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301 W. 47th Street on the Country Club Plaza - 816-753-1840
Weekday Breakfast Menu
(7 a.m. to 11 a.m.)
Saturday Breakfast Menu
(8 a.m. to 10:30 a.m.)
Sunday Brunch Menu
(9:00 a.m. to 3:00 p.m.)
Lunch Menu
(11 a.m. to 4 p.m.)
Dinner Menu
(5 p.m. to 10 p.m., till 11 pm on Fri. and Sat.)
Dessert Menu
(From open till Close)
Box Lunch Menu
(For Pickup or Delivery)
Between Menu
(3:30 to 5 every day and 11 to 11:45 Saturday)
Afternoon Delights Menu
(in addition to the Between Menu 3:30 to 5:30 Mon. thru Thur.)
Classic Cellar Private Dining Menus
(Transfer to Classic Cellar)
Catering Menus
(Transfer to Classic Cup Catering)
Wines by the Glass Menu
Dinner Menu
Appetizers
Asparagus: Tender asparagus spears
wrapped in Prociutto ham and oven blasted.
Finished with Pistacio olive butter. 9
Baked Brie: Brie baked in puff pastry with
pears, Belgian endive and honey
drizzle.
10
Taramasalata: A Greek classic of smoked white
fish spun into cream cheese with
garlic, fresh herbs, lemon and parmesan. Grilled flat bread accompanies. 10
Roasted Goat Cheese and Garlic: A roasting of goat cheese and
garlic, basking
in a pool of marinara sauce with olive oil bruschetta. 9
Trio of Appetizers: Our house favorites; artichoke
spread, hummus, and tomato
bruschetta. 12
Tomato Bruschetta: French bread covered in basil
pesto and mozzarella, oven
baked. With a tumble of balsamic marinated tomatoes, red onions, and fresh basil. 9
Gnocchi: Italian potato dumplings served
with a choice of tomato basil or a
gorgonzola walnut cream
sauce. 14
Hummus: A classic Middle Eastern garbanzo
bean puree drizzled with extra-virgin
olive oil and served with toasted pita points. 8
Creamy Artichoke Spread: Oven baked. Served with seasoned
bagel crisps. 8
Crab Cakes: Lump snow crabmeat cakes,
accompanied with lemon scallion and a
smoked tomato aioli. 14
Thai Chicken Pizza: Our traditional crust covered
with seasoned chicken breast
meat, peanut sauce, scallions, and shaved carrots - topped with melted cheese. 12
Mussels: Prince Edward Island mussels in a
chardonnay herb broth with toasted garlic
bread. 10
Calzone: Chicen, spinach, basil, pesto and
a medley of cheeses nestled in a whole
wheat crust. Served with a choice of chips, fries, soup or salad. 12
Salads and Soups
Salad with Nicoise Salmon: Salmon fillet with garden vegetables
on a bed of
greens with crubled feta cheese. Served with a side of balsamic vinaigrette. 14
Chicken Salad: Grilled chicken breast and crisp
mixed greens. Served with a choice
of dressings and assorted garden. 13
Beet Salad: Roasted beets, spinach
leaves, walnuts, grape tomatoes, onion
and bleu cheese are tossed with a Bosc pear vinaigrette. 13
Egyptian Salad:
A Middle Eastern
influence of tossed couscous, kamut, mint and
sun-dried tomatoes. Stacked on spinach leaves with roasted vegetables and feta
sprinkles. Finsihsed with a covering of roasted red pepper sauce. 14
Garden Salad:
Mixed greens served
with the season's freshest garnishments.
Small 3.50 Large 5
Caesar Salad:
Fresh romaine
lettuce with grated parmesan and crisp croutons
Small 3.50 Large 5
Housemade Soup: Two housemade soups prepared
daily. Cup 3.50 Bowl 5
Black Bean Chili: Our famous vegetarian chili,
topped with spicy salsa, cheese,
sour cream and tortilla chips. Cup 4 Bowl 8
DINNER ENTREES
Filet of Beef: Our 8 ounce grilled beef ternderloin
is accompanied with a yukon gold
potato cake, sautéed spinach and portabello mushrooms sautéed in garlic butter. 29
Stuffed Salmon: Salmon fillet is stuffed with
Alaskan snow crab and sautéed.
