Sunday Brunch Menu

Please come and visit Antoinette's for Sunday Brunch. From 10:30 am to 3 pm.

• 
  Tra Beni

  The traditional Eggs Benedict served on our house made float bread with Sweet Potato matchstick Fries and House Made sweet and savory Slaw.

  $15
• Tnt Beni

  Our take on the popular Trinidad and Tobago Stew Fish with fish and yam cakes, poached eggs and spicy rhum tomato sauce on our house made float bread.

  $17
• Peri Beni

  Our version of the much loved South African Peri-Peri recipe. Served with plump shrimp in a spicy paprika, garlic and chili sauce.

  $20
• Carib Beni

  Our spicy Caribbean pork on top of our house made float bread.

  $20
• 
  Oyako Beni

  Our “Beni” take on the favorite Japanese Chicken, Mirin, Onion and Dashi Omelet dish served on house made float bread with sweet potato fries on the side.

  $17
• 
  Bison Beni

  Our yummy bison burger served with poached egg, barbecue sauce on float bread.

  $20
• 
  Schnitz Beni

  Our pork schnitzel with truffle mushroom sauce and poached egg on float bread.

  $20
• 
  Congee Beni

  Our “Beni” take on the favorite Southeast Asian rice porridge called Bubur in Indonesia, Jok in Thailand, Chao in Vietnam and Lugaw in the Philippines. Served with ground pork, spinach and egg with float bread sticks.

  $15
• 
  Aloo Beni

  Our "Beni" take on the classic Indian Aloo Curry. Sliced potatoes cooked in a tangy curry with onions, ginger, garlic and tomato then topped with a poached egg. We can also omit the egg for a vegan experience.

  $15
• 
  Sisig Beni

  Our "Beni" take on the Filipino sizzling pork jowl, chicken liver, onion, lime and chili favorite that was called by Anthony Bourdain as "perfectly positioned to win the hearts and minds of the world as a whole."

  $20
• Bitter Beni

  Our succulent take on the Dutch Bitterballen with poached eggs and Hollandaise sauce on float bread then served with spicy fries, mustard, mayonnaise, and mixed greens.

  $20
• Lamb Beni

  Our Shakshuka Lamb Benedict. Halal certied lamb cooked with fresh eggs, tomatoes, onions, olive oil and Arabic spices then topped on our house made float bread.

  $20
• Duck Beni

  Our French style duck breast with a Dijon mustard, French herbs and honey lemon sauce with poached eggs on our house made float bread.

  $20
• Lobster Beni

  Our Rum Caribbean Lobster Tail with caramel rhum butter sauce and poached eggs on our house made float bread.

  $20
• Coração Beni

  Our Yukon grown chicken hearts cooked Brazilian style with garlic, paprika and red wine then topped with poached eggs on our house made float bread.

  $17
• Kanga Beni

  Our gourmet Kangaroo burger with pineapple and beets topped with eggs and served on float bread with mixed greens and fries.

  $20

Appetizers

• Cou-Cou Sticks

  House made Caribbean style fried polenta served with our jerk aioli. Three sticks.

  $10
• Spicy House-Cut Fries or Chips

  Hand-cut potatoes fried twice for crispiness then dusted in our three pepper blend.

  $8
• House-Cut Sweet Yam Shoestring Fries

  Panko crusted Salmon, yam, green onion and hot pepper patty cakes.

  $8
• Spicy Beef Bites

  Boneless Beef fried in garlic butter with jerk seasoning, cumin, onions & parsley.

  $12
• Spicy Lamb Bites

  Lamb cubes fried in garlic butter with jerk seasoning, cumin, onions & parsley

  $15
• Crispy Chicken Hearts

  Brazilian style chicken hearts sauteed in butter with garlic, paprika and red wine.

  $12
• Peri-Peri Shrimp

  Sauteed in olive oil with garlic, smoked paprika, onions and spicy peppers

  $15
• Caribbean Calamari

  Panko and coconut crusted squid topped with chili flakes and lemon juice.

  $15
• Mango Spring Rolls

  Two pieces of our special home-made spring rolls with special dressing.

  $12
• Peach Summer Rolls

  Two piece of our Vegan house-made spicy crispy summer rolls with tamarind chili sauce.

  $12
• Panko Crusted Macaroni Pie

  Served with our signature Truffle Mushroom Gravy.

  $12
• Garlic Potato Turnovers

  Three pieces of our signature turnovers with gravy.

  $12
• Hummus Trio

  Garlicky Hummus, Olive Hummus and Fiery Hummus served with carrot sticks, celery and home-made flat bread.

  $14
• Pineapple Samosas

  Caribbean recipe of potato, pineapple, bell pepper, onion and carrot curry in a flaky pastry. Two samosas.

  $14
• Fish 'n' Yam Cakes

  Panko crusted sustainable fish, yams, green onions and hot pepper. Three patties.

