Sunday Brunch Menu
11:00 - 2:00
Breakfast Specials
Serving LOCAL, CAGE-FREE eggs
Our Frittatas
Italian style open faced omelets made with 3 eggs.
Eggs a la Lorraine
English muffin topped with two poached eggs, blanketed in Hollandaise sauce and layered with prosciutto and arugula. 14.12
Gourmet French Toast ∞
Made with home made freshly baked croissants. 8.12
Served with house-made blueberry compote. 10.12
Breakfast Burrito
Two scrambled eggs, bacon, sausage and cheddar cheese in a tortilla wrap. Served with Tubador's special Orange Salsa. 9.12
Sunshine Special
Two eggs made to order and served with your choice of crispy bacon or sausage links. 8.12
Eggs Benedict
English muffin topped with two poached eggs and blanketed in Hollandaise sauce with your choice of Virginia baked ham, smoked salmon or spinach. ∞ 12.12
Spinach and Goat Cheese Omelet ∞ 9.12
Prosciutto, Mozzarella and Arugula Frittata 10.12
Farmers Frittata ∞
A combination of vegetables and sharp cheddar cheese. 8.12
Bacon, Ham and Sausage Frittata. 9.12
Strata
Italian-style quiche, please ask your server for today’s preparation 8.12
~ The above breakfast plates are served with home fries ~
Eggs alla Pizzaiola ∞
Two eggs smothered in our house-made sugo di pomodoro, melted mozzarella and sprinkled with oregano. 10.12
Freshly Baked Pastries ∞
Home made plain or chocolate croissants. 3.12 ea
Serving LOCAL, CAGE-FREE eggs
Our Frittatas
Italian style open faced omelets made with 3 eggs.
Eggs a la Lorraine
English muffin topped with two poached eggs, blanketed in Hollandaise sauce and layered with prosciutto and arugula. 14.12
Gourmet French Toast ∞
Made with home made freshly baked croissants. 8.12
Served with house-made blueberry compote. 10.12
Breakfast Burrito
Two scrambled eggs, bacon, sausage and cheddar cheese in a tortilla wrap. Served with Tubador's special Orange Salsa. 9.12
Sunshine Special
Two eggs made to order and served with your choice of crispy bacon or sausage links. 8.12
Eggs Benedict
English muffin topped with two poached eggs and blanketed in Hollandaise sauce with your choice of Virginia baked ham, smoked salmon or spinach. ∞ 12.12
Spinach and Goat Cheese Omelet ∞ 9.12
Prosciutto, Mozzarella and Arugula Frittata 10.12
Farmers Frittata ∞
A combination of vegetables and sharp cheddar cheese. 8.12
Bacon, Ham and Sausage Frittata. 9.12
Strata
Italian-style quiche, please ask your server for today’s preparation 8.12
~ The above breakfast plates are served with home fries ~
Eggs alla Pizzaiola ∞
Two eggs smothered in our house-made sugo di pomodoro, melted mozzarella and sprinkled with oregano. 10.12
Freshly Baked Pastries ∞
Home made plain or chocolate croissants. 3.12 ea
A la Carte
Home Fries. 2.12
Two Eggs. 4.12
Two Sausage Links. 3.12
Three Strips of Bacon. 3.12
Toast or English Muffin. 1.50
Home Fries. 2.12
Two Eggs. 4.12
Two Sausage Links. 3.12
Three Strips of Bacon. 3.12
Toast or English Muffin. 1.50
Main Dishes
B.E.L.T.
Crispy bacon, fried egg, fresh tomatoes and lettuce on whole wheat toast. 12.12
Ravioli ∞
Mushroom stuffed ravioli in a creamy rose sauce topped with mozzarella cheese and oven baked or tossed with butter and sage. 16.12
Cheese Tortellini ∞
Served in a parmesan cream sauce. 14.12
Lasagna
Please ask your server for today’s preparation. 16.12
Chicken Parmesan
Breaded chicken breast topped with melted mozzarella cheese and our house-made sugo di pomodoro, served with whipped potatoes and sautéed vegetables. 18.12
Pork Chop
Grilled smoked bone in Iowa pork chop served with vegetables and whipped potatoes 18.12
~ The above listed entrées are served with a side salad ~
Salmon Salad
Pan seared wild Alaskan filet of salmon served over field greens and dusted with toasted almonds 16.12 - Dressings: creamy gorgonzola, balsamic vinaigrette, ranch, jalapeño vinaigrette, oil & vinegar, raspberry vinaigrette, honey mustard.
∞ marked items are vegetarian options.
“Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork, poultry, or shellfish reduces the risk of food-borne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked. Consult your physician or public health official for further information.”
B.E.L.T.
Crispy bacon, fried egg, fresh tomatoes and lettuce on whole wheat toast. 12.12
Ravioli ∞
Mushroom stuffed ravioli in a creamy rose sauce topped with mozzarella cheese and oven baked or tossed with butter and sage. 16.12
Cheese Tortellini ∞
Served in a parmesan cream sauce. 14.12
Lasagna
Please ask your server for today’s preparation. 16.12
Chicken Parmesan
Breaded chicken breast topped with melted mozzarella cheese and our house-made sugo di pomodoro, served with whipped potatoes and sautéed vegetables. 18.12
Pork Chop
Grilled smoked bone in Iowa pork chop served with vegetables and whipped potatoes 18.12
~ The above listed entrées are served with a side salad ~
Salmon Salad
Pan seared wild Alaskan filet of salmon served over field greens and dusted with toasted almonds 16.12 - Dressings: creamy gorgonzola, balsamic vinaigrette, ranch, jalapeño vinaigrette, oil & vinegar, raspberry vinaigrette, honey mustard.
∞ marked items are vegetarian options.
“Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork, poultry, or shellfish reduces the risk of food-borne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked. Consult your physician or public health official for further information.”
