Menu for Monastery Brunch
Sunday, January 26th, 2020
11am-1pm

Bangers N Mash
-Or as I like to say, bangers and mashed potaters. A real British classic. Community made oktoberfest sausage, creamy mashed potatoes and a rich beef gravy. Can you say YUM! Finished with caramelized onions and chives.

Eggs Benedict
-Yup, we are having again! Why!? Because it’s awesome! Two perfectly toasted English muffins, topped with runny poached eggs, ham and homemade hollandaise. Enjoy it with a side of potato wedges. It’s popular for a reason!

Stack O’ Cakes
-4 freshly made buttermilk pancakes with golden syrup. Topped with fresh berries and whipped cream. Served with a side of bacon, you really can’t go wrong!

Kids – Any smaller portion of the above menu.
$5.00
Dessert – Worms in Dirt

DESSERTS
Your choice of fresh, homemade pie
– Apple Caramel
– Blueberry Bliss
– Strawberry Shortcake Pie
-Banoffee Pie (Toffee and Bananas)
-Golden cake with Chocolate Frosting

All Menu choices include main, tea/coffee, juice and dessert.
$15.00

Supplies are limited. First come, first serve.
Hope to see you there!

Jenny Miller
Sun 26

Sunday Brunch with Chef Jenny Miller

January 26 @ 11:00 am - 1:00 pm
Our Lady of Grace Monastery
940 Monastery Road
Monastery Nova Scotia
Canada

Wild Horses *or the threat of snow* could not keep us away from the brunch this Sunday! So rev up those appetites!!! ...

Posted by The Humble Table on Friday, January 24, 2020
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4 Responses to " Sunday Brunch with Chef Jenny Miller "

  1. Marilyn Lynch says:

    what is the menu for the brunch tomorrow at the Monastery please?

    • Our Lady of Grace Monastery says:

      Hi Marilyn, we have added the menu from Jenny’s Facebook page to the information above and also shared it on our Facebook page. Thanks for asking!

  2. melinda mackenzie says:

    do I need tickets for this event? or can I pay at the door?

    • Dan Fougere says:

      Melinda, you can pay at the door. We are going to post the menu to the monastery website and our facebook page this afternoon.

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