Brimming with Vancouver Island farm-fresh produce, The Courtney Room launches a new brunch service, featuring delicious dishes and cocktails, available every Saturday and Sunday from 7am to 2pm.
Menu highlights include: Shakshuka ($20) with spiced chickpeas, tomato and black kale, topped with perfectly poached free-run eggs and sesame seeds; Buttermilk Fried Chicken & Waffles with sumac pickles, cabbage and fermented chilli maple gravy ($23); and Crab & Gruyere Omelette ($22) grains of paradise, chives and free-run eggs served with hashbrowns or local greens; alongside classics such as Smoked Salmon & Eggs ($22), Breakfast Sandwich ($18) and TCR Burger ($22). For those with a sweeter tooth, the gluten free Buttermilk Waffles ($18) with fruit compote, whipped cream, poached fruit and candied walnuts is sure to delight.
“We are excited to be able to welcome back guests with brunch service,” says Renée Lauzon, restaurant manager of The Courtney Room. “Our kitchen team’s relationships with local farms such as Littlest Acre Organics for beautiful eggs and Square Root Organic Farm for weekly vegetable deliveries have provided us with ample inspiration for our new menu, which will change with the seasons.”
In addition, the restaurant’s talented bar team has crafted an innovative brunch cocktail menu, featuring The Jumpsuit with peanut butter washed whiskey, bitters and bruleed banana; Jam Jar with vodka, housemade preserves, herb syrup and citrus; and local takes on brunch classics including a Mimosa with Averill Creek Vineyard’s Charme de l’Ile and TCR Caesar.
Reservations for brunch are highly recommended and can be made by calling 250-940-4090, emailing reservations@thecourtneyroom.com or via The Courtney Room’s website.
