blueberry eyes, blueberry coloured icing for the mouth, and a chocolate beaver tail for the tail.

Pizza

Breakfast Hot Dog

Crepe with Maple Syrup  and Chocolate Chips

Cereal

Bread

Fruit Salad

Strawberry Cupcakes

Hot Chocolate

Water or Milk (any colour)

The Birthday Park

Virtual Brunch
Sunday, November 14

Guest Chef Molly

Chocolate Pancakes
Colour of your choice, served with fruit that matches the colour of the pancakes.

Waffles
With fruit and maple syrup.

Breakfast Sandwich
Choose from egg, cheese, spinach, ham, and sausage.

Oatmeal, Cereal, or Granola

Dippy Eggs with Toast

Drinks: milk (any colour), fruit and vegetable smoothie, vegetable juice, fruit punch, tea, coffee.

Dessert: hot chocolate with marshmallows, treats.

An Apple a Day Café

Virtual Brunch
Sunday, November 7

Guest Chef Megan Ballantine

Apple French Toast
This thick-cut brioche french toast is stuffed with apple-cinnamon compote before cooking, and topped with maple-whipped cream.

Breakfast Skillet
Pan-seared sausage, apples, and breakfast potatoes, topped with fresh watercress. Paired with a sourdough “toastie” with brie, fresh apple, candied walnuts, and honey.

Soup and Salad
This crispy bitter-sweet apple endive salad is balanced with smoked almonds, bacon crumble, and sharp cheddar. Paired with a warm mug of butternut squash and apple soup topped with roasted pepitas, sumac, and sour cream.

Rustic Salted Caramel Apple Galette
This baked-to-order pastry is made with our house-made caramel and served with a scoop of vanilla ice cream for ultimate indulgence.

Beverages
Apple cider – served hot, cold, or in our special sangria

CORRRN

Virtual Brunch
Sunday, October 24

Lemon Cornmeal Pancakes

Spicy Creamed Corn Cakes with Scallion

Corn and Bulgur Skillet

Mexican Street Corn Tostadas

Slow-Cooked Corn Chowder

Atole | Susu Jagung | Maiz Tierno Margarita

Engage!

Virtual Brunch
Sunday, October 17

Bagel Bands
Pledge your love to everyone’s favourite ring-shaped breakfast carb. Available in perpetual love pumpernickel, she said yes sesame, or omg onion and chive.

Match Made in Heaven Phyllo Tart
Chef’s choice of distinct but complementary ingredients in a delicious, crunchy-crusted quiche-like tart. Served with side vegetarian salad with whiskey-infused balsamic dressing.

Vegan Mac and Cheese
A newly engaged couple was walking along the beach. The woman looked down and discovered her fiance was missing some of his toes. “I’m sorry,” she said. “I can’t marry you. I’m lactose intolerant.”

Waiting a Long Time for These Ones Sourdough Pancakes
Our special starter has been brewing for many years. Who knew it would turn into such brunch deliciousness? Enjoy with Montreal maple syrup or marmite.

Honey I Dew Smoothie
Greek yogurt base, with hints of pineapple, honey, and vanilla.

Tea (Earl Grey, hot)

Thanksgiving

Virtual Brunch
Sunday, October 10

Guest Chef Kimberly Bowman

Cranberry and Brie Grilled Cheese
Crispy multigrain farmers loaf meets melty slices of brie and a tangy cranberry compote. You’ll never go back to cheddar.

Sweet Potato Hash
Enjoy this messy, delicious mash-up of sweet potato, onions, and fresh vegetable selection – topped with two fried eggs. Cheese and bacon topping options available for those who partake.

Taste of Thanksgiving Brunch Board
A gorgeous platter of sliced smoked turkey and ham, cubed cheeses, stuffing balls, and seasonal vegetable bites. Served with slices of crusty loaf and choice of pumpkin hummus, turkey gravy, or cranberry compote for dipping. Serves 2.

Southwest Turkey Skillet
Seasoned ground turkey sausages mixed with scrambled eggs and topped with cheese. Served in-skillet and accompanied by your choice of ingredients including cilantro, tomatoes, avocado, and medium salsa.

Basic Canadian
Two dinner-plate-sized pancakes, with a side of maple syrup and three slices of locally sourced turkey bacon. Vegan options available.

Chef’s Choice
Changes Daily

Beverages of Choice
Pumpkin Spice Latte
Warm Apple Cider

ORANGE

Virtual Brunch
Sunday, October 3

Guest Chef Micah Melnyk

Orange Breakfast Scones
Served fresh baked from the oven, these scones are loaded with mandarin orange pieces and cranberries. Choice of butter, jam, honey, and more.

Orange Cheesecake Breakfast Rolls
These yummy rolls are a true change of pace from the typical brown sugar and cinnamon kind. The orange cream cheese is a perfect balance to the sweetness of the drizzle.

Orange Sugar Cookies
Perfect baked sugar cookies with a subtle orange twang. Served in multiple shapes and sizes. Ask for the t-shirt shaped ones!

Orange-Cranberry Walnut Bread
Thick and filling, this chunky bread is perfect for the turn of the weather to the fall. Toasted or fresh, your choice.

Beverages
Take some time to reflect with a glass of fresh squeezed orange juice

VaRiaNt Café

Virtual Brunch
Sunday, September 26

Guest Chef Candice Bloch

Two Cronuts
A croissant and a donut join forces for this delicious variation on each. Choose from cinnamon-sugar coated, chocolate glazed, or iced with rainbow sprinkles.

A Savoury Bialy
You have had this before, and while on the outside it looks pretty boring it is a whole unknown inside. Spam fried up, it is not quite meat but close. Serve with grilled pineapple and hash of whatever the chef feels like today. Cholesterol levels unknown: says a 30% reduction on the can, but actual results unclear.

Surreal Cereal
Choose one of the breakfast cereals available today and enjoy in a bowl filled with either chocolate, chocolate malt, or strawberry flavoured milk! In this variation, plain milk is just too boring. Fruit and yogurt parfait on the side.

Green Eggs and Ham
This colour twist on a classic also pays homage to our favourite variant, the God of Mischief! Loki’s signature green colour is also seen in a small side salad. Feel free to enjoy this dish in your house, with a mouse, in a box, with a fox… you can eat it here or there. You can eat it anywhere!

Pig-Free Bacon
Although original bacon is made from salt-cured pork, there are so many delicious variants nowadays! Here you may choose from either turkey bacon, lamb bacon, or vegan bacon. Served with toast and fruit.

French Toast Pancakes
While there are nearly endless variations on pancakes, here we offer up another breakfast mashup. Classic pancakes are taken up a notch by being coated in an eggy batter and fried up again into a decadent delight.

X

CHOICES

Virtual Brunch
Sunday, September 19

Guest Chef Micah Melnyk

Red Choice
The main course you had last week. Slices of explicitly non-vaccine-free red meat fried up with a supply-managed omelet (both eggs and cheese), and your choice of options to toss in. 40-45% less cholesterol than the 2005 version.

Blue Choice
You have had this before, and while on the outside it looks pretty boring it is a whole unknown inside. Spam fried up, it is not quite meat but close. Serve with grilled pineapple and hash of whatever the chef feels like today. Cholesterol levels unknown: says a 30% reduction on the can, but actual results unclear.

Orange Choice
Canteloupe, grapefruit, diced apricots, and a selection of types of oranges combine in this melange of different shades and shapes, tossed with a creamy, rich dressing taken from your neighbours.

Bink Choice (Light Blue)
Breakfast poutine. Very Québecois, there is nothing more to describe.

Green Choice
All the green goodness (kale, spinach, broccoli, basil, avocado) blended together to form a wholesome smoothie. Lots of internal froth!

Purple Choice
Go mad to the max! Whatever you want, you have the ultimate freedom to decide your breakfast. Comes with an intense fever and possible trip to the ICU.

Labour Days

Virtual Brunch
Sunday, September 5

Classic Cassoulet
Chicken, beans, and pork cooked low and slow. Served with fresh baguette straight out of the oven and salad greens grown in our garden. 

Challah French Toast
Prepared with our house-made challah and served with fresh lemon curd and wild berries personally foraged by the chef.

Shui Jiao Dumplings
Fresh boiled dumplings, made from scratch. Assortment of pork and cabbage, lamb with carrot and zucchini, pork with shiitake mushroom, and tofu and vermicelli. Served with only the best house-made soy sauce.

Fig, Blue Cheese, and Prosciutto Croissant 
Not only do we make our croissants from scratch, we also grow our own greenhouse figs, make the blue cheese according to a time-tested recipe, and cure the ham from pigs we raise from birth and sing sweet lullabies to nightly.

Baked Alaska
Creamy house-made ice cream on a hazelnut base, packed within a charred meringue crust. Choose any three flavours.

Peaches, Peaches Everywhere!

Virtual Brunch
Sunday, August 29

Guest Chef Sarah Bernier

Grilled Peach Salad
A fresh salad of garden greens, radicchio, and tomato slices. Topped with delicious grilled peaches and drizzled with basil oil. 

Eggs, Potatoes, and Bacon-Wrapped Peaches
A twist on a brunch classic. Choose your eggs any style, with toast, roasted potatoes, and mouth-watering bacon-wrapped peaches on the side.

Peach Streusel Muffins
Each bite will be an explosion of peaches, cinnamon spice, and delicious brown sugar. Topped with a brown sugar and cinnamon crunch and a drizzle of vanilla icing.

Peach Pie
Fluffy light pastry filled fresh, juicy peaches. Try to resist a second slice! 

Mango-Peach Sangria
Refreshing and fruity sangria filled with mango and peach slices and mint, served over ice. Add in Grand Marnier and Viogner for added flavour and kick!

Lac Shea

Virtual Brunch
Sunday, August 22

Turkish Eggs and Peppers
Onions, garlic, chillies, and parsley pair with house-made yogurt in this simple but delicious one-pan dish. 

Overnight Peaches and Cream French Toast
Our French toast ingredients are carefully layered and refrigerated overnight in individual-size casserole dishes, then baked fresh for you in the morning.

Creamy Cucumber and Potato Salad
Red wine vinegar, dijon, celery seeds, and herbs make this lightly marinated salad really pop. Choice of chicken or halloumi.

Spicy Black Bean and Corn Tacos
Fresh summer corn joins toasted hazelnuts and pumpkin seeds in this colourful favourite. Served with avocado and lime.

Coffee or Tea

Watermelon-Cilantro Lemonade

The Restaurant at the End of the Universe

Virtual Brunch
Sunday, August 15

Guest Chef Micah Melnyk

The Question
A spread of life, the universe, and everything bagels. Conjure up some toppings courtesy of the mice.

The Answer
42 of a single item of your choice. Possibly make it 42 hagro biscuits, with their supposed blue bread-like base topped by a green guacamole-like sauce and seasonings, or 42 lumps of Starbix cereal.

Zaphod Beeblebrox
A supersized double ego served with slice of lemon wrapped round a large gold brick.

Towel
Thick, plush, and absorptive, these thick layered flapjacks are the ultimate for melted butter and maple syrup. You mustn’t leave home without some!

A Hitchhiker’s Guide
A charcuterie board guides you through the galaxy aboard your own golden hearted spacecraft. Sliced meats, hard-boiled eggs, pickled veggies, peanuts, and soldiers of burnt toast, of course.

Infinite Improbability
Drive to conclusion of brunch with an infinite chocolate fountain. Served with chunks of mango, strawberry, and ratchet screwdriver fruit.

