Backstreet Café’s Mother’s Day Brunch

Download a printable version of this Menu Here

Appetizers

Watercress Vichyssoise
Baby Arugula Salad with kumquats, beets,
fresh cheese and radishes
Cornmeal Crusted Soft Shell Crab served over slaw
Heirloom Tomato Salad with cucumber, purple onion, feta and kalamata olives, simply dressed

Entrees

Eggs Sardou with Crab Cakes
poached eggs over artichoke hearts & creamy spinach, topped with hollandaise sauce & served with two crab cakes
Bistro Breakfast
grilled rib eye served with two poached eggs, rosemary potato cake, spinach and tomato hollandaise
Lamb Osso Bucco
over spring risotto
Pan Seared Grouper
with crabmeat cherry tomato vinaigrette and served with roasted potatoes
Pancetta Wrapped Sea Scallops
over creamy celeriac puree with pan drippings

Desserts

Peach Cobbler with housemade vanilla ice cream
Plum Clafouti– a rustic French baked pudding cake topped
with toasted almond ice cream
Strawberry Shortcake
served with strawberry sorbet
Caramel and Chocolate Crème Brulee