  $12
• Seared Pacific Scallops in Yukon Fireweed Butter

  Plump Pacific scallops sauteed in rich Yukon Fireweed petal infused butter.

  $15
• Papaya Winter Rolls

  Our Vegan house-made papaya, carrot, celery, leeks and onion winter rolls.

  $12
• Island Crab Cakes

  Crab Meat mixed with fish, corn, carrots and okra in an island heirloom recipe.

  $14
• Spicy Breaded Oysters with Spruce Tip Glaze

  Large oysters breaded in panko and chili then served with Yukon spruce tip syrup.

  $15

Salads

• Caribbean Salad

  Mixed greens, shredded carrots, tomatoes, dried tropical fruits and coconut in a guava vinaigrette with house made float croutons.

  $10
  • Chicken
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    $5
  • Pork
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    $5
• Tabbouleh Salad

  Parsley, red onions, tomatoes and couscous mixed in a lemon pepper dressing.

  $10
• Spicy Caesar Salad

  Mixed lettuce with our garlic, anchovy, Dijon mustard, cayenne and chili dressing with lots of Parmesan cheese and croutons. Served with your choice of pan-fried Jerk Shrimp, Chicken or Pork.

  $15
• Pickled Papaya Salad

  Papaya, carrots, bell pepper, red onions, ginger and mixed greens with our choice of pan-fried Chicken or Pork

  $15
• Island Carrot and Raisin Slaw Salad

  Heirloom recipe of carrots and raisins in a brown sugar and cinnamon vinaigrette.

  $10

Mains

• Curry Chicken Stew

  Traditional Curry recipe from Trinidad and Tobago with carrots, chickpeas and potatoes.

  $25
• Brown Butter Chicken

  Heirloom 24-hour seasoned chicken cooked in a light brown sweet butter sauce with rum.

  $27
• Guava and Pineapple Curry Shrimp

  Made with guava and pineapple in Caribbean curry powder, carrots, bell pepper, onions and cilantro. Make Vegan and substitute with Veggie Meat.

  $27
• Spicy Caribbean Pork

  Traditional TnT sweet and spicy pork served inside phyllo pastry with Macaroni Pie and Potato Fries.

  $25
• Caribbean Ox Tail Stew with Dumplings

  Traditional recipe of melt in your mouth ox tails in a spicy tomato based sauce with carrots and onions. Served with homemade Trini dumplings and Calypso rice.

  $25
• Grilled Kebabs (Choice of Pork, Beef or Chicken)

  Our version of the Middle Eastern classic barbeque cooked on coals. Served with Calypso Rice, Garlic Turnover and Tabbouleh Salad.

  $25
• Crispy Pork Sisig

  Our version of the Filipino mixed pork dish loved by Anthony Bourdain. Served with fried egg, atchara pickles and Garlic Rice.

  $25
• Vegan Lentil Dhal

  Served with Caribbean Float Bread, Lemon Ginger Rice and Tabbouleh Salad.

  $20
  • Chicken
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    $5
  • Pork
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    $5
• Bison Burger

  Half-pound Canadian Bison patties seasoned with our house marinade and served with caramelized onions on our Caribbean Float Bun.

  $25
• Pork Schnitzel

  Our version of the German classic made with panko breading mixed with our six-chili blend. Served with mixed greens, and spicy potato fries and sauerkraut.

  $25
• Elk and Mushroom Bitterballen

  Our version of the Dutch Caribbean classic meatball dish using Elk and mushroom cooked in thick gravy, formed into meatballs then breaded with panko and fried. Served with our decadent Truffle Mushroom sauce, Calypso rice, mixed greens and spicy potato fries.

  $25
• Mango and Veggie-Meat Curry

  A Mango lover’s dream curry with ginger and cayenne served with tabbouleh salad, garlic turnover and Calypso Rice.

  $22
  • Pork
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    $3
  • Chicken
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    $3
• Wild Boar Keshi Yena ABC

  Our version of the Meat and Cheese dish from the ABC Islands (Aruba, Bonaire, and Curaçao). We make ours with a blend of seasoned Wild Boar wrapped in Swiss, Gouda and Havarti Cheese which we bake to perfection. This is historically a slave dish made from the scrap meats and cheese rinds discarded by the Dutch masters.

  $27
• TnT Stew Fish and Yam Cake

  Fish and Yam cakes cooked in a sweet and sour ginger, tomato and rhum sauce in the Trinidad and Tobago style.

  $22
• Haitian Espageti

  Our version of the informal national dish and comfort food of Haiti enjoyed all day round. It is made in a tomato based sauce with onions, bell peppers, garlic sausage, hotdogs and Epis sauce. Often topped with a fried egg and bread.

