Experience Our Menu...
Brunch is served on Sunday from 11 am until 3 pm. The cost is $22.90 for adults and $15.90 for children under 12 (includes tax and tip)
FRESH SEASONAL FRUITS
| Trio of Soups A tasting of each of today’s freshly prepared soups |
8 |
| Seafood Gumbo Shrimp, Crab, Louisiana Tasso |
8 |
| Fresh Pea Soup Fresh spring pea soup garnished w/cream and chopped mint |
5 |
| Chicken & Sweet Peas Chunks of Chicken, and Sweet Peas in a Savory Broth |
6 |
| Grilled Diver Scallops and Shrimp Grilled Diver Scallops and Shrimp with Cream Succotash, and Crispy Onion Rings |
8 |
| Creamy Grits, Greens and Shrimp Creamy Grits and Shrimp with Fresh Spinach Seasoned with Parmesan |
7 |
| Fritto Misto Di Mare Fried Catfish, Calamari, Shrimp, with Crispy Parsley, Lemon Slices, and Harissa Aioli |
9 |
| Crab Salad Lump Crab with Avocado, Tomatoes, Gyodza Cracker and Baby Greens with Balsamic Vinaigrette and Basil Oil |
8 |
| Frissee Salad Tossed in a Blood Orange Vinaigrette with Avocados, Beets, Goat Cheese, and Caramelized Walnuts with Micro Greens |
7 |
Knife and Fork Caesar Salad |
6 |
| Wild Mushroom Fettuccine Fettuccine, Morels, Porcini, and Shitake Mushrooms, and Asiago Cheese in a Creamy Mushroom Sauce |
13 |
Seafood Risotto |
21 |
| Blackened Salmon With Saffron Risotto and slowly Grilled Asparagus |
16 |
| Maple Glazed Pork Chops Two Grilled Maple Glazed Pork Chops, with Corn Fritters and Collard Greens |
18 |
Australian Rack of Lamb |
24 |
| Pan Seared Tilapia Pan seared Tilapia with Potato Puree Sauteed Baby Spinach and Tomato Caper Golden Raisin Brown Butter Sauce |
19 |
| 16 oz Ribeye Steak Ribeye Steak with Grilled Scallions, and Asparagus with Aullumette Pomme Frits in a Merlot-Demi Reduction |
25 |
| Chicken and Shrimp Etouffe Sauteed Chicken and Shrimp simmered in Cajun seasoning served over Jambalaya rice with Chayote Squash |
18 |
| Chocolate Marquise | 6 |
| Pecan Pie W/ Vanilla Ice Cream | 6 |
| Mixed Berries W/ Whipped Cream | 6 |
| Chocolate Chip Cookie Sundae W/ Vanilla Ice Cream, Caramel & Chocolate Sauces | 6 |
| Peach Cobbler W/ Vanilla Ice Cream | 6 |
| Lemon Custard Pie W/ Mango Sauce | 6 |
| Ice Cream or Sorbet * Ask for today’s selection |
3 |
| Coffee / Tea | 2 |
In keeping with our philosophy that a great restaurant is always learning and always teaching, we have developed a wine list that hopefully encourages you to try new wines at a great value to expand your experience as well as excite your palate.
Enjoy!
For those of our guests who choose to bring their own wine, we charge a corkage fee of $5.00 per bottle.