Pan Galactic Gargle Blaster
According to The Guide, this is the best drink in existence. Based on Ol’ Janx Spirit, and iced Arcturan Mega-gin, we source real Seas of Santraginus V water, Fallian marsh gas for bubbling, Qualactin Hypermint extract for floating over our house-forged silver spoon, and add in variations on Algolian Suntiger and Zamphuor. Olives optional.

Farmers Market

Virtual Brunch
Sunday, August 8

Guest Chef Kimberly Bowman

Peach Crêpes with Whipped Cream

Ontario farm fresh peaches, sliced and folded into a piping hot crepe. Served with homemade whipped cream and a drizzle of Quebec maple syrup.

Fruit and Yogurt Crunch

Enjoy a mix of fresh seasonal fruit, sliced and served with creamy yogurt and our special granola crunch.

Bread Basket

Keep it simple by ordering a basket of fresh baked muffins and fruit loaves. Serves 2.

Skillet Sensation

Enjoy a traditional fry-up of farm fresh eggs, served alongside your choice of local sausage or thick sliced bacon.

Chef’s Choice

Breakfast of Champions

Virtual Brunch
Sunday, August 1

Guest Chef Micah Melnyk

Wheaties
The original champions’ breakfast. Flash back to the ’30s with a box that has your favourite sports star wearing a gold medal.

Olympic Rings
Multi-coloured Cheerios or Fruit Loops, arranged in the shape of the Olympic rings and the colours to match: blue, red, yellow, black, and green.

Tokyo 2020ish
Sunrise sushi featuring a set of maki with tamagoyaki, bacon, and cheese. Ask for the Tokyo Tater Roll with thin-sliced fried potatoes layered on top caterpillar-roll style.

Athens Birthed
Greek yogurt from where the Games were born, topped with a rainbow mix of fruits and nuts, representing the diversity of this Olympian year.

The Athlete
Start your day with a dozen-egg-white omelette with a mix of veggies, a tub of cottage cheese, half a loaf of multigrain bread, a pound of lean roasted turkey, a few avocados, and a block of cheese. Prep for your day ahead.

Training Recovery
A Boost or similar protein shake with high-protein guava and jackfruit, and added protein powder blended in. Flavour additives include chocolate, vanilla, or go crazy with a nut butter.

Christmas in July

Virtual Brunch
Sunday, July 25

Guest Chef Kimberly Bowman

Stack ‘o Pancakes
You could feed (almost) a whole family with this sky-high stack of golden pancakes. Also available with blueberries or chocolate chips.

Grandpa’s Overnight Veggie Breakfast Casserole
Our famous make-ahead treat, served in an adorable single-sized casserole pan. Creamy eggs, spinach, mushroom, and cheese, topped with crispy day-old Italian bread and served bubbling. Yum!

Chocolate Fondue
Our homage to stocking chocolate. Enjoy a rich chocolate fondue (dark or milk chocolate options available) accompanied by an assortment of fruit and waffle pieces.

Christmas Continental
Our take on the modern serve-yourself breakfast includes a generous charcuterie board. Choose from a selection of meats, cheeses, fruit, and crackers – alongside our homemade chutneys.

Turkey Breakfast Sandwich
Enjoy a mix of turkey and stuffing served with cranberry compote on top of a fresh kaiser roll.

Today’s Drink Special
Coffee mocha or peppermint tea

Hot Brunch Summer

Virtual Brunch
Sunday, July 18

Guest Chef Kimberly Bowman

Sizzling Grill
We fire up the BBQ and create a customized skillet of eggs, meat, vegetables, and potatoes. Choose from a variety of options (see board for details) with the hot skillet delivered right to your table.

Hot Buns
Freshly baked cinnamon rolls, delivered to your table still in the pan. Serves 2-4.

Farmers’ Market Finds
Only the best local produce from our nearby farmers’ market. Enjoy seasonal fruit served with greek yogurt and local honey, and a selection of locally baked pastries. Also available as a takeaway picnic option.

Rancheros Our Style
Enjoy our famous spicy brunch special, made with chorizo for a little extra kick. Optional side of churros.

Chef’s Choice
Changes weekly.

Thirsty?
Try our signature brunch cocktails, also available in mocktail form.

Lavender Lemonade Prosecco Cocktail
Bubbles galore, as we combined our homemade lavender lemon syrup with a generous helping of prosecco.

White Sangria
A refreshing combination of white wine and fruit of the season — our house version often features orange, mango, and summer berries.

Midday Mojito
Channel memories of Cuban beach parties with our traditional cocktail, blending garden-fresh mint with rum, soda, and lime.

CONSPIRACY

PYRAMID

Virtual Brunch
Sunday, July 11

Guest Chef Darcy Whyte

Flat Earth Cakes
If you are a free thinker, made from scratch. If you adopt narratives whole-sale from websites that sell essential oils, we have some premixed pancakes from the dollar store for you.

Lunar Cakes
Hoping to find a description here? Do your research!

9/11 Truther
Toast toped with avocado and onion. A poached or fried egg on top. There is more than one version of this story. It may also be eggs, sunny side up with green onion, salt and pepper, and an orange.

Election Fraud Fries
Goes with any of our other dishes. Diced potatoes fried in pan till brown, with onion and cubes of ham. If you coerce the server, they may add an egg.

Chem Trail
Old school style fried egg with salt, pepper, and streaks of ketchup.

Bigfoot Surprise
The elusive breakfast. If you can spot it, you can have it. In the meantime, have a bowl of mixed berries and fruit. Blueberries, strawberries, grapes, kiwi, and cantaloupe.

North American Brunch

Virtual Brunch
Sunday, July 4

Guest Chef Cale Ettenberg

Savoury Sweet Fresh Bannock
Fresh bannock straight from the oven, served two ways. Rosemary garlic bacon bannock on one side and blueberry raspberry bannock on the other, with a maple syrup glaze.

Fluffy Texan Pancakes
Big fluffy Texan pancakes made on a griddle and served with slices of Canadian bacon on the side.

Breakfast Poutine
Poutine made with local cheese curd and fresh potato wedges, topped with smoked salt and maple-syrup-infused gravy.

California Breakfast Club
Homemade sourdough bread topped with avocados, tomatoes, sharp cheddar, and farm fresh eggs. Served with a side of home fries.

Seasonal Fruit Parfait
Enjoy the fruits of spring harvest with Greek-style yoghurt layered with fresh peaches and strawberries, combined with delightfully crunchy homemade granola.

Rainbows!

Virtual Brunch
Sunday, June 27

Guest Chef Micah Melnyk

Rainbow Cereal – Mix of different cereals, including a base of Fruit Loops with Lucky Charms, Apple Jacks, Choco Crunch, Multigrain Cheerios, and more. Served with your own colourful additions to express yourself.

Rainbow Veggie Skewers – A full rainbow, from purple beets and onions to green zucchini and Brussels sprouts, as well as yellow, orange, and red pepper. Tossed in just enough pizazz and grilled, and served over a mixed-up hash and scrambled eggs.

Rainbow Sprinkles Donuts – Our fluffy donuts coated in vanilla icing and topped with sprinkles. Ask to have yours filled with vanilla custard. We can all enjoy some sprinkles even if mostly vanilla inside!

Rainbow Rolled Ice Cream – Selection of fruit flavourings in our crowd-pleasing rolled ice cream straight from the freezer. Minimum of three choices. Eat fast before it melts!

Rainbow Smoothie – Our feature multi-layered smoothie allows you to explore a full rainbow of flavour and colour. Rainbow progression depends on seasonal availability.

Dad’s Day

Virtual Brunch
Sunday, June 20

Guest Chef Sarah Bernier

The Papa B
An open-face toasted onion bagel generously topped with chive and onion cream cheese, cucumber slices, raw onions, and premium brined salmon lox. Served with two crispy potato pancakes and applesauce on the side.

Dad’s Favourite French Toast
Your choice of:
• Delicious thick slices of sourdough bread grilled to perfection, topped with fresh fruit salad (lots of berries) and a generous serving of maple syrup.
• French toast made from challah, with cinnamon. Topped with extra sharp thinly sliced cheddar cheese and maple syrup.
• Texas toast smothered in maple syrup.

Grandpa’s We-don’t-mess-around-here Grilled Cheese
Real cheddar, liberal amounts of real butter, and thick sliced bread. Grandpa hates ketchup, but it’s there for the grandkids for dipping.

Papa M’s Banana Pancakes
Large fluffy pancakes (various shapes available) topped with thinly sliced strips of caramelized banana and lots of maple syrup.

Donut Delight
Your selection of favourite donuts with lots of honey crullers. Paired with Timmy’s medium regular coffee.

Drinks

An extra strong latte or a glass of Johnny Walker Black. Your choice.

Immune June

Virtual Brunch
Sunday, June 13

Guest Chefs Naomi de Silva, Christina Griffin, Micah Melnyk, and Henry Rodriguez

Theresa Tam Slam
A Breakfast slam that has as many pieces as a coordinated public health response to a pandemic. Eggs, bacon, sausage links, potatoes, hollandaise sauce, and pancakes.

Bonnie Henry Breakfast Haggis
Everything but polio, SARS, and COVID can be found in this traditional Scottish dish served with fried tomato and eggs.

Herded Immunity Bone Broth
Served with Swedish policy meatballs or the kitchen’s choice.

Bannock and Berries
A Turtle Island breakfast classic full of anti-oxidants and drizzled with maple syrup.

Petri Parfait
A petri dish of yogurt, granola, and mixed berries. Served with a side of fresh Faucci focaccia.

Drinks

Dr. De Silva’s Immune June Elixir
Get a healthy dose of vitamin C and anti-microbials with a ginger lemonade. Made with freshly squeezed lemons and pureed ginger.

Le Fin du Monde Beer
It’s the end of the end of the world! And I feel fine.

All dishes served with panic-bought toilet paper serviettes

IMMIGRATION STATION CAFÉ

Virtual Brunch
Sunday, May 30

Guest Chef Christina Griffin

Express Entry Shooter ↣ An educated oyster aged under 35 years submerged into a blend of tomato juice and vodka with the added kick of horseradish and pepper, guaranteed to start up economic growth. Served with a wedge of lemon.

Passport Renewal 🎌 Show off your international culinary boldness by trying our chef’s multicultural fusion of renewed delights from the previous work week’s menu items. 

Atlantic Immigration Pilot 🛳 Fly into Maritimes with this smorgasbord of the Eastern seaboard displaying smoked cod, pan seared cod, beer battered cod, and crispy cod tongues. Served with your choice of vibrant steamed fiddleheads or a creamy Nova Scotia Hodge Podge. Substitutions or subtractions available.

Rooted in Permanent Residency √ A simple seasonal root vegetable medley roasted in olive oil and delicately seasoned with thyme and sea salt.

A Marriage of Convenience 💔 Fresh Rhubarb and strawberries from our local farm are at home in this welcoming mix of sour and sweet baked into a crisp topped with oats, pecans, and browned butter. 

IRCC Forms Phylled 📂 Phyllo dough arduously filled out with butter, honey, and pistachios to create a baclava sure to be approved by the most meticulous of bureaucrats.

Bloody Canadian Citizenship Caesar 🍁 Congratulate yourself on your Newfoundland with this refreshing blend of vodka, clamato juice, and worcestershire topped with our chef’s creative garnishes.

