A Celebration of New Life

Organic Greek yogurt, house-made honey granola, and fresh berries from the local market.

Crushed Hass avocado, micro-greens, radish, and a drizzle of cold-pressed olive oil.

Flaky pastry crust filled with baby spinach, gruyère cheese, and farm-fresh eggs.

Buckwheat blinis topped with crème fraîche, capers, and sustainably sourced salmon.

Thick-cut brioche soaked in vanilla bean custard, served with pure maple syrup.

Slow-baked eggs with fresh dill, parsley, and chives, served with a side of baby arugula.

Poached farm eggs, Canadian bacon, and silky hollandaise on a toasted English muffin.

Savory crepes filled with sautéed forest mushrooms and a light béchamel sauce.

Fluffy pancakes with whipped ricotta and a hint of lemon zest, topped with blueberry compote.

Thick-cut smoked bacon brushed with organic maple syrup and cracked pepper.

Roasted potatoes tossed in white truffle oil and fresh rosemary.

Sliced tomatoes with sea salt, basil, and a light balsamic reduction.

A selection of warm sourdough, croissants, and muffins with cultured butter.

Vanilla bean sponge with a soft sage-colored buttercream frosting.

Delicate almond shells with a honey and lavender ganache filling.

Shortbread crust with zesty lemon curd and a single fresh raspberry.

Orange sorbet topped with chilled non-alcoholic sparkling cider.