Mother's Day Brunch Features

Three Vancouver Island eggs filled with lobster, crab, creamy goat cheese, fresh peas, and grilled asparagus. Finished with herb toasted pangrattato, and fresh dill. Served with rosemary potatoes and lemon-dill dressed greens.

Baby arugula and spinach tossed with grilled asparagus, fresh peas, symphony tomatoes, and shaved celery. Topped with goat cheese crumbles, watermelon radish, and toasted pine nuts. Served with a sourdough crostini and avocado-citrus dressing.