(Sample Brunch menu~subject to seasonality)
Eye Openers |
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PETRONI’S BLOODY MARY~ shaken and strained table side |
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“The problem with a Bloody Mary is that there is always too much tomato juice” Don Petroni |
$10 |
MIMOSA~made with organic orange juice and Piper Sonoma Brut |
$8 |
SCREWDRIVER~made with organic orange juice |
$8 |
Two Poached Eggs |
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Sunday brunches undefeated champions. Organic no less…. |
$15 |
OVER RED FLANNEL HASH~roasted beets, corned beef and potatoes |
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CLASSIC EGGS BENEDICT~using fresh sourdough English muffins and Framani ham |
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OVER SMOKED SALMON~with fresh sourdough English muffins, sauce béarnaise |
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OVER CREAMY GOAT CHEESE POLENTA~with piquillo peppers, Swiss chard and pine nuts |
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PAIN PERDU~overnight french toast with vanilla, cinnamon, nutmeg and arganic apple syrup |
$11 |
CHILEQUILLES~three softly scrambled eggs with fried tortilla strips, fresh Mexican farmerscheese, jalapeno,cilantro and fingerling potatoes |
$12 |
CHANTERELLE OMELET~ with three organic eggs, spinach and Gruyere |
$16 |
BRAISED PORK BELLY & EGGS~ glazed with brown sugar and two eggs basted in duck fat |
$17 |
GRILLED FLAT IRON STEAK~with two eggs or shoestring fries |
$24 |
LAMB BURGER~with grilled onions and shoestring fries. Chenel goat cheese or blue cheese - add $2 |
$12 1/2 |
CHICKEN PAILLARD~with lemon, capers, brown butter and shoestring fries |
$19 |
BISTRO’S CLASSIC CAESAR~ with rouille crouton and Vella aged jack cheese, with grilled citrus chicken tenderloins add $4 |
$9 1/5 |
CHICKEN LIVERS~ caramelized onion, balsamic vinegar, pancetta & fried polenta |
$16 |
Sides |
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Two warm "Downtown" Croissants~ $6 |
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Sourdough English muffin & preserves~ $3 1/2 |
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Crisp "Black Pig" bacon~ $5 |
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Grilled Breakfast Links~$6 |
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Fresh fruit~ $6 |
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Side of hollandaise~ $2 |
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1 Organic Egg~ $2 |
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Apple Farm Organic Apple Juice (10oz bottle) $3 |
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Organic Orange Juice (10oz glass) $3½ |
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Bistro Ralph's menu follows the seasonal garden. Our seafood is sustainable and tested for mercury content to assure the finest product. Our meats whenever possible are grass fed, organic and local. |