Served with fluffy rice, seasonal vegetables and a citrus maltaise sauce. 22
Beef Tenderloin Medallions: 8
ounce hand-carved grilled beef tenderloin
medallions served wtih a
sautéed vegetable
medly and a potato pancake. 29
Trout: Rainbow trout with andouille
sausage, onions, bell peppers and spinach
tucked inside, then pan fried. Herbed risotto and chestnut brown butter finish. 21
Pork Shank: Eight hour slow-braised pork shank
with whipped potatoes,
green beans and pan jus. 19
Rack of Lamb: Grilled New Zealand rack of lamb,
served with a chevre goat cheese
potato, asparagus spears and assorted seasonal vegetables. Finshed with a succulent
portberry sauce. 31
Grilled Duck: Grilled
duck breast with crispy new potatoes, asparagus spears,
sautéed
winter greens and a tawney port sauce. 23
Chicken Risotto: Sautéed seasoned bone-in chicken
breast is accompanied with
a vegetable risotto, wilted spinach and wild mushrooms in a maderia garlic butter. 21
Pork Chop: Grilled fennel mesquite-rubbed pork
chop joined with sauteed seasonal
squash and asparagas under a maple chorizo glaze. 21
Chicken Pasta: Diced chicken breast sautéed with
fennel, mushrooms, sun dried
tomatoes and prosciutto in pasta with a Sambuca cream sauce. 18
Steak Frites: Grilled 8 oz. Flat-Iron beef with
in-housemade pommes frites and
roasted garlic aioli under a demi glace. 19
Spicy Shrimp Pasta: Devilishly hot! Marinated gulf
shrimp sautéed with bell
peppers, onions and spinach, then tossed with pasta in a herbed chevre-lobster cream
sauce. Garnished with grated parmesan. 20
Ribeye Steak: Heavily marbled 14 oz. ribeye
steak. Accompanied with sautéed
seasonal vegetables and a potatoe cake. 27
Goat Cheese Ravioli: Goat cheese filled ravioli tossed
with capers, onions and
spinach in a fresh herb-scented red wine tomato sauce. 16
Classic Burger: A
half pound of lean ground chuck is grilled with your choice of
cheddar, swiss or bleu cheese. Served with a choice of fries, chips, salad or soup. 13
Chicken Club: Two, Grilled marinated chicken breast, layered with applewood
smoked bacon, lettuce, tomato, swiss cheese and a mustard mayonaise. Servied with
a choice of fries, chips, salad or soup. 13
Dessert Menu
Bread Pudding
This house specialty is made with raisins and pecans, then
topped with hot caramel sauce. 6.95
Blackberry Ginger Crisp
Blackberries marinated in candied ginger and creme de cassis,
topped with a crispy stussel of brown sugar and oats. 6.95
Classic Carrot Cake
Moist carrot cake with a delicious cream
cheese frosting and candied walnuts. 5.95
Port Creme Brulee
A Traditional Creme Brulee -
with a Surprise. 6.95
Vanilla New York Style Cheesecake
Served with a blackberry drizzle or
warm chocolate sauce. 5.95
Chocolate Espresso Pot de Creme
Dark chocolate with an essence of roasted espresso beans. 5.95
Warm Chocolate Fudge Cake
A chocolate cake with a warm creamy fudge center.
Served with blackberry port sauce. 6.95
Any dessert served a la mode: add $2
BREAD PUDDING
WITH A HOT CARAMEL SAUCE
If a restaurant could
become famous for just
one dessert, this would be it!
Classic Bread Pudding with raisins and pecans under a rich
hot caramel sauce topped by whipped cream.
Classic Carrot Cake
Moist carrot cake with a delicious cream cheese
frosting and grated toasted coconut.
Port Creme Brulee
Rich port combined with a lovely vanilla bean custard. 6
Vanilla Cheesecake
Served with a raspberry drizzle or warm chocolate sauce. 6
Warm Chocolate Fudge Cake
A chocolate cake with a warm creamy fudge center. Served with
raspberry sauce.
Chocolate Espresso Pot de Creme
Dark chocolate with essence of roasted espresso beans.
