New Menu Items at Mimi's Cafe

Mimi’s Café New Menu Items:

Shareable Loaded Cheddar Fries: French fries topped with melted cheddar cheese, bacon and green onions, served with ranch dressing, $10.99

Shareable Barbecue Pulled Pork Hash Potatoes: Roasted diced potatoes loaded with pulled pork, barbecue sauce, melted cheddar cheese and diced red onions, served with sour cream, $10.99

Barbecue Pulled Pork Sandwich: Warm pulled pork drizzled with barbecue sauce and topped with pickles, served on a tasted bun with sides of coleslaw and fries, $12.49

Mimi’s Funnel Cake: Crisp funnel cake dusted with powdered sugar and topped with strawberry slices, blueberries and whipped cream, $6.99

Availability: Until July 5

Mimi’s New Menu Items:

Tropical Shrimp Ceviche: Grilled shrimp, pineapple salsa, diced tomato, cilantro and lime juice, served with tortilla chips $9.49

Citrus Chicken Salad: Diced lemon-grilled chicken, avocado, mandarin oranges,chopped walnuts, feta and mixed greens in red wine shallot dressing, $10.99

Summer Shrimp Salad: Two grilled shrimp skewers on a bed of mixed greens with grilled pineapple, mandarin oranges and strawberries with red wine shallot dressing $13.29

Hawaiian Mahi Mahi: Seared mahi mahi topped with pineapple salsa, served with green beans and rice, $16.49

Key West Lime Pie: Key lime pie with granola crust topped with whipped cream and granola crumbles, $7.79


Availability: Through Sept. 6

Mimi’s Café New Menu Items:

Lyonnaise Salad: Mixed greens, chopped bacon, grape tomatoes and croutons in red wine vinaigrette, topped with a poached egg and chopped parsley,$11.99

Niçoise Salad: Mixed greens, grape tomatoes, red onions, black olives, French green beans, roasted potatoes, hardboiled egg and tuna in red wine vinaigrette, $11.99 with a toasted petite baguette

Mimi’s Ribeye Steak: 28-day aged 10-ounce USDA Choice ribeye steak served blackened or grilled with herbes de Provence butter, $23.99 with two sides

Grilled Barbecue Pork Loin: Six ounces of sliced pork loin grilled with barbecue sauce, $13.89 with two sides

Brochette: Two skewers of grilled chicken, shrimp and beef with three sauces:spicy peanut, teriyaki and red wine: $13.99

Egg in a Hole “Croque Madame”: Thick-cut ham, melted Swiss cheese,Parmesan cheese and Mornay sauce on a sunny-side-up egg-filled sourdough bread,$12.69 with roasted potatoes and a small house salad

Availability: Permanent

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Mimi’s Café New Menu Items:

Pumpkin Spice Latte: Arabica bean espresso with autumn spices and steamed milk, $4.29

Pumpkin Harvest Griddlecakes: Pumpkin pancakes topped with cinnamon apples and served with two eggs and choice of breakfast meat, $11.99

Pumpkin Crème Muffin: Pumpkin spice muffin filled with sweet shipped cream cheese and sprinkled with cinnamon sugar crumble, $4.29

Pumpkin Pie Cheesecake: Pumpkin pie-cheesecake hybrid topped with whippedcream and pecans, $7.99



Availability: Through Nov. 11
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Mimi’s Café New Menu Items:

10-ounce Bone-in Pork Chop with Samuel Adams Glaze: Grilled pork chop in beer glaze with potatoes au gratin and broccoli, $18.99

Brisket Ciabatta Sandwich: Braised brisket with melted Monterey Jack cheese,red onions and Samuel Adams beer sauce, served with fries, $11.79

Chicken Ciabatta Sandwich: Grilled chicken breast with Monterey Jack cheese,green leaf lettuce, Roma tomatoes, pesto, mayonnaise and Samuel Adams beer sauce, served with fries, $12.99

Loaded Brisket Mac & Cheese: Penne, bacon and braised brisket tossed in melted cheddar cheese and topped with a panko Parmesan crust, $13.99

Availability: Through Nov. 11
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Mimi’s Café New Items:

