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- Stéphane's Brunch
Stéphane's Brunch
Sweet
At Stéphane's i only use organic free run chicken eggs from Conestoga farm
Greek Yogurt Parfait
Fruit / Greek yogurt / home made granola
Parfait is either of two types of dessert. In France, where the dish originated, parfait is made by boiling cream, egg, sugar and syrup to create a custard-like puree. The American version consists of layers differentiated by the inclusion of such ingredients as granola, nuts, yogurt and liqueurs, topped off with fruits or whipped cream. The oldest known recipe dates back to 1892
Pain Doré
French toast Three slice of Challah bread / maple glazed pecans-granola / maple syrup / crème anglaise / fruit
The usual French name is pain perdu, "lost bread", reflecting its use of stale or otherwise "lost" bread — which gave birth to the metaphoric term pain perdu for sunk costs.
Pancakes
Three pancakes / maple syrup / maple glaze pecans-granola / fruit / whipped butter Archaeological evidence suggests that pancakes were probably the earliest and most widespread cereal food eaten in prehistoric societies
EGGS
At Stéphane's i only use organic free run chicken eggs from Conestoga farm
Oeuf Farcis
Three Devil eggs Anchoyade / anchovy / capers / Nicoise olive / lemon / sundried tomato / parsley
The dish's origin can be seen in recipes for boiled, seasoned eggs as far back as ancient Rome, where they were traditionally served as a first course.
Two Eggs of Your Choice
Includes one choice of breakfast sides/ toast / pomme boulangère or salad
Fried eggs are traditionally eaten for breakfast in many countries but may also be served at other times of the day
Quiche
Chef’s Creation seasonal / pomme boulangère or salad
Quiche is a French tart consisting of pastry crust filled with savoury custard and pieces of cheese, meat, seafood or vegetables. The best-known variant is quiche Lorraine, which includes lardons or bacon. Quiche can be served hot or cold.
Omelette Florentine
Spinach / Goat Cheese / three eggs/ toast / pomme boulangère or salad
My theory about the omelette is that since it has a very delicate, moist texture, the garniture shouldn't be inside but rather the outside of the Omelette so that it retains it's delicate texture in each bite while the garniture is enjoyed as an accompaniment .
Stéphane's Benedict
Two poached eggs / Home made Potatoes English Muffin / include one breakfast side / hollandaise sauce / salad
Eggs Benedict is a common American breakfast or brunch dish. It was popularized in New York City
Osetra Caviar
30 grams Kaviari Osetra / blinis / traditional garniture
Caviar is considered a delicacy and is eaten as a garnish or a spread.
Breakfast Sides
8
Turkey Sausages
Smoked Bacon
Pea meal Bacon
Black forest Ham
Gravlax
Spinach
Avocado
Sandwich and Lunch Special
At Stéphane's i only use organic free run chicken eggs from Conestoga farm
Croque Monsieur
White bread / Ham / mornay sauce / gruyere cheese / Dijon mustard /salad or pomme boulangère
Add one Conestoga egg Xtra $3
A croque monsieur is a hot sandwich made with ham and cheese. The dish originated in French cafés and bars as a quick snack. The name comes from the French words croque and monsieur
Croque Madam it's a croque Monsieur with one sunny side up egg on top, it's call Madam because the ladies love to weir a hat (the egg is the hat )
Avocado tartine
Multigrain bread open face tartine / hummus / tomato / avocado / salad or pomme boulangère
Add one Conestoga egg Xtra $3
Tartine (the word means "open faced sandwich" in French)
Weekly Lunch Special
Chef’s Creation seasonal
The chef once considered as a domestic servant is now considered more as an artist and skilled craft person
Oyster
The word oyster come from old French oistre, and first appeared in English during the 14th century. The French derived from the Latin ostrea.
Served with
Classic mignonette / lemon / fresh horseradish / Stéphane's hot sauce
Steak à la Tartar
3 ounces of hand cut beef tenderloin prepared the classic way / pomme boulangère or salad
In the early 20th century, what is now generally known as "steak tartare", was called steack à l'Americaine in Europe. One variation on that dish included serving it with tartar sauce; the 1921 edition of Escoffier's Le Guide Culinaire defines "Steack à la tartare" as "steack à l'Americaine" made without egg yolk, served with tartar sauce on the side. "Steack à la tartare" meaning "served with tartar sauce"
Xtra
egg Conestoga free run
toast one slice
House made Jam
Butter
Side Fruit
Side Potatoes
Side Salad