Easter Menu

 

Easter Brunch 2019

FEATURE ITEMS

EGGS and OMELETS Your Way-CLASSIC EGGS BENEDICT

CHICKEN & WAFFLES-Bacon-Sausage Hash browns-Cheesy grits-BISCUITS and GRAVY-PANCAKES with maple syrup

   SPINACH & EGGS, parmesan, Italian seasonings baked in a hot oven.

PORTUGUESE EGG BAKE-chorizo, tomato, smoked paprika, bell pepper, jalapeno and white cheddar.

SOUTHWESTERN-SEASONED STEAK- bacon, fire-roasted tomatoes, tomatillos, green chilies, poblano peppers, onion, sweet paprika over scrambled eggs finished with pepper jack cheese.

 

FEATURE ITEMS

PRIME RIB,

OVEN ROASTED PORK TENDERLOIN- Mushroom Demi

Slathered with Garlic

HONEY & BROWN SUGAR BAKED HAM,

ROOT BEER ROSEMARY LAMB

BAKED MEAT BALLS in Marinara Smothered in Mozzarella

DEVILED EGGS-GARLIC, MASHED POTATOES,

LOBSTER MAC-CHEESE

GNOCCHI & SPINACH in a Gorgonzola Cream

 

 

SEAFOOD EXTRAVAGANZA 

SNOW CRAB LEGS

SUSHI-CHEFS SELECTION, WASABI, SOY, GINGER

CALAMARI & SHRIMP CEVICHE-carrot celery garlic, in lime chili

LOBSTER SALAD TROPICALE-mango, coconut, turmeric, chili, garlic ginger, plantain chips

 OCTOPUS SALAD SPANISH STYLE- olive oil, lemon, parsley, and smoked pimeton

CEVICHE OF SNAPPER-citrus juices, bell peppers, cilantro and tortilla chips

 SMOKED FISH DIP-lemon, pickled jalapenos and wonton chips

 

SEAFOOD EXTRAVAGANZA

NEW ZEALAND GREEN MUSSELS-lemon chili sauce and fresh basil

POACHED SALMON FILET-salmon roe, crème fresh and dilly dilly

ASIAN SQUID SALAD-sesame seed, bamboo shoot, seaweed, chili

MUSSELS-oyster sauce, basil, red, yellow tomato, ginger , garlic, white wine

SHRIMP COCKTAIL-classic cocktail sauce SMOKED TROUT-horseradish cream

OYSTERS & CLAMS ON THE HALF SHELL-DIFFERENT TOPPINGS Sour cream, jalapenos, horseradish and chimichuri

MIGNONETTE-seasoned red wine vinegar, cracked black pepper, diced tomato, parsley and lemon

 

ASSORTMENT OF FRESH MADE SALADS

SPRING has SPRUNG-baby kale, cashew, blueberry, red quinoa, apple cider vinegar dressing

RADICCHIO & FENNIL-green olives, torn bread, lemon juice, oregano, parsley, manchego cheese,

COUSCOUS-golden raisins, pomegranate, carrot celery, turmeric, ginger, tomato, bell peppers, lemon dressing

TOMATO-diced red and yellow tossed with white balsamic, soy, basil, garlic, shallot, olive oil

RICE NOODLE-carrot, red and green bells, soy beans, cilantro, basil, garlic, ginger dress

MIXED GRAIN-wheat berries, bulgur, white quinoa, herbed red wine vinaigrette

WATERCRESS-sherry vinaigrette, feta, pears, candied walnuts

ARTICHOKE-celery, mushroom, Parmesan, olive oil, lemon juice

ASSORTED DELECTABLE DESSERT TABLE

CHOCOLATE FOUNTAIN

PETE’S FAMOUS PEPPERED STRAWBERRIES

 

One Mimosa or Bloody Mary Included per Adult Buffet

Unlimited Tea, Coffee and Soda

 

Adults $39.95  Kids 10 and under $14.95 

Single Serving Plate $19.95

Seatings at 10:30, 12:30, and 2:30

Plus Tax (7%) and Service Fee (20%)

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6/26/2020

We have taken every possible precaution to ensure the safety of our guests and team members during this pandemic.  

Despite our efforts, cases continue to rise in Brevard County.   

As cases increase, concerns understandably grow.

 This recent spike in positive COVID cases is influencing us to be extra cautious with our actions.  With this collective concern, we are requiring our employees to be tested and receive negative results before returning to work.  

Considering the time involved in testing and getting results, we have decided to temporarily close our doors for about two weeks, or until deemed safe to reopen.

 Please know that we are voluntarily taking these proactive actions with safety being our main objective.  We are all grateful for your patience and understanding during these trying times.

May you and your loved ones stay safe.

Sincerely,
Matt’s Casbah