Key Lime Pie
This traditional summer favorite is served with a graham
cracker crust and fresh fruit. 6
Any
Dessert May Be Served A La Mode $1.50
**ICE CREAM**
SORBETS
VANILLA BEAN
ESPRESSO
BEAN
Lunch Menu
APPETIZERS
Trio of Appetizers: Our popular hummus, bruschetta, and
creamy artichoke spread
appetizers offered together. 11
Hummus: Classic Middle Eastern chick
pea puree, drizzled with extra virgin olive oil and
served with toasted pita. 6
Creamy Artichoke Spread: Served with
seasoned bagel chips. 7
Tomato Bruschetta: Toasted baguette is
topped with tomatoes, basil, sweet red
onions and aged balsamic. Topped with a sprinkle of extra virgin olive oil. 8
Baked Brie: Molten winter appetizer with
brown sugar, toasted almonds, lavosh,
apples and grapes. 9
Shrimp Toast: Olive oil toasted
baguette topped with roasted shrimp in herbed garlic
butter. 12
Goat and Garlic: A roasting of goat
cheese and garlic, basking in a pool of tomato
sauce with olive oil brushetta. 9
SOUPS,
SALADS, PIZZAS, CALZONES, ETC.
House Made Soups: Two different soups daily. Cup/3
Bowl/5
Garden Salad: A medley of lettuces with
fresh vegetables. Sm/3 Lg/5
Soup and Salad Combo: A bowl of one of
the daily soups, with a garden salad. 8
*Salmon Nicoise: Oven roasted herbed
salmon served on a medley of greens and
roasted vegetables, sprinkled with feta cheese. Served with a balsamic vinaigrette. 13
Almond Encrusted Goat Cheese Salad: Goat
cheese topped with almond
spread on French bread. Toasted and served on a medley of greens with sun-dried
tomatoes, kalamata olives and capers. Finished with a balsamic vinaigrette. 12
Southwestern Chicken Caesar: Grilled,
seasoned chicken breast, served atop crisp
romaine tossed with croutons, tomatoes and our housemade Caesar dressing. 11
Sesame Oat Chicken Salad: A tender
breast of chicken, with crisp sesame oat crust,
served over a bed of mixed greens with honey mustard vinaigrette. 11
Crabbie Caesar: Tender crab cakes served
atop a mound of romaine, tossed with
croutons, tomatoes and our housemade Caesar dressing. 13
Asparagus and Brie Salad: Puff pastry
filled with asparagus and brie cheese is
set over a spinach salad enlivened with sweet onions, berries and a pistachio brittle.
Served with a raspberry vinaigrette. 13
Pulled Pork Queso: Large flour tortilla
encasing pulled pork, black bean puree,
avocado, spinach and pepperjack cheese. Finished with salsa and sour cream. 12
Black Bean Chili: Our classic vegetarian
chili topped with tortilla chips, salsa, sour
cream and mozzarella cheese. 8
Thai Chicken Pizza: Our most famous item!
Spicy chicken with a peanut spread
combined with scallions, shaved carrots, cheese and a sweet chili sauce. 10
Chicken Calzone: Oven roasted chicken,
spinach, and four cheeses are tucked inside
a whole-wheat crust. Roasted to a golden brown and served with housemade marinara
sauce. 10
*Lox & Bagel Plate: Gravlox, tomatoes,
red onions, capers, cucumbers, carrots, and
a toasted bagel. Served with a side of cream cheese. 13
Sides
Butter-wilted
spinach 3 French Fries 3
Grilled Asparagus 4
Chili Cheese Fries 4 Seasoned Rice 3
Sautéed Vegetables 3
Chips and salsa 4 Black Bean Chili Cup 4
Cottage Cheese 3
Whenever possible, the Classic Cup uses produce and meats from local
farms that practice ecologically friendly agriculture.
LUNCH ENTREES
Gnocchi: Italian dumplings served
with our famous tomato-basil sauce. 10
*Beef Tenderloin: Seasoned, grilled
6oz. filet, buttery spinach, potato cake and wild
mushrooms with caramelized onion demi-glace. 16
Mac and Cheese: Short cut pasta tossed
with four cheeses, baked golden brown.
