Moroccan Bread Crumbed Eggs
This dish is inspired by one of my culinary heroes, Gabrielle Hamilton. Every time I’m in NYC, I eat brunch at Prune and try to replicate this dish. Two eggs are fried in herb seasoned bread crumbs and served on a savory garbanzo bean stew. Traditional accompaniments of preserved lemon, olives, harissa, and warm flatbread round out the plate.
Buckwheat Crêpe with Smoked Salmon
Earthy buckwheat flour is used to create these delicious crêpes similar to ones served in cafes all over France. One large crepe is stuffed with smoked salmon flavored with horseradish, fresh dill and creme fraiche. Served with fresh fruit.
Austin City Limits
Our house made chorizo is spiced with cumin, cinnamon, ancho chili and clove, grilled and served with two fried eggs, creamy grits, our irresistible queso, jicama and radish salad with a squeeze of lime and a drizzle of jalapeño sauce. Boom! Breakfast Texas style.
Roasted Roots, Etc with Bagna Cauda
Multi-colored carrots, brussels sprouts, cauliflower and various other winter roots and vegetables are roasted until crisp and drizzled with Bagna Cauda, the glorious Italian hot vinaigrette and sprinkled with crispy grains.
Pasta e Fagioli
Borlotti beans are simmered with lemon, tomato, garlic, rosemary, winter squash and cabbage. Then tossed to order with hot pasta and steamed greens. Garnished with Parmesan and extra virgin olive oil.
Our omelettes are made with organic eggs locally raised by Dale Filbrun in West Alexandria.They are cooked and flipped the traditional way in French iron pans. Filled with Italian rosemary ham, French Brie and drizzled with a piquant caper-lemon herb sauce.
Grilled Flat Iron Steak with Irish Whiskey Butter
Slathered with a luscious butter spiked with Guinness stout, Worcestershire and Jameson’s Irish whiskey. Served with fried shallots and Spanish fries.
Mary Kay and Kim went in search of this local legend at the end of a long day of wine tasting in Burgundy. Pat Lafrieda ground beef is hand pattied, griddled and garnished in the manner of the town of Beaune: tomato sauce, mustard-spiked mayonnaise, fromage, and crisp, hot fries ON the sandwich. Served with pickled vegetables.
Fried Egg Sandwich with Cheddar and Bacon
Our terrific organic eggs are shown off when fried until the yolk is firm then put together on a toasted brioche bun with Nueske’s bacon, sharp white cheddar, lettuce and our own house mustard and mayonnaise. Choose home fries or dressed greens.
Pasta of the Day
Check the table card for today’s selection.
Four fresh flapjacks served with pure maple syrup.
Balsamic Vinaigrette, Sesame Miso, Lemon Gorgonzola , Roasted Pear Vinaigrette
Romaine lettuce, Manchego cheese, homemade croutons and plump white anchovies with the traditional garlic and lemon dressing. What could be better, you ask? Well, we’ve tweaked and updated our presentation a bit as a present for one of our favorite customers.
Winds House Granola
Served with milk or yogurt.
Yukon gold potatoes cooked in butter with onion, green and red peppers, fresh ground pepper and spices (sour cream or cheese, add .50 each).
A bowl of seasonal fresh fruit. Check table card for today’s selection.
One egg, any style
Side of beans
Side of rice
Short stack of pancakes