Happy Easter! April 24th, 2011

Easter falls on April 24^th this year, and to celebrate we are going to host a very special Easter brunch! We will be open from 10 am until 3 pm. This is going to be a very special brunch because it will be the first of a long series....

Okay, you know this: we are not too good at keeping a secret. So, do you want to be the first to hear some exciting news? Back by popular demand, we will be opening for weekend brunch starting Saturday, April 30th! Every Saturday and Sunday! Now that’s exciting news.

Of course, we will have a fun kids' menu, many vegetarian and vegan options, and gluten free options...we are still working on the details: we are still testing potatoes, sauces, and few more things. So, if you have any suggestions for us, please let us know! More details are coming soon! For now, here is a sample, draft of our brunch menu:

BRUNCH MENU

specialties
served with seasoned potatoes and toast

Frittata Arrotolata √ Rolled Omelette
Three egg frittata rolled and filled with ricotta, béchamel, ham and mozzarella

Frittata Tidbit √ ¢ Italian Omelette
Three egg frittata with artichoke, sun dried tomatoes, mozzarella, mushrooms, onion and goat cheese

Three-Pork Hash
Ham, bacon, and prosciutto pan-fried hash with bell pepper and onion topped with two eggs any style and smoked paprika Hollandaise

Uova su Toast Fried Eggs on Grilled Sandwich
Two eggs any style over ham and cheese Italian sandwich grilled in the traditional Italian tostapane

Arancini Strapazzati Rice Dish
Two eggs any style over two rice balls with salsa sciuè sciuè, arugula, prosciutto and parmesan

Mela Pancake √ Apple Pancake
Homemade pancake stuffed with Washington apples served with butter and maple syrup

Americano ¢
Two eggs, two slices of bacon, Italian sausage

pasta

Penne all’Arrabbiata V ‘Angry’ pasta
Penne with garlic, tomatoes, and red chili sautéed in olive oil

Penne all’ortolana V Pasta with Vegetables
Penne with red bell peppers, olives, artichokes, tomato sauce and basil

Pappardelle all’Alfonso √ Fresh Pasta
Fresh pappardelle pasta, butter, sage, parmesan

Penne del Capitano Pasta with Seafood
Penne with squid, prawns, tomato, red bell peppers, peperoncino

scrambles

Italian ¢ – prosciutto, tomato, mozzarella

Spanish ¢ – chorizo, bacon, roasted peppers

Northwest ¢ – artichoke, mushroom, herbs, salmon, and sour cream

Vegan ¢ V – potatoes, artichokes, mushrooms, tofu, herbs, and spinach

Father's Day at tidbit bistro - June 21, 2009

Papa loves a good meal! Father’s Day at tidbit bistro

June 21, 2009

Tidbit bistro’s cozy, neighborhood approachability is perfect for those who want a relaxing, inconspicuous meal out. Father’s Day at tidbit in Capitol Hill brings the option of a brunch or dinner. Choose from our Spanish and Italian inspired brunch selections including a grilled flat iron Steak & Eggs or one of four Benedict varieties highlighting the Spanish inspired chorizo Benedict or the Italian version with Parma prosciutto. Dinner’s tapa options entice with Misto di Affettati a selection of cured meats; entrees include a choice of Carne Gobernada Austurian-style beef tenderloin with blue cheese roasted garlic sauce and hand-cut frites or Salmon al Horno: baked wild King salmon, with herbed breadcrumbs, marinated tomatoes and olives served with potato cake. For dessert consider a lemon, chocolate or cappuccino Tartufo or homemade gelato?

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Brunch Menu

10 am until 2:00 pm

frittate and tortillas
served with potato cakes and your choice of toast
upgrade to sweet potato fries for one dollar

Frittata Arrotolata √
Three egg frittata rolled and filled with ricotta, béchamel, ham and mozzarella 9.5
Duelos y Quebrantos
Three eggs scrambled with bacon and chorizo 9.5.
Americano
Two eggs, bacon, sausage 9.
Mela Pancake √
Homemade pancake stuffed with Washington apples served with butter and maple syrup 9.5
Frittata Tidbit √
Three egg frittata with artichoke, sun dried tomatoes, mozzarella, mushrooms, onion and goat cheese 9.5
Tortilla Española √
Classic omelet Española with onion and potatoes, served with fresh fruit 9

Steak & Eggs

Grilled 5 oz. Flat Iron Steak and Two Eggs Any Style 15

benedicts
poached eggs and hollandaise

Spanish - with chorizo 9.5
Italian - with Parma prosciutto 9.5
Classic - with ham 9.5
Fiorentino √ - with tomato and spinach 9

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Dinner Menu

3 courses for $30
5:00 pm until 9:30 pm

tapas & antipasti

Misto di Affettati
A selection of cured meats
OR
Montadito
Baguette sliced and served with bacon, chorizo, speck and marinated bell pepper

entrees

Carne Gobernada
Asturian-style beef tenderloin with blue cheese roasted garlic sauce and hand-cut frites 22.
OR
Salmon al Horno
Baked wild King salmon, with herbed breadcrumbs, marinated tomatoes and olives served with potato cake

desserts

Gelato della Casa
OR
Tartufo
Lemon, Chocolate, or Cappuccino

Easter Brunch - April 12, 2009

tidbit will be offering a special Easter brunch on April 12, 2009 from 10:00 am to 3:00 pm - Come to celebrate Pasqua with us!

EASTER BRUNCH - APRIL 12, 2009

frittate and more

served with potato cakes and your choice of toast. upgrade to sweet potato fries for one dollar

Frittata Arrotolata √
Three egg frittata rolled and filled with ricotta, béchamel, ham and mozzarella 9.5

Duelos y Quebrantos
Three eggs scrambled with bacon and chorizo 9.5.

Americano
Two eggs, bacon, sausage 8.

tidbit classics

Mela Pancake √
Homemade pancake stuffed with Washington apples served with butter and maple syrup 9.5

Frittata Tidbit √
Three egg frittata with artichoke, sun dried tomatoes, mozzarella, mushrooms, onion and goat cheese, served with potato cakes and your choice of toast 9.5

Tortilla Española √
Classic omelet Española with onion and potatoes, served with fresh fruit 9

benedicts

Poached egg and hollandaise. Your choice of:
Spanish - with chorizo 9.5
Italian - with Parma prosciutto 9.5
Classic - with ham 9.5
Fiorentino √ - with tomato and spinach 9.


√ Vegetarian
Glutein free options available – kids'menu available. Ask server for details
* Eating raw or undercooked meats, poultry, eggs, fish, or shellfish may increase your risk of food borne illness