Epazote

Virtual Brunch
Sunday, May 9

Guest Chef Jodi Ettenberg

While Cinco de Mayo is celebrated in much of the United States, it is not a national holiday in Mexico. The day commemorates Mexico’s victory over France at the Battle of Puebla during the Franco-Mexican War on May 5, 1862. In Mexico, it’s a fairly minor holiday, celebrated within the state of Puebla. In the US, it has evolved into a general celebration of Mexican culture. Sticking true to its roots, this brunch menu focuses on food from Puebla itself.

¡Mains!

Mole poblano with eggs: Puebla’s version of mole features chocolate as its star, alongside chilies, plantains, and a variety of seeds, spiced with cinnamon, anise, and cloves. A perfect accompaniment to eggs over easy.

Pelonas: A satisfying brunch sandwich. The word pelonas is slang for being bald, because its sister sandwich “cemitas” has bread with sesame seeds. Pelonas consist of a bun that is cut in half then lightly fried before spreading bean paste on the bun, then filling it with shredded lettuce, shredded meat (or cheese), avocado, chipotle salsa, and a final dab of cream.

Chiles en nogada: A poblano chili pepper, stuffed with picadillo (a mix of veggies, meat, and dried fruit), then covered in a creamy walnut sauce and garnished with pomegranate seeds and parsley. (It’s a patriotic dish, since it has the colours of the Mexican flag: red, white, and green!)

¡Sides!

Rajas poblanas: Strips of poblano chilies grilled and served with kernels of corn and Mexican cream (crema). Topped with fresh strings of quesillo cheese.

Chalupas: Lightly fried round corn tortillas, topped with spicy salsa (your choice of red or green), chopped onions, shredded chicken or tofu, and served with a drizzle of guacamole and crema, and finally a tangle of cheese.

Molotes: satisfying masa flour snack filled with potatoes, cheese, or whatever is leftover in the kitchen. It’s made from pressing a filling into a small corn masa dough disc that is folded over, sealed up into a small football shape that fits in your palm, then deep fried or air fried. Topped with salsa and crema.

¡Drink!

Champurrado: A thick corn drink made with masa, chocolate and milk. Flavoured with your choice of cinnamon, anise, vanilla, or all of the above. Topped with orange zest and ground walnuts.

Cucumber Mezcal Margarita: It’s 5 o’clock somewhere. Cucumber, limes, Mezcal, and agave or simple syrup. Glasses rimmed with your choice of chili powder or smoked paprika.

¡Dessert!

SHOTS! SHOTS! SHOTS!

Virtual Brunch
Sunday, May 2

Guest Chef Micah Melnyk

Poke Me
Breakfast skewers ready to stab you to inoculate against hunger. Featuring lightly roasted cherry tomatoes, egg whites, bacon, and olives.

The J&J Jab
A multi-layered jam & Jell-O yogurt parfait, served in a tall shot glass. A base of Jell-O, layered with yogurt and then jam, topped with mint. Raspberry jam and red Jell-O for the purists.

AstraZeneca Yellow Mustard Turmeric Devilled Eggs
Devilled eggs featuring egg yolk and yellow mustard creamed together and injected into the centre of perfectly boiled egg whites, with turmeric sprinkled liberally on top.

Pfizer Injected Blueberry Muffins
Overstuffed blueberry muffins (choice of whole wheat or bran) featuring a warm, blueberry jam filling that spills out on first bite.

Moderna Strawberries and Cream
Bright red strawberries hollowed out with a whipped red cream cheese filling injected until spilling out the top. Garnished with something light blue to pay true homage.

Actual Shot
OJ and choice of schnapps, rum, or whiskey, served with a slice of candied bacon for heart health.

Kiwi Kafé

Virtual Brunch
Sunday, April 25

Guest Chef Megan Ballantine

Kumari and Korare Quiche
Two New Zealand favourites come together in a made-to-order mini quiche. Served with a side of fresh salad with watercress, goat cheese, and pine nuts, and a citrus dressing.

Oaty Bircher & Grilled Avocado
House-made granola served with fresh coconut, passionfruit, coconut yogurt, and vanilla poached pear. Served next to a grilled avocado half-topped with mozzarella, fresh tomato, basil, and smoked salt.

Scrambled Eggs & Salmon
Cooked-to-order with spring onion, chili salt, spinach, and grilled halloumi on a thick slice of sourdough toast. Served with a fresh-caught smoked salmon filet.

Green-Lipped Mussels – Three Ways
Available in garlic, pesto or diablo (garlic and onion, sea salt, or crushed red pepper).

Specialty Drinks
Turmeric Almond Milk Latte
Raw Cacao Smoothie (with acai berry, blueberries, coconut water, banana and almond butter)

Vitamin K’s

Virtual Brunch
Sunday, April 18

Guest Chef Cale Ettenberg

Crispy Kale and Fried Egg Grilled Cheese
A wonderful triple decker sandwich with oven roasted krispy kale, sharp cheddar, and a spicy mayonnaise mustard sauce dusted with smoked paprika, topped with a perfectly fried egg. Bacon optional, but highly recommended. For extra kick, top with a drizzle of local maple syrup.

Savoury Miso Kale Breakfast Bowl
Whole grain farro and steamed kale are combined in the this breakfast-style buddha bowl. Avocado, cucumber, and sun-dried tomatoes are topped with an egg cooked to your personal style, or scrambled tofu to make it vegan. Topped by a home-made miso drizzle, this bowl is the answer to a question you didn’t even know you were asking.

Mushroom & Kale Skillet
A variety of locally sourced mushrooms fried with delicious spices and wilted kale combine with onions and garlic in this viridescent take on shakshuka. Finished with just-set local eggs, served sizzling at your table.

Sweet Kale Salad
Keep it simple with delicious baby kale, cabbage, and baby spinach combined with chopped brussels sprouts, dried cranberries, raisins and pumpkin seeds. Served with a tangy and delicious honey Dijon dressing.

Kale Smoothie
Enjoy the most delicious green thing you have ever put in your mouth. Destroy all preconceived notions of a green smoothie with this crowd-favourite kale concoction. Chopped kale is blended with vanilla almond milk, peanut butter, frozen bananas, local honey, and our secret ingredient. Additional fruit available to blend on request.

Birthday Cake
With sprinkles and locally sourced vanilla ice cream.

 

Bee My Springtime Honey Café

Virtual Brunch
Sunday, April 11

Guest Chef Megan Ballantine

Honey French Toast
Topped with orange-cranberry honey butter and a fresh mixed berry compote, and garnished with natural raw bee pollen.

Montreal Bagel
Topped with bacon or smoked tempeh), buttery gorgonzola, fresh quartered figs, and honey.

Greek Yogurt Parfait
Served with whipped honey, almond granola, fresh berries, kiwi, macadamia nuts, and chia seeds.

Breakfast Pizza
Honey dough crust, topped with avocado, arugula, tomato, and crispy-fried egg, then dressed with organic honey and sea salt.

Rustic Peach Thyme Galette
Served with crushed candied almonds and honey yogourt.

Pear & Honey Toasts
Lightly toasted sourdough topped with feta (vegan alternative available), fresh thinly sliced pear, organic hemp hearts, and a drizzle of honey.

Breakfast Cocktail
Elderflower tea and vodka-based cocktail with fresh honey and thyme sprigs.

Rosemary “Bee’s Knees” Cocktail
Gin-based, with a splash of orange juice and fresh organic honey. Garnished with a fresh piece of honeycomb.

Eggs Over Easter Café

Virtual Brunch
Sunday, April 4

Guest Chef Megan Ballantine

Italian Easter Bread
Composed of a miniature braided bread roll with a nestled egg in the centre. Served with your choice of side: parmesan-roasted asparagus, maple-bacon roasted Brussels sprouts, or lightly sautéed lemony rainbow chard.

Carrot Cake Cinnamon Roll
An Easter bunny twist on this classic menu item – fresh carrots and walnuts included. Ask your server about other potential add-ins including pineapple or raisins. Served with fluffy cream cheese frosting.

Spring Vegetable Frittata
The freshest seasonal vegetables available are used in this light spring menu item. Served with a fresh balsamic-dressed spinach salad with a crispy fried onion topping.

Easter Egg Tart
Layers of cream cheese and tropical fruits top this Easter-egg-shaped fresh spring tart.

Resurrection Rolled Oats
Overnight (not three days and nights) oats – served with your choice of topping. Optional charoset as a topping.

Desserts

Divinity Candy
A holiday special for those who haven’t satisfied their sweet tooth with breakfast.

Cadbury Cream Egg Scones
For kids (or kids at heart), this decadent treat only comes around once each year.

Four Questions Café

Virtual Brunch
Sunday, March 28

Spiced chickpea and greens frittata. Served with herbed yogurt and your choice of garden salad or cole slaw.

Charoset cocktail. Pommeau, nocino, and cardamom-clove syrup.

Casa Oaxaca

Virtual Brunch
Sunday, March 21

Guest Chef Jodi Ettenberg

Diameter Diner

Virtual Brunch
Sunday, March 14

Guest Chef Cale Ettenberg

3	Delicious open-faced English muffin sandwiches, layered with cheese, crispy fried egg, and delightful avocado and tomato on top. Served with smoked maple bacon on the side.
1	Breakfast pizza served with your choice of either tomato or pesto base and loaded with eggs, bacon, vegetables, and spices. Finished with a blend of sharp cheddar and mozzarella
4	Mini pancakes, one each of chocolate banana, apple cinnamon, strawberry cream, and blueberry pecan.
1	Breakfast tourtière, a.k.a. French Canadian savoury pie. Minced pork and beef infused with rosemary and sage, cooked with sweet potatoes and peas. Substitute the meat for our perfectly roasted tofu for a vegan twist.
5	Two-bite mini hand-pies: cherry, apple crumble, lemon meringue, blueberry and rosemary, and strawberry rhubarb.
9	Filter coffee, americano, latte, tea, sparkling water, apple juice, orange juice, pineapple juice, or the Pi Day milkshake (a small cherry pie blended with vanilla ice cream).

Street Food

Without Getting Sick

Asia Edition

Virtual Brunch
Sunday, March 7

Guest Chef Micah Melnyk

Street Toast
This Korean specialty combines sweet, savoury, and salty. A pile of salted veggie fixings (carrot, cabbage, onion, and chef’s seasonal selection) over butter-fried bread, sugared and paired with a fried egg, fried ham, and choice of cheese, and topped with mayo and ketchup.

Jianbing
One of China’s most popular street breakfasts, this savoury crisp-fried crêpe is all about the bold contrasts of flavour and texture: eggs spread over the pancake, crunchy puffed strips of fried wonton, cilantro, scallions, tangy pickles, and a sweet and spicy layer of hoisin and chili sauces.

Baozi
This steamed bao is for the one on the go. Make your choice of filling, whether meat or veggie, but we do recommend the pork. Fluffy on the outside, delicious on the inside, this nutritional power pack is the way to start your day.

Banh Cuon
Hailing from northern Vietnam, these steamed rice crêpes filled with wood ear mushrooms and ground pork seasoned with white pepper are topped with lightly steamed bean sprouts, chopped basil, and fried curls of shallots. Filling but not heavy, peppery but not too spicy, dip this rolled cake in fish sauce with as much chilli as you can stand.

Vada Pav
This Mumbai specialty is the most common street food snack, both humble and tasty. A deep-fried mashed potato dumpling sandwiched between a sliced bread bun, topped with fried green chilies and your choice of chutney.