Pumpkin Muffin: Spiced pumpkin muffin filled and topped with shipped sweet cream cheese and finished with a pumpkin seed crumble, $2.29

Pumpkin Muffin Sundae: Pumpkin muffin with French vanilla ice cream and caramel rum sauce, $5.49

Pumpkin Griddle Cakes: Pumpkin pancakes topped with apple compote, $10.79

Pumpkin Spice Latte: Coffee and steamed milk with autumn spices and pumpkin, $3.99

Provençal Pasta with Chicken: Roasted squash, eggplant, mushrooms, artichokes, onions and grape tomatoes tossed with pasta and topped with grilled chicken, $12.99

Availability: Through December 2017
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Mimi’s Café New Items:

Calamari with Peppers: Battered calamari tossed with cherry and pepperoncini peppers and Parmesan cheese, served with warm tomato sauce, $10.99

Coq au Vin: Half chicken braised in red wine shallot sauce with bacon served over carrots, mushrooms and onions, $16.99

Mahi Mahi with Tomato, Capers and Olives: Seared mahi mahi topped with tomatoes, olives and capers and served with green beans, $16.99

Gingerbread Griddlecakes with Red Icing: Four gingerbread pancakes with red icing and powdered sugar, $10.39

Stuffed Berry Cinnamon French Toast: French toast made out of cinnamon rolls served with cream cheese spread, blueberries and strawberry purée, $11.49



Availability: Through Jan. 30

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Mimi’s Café New Items:

• Lyonnaise Salad: Mixed greens, chopped bacon, grape tomatoes and croutons in red wine vinaigrette, topped with a poached egg and chopped parsley, $11.99

• Niçoise Salad: Mixed greens, grape tomatoes, red onions, black olives, French green beans, roasted potatoes, hardboiled egg and tuna in red wine vinaigrette, $11.99 with a toasted petite baguette

• Mimi’s Ribeye Steak: 28-day aged 10-ounce USDA Choice ribeye steak served blackened or grilled with herbes de Provence butter, $23.99 with two sides

• Grilled Barbecue Pork Loin: Six ounces of sliced pork loin grilled with barbecue sauce, $13.89 with two sides

• Brochette: Two skewers of grilled chicken, shrimp and beef with three sauces: spicy peanut, teriyaki and red wine: $13.99

• Egg in a Hole “Croque Madame”: Thick-cut ham, melted Swiss cheese, Parmesan cheese and Mornay sauce on a sunny-side-up egg-filled sourdough bread, $12.69 with roasted potatoes and a small house salad

Availability: Permanent

Mimi’s Café New Items:

• Seafood Skewers: Choice of Atlantic salmon, shrimp or sea scallops with roasted ratatouille Provençal vegetables (eggplant, zucchini, yellow squash, onions and tomatoes in a red pepper sauce), $14.99
• Surf N’ Turf: 28-day aged 10 ounce Choice New York Strip with thyme-garlic butter, Russet frites and roasted ratatouille Provençal vegetables with choice of Atlantic salmon, shrimp or sea scallop skewers, $23.99
• Banana Chocolate Chip Muffin: Muffin with chocolate chips and bananas topped with a brown sugar crumble, $2.19
• Blueberry Crumble Griddlecakes: Four buttermilk pancakes, blueberries, brown sugar crumble and cream cheese with a cinnamon & vanilla bean cream sauce, $11.49
• Jambalaya Pasta: Andouille sausage, chicken, red & green bell peppers and onions sautéed in a spicy tomato sauce with pasta, $13.99
• Banana Split Muffin Sundae: Banana Chocolate Chip Muffin topped with French vanilla ice cream, strawberries, chocolate sauce and whipped cream, $5.49

Availability: Until May 7, 2017

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Mimi’s, the popular neighborhood cafe offering French-inspired American comfort food, has some limited-time menu additions to help you celebrate with family and friends, including Seafood Skewers, a can’t miss Surf N’ Turf and several new Blackboard Features.

Beginning today and for a limited time, Mimi’s guests can enjoy fire-grilled Seafood  Skewers with roasted ratatouille vegetables for $14.99. Inspired by the traditional vegetable dish of Provence, Mimi’s ratatouille is a medley of eggplant, zucchini, yellow squash, onions and tomatoes in a red pepper sauce.