| Name | Year | Glass | Bottle |
Sparkling |
|||
Primo Franco (Prosecco) Italy |
N.V. | 8 | 24 |
| Heidsieck & Co. (Blue Top Brut), France | N.V. | 8 | 40 |
Blush |
|||
| Beringer (White Zinfandel) California | 2005 | 5 | 24 |
Whites |
|||
| Sterling (Sauvignom Blanc) Central Coast |
2006 | 5 | 24 |
| Hess Select (Chardonnay) California |
2005 | 5 | 24 |
| Puiatti (Chardonnay) Italy |
2002 | 5 | 24 |
| Omaka Springs (Sauvignon Blanc) New Zealand |
2007 | 5 | 24 |
| Geyser Peak (Sauvignon Blanc) California |
2005 | 5 | 24 |
| Kamptal Lois (Gruner Veltliner)Austria |
2005 | 5 | 24 |
| Herzog Verbeau (Gewurztraminer) France | 2002 | 5 | 24 |
| Danzante (Pinot Grigio) Italy |
2006 | 5 | 24 |
| St.Josef (Kabinett) Germany | 2006 | 5 | 24 |
Reds |
|||
| Bogle Vineyards (Merlot) California | 2006 | 5 | 24 |
| Santa Ema Reserve (Merlot) Chile | 2005 | 5 | 24 |
| Echelon (Pinot Noit) Central Coast, California | 2005 | 5 | 24 |
| Lucignano Chianti Colli Fiorentini (Sangiovese) Italy | 2005 | 5 | 24 |
| Mark West (Pinot Noir) California | 2006 | 5 | 24 |
| Nugues Beaujolais Village (Gamay) France | 2005 | 5 | 24 |
| Peace (Shiraz) Australia | 2006 | 5 | 24 |
| Zonin D'abruzzo (Montepulciano) Italy | 2005 | 5 | 24 |
| Domaine Andre Brunel (Cotes Du Rhone) France | 2006 | 5 | 24 |
| Pascual Toso (Malbec)Argentine | 2006 | 5 | 24 |
| Avalon (Cabernet Sauvignon)California | 2006 | 5 | 24 |
| Peachy Canon (Zinfandel)California | 2005 | 5 | 24 |
Port / Dessert |
|||
| Royal Oporto Tawny (Port) Portugal | N.V. | 5 | 24 |
| Kracher (Beerenauslese Cuvee) Austria | 2004 | 5 | 24 |
Beers |
|||
| Imported: Heineken, Amstel Light, Corona | 2 | ||
| Domestic: Budweiser, Miller Light, Goose Island | 2 | ||
Non-Alcoholic |
|||
| Thorn croft Elderflower Water | 2.50 | 8 | |
| San Pellegrino | 2 | 6 | |
For both alcoholic and non-alcoholic beverages, cucumbers add a “twist” of flavor and color.
A toast to cucumbers... (Read More)
Parrot Cage's Featured Cocktail:
Our house Martini... We use Grey Goose Vodka, Midori and a splash of orange juice.
|
| Cosmopolitan Martini Grey Goose Vodka, Grand Marnier, Fresh lime juice and a splash of cranberry juice |
| The Shore Martini Ciroc Vodka, Kahlua, and Bailey’s Irish Cream |
| Apple Martini Grey Goose Vodka, Apple Pucker |
| The Bellini Champagne, mango purée, Peach Schnapps |
| Mai Tai Myers Dark Rum and fruit juices |
| Margarita Reserva 1800 Reposado Tequila, fresh lime juice, splash of orange juice |
| Mojito Bacardi Rum, fresh mint, and lime juice |
| Sangria White or Red wine with rum and fresh fruit |
Mother’s Day Brunch
May 10, 2009
Served From 10:00am-2:00pm
Adults: - $35.00
Children: Age 12 and Under-$15.00
Omelet station
- Smoked Salmon, Spinach, Cheddar Cheese, SwissCheese,Mushrooms,Onions
- Red and Green Peppers, Ham, Breakfast Potatoes
- Apple wood Smoked Bacon
- Turkey Sausage Links
- French Toast
- Creamy Grits
Carving Stations
- Honey Glazed Ham w/ Biscuits
- Smoked Paprika Turkey Roast and Spicy Gravy
Salads
- Cole Slaw, Classic Caesar Salad
- Pasta Primavera Salad, Fresh Fruit Salad
Entrees
- Shrimp Jambalaya
- Salmon and Catfish Timbales
- Jerked Chicken
- Collard Greens with Smoked Turkey
- Carved Steamed Ship Roast Beef
Sides
- Creamy Mac and Cheese
- Corn on the Cob
Assorted Mini Desserts
- Cheese Cake, Banana Pudding, Peach Cobbler, Sweet Potato Pie, Pecan Pie, Flourless Chocolate Cake
Valentine's Day
Aphrodisiac Menu 45.00
Hors d’oeuvre Sampler:
- Smoked Oyster Canape on Artichoke Leaf with Deviled Egg Puree
- Goat Cheese Encased Grape with Pistachio
- Guacamole with Chilies
Entree:
- Hearts of Baby Lettuce with Honey Glazed Quail , Red Beets and Roasted Pine Nuts with Blood Orange Vinaigrette
- Seared Salmon with Creamy Morel Sauce atop Saffron Risotto and garnished with Grilled Asparagus
- Fire Licked Lamb Chops glazed with Pomegranite Molasses served over Truffle Scented Potato Pureed with a Fig Demi Glace
Desserts:
- Chocolate Sampler: Flourless Chocolate Cake on a pool of Raspberry Sauce, Chocolate Espresso Panna Cotta, and Chocolate Sorbet
- Served with A complimentary Glass of Champagne