Cha Yen
Both sweetened condensed and evaporated milk combined with strong black tea over ice, served in a plastic bag with a straw. Your dentist will thank you.

 

The Guzzwell House

Virtual Brunch
Sunday, February 28

Guest Chef Molly

Purple pancakes with maple syrup and sprinkles

Bagel sandwich with ham, cheese, mushrooms, and cucumber

Hamburger on a bun with beet and dill relish and pickles, served with French fries with olive tapenade

Hot dog on a bun with mustard and ketchup, served with cucumber and ham

Assorted ice cream sandwiches

Chocolate milk, purple milk, and apple juice in a wine glass available

TOUCHDOWN CONFIRMED

PERSEVERANCE IS SAFE ON MARS

Virtual Brunch
Sunday, February 21

Guest Chef Micah Melnyk

CRUISE STAGE SEPARATION
A bagel separated to form a brunch sandwich, filled with a buffet of options. A must is a patty of Mars-red refried beans, and opt for paprika eggs or tofu scramble covered in ketchup or sriracha (go with radioactive-level heat to honour the RTG power source).

SKY CRANE PANCAKES WITH RUSTY DUST
Land gracefully with a sky high pile of sweet, fluffy, airy pancakes, lightly dusted by rust-red sugar stirred up by the landing. After consuming, be prepared to come to a hard sugar crash.

MARS ROCKS
Embark on a scientific search – each of these deep-fried mashed potato balls contains something different, including mozza and mushroom, bacon and brie, spinach and cream cheese, and others to discover. Drill in to unlock the secrets inside!

INGENUITY FLIGHT
Double rotor action! This fluffy omelette features impossibly frothy egg whites that are reminiscent of the low air pressure of Mars, encased in a thin skin of golden-cooked yolks to keep the radiation away.

THE MOXIE
Selection of juices, with CO2-derived carbonation from the source of your choice: prosecco, soda, ginger ale, or high-pressure direct insertion.

Cuddle Up Café

Virtual Brunch
Sunday, February 14

Guest Chef Candice Bloch

Heart-Shaped Buffet
Two eggs, two pink pancakes, and two hash brown patties – all served heart-shaped!

Apple and Pastry Roses
Thin apple slices are rolled up in a sleeve of puff pastry to create beautiful roses. A hint of cinnamon and brown sugar make these a treat for the tastebuds as well as the eyes.

Heart-Healthy Oatmeal
Classic bowl of warm oats, topped with sweet warm spices. Served with a side of fruit.

Spicy Chicken and Waffles
Feel the heat with chicken and waffles that pack a spicy punch. A hot honey glaze kicks things up even more.

Chocolate Fondue
Sharing is caring! The table gets a warm pot of dipping chocolate and skewers, and you create your own tasty adventure with bowls of fresh strawberries, banana slices, and french toast cubes.

Drink Specials
Strawberry or peach Bellini.

Bowman’s Brunch Bistro

Virtual Brunch
Sunday, February 7

Guest Chef Kimberly Bowman marks her birthday by featuring her favourite brunch foods

Dad-Taught-Me Stuffed French Toast – Pain doré, eggy bread – whatever you call it, enjoy this simple but classic brunch staple. We serve up slices of extra-thick base (your option of Texas toast or brioche) stuffed with sliced strawberries and a hint of cinnamon. Accompanied by a generous serving of maple syrup from a dear friend’s family farm.

Memories of Other Places Egg Hoppers (Appam) – Escape Canadian winter responsibly with daydreams of warm Sri Lankan mornings. We do our best to pay homage to these delicious breakfast pancakes, served with an egg and accompanying sambol and curry.

Beans on Toast – What it says on the tin: warmed Heinz-style beans over lightly toasted sourdough bread. Served alongside two vegetarian sausages and with optional poached egg.

The Fake Buffet – We do our best to recreate the feeling of a well-stocked breakfast buffet. Our chefs deliver a selection of small dishes for you and your household to enjoy privately. Includes pancakes and waffles with toppings (selection of fresh fruit, whipped cream, and sauces), DIY-omelette station, and vegetarian or meat sausages and bacon. Recommended for 2+ people or big eaters.

Dish-With-Your-Girlfriends Lemon and Ricotta Pancakes – Catch up with your besties over a stack of thick, golden pancakes served with layers of lemon ricotta sauce and blueberry compote. Optional side of crispy bacon. Includes three large carafes of beverages: strong coffee, ice-cold water, and mimosas.

Montreal Sidewalk Café Crêpe – Enjoy a fresh, toasty warm crepe covered in a smooth layer of hazelnut or chocolate spread, berries, and bananas. Served lightly rolled and covered in dollops of thick whipped cream, with home fried potatoes.

Box ‘o Cereal – Enjoy a single-serving of your favourite childhood cereal, delivered in a “fun-pack” sized box sliced open and carefully topped with milk. Choice of Corn Pops, Frosted Flakes, Special K, or Fruit Loops.

Featured Beverages – Cuban coffee (your choice of freshly-brewed espresso with crema or café con leche)  |  Banana-mango-almond milk smoothie  |  Guava juice

Cabine de Brunch

Virtual Brunch
Sunday, January 31

Guest Chefs Megan Ballantine and Cale Ettenberg

Sweet or Savoury Crêpes
Choose between our sweet apple pear bourbon or savoury bacon mushroom cheddar fillings. Served with locally sourced maple syrup.

Montreal Reuben Breakfast Bagel
An open-faced breakfast twist on the traditional sandwich. Served on a Montreal bagel and topped with a fried egg.

Breakfast Tortière
This French-Canadian classic gets a breakfast twist. Spices and minced beef combined with sweet potato in a warm crispy crust. Served with our special maple ketchup, and topped with an optional fried egg.

House Special
Two eggs, maple-baked beans, cretons, and homestyle potatoes. Your choice of white, brown, or rye toast. Substitute potatoes for breakfast poutine at no additional charge.

Desserts

Rustic beignes covered in confectioner’s sugar and served with a trio of glazes – maple apple brandy, blueberry peach & raspberry lemon.

Tire d’érable served deconstructed for you to put together at the table in your own tray of fresh snow.

Dawn of a New Day Café

Virtual Brunch
Sunday, January 24

Guest Chef Candice Bloch

The Results Are In
Overnight oats – they may have taken a while, but the results are cool, creamy, and delicious. Topped with crumbled pecans and brown sugar, and served with a fruit cup on the side.

Democracy Lives!
A slice of the quiche of the week, whose style and flavor is decided by votes cast throughout the previous week. Ask your server for a ballot if you wish to vote on next week’s quiche.

Sunnier Days Ahead
Two sunny side up eggs, with option of a bacon smile to make your plate into a happy face.

The Work Continues Pancakes
The future of your brunch plate is what you make it! Enjoy a short stack of plain pancakes with a side of toppings to decorate as you see fit. Play with your food and create masterpieces using a variety of toppings: a trio of syrups (chocolate, maple, mixed berry), whipped cream, sliced fruit, chocolate chips, nuts, sprinkles…

E Pluribus Unum Smoothie
Blue and red berries come together in harmony for one united mixed berry purple smoothie.

Dreaming of Bali

Virtual Brunch
Sunday, January 17

Guest Chef Sarah Bernier

SUNRISE BANANA CREPES
A stack of thin crepes with caramelized banana slices baked into the batter. Drizzled with large palm sugar crystals, a squeeze of fresh lime, and syrup. This is a crepe with a Balinese twist!

PINEAPPLE, CLOVE, & CINNAMON INFUSED MUFFINS
These muffins will remind you that the Spice Islands are only a stone’s throw away. Fluffy and fresh – straight from the oven.

NALU BOWL
Smoothie bowl of mango, pineapple, banana, and coconut water. Layered with toasted coconut, kiwi and mango slices. Topped with homemade coconut and almond muesli. A smoothie bowl to remember.

SMASHED AVO ON TOAST
An Aussie inspiration. Fresh buttered sourdough topped with a smashed avocado, slices of back bacon, two eggs (choose your style). Sprinkled with arugula, fresh leafy herbs, and pepper flakes. Slow roasted tomatoes on the side.

MIE GORENG
Indonesian take on a Southeast Asian delight. Fried noodles with cabbage, shallots, chicken, kecap manis, and chili. Topped with a fried egg and cucumbers on the side.

FRESH FRUIT PLATTER
A mandatory accompaniment. Beautifully sliced dragon fruit, star fruit, pineapple, kiwi, and orange.

FRESH BLENDED FRUIT JUICE
Your choice of lime, kiwi, watermelon, orange, and pineapple – blended with ice. Add a splash (or two!) of rum and a decorative umbrella for good measure.

BALINESE COFFEE
Strong and black. Ultra fine grain coffee processed with boiling water – no milk! One sip will jolt you out of your lockdown blues.

Virtual School Brunch

Virtual Brunch
Sunday, January 10

Guest Chef Kimberly Bowman

Fried Peanut Butter & Banana Sandwich
Enjoy two thick slices of bread filled with crunchy peanut butter and ripe bananas. Tossed in cinnamon and honey, pan-fried in butter, and served in triangles.

Bento Brunch
Served in lunch containers, each compartment filled with flavour-packed goodness. Enjoy a medley of fresh berries, pinwheel sandwiches, veggies and dip (choose from sweet potato hummus or ranch), and a homemade cookie.

It’s Pizza Day!
Enjoy pizza for brunch, covered with your choice of toppings. Our house special includes spinach, cherry tomatoes, cheese, and a grilled egg.

Bagelwich
Enjoy your choice of freshly baked bagel, sliced and toasted. Filled with fried egg, sliced avocado, and sharp cheddar cheese. Vegan cream cheese option also available.

Smoothie for the Teacher
Enjoy this creamy and nutrient-packed apple smoothie. Richly blended apples, vanilla, oatmeal, banana, spices, and almond milk are guaranteed to earn you that A+.

Hangover Cure Café

Virtual Brunch
Sunday, January 3

Guest Chef Kimberly Bowman

All the Carbs
Half a dozen fluffy pancakes, piled high and topped with your choice of nutella, maple syrup, or blueberry compote. Enjoy alongside a portion of tater tots and Texas toast. Bacon or sausages available as optional sides.

Greased Lightning Burger
Specially crafted for our 3 pm brunchers. Enjoy a ½ lb of grilled chuck smothered with American cheddar cheese and topped with a sesame seed bun. Served with a generous helping of french fries and TWO crunchy pickles. Veggie options available.

Huevos Rancheros Tortizza
Say ¡hola! to 2021 with two tortillas, topped with refried beans, tomato salsa, eggs and Mexican-blend cheese. Baked to perfection with just the right blend of wake-me-up spices.

But My Resolution…
Start the year off right with a healthy mix of fresh fruit, plain yogurt, and homemade granola.

TO DRINK

Hair of the Dog
Enjoy a fruity breakfast cocktail. Your choice of a Zingy Citrus Mimosa, Bubbly Peach Bellini, or our Classic Spicy Caesar.

Pink Smoothie
Serve up hydration with our favourite smoothie, blending coconut water, watermelon and strawberries.

Pedialyte Mocktail
A tall, refreshing glass of Pedialyte, poured over ice and with a strawberry garnish.

Boxing Day Bistro

Virtual Brunch
Sunday, December 27

Guest Chefs Megan Ballantine, Sarah Bernier, and Micah Melnyk

Panettone French Toast
The breakfast twist on this holiday dessert!