Served with a choice of salad. 12
*Diablo Shrimp Pasta: Tiger shrimp,
marinated in dried chili peppers and herbs,
are sauteed with onions, mushrooms, spinach and pasta in a spicy cream sauce. 13
Classic Omelet: A three egg blanket
spun with sweet basil pesto is filled with
shaved turkey breast, spinach, sweet onion, tomato and brie. 11
*Pork Tenderloin Risotto: Pan seared
medallions over herbed goat cheese risotto
with a classic lemon caper sauce. 16
Duck Gnocchi: Spinach gnocchi tossed with
duck confit, sweet peas, onions, and
roma tomatoes in a garlic sage butter sauce. 13
Chicken Pot Pie: A classic preparation
with Campo Lindo chicken, richly flavored
broth nestled in a flaky puff pastry. 13
Porcini Mushroom Ravioli: Tender
ravioli stuffed with porcini mushrooms and
onions are tossed in a thyme scented mushroom cream sauce, then sprinkled with
grated parmesan. 12
Beans, Rice and Veggies: Vegetarian
black bean chili, seasoned rice and
steamed vegetables come together for a tasty yet nutritious lunch. 8
Big Bowl O’ Mussels: Steamed in
white wine, garlic and herbs. Served with
toasted baguette. 12
SANDWICHES
(All sandwiches are served with a choice of potato chips or fries.
Substitute soup or salad for $2)
*Classic Burger: A half pound of
lean ground beef with cheddar, swiss, provolone,
bleu, or pepperjack cheese. 9
*Salmon Club: Atlantic salmon, bacon,
lettuce, tomato and cheese on toasted house
bread with a lemon caper aioli. 13
Mustard Chicken Club: Grilled dijon
marinated chicken breast, bacon, lettuce, tomato
and provolone cheese sandwiched in toasted whole wheat bread. 11
Shaved Pork: Cinnamon-apple smoked pork
loin, spinach, caramelized onions, and
smoked gouda, sandwiched in focaccia and spread with a honey mustard sauce. 11
Chicken Pita: Grilled marinated
chicken, roasted red pepper, lettuce, tomato and a
basil aioli, all topped with feta cheese and tucked into a toasted pita. 11
*Blackened Tuna Sandwich: Ahi tuna
grilled medium on toasted ciabatta with
chipotle aioli, water cress, tomato, cucumber and sprouts. 14
Turkey Rueben: Peppered turkey pastrami,
whole grain honey mustard sauce,
saurkraut, swiss and toasted rye. 11
Lamb Gyro: Harissa spiced ground
lamb served in warm pita with spinach, tomato,
grated tillamook cheese and cucumber tzatziki sauce. 13
47th St. Philly: Shaved beef
tenderloin, onions, peppers, melted provolone on wheat
ciabatta with roasted garlic aioli. 12
Magic Mushroom Sandwich: A marinated
and grilled portabella mushroom with
lettuce, tomato and roasted red bell pepper on a multi-grain bun spread with goat
heese aioli. 9
French Connection: Roasted turkey, ham,
and brie cheese piled on a croissant, with
lettuce and tomato. 9
Mr. Green Jeans: A signature sandwich,
toasted housebread, sweet basil pesto,
brie,asparagus, sprouts, lettuce, and tomato. 9
Turkey Club: Bacon, lettuce, tomato,
avocado, and smoked turkey on a croissant. 9
Chicken Salad Sandwich: A classic
chicken salad on a croissant with lettuce and
tomato. 9
Classic Breakfast Menu
SERVED MONDAY THROUGH FRIDAY 7:00-10:30
CLASSIC CUP CAFE'S FAMOUS BUTTERMILK GRIDDLE CAKES:
Two light fluffy cakes, served with smoked bacon and syrup. 6.95
Add Walnuts... .95 Add Chocolate Chips... .95 Add Seasonal Fruit....2.95
BELGIAN WAFFLE: This
classic is served with sausage and syrup. 6.95
KILLER TOMATO: This
seasonal treat is one of the favorites. Fresh mozzarella,
summer tomatoes, served over a spinach salad, with a balsamic drizzle, and
basil pesto scrambled eggs. 12
CLASSIC FRENCH TOAST: This
breakfast favorite with syrup and sausage. 6.95
*CLASSIC EGGS BENEDICT: Toasted English
muffin, ham, poached eggs, and
hollandaise sauce. Served with home fries. 7.95
*LOW CARB!!! VEGGIE SCRAMBLE: Campo
Lindo eggs scrambled with
seasonal vegetables, sprinkled with feta cheese. 7.95 Add Salsa Side .50
*TOMATO EGGS BENEDICT: English
muffin with basil pesto and topped with
tomatoes, spinach, poached eggs, and hollandaise sauce. Served with home fries. 8.50
CLASSIC OMELETS: These
fluffy three egg omelets come with home fried
potatoes and a buttermilk biscuit. Vegetables sauteed upon request only.