In addition, Mimi’s is also introducing a fire-grilled Surf N’ Turf duet, with a 28-day aged 10 oz. USDA Choice New York Strip with house-made thyme-garlic butter, thin-cut Russet frites and roasted ratatouille Provencal vegetables paired with a choice of an Atlantic Salmon, Shrimp or Sea Scallop  Skewer. The entrée is available for $23.99. Mimi’s, famous for their muffins and popular for their Seasonal Blackboard Features, will showcase the following culinary delights including a muffin made into a sundae:

• Banana Chocolate Chip Muffin with milk chocolate chips and bananas topped with a brown sugar crumble
• Blueberry Crumble Griddlecakes with four buttermilk griddlecakes, fresh blueberries, brown sugar crumble and cream cheese with a sweet cinnamon & vanilla bean cream sauce
• Banana Split Muffin Sundae with a Banana Chocolate Chip Muffin topped with French Vanilla ice cream, fresh strawberries, a drizzle of chocolate sauce and whipped cream

Jambalaya Pasta with andouille sausage, chicken, red & green bell peppers and onions sautéed in a spicy tomato sauce with pasta

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Mimi’s Cafe Launches Three New Fresh-Baked Pumpkin Dishes 

and Four American-French Pastas for the Fall Season

Mimi’s, the popular neighborhood cafe offering French-inspired American comfort food, is launching a collection of seasonal dishes with new pumpkin bakery items plus four American-French pastas for the fall.

Pumpkin is the flavor of the season, and Mimi’s has made its traditional Pumpkin Griddlecakes even better with a new recipe featuring hand-made cinnamon-caramel whipped cream, plus two entirely new pumpkin bakery items join the line up for a limited time:

• Pumpkin Spice Muffin – topped with toasted pumpkin seeds, served warm and filled with sweet cream cheese. The muffins are available in cafe or for take-home with 4, 6 and 12 packs.
• Pumpkin Cheesecake Slab Pie – a slab of pumpkin buttermilk cheesecake with caramel and a house-made graham cracker crust, measuring approximately 2 inches wide by 4 inches long.

Also making a fall debut are two new American-French pasta dishes:

• NEW Coastal Shrimp Pasta – Features the flavors of the French Riviera with sautéed shrimp, tomato, roasted broccoli, fresh basil and pasta tossed in a lemon garlic sauce.
• NEW Simmered Meat Sauce Pasta – A rustic curled-edge pasta imported from Alsace, France and beef slow-simmered with tomatoes, carrots, celery and onions, with a splash of red wine and a dash of grated parmesan.
• Jambalaya Pasta – A returning guest favorite with Andouille sausage, chicken, red and green bell peppers and onions sautéed in spicy tomato sauce pasta.
• Chicken Tillamook Cheddar Mac – Hand-pulled chicken in a rich Tillamook Creamery cheddar sauce with crumbled bacon, penne pasta and parmesan.

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Mimi’s Café New Items:

• Cowboy Rub Brick Chicken (pictured): Fire-grilled half chicken cooked while pressed down by a brick for crisp skin and juicy meat, with flavors of chipotle pepper, garlic, cilantro and lime, topped with pickled red onions and served with roasted western potatoes and ranch salad, starting at $16.49
• Provençal Garlic Brick Chicken: Brick chicken with flavors of lemon and herbes de Provence, served with baked gratin potatoes and red wine vinaigrette salad, starting at $16.49

Availability:  Through mid September 2016

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Custom Breakfast Crepes

La Madeleine New Item: 

• Custom Breakfast Crepes, scrambled eggs and a choice of three ingredients in an open faced crepe topped with Gruyere cheese sauce. Fillings include chicken, bacon, sausage, ham, or chorizo; spinach, tomatoes, mushrooms, onions, red bell peppers green onions or potato galette; Cheddar, Swiss, Brie, goat cheese or Parmesan.

