Menu for May-June
Brunch
Moroccan Bread Crumbed Eggs
This dish is inspired by one of my culinary heroes, Gabrielle Hamilton. Everytime 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. 12.
Shrimp and Cope’s Dried Corn Ragout
This is our Yankeefied version of shrimp and grits. Juicy, sweet domestic shrimp are sautéed in butter with mushrooms, green onion, a little garlic, a squirt of lemon and a pinch of dirty spice mix, poured over a bowl of creamy Cope’s corn ragout. Served with a biscuit. 14.
Papas Locas
A bed of homefries embellished Cal-Mex-style with layers of black beans, cheese, avocado and sour cream, then topped with grilled steak or scrambled eggs and char-grilled jalapeno slices. Streaked with Cholula sauce and served with a warm flour tortilla.
with eggs 12. with steak 14. with both 15.
Corned Beef Hash
Made with the Cleveland’s best, the beef is simmered with aromatics and is hand-chopped. We serve a big plateful of hash, crispy and browned, full of Yukon gold potatoes, onions, peppers and a shake of house made Worschcester sauce and a side of homemade spicy chipotle ketchup. Served with a biscuit. 13.
Croque Monsieur Sandwich
This famous open face sandwich is made with a thick slice of sour bread, béchamel, gruyère, thyme and black pepper. Topped with either Nueske’s smoked ham or asparagus and roasted tomato. A little bit of France right here in Ohio. Served with mixed green salad and fries. 11.
Greek Lamb Burger
Ground lamb is seasoned with chopped shallot, fresh oregano and kalamata olives. Served with feta mayo, a sun-dried tomato spread and fresh parsley salad garnish. Served with mixed green salad and fries. 12.
Pasta of the Day
Check the table card for today’s selection. Price will vary.
Buttermilk Pancakes
Four fresh flapjacks served with pure maple syrup. 9.
Asparagus Omelette
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 local organic asparagus and horseradish boursin.
Served with mixed dressed greens. 12.5 A la Carte 11.
Turkish Limas
These creamy lima beans get a Turkish treatment, long-cooked until tender with coriander, lemon and tomato, sprinkled with crushed sumac and garnished with a kalamata olive salad, extra virgin olive oil and crispy fried garlic. Served with hot rice, steamed greens and a biscuit. 10.
Fried Egg Sandwich with Cheddar and Bacon
Our terrific organic eggs are shown off when fried till the yolk is firm then put together on toasted focaccia bread with Nueske’s bacon, sharp white cheddar, lettuce and our own house mustard and mayonnaise. Choose home fries or dressed greens. 11.
House Salad
Dressings – balsamic vinaigrette, lemon Gorgonzola, sesame miso or blue cheese.
Served with a biscuit. 5.
Caesar Salad
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. Accompanied by a biscuit. 9.
Steel Cut Oats
A bowl of steaming organic Irish-style oats, with seasonal fruit compote and maple syrup. 5.
House Granola
Old-fashioned organic oats baked with maple syrup and mixed with almonds, pumpkin and sunflower seeds and
dried fruit. Served with milk or yogurt. 5.5
Home Fries
Organic Yukon gold potatoes cooked in butter with onion and green pepper, fresh ground pepper and spices. 4. (with sour cream or cheese, add .50 each)
Fruit
Bowl of seasonal fresh fruit. Check table card for today’s selection. 4.5