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Yoshi's: Brunch Starters, Salads & Sides


Fruit Plate:

pineapple, melon, orange and berries

Duck Liver Mousse Pate:

with petit salad and mustard

Japanese Pumpkin Ravioli:

with creamy garlic sauce, herb infused oil and micro greens


Grilled Radicchio Salad:

with pumpkin seeds and Canadian goat cheese, white wine and walnut oil vinaigrette

Oven Roasted Red Beets and Watercress Salad:

with blue cheese, roasted walnuts, apple cider vinegar and walnut oil


Home made brioche


English muffin

French toast

Canadian bacon

Crispy bacon

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