Willamette University
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Spring Brunch
April 5, 2014 @ 9:00 am - 1:30 pm
$13.50
Pastries
House-made Biscuits with Whipped Butter and Preserves
Chocolate Chip Muffins
Banana Bread
Apple Strudel
Salads
Roasted Red & Yellow Beetroot Salad with Rainbow Carrots, Spinach, and Charred Scallion Vinaigrette(v)(mwog)
Heritage Grain Salad with Red & White Wheat, Black & White Barley, Quinoa, Seared Asparagus, Caramelized Onions, Balsamic Brussels Sprouts, Chopped Herbs, and Smoked Tomato Vinaigrette(v)
Field Greens with Grape Tomatoes, Local Chèvre, English Cucumbers, Sugar Snap Peas, and Creamy French Tarragon Dressing(mwog)
Whole Fruit
Local Apples & Pears
Main Dishes
Roasted Golden Lake Farms Heirloom Potato Trio with Herbs, Cracked Pepper, and Jacobsen Sea Salt(v)(mwog)
Brioche French Toast with Whipped Butter, Maple Syrup, and Willamette Valley Berry Preserves
Chef Green’s Signature 48-Hour-Smoked Natural Beef Brisket with Local Artisanal Bourbon Pan Sauce, and Creamy Horseradish (On Side)(mwog)
Scrambled Local Free-Range Eggs(mwog)
Smoked Provolone Scrambled Local Free-Range Eggs with Egor’s Acres Organic Kale(mwog)
Grilled Fresh Tomatillo Salsa (Portland Chile Sauce Available)(v)(mwog)
Handmade Turkey & Cascade Huckleberry Sausage with Lemony Herbs(mwog)
Desserts
Miniature Pecan Pies
Strawberry Mousse in Chocolate Cups
Caramel Oat Bars (mwog)
Chocolate Orange Shortbread (v)
*(v) Vegan dish
*(mwog) Made Without Gluten dish
Outside Community Members $13.50
Faculty and Staff $10.50
Children Under 10 $7.50