Le Brunch Nena - 8 Service en Famille
Quoi de mieux que de partager un festin du dimanche en famille ?
Une expérience authentique de la ferme à l'assiette. Nos événements gastronomiques et nos menus mettent fièrement en valeur les produits phares de notre ferme et le terroir québécois, avec une attention particulière portée à nos fromages locaux, notamment le célèbre fromage Oka.
Nos plats et accords mets et vins sont soigneusement élaborés par le chef-propriétaire et sous-chef Charles et Kesh, ainsi que par le maître des vins Philip Dodd. Ensemble, ils mettent en lumière les richesses de notre terre grâce aux produits des fermes locales, comme le miel et le sirop d'érable. Nos menus, disponibles toute l'année, reflètent les saveurs des récoltes de chaque saison.
LIMITED SEATING - RSVP ONLY - DATES TO BE ANNOUNCED - CALL FOR PRE-RESERVATIONS 450-227-2232
$69.00 PER PERSON - GROUPS UP TO 16 ACCEPTED + TAX AND 18% GRATUITY
Menu Vedette - à partir le de19 Avril
Course 1: Amuse-Bouche
Deviled Eggs with a Twist
Creamy yolks with Dijon, pickled shallots, smoked paprika, chives, and crispy pancetta bits on a chilled platter with microgreens.
Course 2: Starter
Herb & Goat Cheese Omelette Bites (Vegetarian)
Delicate folded omelettes infused with fresh dill, lemon zest, and chives, filled with creamy goat cheese and a light sauté of spinach or asparagus. Cut into elegant wedges and served with a bright cucumber-dill salad. (A vegetarian alternative to the original smoked salmon version.)
Course 3: Soup Course
Heirloom Tomato & Basil Gazpacho Shooter
Smooth, vibrant chilled gazpacho from peak-season heirloom tomatoes, extra-virgin olive oil, sherry vinegar, and garlic. Finished with a swirl of basil oil and a Parmesan crisp. Served in small shot glasses for easy passing around the table.
Course 4: Main Savory
Spinach, Mushroom & Cheese Croissant Bake with Herb Salad
Layers of buttery all-butter croissants soaked in custard with sautéed spinach, mushrooms, sharp cheddar, and Gruyère. Baked until golden and puffed. Accompanied by a bright arugula salad with lemon vinaigrette and toasted pine nuts.
Le Brunch Nena
Quoi de mieux que de partager un festin du dimanche en famille ?
Course 5: Egg Course
Mushroom & Spinach Quiche with Flaky Pastry
Creamy yolks with Dijon, pickled shallots, smoked paprika, chives, and crispy pancetta bits on a chilled platter with microgreens.
Course 6: Sweet Transition
Buttermilk Pancakes with Berry Compote & Whipped Mascarpone
Tender silver-dollar buttermilk pancakes topped with warm mixed-berry compote (strawberries, blueberries, touch of balsamic), dollops of lightly sweetened mascarpone, pure maple syrup, and powdered sugar. Served family-style for sharing stacks.
Course 5: Egg Course
Baked Eggs in Creamy Spinach & Feta with Za’atar (Shakshuka-Style)
Nestle farm-fresh eggs into a silky sauté of fresh spinach, caramelized shallots, and garlic, then bake in a rich tomato-feta sauce spiked with warm spices. Finish with a swirl of strained Greek yogurt, crumbled feta, toasted pine nuts, fresh dill, and a generous dusting of za’atar. Serve family-style in the skillet or individual ramekins with warm pita or crusty sourdough for dipping.
Course 4: Main Savory & Sweet
Ricotta & Herb Stuffed French Toast with Lemon Zest & Hone
Thick slices of brioche or challah stuffed with a whipped ricotta filling scented with lemon zest, fresh chives, thyme, and a touch of nutmeg. Dip in a vanilla-cinnamon egg custard, pan-fry until golden and crisp, then finish in the oven. Serve sliced and plated with a drizzle of local honey (or maple syrup), toasted almonds, and a side of lightly dressed mixed greens or arugula.