  $25
• Jamaican Rasta Pasta

  Cream sauce pasta with bell peppers, garlic, onions, parsley, parmesan cheese, jerk chicken and garlic shrimp. We can make this vegan with coco cream and veggie meat.

  $25
• House-Made Ricotta Gnocchi in Tomato Meat Sauce

  Our hand-crafted Ricotta cheese Gnocchi in a rich tomato meat sauce with red wine.

  $25
• Vegan Aloo Curry

  Our take on the spicy potato, onion and tomato curry much loved in the Caribbean. Served with Calypso rice and Tabbouleh salad.

  $20
• Caribbean Lobster in Brown Sugar Rum Butter Sauce

  Two decadent Spiny lobster tails cooked in a heirloom recipe with lots of rum, caramelized brown sugar and butter. Served with Calypso Rice, oat bread and mixed greens

  $35
• Jamaican Fish Tea

  Caribbean Bouillabaise - Sustainable fish, shrimps and squid cooked in a rich broth with potatoes, carrots, yams with black pepper and Rhum.

  $30
• Caribbean Mixed Seafood in Coconut Curry

  Fish, shrimps, scallops, clams, mussels and squid cooked in a spicy coconut ginger curry with potatoes, carrots, cilantro and bell peppers.

  $30
• Three Sisters Stew

  Our vegan version of the indigenous Canadian staple dish of corn, beans and squash. Served with float bread and yam shoestring fries.

  $20
  • Bison Meatballs
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    $7
  • Fish and Yam Cakes
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    $5
  • Ground Elk
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    $7
• Crispy Pata Pork Hock

  Favorite Philippine pork dish similar to German Schweinshaxe. Made by boiling pork leg for several hours in a vegetable broth and then frying to moist meat and skin crackling perfection.

  $25
• Curry Lamb Stew

  Our version of the traditional Goat Curry recipe from Trinidad and Tobago where we substitute lamb for goat. Made with Carrots, Chickpeas, Potatoes and herbs.

  $30
• Yukon Callaloo

  Our version of the favorite Caribbean vegetable dish where we substitute Callaloo leaf with Kale, Chard, Spinach and seasonal greens. Cooked like the original with coco milk, ginger, habanero, allspice, mustard and cumin. Add pan-fried Chicken or Pork for $5.

  $22
• Couscous Aux Sept Legume

  Mixed vegetables of carrots, onions, squash, garbanzos, tomatoes, okra and capsicum cooked in olive oil in a North African style with aromatics like coriander, ginger, cinnamon, thyme, cumin and paprika then served with couscous in an authentic tagine.

  $25
• Aburi Tuna with Cilantro Spinach Pesto Pasta

  Our version of the Caribbean favorite torched tuna sashimi with sesame seeds in a cilantro, miso, spinach, sesame oil pesto sauce with rigatoni pasta. Make this Vegan with Vegan Meat.

  $25
• Butter Chicken Masala

  Our version of the favorite curry dish made with ghee, heavy cream, garam masala gravy and tomato puree. We combine this with boneless chicken and mix with Rigatoni pasta. Make this Vegan with Vegan Ghee, Coco Cream and Vegan Meat.

  $25
• Arctic Char with Creamy Tomato Wine Sauce Pasta

  Butter and garlic seared Arctic Char fillet and spinach on our rich creamy tomato wine sauce pasta. We can make this Vegan using olive oil and Vegan Meat.

  $27
• Tobago Curry Crab Cakes with Dumplings

  Tobagonian favorite dish made with our house-made crab cakes, onions, garlic, ginger, leeks, green seasoning, coconut cream and Caribbean style curry powder.

  $25
• Duck Francois

  Boneless Duck breast cooked until pink in a honey Dijon and Balsamic sauce. Served with boiled carrots, mixed greens and herbed rice.

  $27
• Kangaroo Medallion in Red Wine Sauce

  Kangaroo tenderloin fillet cooked in a rich red wine sauce and topped with a citrus fruit glaze. Served with Calypso rice, mushrooms, mixed greens and tomatoes.

  $27
• Rabbit and Dried Fruit Tagine

  Rabbit leg cooked North African style with honey, cinnamon, apricots, dates, raisins, figs, onions and ginger then served with buttered couscous in an authentic tagine.

  $25
• Ostrich Frikkadel Steak

  Our version of the South Afrikan Danish fry pad mince steak made with an Ostrich patty cooked smashburger style until crispy then topped with with mango, apricot, onions and capsicums and served with potato fries, Calypso rice, tomato and mixed greens.

  $25

Desserts

• Chocolate Rum Cake

  $8
• Lime Ice Cream Parfait

  $8
• Home Made Coconut Cookie Ice Cream Sandwich

  $8
• Dessert of the Day

  $8
• Yukon Brewing Beer Ice Cream

  $9
• Vegan Mixed Fruit in Ginger Coconut Cream

  $10