FRENCH OMELET: Smoked Bacon, Spinach, Apple and Brie. 7.95
VEGETABLE OMELET: Spinach, tomatoes, onions and Monterey Jack cheese 7.95
COUNTRY OMELET: Sausage, bacon, onions, and cheddar cheese with gravy 7.95
TURKEY OMELET: Turkey, avocado, tomato and feta cheese. 7.95
CHEESE OMELET: Brie, Monterey Jack, and Cheddar Cheese 6.95
ADD
BACON, HAM OR SAUSAGE for 1 .00
*EGG SANDWICH: Two eggs ,
over hard, with bacon, tomato, cheese, and onion on
toasted Texas toast. Served with home fries. 6.95
LOX AND BAGEL PLATTER: Thin
slices of Norwegian Smoked Salmon with toasted bagel, cream cheese, red Bermuda onions,
tomato, lemon, and capers. 11.95
*IOWA COUNTRY BREAKFAST: Two
eggs cooked to order with grilled ham steak
or bacon. Served with home fries and a biscuit. 6.95
*MIGAS: Mexican chorizo
sausage, red onions, and green chilies are scrambled into
fresh Campo Lindo eggs, finished with crispy corn tortillas, and pepperjack cheese,
served with sour cream, salsa, and fresh avocado. 8.95
BOUNTIFUL BRAN OATMEAL: Served
with brown sugar and raisins. 5.95
BREAD PUDDING: Try our
famous dessert for breakfast. We use our famous braided
bread with a touch of raisin and pecan, surround it with caramel sauce and fresh fruit,
and top it with whipped cream. 5.50
BUTTERMILK BISCUITS AND SAUSAGE GRAVY: With home fried potatoes. 5.95
A LA CARTE:
ONE
EGG*: 1.25
TWO
EGGS*: 1.95
BUTTERMILK
BISCUIT: 1.25 ENGLISH MUFFIN: 1.50
GRILLED
HAM STEAK: 2.95 HOME FRIES: 1.50
SAUSAGE:
2.00
HOLLANDAISE
SAUCE: .95
SAUSAGE
GRAVY: .95
ONE
PANCAKES: 2.95
SLICED
TOMATOES: .95
TWO
PANCAKES: 4.95
HALF
ORDER OF OATMEAL: 3.95 PEANUT BUTTER OR HONEY .50
ASSORTED
MUFFINS 1.50 ASSORTED COLD
CEREALS: 1.95
CROISSANT:
1.50
ASSORTED
JUICES: 1.95
BAGEL
& CREAM CHEESE: 2.75 HOUSEMADE GRANOLA: 3.95
FRUIT
BOWL: 3.95 ALL BERRIES 7.95 SINFULLY GOOD SCONE: 1.95
SPINACH
SALAD 2.95
BACON
2.75
Available Upon Request
Egg Whites or Egg Beaters $1.95
Sugar-free Syrup
100% Pure Maple Syrup $1.50
The Classic Cup Cafe uses Campo Lindo Farms
Free-Range Eggs
and Local Organic Produce When Available
Saturday Breakfast Menu
FROM OUR KITCHEN
CLASSIC CUP CAFE'S FAMOUS BUTTERMILK GRIDDLE CAKES*:
TWO LIGHT FLUFFY CAKES SERVED WITH SMOKED BACON AND MAPLE SYRUP 6.95
CLASSIC EGGS BENEDICT*: TOASTED
ENGLISH MUFFIN, HAM, POACHED EGGS,
AND HOLLANDAISE SAUCE SERVED WITH HOME FRIES. 7.95
DUTCH BABIES*: A CLASSIC OVEN
BAKED PANCAKE TOPPED WITH FRESH FRUIT
AND POWDERED SUGAR, SERVED WITH SMOKED BACON. 6.95
HUEVOS PLAZAROS*: TWO CORN
TORTILLAS TOPPED WITH SOUTHWEST
SEASONED CHICKEN STRIPS, GREEN CHILIS, AND JACK CHEESE, WITH PICO DE GALLO,
SOUR CREAM, AND TWO FRESH EGGS. 7,95
FLORENTINE HAM FRITTATA*: LAYERS
OF SPINACH, HAM, PASTA, AND JACK
CHEESE BAKED IN A SAVORY EGG CUSTARD. ALL SERVED WITH HOME FRIES. 7.95
WESTERN OMELETTE*: THIS
FLUFFY THREE EGG BLANKET IS STUFFED WITH HAM,