Christmas Leftover Breakfast Sandwich
Your choice of Christmas roast (turkey, duck, ham, or kitchen special) served with mashed potatoes, gravy, and a crispy egg. Served between a breakfast biscuit or English muffin, or with a waffle or stuffing pancake.

Fond Pattie with Breakfast Hash
Christmas fond from the roast pan served as a breaded breakfast patty for flavour but not health. Paired with Brussels sprouts, sweet potatoes, and seasonal vegetables, all served in a skillet.

Cranberry Scones
Fresh scones with cranberries throughout, served with cranberry sauce instead of jam for extra cranberry flavour.

Potato Pancakes
Mashed potatoes are whisked into your choice of buttermilk or eggnog pancake batter. Topped with toasted walnuts and maple syrup.

Christmas Cake and Cookies
A platter of breakfast sweets, featuring slices of Christmas cake and various Christmas cookies. Best served as a side rather than a main.

BEVERAGES
Coffee, tea, “house special” hot chocolate, or fresh-squeezed juice. Also available: Gingerbread latte, dusted with gingerbread crumb. Substitute eggnog for an extra creamy experience.

BRUNCH COCKTAIL
The classic mimosa gets a festive twist with a splash of pomegranate juice and garnished with fresh cranberries.

Winter Solstice Bistro

Virtual Brunch
Sunday, December 20

Guest Chef Megan Ballantine

Brown Sugar Bourbon Pear Millet
Served hot – the perfect way to warm up and settle in for a cozy brunch on a cold winter morning

Cinnamon-Apple Twist Bread
This sweet baked treat will come to you warm out of the oven

Spiced Fruit Bake
Seasoned with cinnamon, nutmeg, and maple syrup, this warm dish topped with walnuts and pecans will warm you up with its bold flavours

Steel-Cut Oats with Whiskey Butter
This whole-grain breakfast option is available freshly made or in an “overnight oats” variety

Grits Breakfast Bake
Made with eggs, cheese, and your choice of veggies or breakfast protein options – sausage, turkey, or bacon

BEVERAGES
Coffee, tea, “house special” hot chocolate, or fresh-squeezed juice

BRUNCH COCKTAIL
Your choice of whiskey served with cold brew coffee, maple syrup, Angostura bitters, and a cinnamon stick, served over a large ice cube

The Dreidel Diner

Virtual Brunch
Sunday, December 13

Guest Chefs Candice Bloch and Cale Ettenberg

Semi-Sweet Potato Latkes
Traditional yellow potatoes combined with sweet potatoes form this sweet version of the holiday classic

Sufganiyot
Light, airy, jelly-filled donuts – a traditional holiday treat!

Gelt-Filled Pancakes
Step aside silver dollar pancakes – these golden gelt pancakes are a step above, stuffed with chocolatey goodness

Challah French Toast
Enjoy the miracle of challah french toast, layered with sharp cheddar cheese and topped with maple syrup – normally fried in butter, we make an exception on this oily holiday

Brunch Cocktail Special
Tiny mimosas in a flight of eight shot glasses

Vanakkam Chennai

Virtual Brunch
Sunday, December 6

Crispy Dosa
Your choice of potato masala or chilli paneer

Sambar
Flavoured with coriander, cumin, curry leaves, and tamarind

Pongal
Savoury rice porridge with cashews, dal, and spices

Onion Poha
Flattened rice with peanuts, onion, coconut, chilli, and spices

Idli
Fluffy lentil and rice cakes served with coconut chutney and spices

Medhu Vada
Crispy lentil donuts served with coriander chutney

Madras coffee, Masala tea, Badam milk, and Neer mor available

The STILL THANKFUL Café
Celebrating Thanksgiving Leftovers

Virtual Brunch
Sunday, November 22 & 29

Guest Chef Candice Bloch

Cranberry-Orange or Cornbread Muffins
Small muffins for still-stuffed tummies

Stuffing Waffles
Topped with mashed potatoes and gravy

Turkey, Spinach, and Sweet Potato Quiche
A hearty slice from an 8-inch round

Turkey Hash
Turkey, potatoes, and onions, topped with a fried egg

Hand Pies
Sweet apple apricot or savory turkey and cheddar

Slice of Pie
Pecan, apple, pumpkin, or sweet potato

BEVERAGES
Coffee, hot tea, fruit juice, or turn any of our pies into a milkshake

DEMOCRACY DINER

Virtual Brunch
Sunday, November 8

Guest Chef Candice Bloch

Harris Hash Browns
Shredded potato emulates the shattered glass ceiling of a woman ascending to the highest political position yet. This American breakfast classic comes with sour cream or applesauce for dipping. Served alongside two strips of bacon and two eggs any style.

Southern Grits
A classic of the American South, this cornmeal pudding has its roots in Native American cuisine. Go sweet by adding sugar, or keep things more traditionally savory by adding grated cheese and/or bacon.

Second Gentleman Bagel with Lox
In honor of America’s first Jewish spouse of a President or Vice President, enjoy a bagel – a widely adored ring of bread, brought to the United States by Jewish communities from Poland. Ask what daily bagel flavors and cream cheese schmears are available. Served with a hearty slice of lox, and cucumber, tomato, and red onion as desired.

Wild Western Omlette
Sometimes called a Denver Omelette, this style of omelette is filled with cheese, bell peppers, and ham. Despite its name, this omelette is enjoyed as a diner classic across all 50 states! Served with salsa, guacamole, or sour cream on the side.

Pennsylvania Scrapple
The birthplace of our 46th President-elect, Pennsylvania, is also known for the love-it-or-hate-it scrapple.
Scrapple, also known by the Pennsylvania Dutch as Pannhaas, or “pan rabbit,” is a meatloaf-sausage hybrid. Pork scraps, cornmeal, and savory spices come together into a loaf, which is then sliced and fried up.
Served with apple butter and maple syrup.

Continental Breakfast
This light morning meal is enjoyed in motels and hotels all across the nation! Normally served buffet style, you may choose three of the following: donut, toast and jam, bowl of breakfast cereal, yogurt, fruit bowl, scrambled eggs, cinnamon roll.

DRINKS Enjoy a glass or mug of fruit juice, hot tea, or a CUP OF JOE!

ICE CREAM Available all day Ask for flavors

Brunch Spud Eatery

Virtual Brunch
Sunday, November 8

Guest Chef Megan Ballantine

Bauernfrühstück
A breakfast dish made from fried potatoes, eggs, onions, leeks or chives, and bacon or ham. Vegan protein options available.

Classic Latkes
Available topped in one of three ways: cheddar, chive and sour cream; nut butter and apple; or pesto, tomato, and fried egg.

Potato Leek Soup
Served with a fresh micro green salad.

Roasted Breakfast Potatoes
Mixed in with root vegetables. Available by themselves or next to eggs prepared in the style of your choice.

BEVERAGES

Coffee, tea, or fresh-squeezed juice

BRUNCH COCKTAIL

Apple cider mimosa
Also available as a virgin cocktail

Ghosts, Ghouls, and Great Eats

Virtual Brunch
Sunday, November 1

Guest Chef Megan Ballantine

Zombie Eggs with Mummy Sausages
Pesto-seasoned scrambled eggs served with sausages (veggie alternatives available) wrapped in puff pastry bandages.

Spiderweb Pancakes
Served with a gruesome drizzle of gory strawberry compote.

Frankenstein Smoothie Bowl
Spinach gives this smoothie its spooky colour. Topped with blueberry brrrraaaaaiiiiiinnnnnnss.

Pumpkin Streusel Muffins
For the grown-ups in the room missing their childhood spirit.

BEVERAGES

Coffee, tea, or fresh-squeezed juice

BRUNCH COCKTAIL

Orange juice, ginger ale, and a healthy pour of vodka and “bloody” grenadine… because COVID-19 Halloween. Dressed with a rosemary sprig and candied cherries.

Feasting in Fez

Virtual Brunch
Sunday, October 25

Guest Chef Suzie Dunn

Shakshuka
Stew of tomatoes, veggies, cumin, garlic, paprika, cumin, and cayenne. Eggs steamed on top, with cilantro for garnish.

Beghrir
Semonlina pancakes with apricot jam and soft cheese.

Moroccan Platter
Bread, sliced cherry tomatoes, sliced cucumber, warm olives, fried eggs, soft cheese, and your choice of chutney, zaalouk, or amlou.

Breakfast Scram
Couscous, eggs, and a mix of veggies fried with turmeric and cumin. Served sprinkled with za’atar or topped with a dollop of harissa.

Fresh Fruit and Yogurt
Plain yogurt with honey and granola. Your choice of pomegranate, apples, oranges, or grapes.

BEVERAGES

Mint tea with sugar, or fresh-squeezed orange juice

BRUNCH COCKTAIL

Pink Arak
Pink grapefruit juice, soda water, and arak. Garnished with mint leaves and pomegranate seeds.

Returkification

Virtual Brunch
Sunday, October 18

Guest Chef Micah Melnyk

Turkey Eggs Benedict
Eggs benny Thanksgiving style. Served with your choice of thin-sliced turkey breast (fried, baked, or magic heated), or crispy turkey skin “bacon” – our favourite.

Mashed Potato Patty
The last of the mashed potatoes, formed into palm-sized patties and crisply fried. Topped with an optional sprinkle of melted cheese and mix of parsley, rosemary, sage, and thyme.

Roasted Root Veggie Hash
All our remaining roasted root veggies, including brussel sprouts, turnips, parsnips, carrots, onions, squash, potatoes, and more, mixed together as a delicious hash. Served as a main or as a side.

Stuffed-with-Stuffing Pancakes
The Thanksgiving rarity: leftover stuffing! Mixed into a pancake batter and served with butter and gravy instead of maple syrup.

Apple Pie Waffle
Pie for breakfast! A full slice of pie mixed into your waffle. The sweetened pie filling is fully featured, while the pie crust adds a flaky texture to the waffle. Extra filling on top if feeling extra.

DRINK

Pumpkin (Pie) Spice Latte
Pumpkin pie filling dolloped generously into coffee and choice of milk, blended. Cinnamon, nutmeg, ground ginger, or ground cloves added to taste. Topped with whipped cream and shaved nutmeg.

Thanksgiving Café

Virtual Brunch
Sunday, October 11

Guest Chef Megan Ballantine

Duck and Prosciutto Omelet
Seasoned with rosemary, and served with a simple green salad

Apple Cinnamon Pancakes
Apple pie, breakfast edition. Optional side of vanilla ice cream or cinnamon whipped cream.

Savoury Bread Pudding
Breakfast’s answer to Thanksgiving stuffing.

Thanksgiving Scramble
Scrambled eggs with a Thanksgiving twist. Turkey, root vegetables, green beans… whatever we’ve got in the kitchen!

BEVERAGES

Coffee, tea, or fresh-squeezed juice

Brunch Cocktail Special
Orange juice with ginger ale, dressed with a rosemary sprig and candied cherries. Add a healthy pour of vodka because… COVID Thanksgiving.

Autumn in the City Café

Virtual Brunch
Sunday, October 4

Guest Chef Megan Ballantine

Sourdough Breakfast Sandwich
Topped with a crispy egg, applewood smoked cheddar and fresh tomato. Optional bacon or plant-based protein alternative.

Autumn Streusel Crepes
Available in three flavours – apple cinnamon, maple pear and walnut, or rosemary fig. Topped with honey and rolled oat streusel.

