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

tidbit bistro's vegan menu - January 2010

vegan menu

tapas and beyond

Grilled Bread four slices
Four slices of baguette rubbed with garlic and topped with extra-virgin olive oil, salt and pepper 2.

Aceitunas
A side of marinated green and black olives and cornichons 4.

Papas Dulces
Rosemary-scented sweet potato fries 4.

Crostini con Pomodoro
Tomato and basil 1.5 ea.

Crostini con Funghi
Sautéed mushrooms and parsley 1.5 ea

Melanzane
Eggplant frites with tomato salsa sciué sciué 8.

Mela Mista
Washington apples, mixed greens, and candied walnuts with an apple cider vinaigrette 9.

Colorata Speciale
Organic mixed greens, tomatoes, olives, and crispy shallots with white balsamic vinaigrette 9.

Zuppa del giorno
Soup of the day. Ask server for details 8.

Rigatoni Sciuè Sciuè
Rigatoni pasta with tomato sauce and basil 12.

Linguine Aglio e Olio
Linguine pasta with garlic oil and hot pepper 11.

desserts

Sorbetto al Cioccolato

Chocolate sorbet in a in a natural cocoa pod 7.

Lemon Ripieno

Tart lemon sorbet in a natural fruit shell 7.

Mango Ripieno

Mango sorbet in a natural fruit shell 7.

Eating raw or undercooked meats, poultry, eggs, fish, or shellfish may increase your risk of food borne illness