MUSHROOMS, RED ONIONS, BELL PEPPER AND CHEDDAR CHEESE. SERVED WITH
HOME FRIES. 7.95
HAM AND CHEESE OMELETTE*: THIS
FLUFFY THREE EGG BLANKET IS STUFFED
WITH HAM, AND CHEDDAR CHEESE. SERVED WITH HOME FRIES. 7.95
TURKEY HOT BROWNS*: SLICED
SMOKED TURKEY PILED HIGH ON ENGLISH
MUFFINS, TOPPED WITH SUGAR CURED CRISP BACON AND SHARP CHEDDAR CHEESE
SAUCE AND SERVED WITH TWO EGGS, ANY WAY YOU WANT THEM, AND HOME FRIED
POTATOES. 7.95
BREAKFAST PORK CHOP*: SMOKED
PORK CHOP WITH TWO EGGS, THE WAY
YOU WANT, AND HOME FRIED POTATOES. 7.95
LOX AND BAGEL PLATTER: THIN
SLICES OF NORWEGIAN SMOKED SALMON WITH
TOASTED BAGEL, CREAM CHEESE, RED ONION, TOMATO, LEMON AND CAPERS 11.95
IOWA COUNTRY BREAKFAST*:
CHOICE OF GRILLED HAM STEAK OR SMOKED
BACON WITH TWO SCRAMBLED EGGS AND HOME FRIED POTATOES. 6.95
OLD FASHIONED BISCUITS AND GRAVY: SERVED WITH HOME FRIED
POTATOES. 5.95
BREAKFAST SANDWICH*: FRIED
EGG SERVED ON TEXAS TOAST WITH TOMATO,
CHEESE, BACON, AND A LITTLE ONION. COMPLIMENTED WITH HOME FRIES. 6.95
BOUNTIFUL BRAN OATMEAL: SERVED
WITH SKIM MILK, BROWN SUGAR AND
RAISINS. 4.95
LOW CARB SCRAMBLE*: CAMPO
LINDO EGGS ARE SCRAMBLED WITH SAUTEED
VEGETABLES AND TOPPED WITH FETA CHEESE. 7.95
HOUSE BAKED PASTRIES
CROISSANT....................................1.50
SCONE............................................2.00
MUFFIN...........................................1.50
SIDE ORDERS
BAGEL
& CREAM CHEESE............2.45
HOMEMADE
GRANOLA..............3.95
WHOLE
WHEAT TOAST...............1.25
ENGLISH
MUFFIN.........................1.50
FRUIT
BOWL................................3.95
ALL
BERRIES FRUIT BOWL...........7.95
Sunday Brunch Menu
MAMAS FAMOUS BUTTERMILK GRIDDLE CAKES: TWO
LARGE, LIGHT FLUFFY
CAKES, SERVED WITH SMOKED BACON AND MAPLE SYRUP. 7.95
DUTCH BABIES*: A CLASSIC PUFFED OVEN
BAKED PANCAKE TOPPED WITH FRESH
FRUIT AND POWDERED SUGAR SERVED WITH SMOKED BACON 8.95
FLORENTINE HAM FRITTATA*: LAYERS OF
SPINACH, HAM, PASTA, AND JACK CHEESE,
BAKED IN A SAVORY EGG CUSTARD. SERVED WITH HOME FRIES. 8.95
OMELETTE CHOICE*:
SICILIAN - ITALIAN SAUSAGE, CARMELIZED ONIONS AND MOZZARELLA CHEESE
WITH A TOMATO SAUCE AND SERVED WITH FRIED
POTATOES 8.95
GARDEN - BROCCOLI, MUSHROOMS AND SWISS WRAPPED IN A THREE EGG
OMELETTE AND SERVED WITH HOME STYLE FRIED
POTATOES 8.95
QUESADILLA*: GRILLED CHICKEN STRIPS
AND JACK CHEESE IN A FLOUR TORTILLA
SERVED WITH POZOLE, SOUR CREAM, SALSA AND TWO FARM EGGS 8.95
CLASSIC EGGS BENEDICT*: TOASTED
ENGLISH MUFFIN, HAM, POACHED EGGS,
AND HOLLANDAISE SAUCE, SERVED WITH POTATOS AND SEASONAL VEGETABLES 9.95
PACIFIC NORTHWEST BENEDICT*: ENGLISH
MUFFIN, SMOKED SALMON, POACHED
EGGS AND HOLLANDAISE SAUCE, SERVED WITH POTATOES AND VEGETABLES 11.95
SMOKED TURKEY HOT BROWNS*: TWO
ENGLISH MUFFINS TOPPED WITH
SMOKED TURKEY, SUGAR- CURED BACON, AND A SHARP CHEDDAR CHEESE SAUCE.
