Sunday, April 24 from 10 a.m. to 3 p.m.
$35 per person; $10 per child 12 and under

Banana nut bread, hot cross buns and rolls

Ricotta blintz with a mixed berry compote

Crispy bacon

Scrambled eggs

Eggs Benedict with thick-sliced country ham

Tomato, arugula and bocconcini salad with balsamic and olive oil

Cobb salad with baby gem, shrimp, avocado, tomato, stilton and egg served with green goddess dressing

Salmon with asparagus and a dill butter sauce 

Cheese-filled pasta shells with a creamy spinach sauce

Honey-glazed ham and apple compote

Coconut layer cake

Raspberry trifle

Little lemon meringue pies

Chocolate whoopies with vanilla frosting