Sunday, August 08, 2010

Speaking of Sunday Brunch


Spinach and Bacon Salad

Smoked Salmon and Watercress Salad with Ricotta Salata


Huevos Rancheros


Corned Beef Hash and Poached Eggs


Brioche French Toast, Strawberry Rhubarb Compote


Croque Monsieur


Tenderloin Steak and Eggs


Fresh Fruit with Creme Anglaise


Strawberries with Strawberry-Moscato Sorbetto


Chocolate Banana Bread Pudding

While we have served an award-winning buffet brunch for years, last Sunday we started our new-style Sunday Jazz Brunch. We are now serving your Sunday Brunch, rather than offering it buffet-style. This has allowed us to accomplish several important things.

The first is that we were able to substantially lower the price, which is a huge benefit to you, dear guest. The new brunch starts at $16.95 per person, for three courses plus warm, freshly baked coffee cake, and the more expensive selections are only $19.95 per person for the three courses.

The second is that with this revised style, we are being more "green" because we are not wasting so many of our precious natural resources. In order to keep a buffet brunch looking fresh for each guest, we have to replace the food fairly often. This means a lot of wasted food, because once it has been set out on display, discarding it is our only option. Unfortunately even the local food banks cannot take food after it has sat on a buffet table. In addition, the canned fuel needed to keep the foods hot is certainly not great for the environment, and it makes our air conditioning have to work even harder to keep the dining room cool -- all the way around doing a buffet is a big waste of resources.

We hope you will try out this new style, as we believe it is a big improvement to our previous brunch. We still have great live entertainment, and the best servers in Salem.

Here is the menu:


Cocktails and Sunday Morning Pick-me-ups $7.75

~~ Mimosa ~~ Mimosa Royale ~~Salty Dog ~~

~~ Greyhound ~~ Screwdriver ~~ Bloody Mary ~~

~~Limonsecco ~~
(Prosecco with Limoncello)


Prix Fixe, Three-Course Brunch

First Course, Entrée Course and Dessert

To begin, enjoy our Chef’s treat ~~
Warm, freshly-baked coffee cake served to each table

$ 16.95 per person

FIRST COURSE

Fresh Fruit Plate
golden pineapple, fresh melons, and fresh berries,
yogurt dipping sauce and granola to add or not

Raspberry, Mandarin Orange and Mixed Green Salad
spiced pecans and raspberry vinaigrette

Caesar Salad
hearts of romaine, focaccia crisps, garlic-anchovy dressing,
Mediterranean white anchovies or bacon

Spinach and Bacon Salad
fresh baby spinach, hard-cooked eggs, crispy shallots and bacon,
caramelized onion dressing

Smoked Salmon Salad
watercress, ricotta salata, focaccia crisps, caper-red onion vinaigrette

Heirloom Tomato and Vermont Goat Cheese Salad
balsamic glaze, walnut oil and toasted walnuts

Shrimp Cocktail
traditional cocktail sauce and lemon ($6 supplement to prix fixe menu price)


ENTRÉE COURSE

Brioche French Toast
whipped vanilla cream, strawberry-rhubarb compote, Vermont maple syrup

Belgian Waffle
whipped cream, strawberries, Vermont maple syrup

Harvest Frittata
spinach, onions, asparagus and Vermont goat cheese, home-fried potatoes

Hash and Eggs
house-made corned beef hash with poached eggs, sautéed spinach and roasted tomatoes

Huevos Rancheros
crisp tortillas, refried beans, scrambled eggs, sour cream, pico de gallo and sliced avocado

Traditional Eggs Benedict
English muffin, Canadian bacon, poached eggs, Hollandaise sauce, home-fried potatoes

Croque Monsieur
griddled sandwich filled with smoked ham, Gruyere cheese and fresh spinach,
served with tarragon mustard and pommes frites

Meatloaf
mushroom sauce, mashed potatoes and sautéed spinach

Harvest Pasta (also available as Vegan option)
garlicky tomatoes, gigandes beans, olives, mushrooms,
and spinach with orecchiette pasta and chicken

Seafood Eggs Benedict $3 supplement
crab cakes topped with smoked salmon, poached eggs, topped with
dilled Hollandaise sauce, served with asparagus

Steak and Eggs $3 supplement
seared tenderloin medallions, wild mushrooms, crisp fried onions,
choice of egg preparation, home-fried potatoes

Grilled Salmon $3 supplement
sautéed heirloom tomatoes, basil and capers, home-fried potatoes

DESSERT COURSE

Fresh Fruit and Berries with Crème Anglaise

Chocolate and Banana Bread Pudding

Strawberry Moscato Sorbetto with Sliced Berries

Mini Key Lime Cheesecake

Two Cupcakes, topped with warm chocolate ganache
We also offer all of these items on an a la carte basis.


To make reservations, please call us at 978-825-4311. I hope to see you here.

Juli

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