SERVED WITH TWO FRESH EGGS AND VEGETABLE SALAD 8.95
PASTA ALLA CARBONARA: AN
ITALIAN-STYLE COUNTRY BREAKFAST, EGG PASTA
TOSSED WITH BACON AND ONIONS IN A EGG PARMESAN CREAM SAUCE 8.95
GRITS AND GRILLADES*: A SOUTHERN
FAVORITE...GRILLED ITALIAN SAUSAGE ATOP
GARLIC AND CHEESE GRITS WTH RED SAUCE, SERVED WITH TWO FARM FRESH EGGS 8.95
BREAKFAST PORKCHOP*: GRILLED
PORKCHOP WITH TWO EGGS, THE WAY YOU
WANT, AND FRIED POTATOES 8.95
SALAD WITH HERB ROASTED SALMON*: SERVED
ON A BED OF GREENS AND
DRIZZLED WITH BALSAMIC VINAIGRETTE. SPRINKLED WITH SHEEPS MILK CHEESES. 11.95
LOX AND BAGEL PLATTER: THIN SLICES OF
NORWEGIAN SMOKED SALMON WITH
TOASTED BAGEL, CREAM CHEESE, RED ONION, TOMATO, LEMON AND CAPERS. 11.95
CLASSICBURGER: 8 OUNCES , GRILLED,
WITH CHOICE OF BLEU, SWISS, OR CHEDDAR
SERVED WITH FRIES OR SALAD 8.95
THAI CHICKEN PIZZA: CHICKEN BREAST,
SCALLION, CARROT, CHEESE , SPICY PEANUT
SAUCE 8.95
SANTE FE CHICKEN PIZZA: SEASONED
BLACK BEANS, SPICY CHICKEN, AND
MOZZARELLA CHEESE SERVED WITH TOMATO SALSA AND SOUR CREAM . 8.95
HOUSEMADE SOUP: VARIES WEEKLY 4.95
GARDEN SALAD: WITH CHOICE OF
DRESSING 2.95
SOUP AND SALAD: 7.95
DRESSINGS: BLUE CHEESE, BALSAMIC VINAIGRETTE, SWEET ITALIAN,
AND RASPBERRY VINAIGRETTE
Afternoon
In-Between Menu
(Served from 3:30 to 5:30 Mon. thru Thur. Afternoons)
House Made Soups: Two
different soups daily. Cup/3 Bowl/5
Garden Salad: A medley of lettuces with
fresh vegetables. Sm/3 Lg/5
Hummus: Classic Middle Eastern chick pea
puree, drizzled with extra virgin olive oil and
served with toasted pita. 6
Goat and Garlic: A roasting of goat cheese and garlic,
basking in a pool of tomato
sauce with olive oil brushetta. 8
Creamy Artichoke Spread: Served with
seasoned bagel chips. 7
Pulled Pork Quesadilla: Large
flour tortilla encasing pulled pork, black bean puree,
avocado, spinach and pepperjack cheese. Finished with salsa and sour cream. 12
Chips and Salsa: Our housemade
salsa served with tortilla chips. 4
Tomato Bruschetta: Nostalgic summer bruschetta of
tomato, basil, sweet red
onions and aged balsamic with a sprinkle of extra virgin olive oil. 8
Trio of Appetizers: Our house favorites; artichoke
spread, hummus, and tomato
bruschetta. 11
Baked Brie: Melted winter apetizer with brown
sugar, toasted almonds, lavosh
apples and grapes. 9
SALADS, PIZZAS, AND SUCH
Salad with Herb Roasted Salmon: Oven
roasted herbed salmon werved on a bed of greens, sprinkled with feta and sided with
balsamic vinaigrette. 12
Almond Encrusted Goat Cheese Salad: Roasted
goat cheese on French bread,
served warm atopa bed of mixed greens with sun-dried tomatoes, kalamata olives and capers.