Breakfast Quiche
Filled with seasonal vegetables and sharp cheddar, and seasoned with fresh rosemary and sage. Served with a lightly dressed green salad.

Baked Apple Tart
Seasoned with maple and brown sugar. Topped with your choice of whipped cream or a slice of sharp cheddar cheese.

BEVERAGES

Coffee, tea, or fresh-squeezed juice

Brunch Cocktail Special
Orange juice with ginger ale, dressed with a rosemary sprig and candied cherries.

BIRTHDAY PARTY

Virtual Brunch
Sunday, September 27

Guest Chefs Cale Ettenberg and Micah Melnyk

Birthday Cake

Birthday Pancakes

Birthday Waffles

Birthday Bacon

Birthday Champagne Cocktail

All items served with sprinkles.

CAFÉ CUPBOARD CLEAROUT

Virtual Brunch
Sunday, September 20

Guest Chef Kimberly Bowman

HOT POWDERED MILK AND INSTANT COFFEE LATTE
Start your day off with a shot of caffeine and a velvety-smooth latte. Two generous scoops of instant coffee combine with powdered milk and our very best local tap water, heated and frothed. We add vanilla syrup for a hint of extra sweetness.

INSTANT OATMEAL AND FROZEN BERRIES
Enjoy the best our pantry has to offer – fresh instant oatmeal in a selection of delicious flavours. Add berries for added nutrients and sweetness. Yum!

FREEZER WAFFLES WITH NUT BUTTER
L’Eggo my delicious teenage staple! Enjoy three piping-hot waffles, fresh out of our toaster. Top with your selection of not-quite-dried-out nut butter because we’re out of maple syrup.

SCRAMBLED EGGS WITH VEGGIES AND PARMESAN
We’ve raided our freezers to source only the least freezer-burnt vegetables and meat options for our delicious custom scrambled eggs. A three-egg omelette with your choice of broccoli, carrot, sweetcorn, spinach, or bacon. Comes topped with a generous helping of shelf-stable parmesan cheese and optional ketchup.

DEFROSTED FRENCH TOAST
This two-month-old artisanal loaf we’ve been saving is elevated to near perfection with the addition of fresh eggs and powdered milk. Grilled lightly to golden deliciousness, we served with your choice of preserved peaches or fruit jam.

Bytown Café

Virtual Brunch
Sunday, September 13

Guest Chef Megan Ballantine

Sourdough Breakfast Pizza
Topped with Applewood smoked cheddar, caramelized leeks & fresh tomato. Optional: bacon or fried egg.

Streusel Crepes
Available in three flavours – mixed berry, strawberry rhubarb, or sweet peach. Topped with honey and rolled oat streusel.

Okonomiyaki
Japanese savoury cabbage pancake topped with seaweed flakes and okonomi sauce.

Breakfast Tart
Puff pastry base. Your choice of brie and apple, butternut squash and sage, or bacon and gruyère.

BEVERAGES

Coffee, tea, or fresh-squeezed juice

Brunch Cocktail Special
Orange juice with ginger ale, dressed with a rosemary sprig and candied cherries.

Rainbow Café

Virtual Brunch
Sunday, September 6

Guest Chef Megan Ballantine

Red Velvet Pancakes
Served with whipped cream cheese and topped with strawberries

Orange Brioche French Toast
Served with oranges, strawberries, and powdered sugar

Yellow Tropical Smoothie
Banana and mango, topped with fresh pineapple

Greens with Summer Vegetable Frittata
Lightly dressed summer greens and a frittata with seasonal vegetables

FROM THE BAKERY
Blueberry buttermilk muffins

BEVERAGES
Coffee, tea, or fresh-squeezed juice

Brunch cocktail special: Lavender lemonade prosecco cocktail – also available as a virgin cocktail with sparkling water

FIESTA LATINA

MOVE OVER, HUEVOS RANCHEROS

Virtual Brunch
Sunday, August 30

Guest Chef Shirley Manh

QUESADILLAS BENEDICT

Our spicy twist on a classic Benny. A stacked cheese quesadilla with a poached egg on top, served with picante hollandaise sauce, a sprinkle of chilli, and a spritz of lime.

CRUNCHY CHILAQUILES

A traditional Mexican breakfast. Homemade tortilla chips are tossed in your choice of salsa verde or enchiladas rojas sauce. Crunch is complemented by fresh flavours from tangy crumbled cheese, crisp radish, fresh cilantro, and creamy avocado. Topped with fried egg, scrambled tofu, or refried black beans.

AREPAS BREAKFAST SANDWICH

Common in Colombian and Venezuelan cuisine, our thick, corn flour arepas are cooked until golden brown in a cast iron skillet. Filled with gooey cheese, buttery avocado, queso fresco, a fat fried egg, crispy bacon, and a scoop of pico de gallo for a flavour explosion. Option to swap your proteins for creamy refried beans.

CLASSIC CASAMIENTO

The Salvadoran version of the ever-popular combo of rice and beans. The perfect marriage when paired with scrambled eggs or tofu, onions, and red peppers. Served with fried ripe plantains, cheese, crema, and tortillas.

CARIBBEAN BANANA FRITTAHS

A nod to the islands, these fritters are made with warming spices, a hint of nuttiness, and lightly fried in coconut oil. Served with a dollop of tangy yogurt.

VANILLA PAPAYA SMOOTHIE

A smooth, velvety blend served over crushed ice with a slice of seasonal tropical fruit.

DECONSTRUCTED RECONSTRUCTED

Virtual Brunch
Sunday, August 23

Guest Chef Candice Bloch

French Toast Casserole
A loaf of challah bread finds new life after being torn into chunks and reassembled with milk, eggs, brown sugar, vanilla, and warm spices and baked into a gooey casserole. Enjoy a cozy slice of this twist on French toast with some warm syrup on the side.

Bruffin Stufflettes
Omelette meets muffin in these mash-ups of brunch classics, jammed into one single serving. Hash browns, bacon, and cheese are baked together with whisked eggs into muffin tins, making utensils optional for consumption!

An American Parfait
Roughly chopped fruit and berries, granola, and yogurt are assembled into a tall glass in pleasing individual layers that you can dive into with a spoon.

Cereal Smoothie
Your classic bowl of cereal with a new drinkable twist! Breakfast cereal favorites are blended with milk (and some added goodies – like peanut butter, honey, or fruit) to make a smoothie that tastes like a happy childhood morning. Available in peanut butter banana, cinnamon and honey, and berry blast versions.

A Slice Above
Slices of avocado pair with slices of hearty wheat toast in a few savory variations of this open-faced classic: Standard (salt, balsamic drizzle), Greek (olive oil, cucumber, hummus, feta), or Spicy (garlic, red pepper flakes, arugula). Make any version “eggsellent” by topping with a fried egg.

Artemis Café

Virtual Brunch
Sunday, August 16

Guest Chefs Micah Melnyk and Cale Ettenberg

The Kilimanjaro
Enjoy a root-vegetable-based hash in honour of Africa’s tallest mountain. Potatoes, cassava, and sweet potatoes fried up with onions, garlic, and spices will rise from the savannah to beckon you to brunch.

The Mauna Kia
Enjoy this mountain of fresh fruit in honour of Hawaii’s most famous volcano. Seasonal peaches, raspberries, and of course pineapples, with whipped cream and pomegranate scattered on top.

The Mount Thor
Climb a mountain of Canada-themed deliciousness, in honour of the world’s greatest sheer drop. A base of fried bannock is topped with a latticework of crispy bacon, with a fried egg to crown the peak, all drizzled with pure Canadian maple syrup.

The Mount Everest
Craft the greatest culinary mountain that your stomach and heart can envision. We take your favourite ingredients and pile them up until you’ve reached the highest summit of your epicurean dreams.

The Matterhorn
For a much deserved dessert, come climb the delicious peaks of the most famous mountain in the Alps. Locally sourced vanilla bean ice cream, topped with crispy cashews and enrobed in a layer of sinfully delicious Swiss chocolate.

Sunday Café

Virtual Brunch
Sunday, August 9

Guest Chef Megan Ballantine

Caprese Eggs Benedict
Served with hollandaise and a fresh green salad

Blueberry Pancakes
Topped with lemon-infused ricotta cream and maple syrup

Breakfast Panzanella
Served with a crispy egg and balsamic reduction

Chickpea and Halloumi Shakshuka
With kale and cumin, brightly finished with lemon juice

FROM THE BAKERY
Fresh-baked lemon lavender or cheddar chive scones, served warm with honey butter

BEVERAGES
Coffee, tea, or fresh-squeezed juice

Brunch cocktail special: Freshly squeezed blood orange and grapefruit juice, with or without bubbles

MUSH

Virtual Brunch
Sunday, August 2

Mediterranean Platter
Mashed potatoes, hummus, feta, tomato salsa, and pureed greens with lemon and herbs. 

Oatmeal Bar
Old fashioned oatmeal with your choice of toppings. Mush purists go for mashed banana and maple syrup.

Crustless Quiche
Choice of spinach and feta or zucchini and goat cheese.

Soup of the Day
Thick and smooth tomato soup, squash soup, or sambar. Served with soup-saturated soda crackers.

Peanut Butter Sandwich Smoothie
Peanut butter and banana are complemented by cinnamon and honey. Made with nut or cow milk.

Yogurt Smoothie
Blended with the kitchen’s choice of seasonal or frozen fruit. Ask to add cocoa powder.

JUST   B

YOU DO YOU

Virtual Brunch
Sunday, July 26

Guest Chef Micah Melnyk

BCB – Benedict and Crispy Bacon
Egg Benedict over an oven-baked potato patty instead of an English muffin, served up with Extra Crispy Bacon (pork or veggie) and drizzled with a creamy hollandaise sauce. Baked Beans on the side, just be-cause.

BLB – Bagel and Lox Bar
Lightly toasted bagel of your choice (homemade when available), with cream cheese and smoked salmon or lox. Choose from a variety of toppings including capers, sliced red onion, avocado, radishes, shaved carrot, cherry or grape tomatoes, bias cut cucumbers, gherkin pickles, arugula, fresh dill, and chives, or go crazy with jam, nutella, or nut butters.

BOB – Blueberry Oatmeal Bake
Base of whole oats with a mix of almonds, flax seed, dried coconut, and other nuts (daily selection varies), baked with banana and blueberries layered in, and topped with an additional layer of fresh blueberries and drizzled with maple syrup.

BSB – Berry Smoothie Bowl
Berries (seasonal selection) with coconut milk, spinach, and your choice of nut butter. Whipped together and poured into a shallow bowl and topped with coconut flakes, fresh berries (strawberry is typical), and herbs (mint is our favourite!).

BPB – Bare Pantry Box
Just like a subscription box from your favourite community supported farm, take a look at our pantry and create something new. Think Iron Chef with a theme ingredient!

BMB – Bright Minty Bourbon
The Classic Mint Julep, with muddled mint from the backyard (garden availability dependent), brightened up with a squeeze of lemon.

THE CHOW DOWN

DIM SUMBODY SAY IT’S BRUNCH TIME?

VIRTUAL BRUNCH
SUNDAY, JULY 19

GUEST CHEF SHIRLEY MANH

CLASSIC CREAMY CONGEE ( 粥 )
Start the day with our velvety, savoury rice porridge. Ask for the Super Traditional bowl, with salted lean pork and preserved egg, or the Tradition Lite bowl, served with pork floss, a soft boiled egg, and fresh green onion.

