Mother’s Day Brunch Menu
Sunday May 14th, 11am-2pm
Parmesan Artichoke Dip
With cheddar cheese, served warm with crunchy crostini bread.
Orange Caprese Δ
Fresh mozzarella, layered with orange slices and garden-fresh basil, drizzled with olive oil and balsamic vinegar.
House breaded shrimp Panko crumbs and coconut flakes, lightly fried and served with a sweet Thai chili sauce.
Brie En Croute
Brie cheese encased in puff pastry and oven-baked, served with honey and crunch crostini bread.
Corn meal polenta “pizzas” baked with house made tomato sauce, mozzarella and basil.
Served with slice of warm Naan flatbread.
Field greens tossed in poppy seed & sesame white balsamic vinaigrette, topped
with gorgonzola crumbles, grilled peaches and toasted pecans. As Entree ADD salmon filet.
Crisp romaine lettuce tossed in our house-made Caesar dressing,
topped with parmesan and croutons.
Field greens, carrots and cucumbers.
Grilled fresh salmon filet served over a bed of field greens, with carrots, tomatoes
and toasted almonds with your choice of dressing 20.12
Dressings: Ranch, Creamy Gorgonzola, Balsamic Vinaigrette, Raspberry Vinaigrette,
Thousand Island, Honey Mustard, Olive Oil & Vinegar.
Served with rosemary roasted potatoes.
Gourmet French Toast
Croissants dipped in Grand Marnier batter served
with Iowa maple syrup OR blueberry compote.
Italian style quiche.
Two poached eggs on toasted English muffin halves with hollandaise.
Choose from HAM, SPINACH OR SMOKED SALMON.
Creamy fresh avocado, lemon, olive oil and basil with sautéed zucchini,
cherry tomatoes and green beans (VEGAN).
Beet and Goat Cheese “Gocce”
Filled pasta with browned butter and sautéed sage.
6 Cheese “Gocce”
Parmesan cream sauce with asparagus and cherry tomatoes.
Cheese or beef filled pasta in a parmesan cream sauce with peas and prosciutto
OR in a smoked gouda and roasted red pepper sauce.
Served with rosemary roasted potatoes and vegetables – except for curry.
Chicken cooked with a creamy mushroom and marsala wine sauce.
Panko and bread crumb encrusted chicken breast lightly fried,
then oven baked with house-made tomato sauce and mozzarella cheese.
Crab meat stuffed in Tilapia fish filet, oven-baked and topped with a lobster-béchamel.
8oz Angus beef served medium-rare with horseradish mayo.
Puff pastry encasing chicken breast, apricots and brie cheese.
Vegan Curry Δ
Chickpeas and cauliflower in a tomato and coconut milk base curry served
over basmati rice and side of vegetables.
Creamy egg-less Italian “custard” topped with fresh strawberry compote.