With a side of balsamic vinaigrette. 11
Asparagus and Brie Salad: Puff pastry
filled with fresh asparagus and brie cheese
is served over sweet onions, berries and a walnut brittle. Served with a raspberry
vinaigrette. 13
Southwestern Chicken Caesar: Oven
roasted seasoned chicken served atop crisp
romaine lettuce with croutons, tomatoes and our housemade Caesar dressing. 11
Soup and Salad Combo: One of the soups
of the day, with a garden salad. 8
Thai Chicken Pizza: Our most famous item!
Spicy chicken ina peanut sauce
combined with scallions, shaved carrots, and a sweet chili sauce. Finished with
melted cheese on our special pizza crust. 10
Chicken Calzone: Oven roasted chicken,
spinach, and four cheeses are tucked inside
a whole-wheat crust. Roasted to a golden brown and served with housemade marinara
sauce. 10
Bagel and Smoked Salmon: A temder
toasted bagel served with smoked
salmon, cream cheese, sprouts, tomatoes, onions, cucumbers and capers. 12
Afternoon
Delights Menu
(in addition to the Between Menu 3:30 to 5:30 Mon. thru Thur.)
Salmon Puffs: Flaky puff
pastry filled with chopped salmon, served with lemon
caper sauce. 6
Stuffed Artichokes: Cornflake-crusted
artichoke hearts filled with herbed cheese. 6
Fried Olives: Cornmeal crispy olives
served with garlic aioli. 4
Roasted Goat Cheese: Missouri goat
cheese, marinara and crostini. 6
Chile Con Queso and Chips: Fresh corn
tortilla chips with chiliies in a jack
cheese sauce. 5
Artichoke Spread: Our creamy classic,
served with crispy bagel chips. 6
Quesadilla: lour tortilla filled with
pepper jack cheese with salsa and sour cream. 5
Hummus: Classic chick pea puree served
with toasted pita. 5
Thai Chicken PIzza: Our signature pizza. 6
Cheese Plate: Rotation of small
producer cheeses. 6
Sweet Treats: All of our house made
desserts on special. 5
Wines by the Glass Menu
WHITE WINES
Glass Bottle
Segura Viudas Sparkling, Cava, Brut, Spain 5.50 21.00
Collalbeigo Prosecco Sparkling, Italy 7.25 28.00
Beringer White Zinfandel 4.50 17.00
Dry Creek Chenin Blanc, Sonoma 5.50 21.00
Ecco Domani Pinot Grigio, Italy 4.50 17.00
King Estate Pinot Gris, Oregon 7.75 30.00
Kiona Reisling, Washington 4.50 17.00
Sokol Blosser Evolution, Blend, Oregon 7.50 29.00
St. Clement Sauvignon Blanc, Napa 6.50 25.00
Groom Sauvignon Blanc, Australia 8.50 33.00
Trinchero Chardonnay, Napa 5.75 22.00
Chanson Vire Cleese Chardonnay, Burgundy 9.00 34.00
Toad Hollow Chardonnay, Sonoma 7.00 27.00
Chateau Souvrain Chardonnay, Sonoma 8.50 33.00
Trevor Jones Chardonnay, Australia 7.00 28.00
Ferrari Carano Chardonnay, Sonoma 8.00 30.00
RED WINES
Kenwood Pinot Noir, Sonoma 7.50 28.00
La Foret Pinot Noir, France 9.00 35.00
Edna Valley Merlot, Central Coast 6.50 26.00
Coppola Merlot, Sonoma 7.50 28.00
Wishing Tree Shiraz, Australia 6.75 25.00
Perrin Cote du Rhone, France 6.00 24.00
Codice, Blend, Spain 5.25 21.00
1492 Malbec, Argentina 6.25 24.00
Fontana Mesta Tempranillo, Spain 6.50 25.00
Bogle Petite Syrah, Napa 7.00 27.00
Santa Cristini Chianti, Italy 6.75 27.00
Rancho Zabaco Zinfandel, Sonoma 6.00 22.00
Cedarville Zinfandel, Lodi 9.00 28.00
Shannon Ridge Cabernet, Lake County 8.00 30.00
Alexander Valley Cabernet 7.50 28.00
Chateau St. Jean Cabernet, Sonoma 7.00 28.00
Trinchero Cabernet, Lake County 6.75 26.00
Other Classic Cup Cafe - Plaza Features
        
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