TRENDY TAIWANESE JIANBING ( 煎 餅 )
A super thin crepe-like pancake cooked until crispy with egg, chopped ham, mustard greens, scallions, cilantro, and a drizzle of chili hoisin sauce.

SUNNY STEAMED CUSTARD BAO ( 奶 黃 包 )
A sweet, light, fluffy bun wrapped around a creamy filling of egg custard, condensed milk, and coconut milk. Served with a Hong Kong style yin-yang “cofftea” (coffee + tea).

OOZY OMURICE ( オ ム ラ イ ス )
Our twist on the Japanese yōshoku dish cloaks a mound of ketchup fried rice with a silky egg omelette. Served with okonomiyaki sauce or Japanese mayo, and a sprinkle of nori.

SOOTHING SOY MILK & YAO TIEU ( 油 條 )
A bowl of warmed, slightly sweet soy milk served with fresh homemade dough fritters for dipping. Ask for your donut stick to be twisted into a fun shape for the kiddies!

MILKY MISUGARU LATTE ( 미 수 가 루 )
This roasty, toasty Korean multi-grain powder makes a hot, comforting latte, or a protein-packed ice-cold shake. Sweetened with honey.

TEA CHEST
Ask to see our collection of chrysanthemum, pu-erh, or jasmine teas. Served hot or iced.

Virtual Brunch
Sunday, July 12

Guest Chef Shirley Manh

TOSTADA TRIO
Toasted crusty bread served in three classic variations: one topped with butter and jam, another with olive oil and tomato, and the third with olive oil, crushed tomato, and Iberian ham.

TORTILLA ESPAÑOLA
It’s not what you think. This quintessential “omelette” of eggs and tender potatoes is often referred to as Spain’s national dish. Served with a side of peppers and chorizo sausage or serrano ham.

TORRIJAS (AKA SPANISH SKILLET FRENCH TOAST)
Stale bread in disguise, our torrijas are the fun cousin to French toast: eggy, almost custardy, and fried until crispy. Served with cinnamon sugar, lemon zest, and homemade cardamom infused honey.

CHURROS CON CHOCOLATE
Warm, fresh churros with a cinnamon sugar coating. Served with a thick, creamy dark hot chocolate – good for dipping or sipping!

CAFÉ CON LECHE
Complement your brunch with Spain’s best known coffee. Scalded milk meets strong and bold espresso.

SIMPLE SPANISH SANGRIA
A variety of fresh citrus fruit with a pop of cinnamon brighten this bubbly drink. Served non-alcoholic, but a shot of brandy may be added after 11 AM.

CAN’T DECIDE? ASK FOR TAPAS!
Speak with our kitchen for a little bit of everything served as a tapas platter.

Going out for specific ingredients defeats the purpose of virtual brunch! Work with what you have.

 Café Refresh

Virtual Brunch
Sunday, July 5

Guest Chef Hannah Kent

Detox Smoothie
Choice of bright smoothie with mango, banana, lemon, ginger, almond milk, and a dash of cayenne, or green smoothie with spinach, kale, banana, peanut butter, almond milk, and optional protein powder.

Rise and Shine Overnight Oats
Rolled oats with banana, almond milk, cinnamon, and vanilla, soaked overnight and topped with your choice of nuts, seeds, and fruit.

Glowing Black Bean Rancheros
Black bean rancheros with onion, peppers, and corn, wrapped in tortillas and served with salsa and avocado.

Seize the Day Oat Cookies
Oatmeal and banana cookies topped with fresh berries.

You Do You
The chef’s special will inspire you to be your best self!

Going out for specific ingredients defeats the purpose of virtual brunch! Work with what you have.

 

Virtual Brunch
Sunday, June 28

Guest Chef Shirley Manh

SWEET & SAVOURY CRÊPES
A pile of thin crêpes served with a variety of fillings. Start with savoury: sautéed greens, mushrooms, fresh asparagus, goat cheese, and old cheddar. Finish with sweet: berries, maple syrup, whipped cream, and chocolate shavings.

RICHE QUICHE LORRAINE
Fresh pastry crust and a classic filling made with crème fraîche, bacon, caramelized onions, and aged cheese. Served with watercress salad dressed with olive oil and fresh lemon juice.

CROQUES MR/MRS/MS/MX
A classic ham and cheese sandwich smothered in homemade béchamel sauce, broiled to perfection. Add a fried or poached egg to make it a croque madame.

P’TITS PAINS AU CHOCOLAT
Semi-sweet chocolate folded into crispy puff pastry envelopes, dusted with powdered sugar. Baked fresh to order.

CAFÉ AU LAIT
Complement your brunch with a classic French coffee: equal parts steamed milk and strong hot coffee are combined to make this perfect mellow café au lait. 

Going out for specific ingredients defeats the purpose of virtual brunch! Work with what you have.

THE SIMPLE SCRATCH KITCHEN

Virtual Brunch
Sunday, June 21

Guest Chef Shirley Manh

KITCHEN SINK CRUSTLESS QUICHE
Fluffy eggs baked until poofy with cheese and leftover veggies from the week. Served with cracked pepper, salad greens, and a piece of our fav crusty bread.

SUPER EASY SOURDOUGH PANCAKES
Punchy pancakes made with our homegrown sourdough starter. Ask to add dark chocolate for some sweet to complement the sour. Served with fresh berries or a mixed berry compote, dark maple syrup, and coconut whipped cream.

RHUBARB BANANA BREKKIE LOAF
We rock the rhubarb while it’s in season and add it to our classic banana bread recipe. The sugar and spice is balanced out with honey, maple syrup, nutmeg and cinnamon. Ask for it either fresh or toasted and served with honeyed butter.

DIY YOGURT & GRANOLA
While our homemade yogurt is incubating and setting, we bring together oats, puffed cereal, dried fruits, nuts, and seeds in a tried and true granola recipe. Served with fresh fruit and a sprinkle of toasted coconut.

CHILLED COFFEE TWO WAYS
‘Tis the season. We’ve got cold brew a plenty, or ask for your dark espresso to be poured over ice. Served with maple syrup and almond or soy milk.

CLASSIC MIMOSA
It’s brunch time, what more can we say?

Going out for specific ingredients defeats the purpose of virtual brunch! Work with what you have.

Summertime and the Brunching is Easy

Virtual Brunch
Sunday, June 14

Guest Chef Megan Ballantine

Brunch

Mushrooms & Eggs on Toast
Sautéed mushrooms with onions and rosemary served on toast with a sunny-side egg. Topped with chives and smoked salt.

Frittata
Made with seasonal vegetables and herbs. Served with a green summer salad dressed with lemon vinaigrette.

Summer Skillet
Scrambled eggs or tofu sautéed with onions, garlic, and your choice of vegetables and protein. Served with seasoned breakfast potatoes.

Fruit Salad with Yoghurt
Seasonal fruit topped with yoghurt (traditional or coconut-milk based), toasted almonds, and coconut.

From the Bakery

Choose from our selection of fresh-baked muffins: buttermilk blueberry, apple streusel, or lemon cranberry.

Beverages

Coffee, tea, or fresh-squeezed juice

Brunch Cocktail Special
Orange and pineapple juice blend served with or without bubbles (sparkling wine)

Going out for specific ingredients defeats the purpose of virtual brunch! Work with what you have.

MILKY WAY CAFÉ

Virtual Brunch
Sunday, June 7

Guest Chef Cale Ettenberg

MILKY WAY FRENCH TOAST

A cosmic twist on a classic. Dark rye bread dusted with cinnamon and fried with a splash of rainbow sprinkles across the bread. Get lost in the cosmic scale of the eggy deliciousness.

EGGS OF SATURN

Bagels fried with an egg in the middle evoke the grand spectacle of Saturn’s rings. Grated cheese and spices on top conjure the swirls of the gas giant’s deceptively turbulent surface.

FLYING SAUCERS

Mysterious circles of pancakey delight, filled with blueberries, bananas, and mysterious chocolatey goodness of alien provenance. Plated with beams of delicious bacon snatching up unaware sausage men below.

SEA OF TRANQUILITY SMOOTHIE

Frozen banana, frozen strawberries, mint, cocoa powder, maple syrup, almond milk, and ice. Blended into a calming and filling beverage slightly warmer than the moon’s regolith.

ASTEROID HASH

Fried shredded potato, served up with all the weekend leftovers in a tumbling gravity-fuelled mess.

Going out for specific ingredients defeats the purpose of virtual brunch! Work with what you have.

CAFE 1989

EN L’HONNEUR DE LA FEMME QUI NOUS A FAIT DANSER DANS LA CUISINE LORS DE NOS SOIRÉES CORONA

BRUNCH VIRTUEL
DIMANCHE, 31 MAI

CHEF INVITÉE KIMBERLY BOWMAN

Look What You Made Me Do

UNE GÉNÉREUSE PORTION DE PANCAKES BIEN MOELLEUX GARNIE DE COMPOTE DE PETITES FRUITS ET DE CRÈME FOUETTÉE. SERVIE AVEC UN À-CÔTÉ DE BACON CROUSTILLANT ET VOTRE CHOIX DE COCKTAIL MATINAL.

Shake It Off

VOTRE SMOOTHIE FAVORI. VOUS NE POUVEZ PAS VOUS TROMPER AVEC UNE BASE DE BANANES, QUELQUES BAIES, DU YOGOURT ET UN SOUPÇON DE JUS. NOUS ALLONS AJOUTER TOUT CE QUI NOUS TOMBE SOUS LA MAIN PARCE QUE… IT’S GONNA BE ALL RIGHT.

Red

COMMENCEZ UNE MATINÉE ENFLAMMÉE DU BON PIED AVEC UNE POÊLÉE D’OEUFS ÉPICÉS ET DE PATATES À DÉJEUNER. CHILIS D’ANCHO, FROMAGE DE CHÈVRE ET UN PEU DE KALE RENDRONT CE PLAT INOUBLIABLE.

Love Story

LE PARFAIT DÉJEUNER AU LIT POUR VOUS ET VOTRE ROMÉO OU VOTRE JULIETTE. DES TOASTS BEURRÉES DÉCOUPÉES EN COEURS, AVEC UNE DOUBLE PORTION D’OEUFS À VOTRE GOÛT. SERVI AVEC DU CHAMPAGNE ET DE DÉLICIEUSES FRAISES.

Blank Space

NOTRE CHEF «YOUNG AND RESTLESS» VOUS ÉBLOUIRA AVEC SON INSPIRATION DU JOUR. WE’RE DYIN’ TO SEE HOW THIS ONE ENDS…

Sortir de la maison pour aller chercher des ingredients spécifiques défait le concept du brunch virtuel! Travaillez avec ce que vous avez.

Le café du canal

Brunch virtuel
Dimanche, 10 mai

Chef invitée Catherine L.

LA SAINTE TRINITÉ
Des crêpes minces avec votre choix de bananes et chocolat à tartiner, pommes caramélisées avec cannelle ou jambon et fromage. Servies avec des fruits de saison ou patates à déjeuner.

LES TROIS «C» (CHIC CROÛTE CHAUDE)
Des tranches de pain maison sur lesquelles on retrouve des restants de fromage et les charcuteries ou légumes de la veille. Le tout cuit au four. Servies avec une salade pas trop fripée.

