Willamette University

Brunch Menu

This menu is subject to change depending on local availability of ingredients.

Sunday, May 13, 2012

Pastries

  • Mini Local Rhubarb Turnovers
  • Mini Muffins- Latte Macchiato, Strawberry Jam & Gingerbread Chocolate Chip
  • House made Rosemary Warm Glazed Doughnuts

Fruits, Vegetables and Salads

  • High Mountain Red Grain Salad of Heirloom Red Rice, Black Quinoa, Green Lentils and Wild Rice, Finished with Julienned Happy Harvest Snow Peas
  • Flash Roasted Local Asparagus with Eggplant Caponata, Zena Roasted Garlic and Oregon Sea Salt
  • Happy Harvest Green Tower Romaine Shaved Fennel Salad with Fresh Navel Oranges and Mission Fig Vinaigrette

Entrees

  • Golden Roasted Yukon Potato Wedges
  • House-made Local Noonan Farms Yukon Gold Hash Brown Potatoes
  • House-made Buckwheat Buttermilk Pancakes with Maple Syrup
  • Hickory Slow Smoked Turkey Breast with local Willamette Valley Cherry Cranberry Sauce
  • Local Free Range Scrambled Eggs
  • Local Scrambled Eggs with Briar Rose Goat Cheese and Smoked Salmon

Carvery

  • Bone in Leg of Lamb Roast with Fresh Basil Mint or Dijon Mustard Sauces 

Desserts

  • Happy Harvest Strawberry Rhubarb Tartlets with Whipped Cream
  • Chocolate Mousse Profiterole
  • Whole Vanilla Bean Tapioca Pudding in edible Cups

Suppliers

The menu, designed by Bon Appétit Executive Chef Paul Lieggi, features local Willamette Valley artisans and farmers. A sampling of farmers, artisans and local businesses Bon Appétit will use includes: