Happy Mother’s Day!

06 May

Mother’s Day Brunch Menu – Sunday May 12th

For Reservations Call 319 653 4012


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


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

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Posted by on May 6, 2013 in Uncategorized


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