POUTINE À DÉJEUNER
Patates frites avec votre choix de garniture (bacon, oignons, champignons, poivrons, etc.) fromage râpé et sauce hollandaise. Ajoutez-y un œuf tourné sans frais supplémentaires.

PAS DU PAIN AUX BANANES
Des barres énergétiques cuites au four faites de bananes en purée, beurre d’arachides, avoine et miel ou sirop d’érable. Ajouter des noix, graines, ou pépites de chocolat, au choix.

MOMENT GORDON RAMSAY
Laissez le chef s’inspirer de ce qui se trouve dans le réfrigérateur.

SMOOTHIE DE MIMOSA
Un mimosa… avec une «twist». Jus d’orange, vin mousseux, et une touche de yogourt à la vanille.

BEERY MARY
Vodka, jus de tomate, jus de citron, sauce Worcestershire, Tabasco, raifort, sel de céleri et une lager restée dans le frigo. Servi avec des glaçons et une branche de céleri.

Sortir de la maison pour aller chercher des ingredients spécifiques défait le concept du brunch virtuel! Travaillez avec ce que vous avez.

Café Maison

VIRTUAL BRUNCH
SUNDAY, MAY 17

CREAM PIE CHIA PUDDING
This healthy pudding can be your favourite cream pie flavour. Choose between chocolate coconut and banana cream pie.

VERY VEGGIE FRITTERS
Grated vegetables mingle with canned ones in a lightly spiced pancake batter for a delicious pan-fried fritter.

SOFT SCRAMBLE AND SPICED SPUDS
Loved-up spuds get a massage in oil and a spice rub and are served alongside soft and silky scrambled eggs.

PICK OF THE PANTRY
Craving something special? Just ask and we will make it for you.

APPLE BEE’S KNEES
This sweet and sour cocktail is honey syrup, lemon juice, and apple juice… and if you are feeling cheeky, spiked with gin! We know we are.

COOKED UP BY

Going out for specific ingredients defeats the purpose of virtual brunch! Work with what you have.

La table des enfants

Un brunch avec un brin de nostalgie

Brunch virtuel
Dimanche, 10 mai

Chef invitée Ellie Clin

Céréales du samedi matin
Choisissez parmi notre buffet de céréales, laits et garnitures spéciales. Servi dans un bol sans fond. Possibilité d’écouter en même temps les dessins animés du samedi matin sur Netflix.

Oeufs verts au jambon
Une omelette classique avec votre choix d’épinards, d’herbes fraîches ou toute autre verdure à disposition. Servie avec du jambon, ou un steak de patate douce pour les végétariens.

BLT ABC
Une sandwich classique bacon-laitue-tomate, avec votre choix de garniture: avocat en tranches, houmous, sauce piquante, betteraves marinées, jeunes pousses ou un oeuf frit.

Pancakes double chocolat
Des pancakes au chocolat avec des pépites au chocolat. Et pour les vrais de vrais: servis avec un coulis au chocolat.

Pour les mangeurs difficiles
Un plat sur mesure pour les tout-petits, en discussion avec le personnel de la cuisine.

Mimosa classique
Jus d’orange et eau pétillante pour les petits, ou avec champagne pour les grands.

Sortir de la maison pour aller chercher des ingredients spécifiques défait le concept du brunch virtuel! Travaillez avec ce que vous avez.

SMITH’S

“Brunch. It’s not a bad idea…”

Virtual Brunch for Sunday, May 3 – Guest Chef James Smith Oeufs en Cocotte Served topped with ham and asparagus, tomato with chilli flakes and parsley, smoked salmon and dill, or the chef’s choice of the day. Two Ingredient Pancakes Just banana and eggs! Served with your choice of fruit compote or streaky bacon and maple syrup. The Micah Adults can still fulfill childhood fantasies of pizza for breakfast! Ask about the choice of toppings. Congee A Chinese rice porridge dish that is served throughout the day. Topped with scallions, soy sauce, and shredded ginger. Other sweet or savoury toppings available in discussion with the kitchen. Chef’s Special Our chef whips up a new dish each week. No substitutions. A TIPPLE OR TWO? Ginger Beergarita One part tequila, one part simple syrup, and a splash of lime. Topped with your choice of ginger beer or ginger ale, and served in a salt-rimmed glass. Jasmine Iced Tea One part lemon juice, one part simple syrup, and a drop of vanilla. Topped with cold jasmine tea. Going out for specific ingredients defeats the purpose of virtual brunch! Work with what you have.

Le Malecon

Brunch virtuel pour le Jour de la Terre
Dimanche, 26 avril

Chef invitée Lisa Herd

Plats principaux

Gruau sans cuisson «terre-à-terre»
Des flocons d’avoine préparés la veille servis avec une variété de garnitures! Choisissez entre le lait d’amande et des raisons, ou encore des fruits, des graines de chia, du granola, du beurre d’arachides et plus encore.

Lumineux bol de smoothie
À base de yogourt, avec un choix de fruits. Ajoutez-y au choix des noix, des graines, de chanvre, de chia, des céréales écrasées ou des barres de granola émiettées. Garnissez avec du miel, du sirop d’érable ou de la confiture.

Pois chiches écrasés
Des pois chiches sautés dans l’huile, puis «écrasés» à la fourchette et servis sur votre choix de pain ou de pita grillé. Servez avec des tranches de tomate, du chou frisé à la vapeur ou des épinards, ou un oeuf tourné.

Huevos Rancheros
Fèves noires, oeufs brouillés ou tofu émietté, fromage, salsa, and crème sûre dans une tortilla ou servis dans des tacos rigides. Ajoutez-y du riz, des avocats, des tomates ou des échalotes. 

Desserts

Meringues à l’aquafaba
Servies entières avec un filet de confiture, de sirop au chocolat, et des noix grillées, ou émiettées telle une garniture de crème glacée. Ces meringues sont un régal!

Breuvages

«Sunrise» du Jour de la Terre
Une part tequila, une part mousseux, et deux parts de jus d’orange ou de pamplemousse, au choix. Pour y ajouter du «punch», demandez un soupçon de grenadine ou de sirop simple. Aussi offert sans mousseux (tequila sunrise) ou sans tequila (mimosa)!

Sortir de la maison pour aller chercher des ingredients spécifiques défait le concept du brunch virtuel! Travaillez avec ce que vous avez.

CAFÉ REBELLE

BRUNCH VIRTUEL
DIMANCHE, 19 AVRIL

CHEF INVITÉE REBECCA SCHWARTZ

BOL SUCRÉ AUX ÉPICES Des flocons d’avoine à la casserole avec cannelle et pommes caramélisées. Servis avec du vrai sirop d’érable.  BONNET BLANC, BLANC BONNET Deux oeufs, deux rôties, deux viandes. Le tout cuit à votre goût. Remplacez la viande par une tomate grillée.  TOUT SAUF LE FOND DE L’ÉVIER Une poêle de fonte remplie de restants de patates, viande et légumes en dés. Saupoudrée de fromage râpé et gratinée jusqu’à ce que le dessus soit parfaitement doré.  REBEL’S CHOICE Votre choix de pain avec de l’avocat en tranches, du saumon fumé et des flocons de piment rouge. Servi avec des fruits frais. Oeuf poché optionnel.  FINE BOUCHE Créez votre propre aventure selon l’inspiration du chef.

Sortir de la maison pour aller chercher des ingredients spécifiques défait le concept du brunch virtuel! Travaillez avec ce que vous avez.

Brunch virtuel – Dimanche, 12 avril

Chef invitée Megan Ballantine

Toasts chic à l’avocat
Ajoutez votre choix de tomate grillée et de réduction de balsamique, pommes tranchées avec noix de Grenoble et miel, ou saumon fumé et câpres.

Pain perdu aux bleuets
Des bouchées de pain trempées de la veille dans des oeufs, du lait, du sucre et de la cannelle, puis cuites à perfection. Saupoudrez de sucre à glacer et de fruits de saison. Cette semaine seulement, substituez votre pain doré pour du matzo brei!

Tacos de brunch
Des tortillas remplies de vos ingrédients préférés – oeufs brouillés ou tofu, salsa, avocats, fromage et le choix du chef pour la viande.

Pancakes parfaits
Votre choix entre traditionnels ou aux bananes. Servez avec un assortiment de garnitures.

Spécial du chef
Cela vous plaira, garanti. Pas de substitutions.

À boire

Café, thé et jus de fruits à volonté. Des cafés de spécialité peuvent être offerts – veuillez vous renseigner.

Sangria pour brunch
Des fruits de saison en dés, trempés toute la nuit dans votre choix de vin rouge, vin blanc ou jus de fruits. Servez avec du jus de citron et de l’eau pétillante ou du soda.

Sortir de la maison pour aller chercher des ingredients spécifiques défait le concept du brunch virtuel! Travaillez avec ce que vous avez.

Brunch virtuel
Le dimanche, 5 avril

Chef invité Alex McKenzie

La frittata «touski»
C’est le temps de cuisiner légumes, fromages et viandes et les faire frire avec des œufs dans votre casserole préférée. Bref, cette frittata avec tout ce qui reste dans le frigo peut être adaptée selon vos restants, vos préférences et besoins alimentaires.

La patate du dimanche matin
Il vous en reste du souper d’hier soir? Mélangez-les avec du bacon, du smoked meat ou de la saucisse dans une poêle à frire, assaisonnez et ajoutez-y des œufs – pochés, de préférence – et de la sauce hollandaise si vous en avez envie.

Croûte aux champignons
Assaisonnez et faites frire des champignons de la sorte qui vous plaira et placez-les sur du pain légèrement rôti avec une sauce au choix. Décorez avec de la verdure et des copeaux de parmesan. Ajoutez-y un œuf miroir pour une photo #instabrunch parfaite.

Mon parfait à moi
Yogourt. Granola. Petits fruits. Miel local ou sirop d’érable. Aussi simple et sucré que ça.

Le repas du staff
Votre brunch, votre choix. Bon appétit!

Sortir de la maison pour aller chercher des ingredients spécifiques défait le concept du brunch virtuel! Travaillez avec ce que vous avez.

Brunch virtuel
Le dimanche, 28 mars

Chef invitée Celeste Pianezzola

TÊTES D’OEUFS
Shakshuka aux oeufs: un mijoté sexy de tomates en boîte, de cumin, d’ail et de piments chili, agrémenté d’oeufs et cuit.

LES VÉGANES ET SANS GLUTEN
Un bol de quinoa à la saveur de pain à la canelle: un bol de céréales chaudes servies avec lait ou huile de noix de coco, cannelle, sirop d’érable et noix tranchées. Servez avec des fruits.

LE COMA DE CÉTOSE
Des bouchées pleines de protéines: sortez le bacon, la chorizo, la saucisse, le fromage, des épinards ou des avocats… tous des ingredients kéto! Mélangez le tout et faites cuire dans un moule à muffins.

LE NINJA DU GARDE-MANGER
Voici enfin venu votre moment de gloire. Utilisez tout ce qui vous tombe sous la main. Usez de vos talents culinaires pour concocter un plat avec vos restants dans le garde-manger et le frigo. On croit en vous.

LE «DRINK»
Cocktail artisanal en canne: prenez une boîte de fruits en conserve, égouttez le jus et mettez-y une poche de thé à la menthe. Laissez infuser pendant la nuit. Si vous voulez, mélangez avec de la vodka ou des bulles!

Sortir de la maison pour aller chercher des ingredients spécifiques défait le concept du brunch virtuel! Travaillez avec ce que vous avez.