Menu - Café Sparrow

breaded pan fried pacific oysters; served + lemon caper crème fraiche

an english muffin / croissant; topped + corralitos market ham; two poached eggs; lemony hollandaise sauce

autéed mushrooms; artichoke hearts; red bells; green onions garlic; topped + gruyere; on foccacia / as an omelet

creamy custard + a burnt caramel glaze

vanilla bean ice cream topped + ghirardelli chocolate sauce / caramel sauce / a combination of both; whipped cream toasted almonds

little puff pastries stuffed + a choice of custard / vanilla ice cream; topped + ghirardelli chocolate sauce

housemade; daily

served warm + lemon cream caramel sauce

layers of chocolate sponge cake; dense chocolate mousse cocoa on a drizzle of raspberry coulis

petite portions of truffle cake; lemon pudding profiteroles

grilled marinated herbed chicken breast on romaine lettuce + avocado; red green onions crumbled feta cheese in kalamata olive concasse tomato vinaigrette

warm herbed goat cheese salad + oven roasted tomatoes croutons

seared rare ahi tuna over spinach salad + orange segments; red cabbage; carrots; red bell peppers; onions toasted sesame seeds; tossed + wasabi‐citrus soy vinaigrette

grilled crabcakes + tartar red bell pesto on a bed of fresh spinach + vegetables marinated in citron dressing

two eggs any style on grilled polenta + roasted tomato; goat cheese fresh fruit

pecan brownie; vanilla ice cream caramel sauce

with chili soy dipping sauce wasabi

spinach; oranges; red & green onions; avocado shrimp + sweet sesame dressing

an english muffin / croissant + poached eggs; lemony hollandaise two crab cakes instead of ham

fondue of white wine; herbs cheeses; served + fresh fruits; vegetables croutons

petite filet mignon + dijon cream sauce two crab cakes + tartar red bell pesto sauces

blackened ahi tuna; seared rare topped + asian cole slaw; red onion; spinach wasabi mayo on foccacia bread

grilled to order + a choice of mushroom red wine sauce; béarnaise butter / dijon mustard cream

oven roasted rack of lamb + an herbed dijon mustard crust; served + a choice of brandied cherry demi glace; rich red wine mint sauce / shallot bordelaise

grilled crabcakes served with; tartar red bell pesto sauces

fresh chicken; raisins; apples peanuts in curried chutney creme; served on a croissant

breast of chicken marinated in olive oil; garlic parsley; grilled + an herbed crust served on a francese bun + roasted red bell pepper pesto mayo; garnished + lettuce amp; tomato

grilled wild caught gulf prawns + orange pink peppercorn beurre blanc

vanilla orange balsamic reduction

angus filet mignon pressed + freshly cracked white black pepper; sauce diane

grilled angus filet mignon tips over fettuccine; in rich alfredo sauce + parmesan cheese

fresh baguette rubbed + garlic topped + cheddar; gruyere & brie; broiled until golden

oven roasted cloves of fresh garlic served + dried fruit marmalade croutons