Mother’s Day Brunch Menu – Sunday May 12th
For Reservations Call 319 653 4012
Antipasti
Brie en croute
Brie cheese encased in puff pastry, oven-baked
and coupled with aronia berry jam and crunchy crostini bread 9.12
Pizza della Mamma
Naan flatbread baked with garden-fresh basil pesto, artichoke hearts,
tomatoes and feta cheese 9.12
Formaggio & Frutta (Cheese & Fruit Tray)
Assorted cheese coupled with fresh fruit: Maytag blue, smoked Gouda & French brie. Strawberries, grapes, pears, honeydew melon and cantaloupe, dried apricots and nuts 12.12
Coconut Shrimp
Coconut flakes and panko bread crumbs encrusted shrimp,
fried and served with a sweet and spicy chili dipping sauce 9.12
Soups & Salads
Peach Salad
Field greens and zucchini ‘ribbons’ tossed in lemon-Dijon vinaigrette,
topped with caramelized peaches and prosciutto ham 8.12
House Salad
Field greens with carrots, cucumbers and choice of dressing 6.12
Dressings: Ranch, Balsamic Vinaigrette, Gorgonzola, Raspberry Vinaigrette, Honey Mustard, Thousand Island, Jalapeno Vinaigrette, Olive Oil & Vinegar.
Salmon Salad
Wild Alaskan Salmon grilled and laid over a bed of greens with carrots, tomatoes and cucumbers, topped with toasted almonds and choice of dressing 19.12
Tuscan Tomato Soup or Day Soup Cup 4.12; Bowl 6.12
Breakfast – Served with rosemary-roasted potatoes
Gourmet French Toast
Croissant dipped in Grand Marnier batter and topped with whipped mascarpone and your choice of strawberry or blueberry compote 10.12
Spinach & Cheese Frittata
Italian style open-face omelet with spinach, mozzarella and goat cheese 9.12
Eggs Benedict
Two toasted English muffin halves topped with two poached eggs
blanketed in hollandaise sauce and your choice of smoked salmon & cream cheese
or Virginia Ham or Spinach 12.12
Eggs a la Lorraine
Two toasted English muffin halves topped with two poached eggs blanketed in hollandaise sauce with fresh mozzarella and prosciutto 14.12
Pasta
Spinach Artichoke Ravioli 15.12
Pasta Limone
Fresh creamy lemon sauce tossed with spinach, broccoli, zucchini over penne pasta 14.12 With Shrimp 18.12
Seafood Cannelloni
Pasta shells stuffed with shrimp, white fish and wild Alaskan salmon
oven-baked with lobster béchamel and mozzarella 18.12
Entrees – Served with whipped potatoes and vegetables
Eggplant Parmesan
Two lightly breaded eggplant slices pan-fried with house made tomato sauce and oven-baked with mozzarella cheese. Served as entrée or over spaghetti 17.12
Chicken Roulades
Panko crumbs encrusted chicken breast, stuffed with smoked gouda and spinach, lightly pan-fried then oven-baked and topped with a honey-Dijon butter 22.12
Italian Pork Roast
Sliced herbed pork roast, oven-baked with cherry tomatoes and mozzarella 18.12
Bison New York Strip
Flavorful, lean & protein-rich bison strip, grilled and topped
with olive oil and cracked pepper 23.12
Swordfish Kabobs
Grilled swordfish with vegetables over a bed of wild rice 18.12
Desserts 6.12
Key Lime Pie Nutella Pannacotta
