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We make vegetarian breakfasts that carnivores ask for. This is the last part of a three-course gourmet breakfast at Eastward House.
French toast with fresh home-made bread together with Canadian maple syrup for drizzling. Mushrooms in burgundy and oregano. Oven roasted chestnuts with fresh thyme. Samoan banana (including garlic, shallots, coconut milk and coriander) oven roasted vine tomatoes in virgin oil, courgette boat with garlic, tarragon, onion, nuts and pistachio dust.