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Summer Brunch Menu Highlights

This document is a brunch menu that features various starters, sandwiches, salads, entrees and dessert options. Starters include squash bisque, fried green tomatoes and charcuterie. Sandwich and salad options include a Moroccan chicken salad, Cuban press and sesame shrimp salad. Entrees consist of items like sfia (flatbread with lamb), tiramisu pancakes and a grilled tenderloin. The menu concludes with information on vegetarian preparations and cafe hours.

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15 views1 page

Summer Brunch Menu Highlights

This document is a brunch menu that features various starters, sandwiches, salads, entrees and dessert options. Starters include squash bisque, fried green tomatoes and charcuterie. Sandwich and salad options include a Moroccan chicken salad, Cuban press and sesame shrimp salad. Entrees consist of items like sfia (flatbread with lamb), tiramisu pancakes and a grilled tenderloin. The menu concludes with information on vegetarian preparations and cafe hours.

Uploaded by

eatlocalmenus
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

Summer Sunday Brunch

Brunch Menu
Starters
Saffron--
--Summer
--Summer Squash Bisque
Saffron -- $5 Cup $7 Bowl
Swirled with Parsley---Mint Pesto and Toasted Pine Nuts

Fried Green Tomatoes $8


With Shiso---Petite Tomato Salad and Wasabi Cream

Summer House Salad $7


Refreshing Cucumber and Watermelon Stack with Basil---Mint Vinaigrette and Latte Da Goat Cheese

Charcuterie Plate $ 10
Chef’s Daily Selection of Artisan Cheeses, Sausages, Pate and Toasted Breads

Soft Shell Crab


Crispy Corn Crusted Crab with Spicy Yuzu---Ginger Laced Asian Greens and Chili Threads $10

Sandwiches & Salads

Moroccan Chicken Salad $13


Pistachio and Almond Crusted Chicken Breast, Crisp Romaine Lettuce, Roasted Red Peppers,
Crumbled Feta, Pita Croutons and Preserved Lemon Vinaigrette

Cuban Press $14


Grilled Sandwich Stuffed with Chimichurri Roasted Pork, Shaved Ham, Manchego, Swiss and
House Made Pickles. Served with Caldo Gallego and Fried Plantain

Sesame Shrimp Salad $14


Ginger---Sake Marinated Shrimp with Sesame---Mustard Vinaigrette, Mixed Lettuces and
Vegetables in a Crispy Wonton Bowl Topped with Roasted Peanuts

Grilled Tuna Niçoise Salad $16


Chilled and Sliced Yellowfin Tuna with Creamer Potatoes, Haricots Verts, Olives, Petite Tomatoes,
and Hard Boiled Quail Egg Drizzled with White Balsamic---Tarragon Vinaigrette

Grilled Sirloin Burger $12


"You Name the Cheese," All Natural Mountain City Beef on a Challah Bun
Served with Smoky Paprika Dusted Fries (Add Applewood Smoked Bacon for $1)

Entrees

Sfiha $13
Toasted Flatbread with a Zesty Lebanese Lamb with Pine Nuts, Chunky Tabbouleh Salad,
Sumac Onions and Feta Cheese

Tiramisu Pancakes $12


Fluffy Rum Pancakes Layered with Sweetened Mascarpone Cheese, Cocoa and Kahlua Syrup
Served with Your Choice of Applewood Smoked Bacon, Sausage Links or Fresh Fruit

Modern Omelet $11


Filled with Balsamic Roasted Scott Farm’s Tomatoes, Fresh Mozzarella, Parmesan and Basil
Served with Your Choice of Applewood Smoked Bacon, Sausage Links or Fresh Fruit

Grilled Tenderloin $18


Petite Filet of Beef Tenderloin Chargrilled and Served with Applewood Bacon---Maytag Blue Cheese
Potato Salad and Marinated Haricots Verts

Quiche of the Day $10


Chef’s Daily Selection of Fresh Ingredients Baked in a Rich Egg Custard and Flaky Puff Pastry Crust
Served with a Petite Salad of Mixed Greens with Balsamic Vinaigrette

Vegetarian Preparation
Café Modern Hours: 11 am to 2:30 pm Tuesday through Friday, 11 am to 3 pm Saturday and Sunday Brunch
Parties of 8 or more require one check and 18% gratuity. $4 will be added for a split plate.
General Manager: Dave Marshall Executive Chef: Dena Peterson Catering Director: Jennifer Cano
Bon Appétit Management Co.
food services for a sustainable future

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