Avocado spread on Panini toast and drizzled with honey.
Steeped in cinnamon almond milk, folded with a blend of steel cut oatmeal, roasted Ontario apples, and dried cranberries. Topped with sliced peaches and vanilla Greek Yogurt. Finished with coconut and almond slivers.
Potato hash tossed with Chorizo sausage, scrambled eggs, roasted red onions, and bell peppers. Topped Jack Cheese and chipotle tomato chutney. Served with a side of toast.
Two poached grade A eggs with Canadian peameal smothered with hollandaise sauce. Served on an English muffin.
Smoked Atlantic Salmon and sweet onions topped with fresh made dill hollandaise and topped with tangy capers.
Benedicts are served with fresh herb and tomato hash browns