Availability: Permanent

Blue Cheese Chicken Quesadillas

BLUE CHEESE CHICKEN QUESADILLAS
Mimi's Cafe Restaurant Recipe

8 (10 inch) flour tortillas
1 large chicken breast, cooked and chopped
1/2 package bacon, cooked and crumbled
2 cups Cheddar/Monterey Jack cheese, shredded
1/2 cup blue cheese crumbles
3 green onions, chopped
blue cheese dressing for dipping

Cook chicken, bacon, and tortillas if you get the uncooked kind. Chop green onions, chicken, and bacon. on four tortillas, spread a fourth of each ingredient on each. layer chicken, bacon, green onions, and both cheeses. top with another tortilla. microwave for 1 minute each, the brown in a pan until crispy.

Crepes Florentine

BREAKFAST CREPES FLORENTINE
Mimi's Cafe Restaurant Recipe

Serves 4

Herb Crepe :
1 cup all purpose flour
5 eggs, whisked until smooth
2 cups whole milk (needs to be warmed to 90°F)
2 teaspoons salt
6 ounces melted butter, cooled
1 teaspoon dried thyme
2 tablespoons parsley, chopped

Mornay Sauce:
1 1/2 tablespoons butter
1 1/2 tablespoons all purpose flour
1 1/2 cups whole milk
1 bay leaf
1/2 teaspoon salt
1/2 cup Parmesan Cheese, grated
tiny pinch nutmeg
dash Tabasco sauce

Final Dish:
8 Herb Crepes
1 tablespoon olive oil
1 cup onions, diced
8 cups spinach
1 cup mixed cherry tomatoes
8 eggs, whisked until smooth
dash salt & pepper
Mornay Sauce
2 teaspoons parsley, chopped

For the Crepes:  Place the flour and salt in a bowl and whisk together. Make a well in the center of the bowl. Place the eggs in middle of well. Slowly start to whisk flour into eggs by whisking the outside of well. Keep widening your whisk strokes until all flour is combined but not over beaten.  Whisk in the warm milk until well combined and there are no lumps. Slowly whisk in melted butter. Whisk in parsley and thyme. Place batter in container and chill for 2 hours before making crepes.

Place crepe pan over medium high heat. Spray crepe pan with non-stick spray. Place 1 1/2 ounces of crepe batter on hot crepe pan, rotating crepe pan to cover completely. Cook crepe 90% of the way then flip briefly to finish off crepe. Wrap the crepes with plastic wrap to keep from drying out.

For the Mornay Sauce: Melt butter in medium saucepan over medium heat. Add flour and whisk until well combined for one minute. Whisk in the milk and add bay leaf. Increase heat to medium high and bring mixture to boil while whisking.  Reduce heat to medium and cook sauce for 5 minutes. Remove from heat and whisk in cheese, salt, nutmeg and Tabasco. Keep sauce warm.

Final Crepe Dish: Place olive oil in large non stick pan over medium heat. Add the onions and saute until translucent. Add spinach, cherry tomatoes and saute just until spinach wilts.
Add eggs season and scramble.  While eggs are cooking, warm crepes.

To Assemble: Divide egg mixture evenly among eight crepes. Roll tightly and place two crepes on each plate.  Ladle Mornay Sauce over center of crepes. Sprinkle parsley over crepes. Ready to serve.

Lemon Caper Trout

Boneless Idaho Trout with Lemon-Butter Caper Sauce
Mimi's Cafe Restaurant Recipe

Serves 4

4 boneless Idaho trout fillets, skin on (8 ounces each)
1 teaspoon salt, divided
1/8 teaspoon ground white pepper
1 tablespoon vegetable oil
1/2 cup dry white wine
4 tablespoons butter, divided
1 1/2 tablespoons capers, drained
1 tablespoon fresh lemon juice
4 lemon wedges
1/4 cup chopped parsley

Sprinkle 1/2 teaspoon of the salt and the pepper over both sides of trout. Heat vegetable oil in a large non stick skillet over medium-high heat. Place trout, skin side up, in pan and cook about 3 minutes or until lightly browned. Carefully turn trout over and cook second side about 2 minutes or until fish is cooked through. Divide trout among four heated dinner plates and keep warm.

In the same skillet over medium heat, add the wine, 3 tablespoons of the butter, capers, lemon juice and remaining 1/2 teaspoon salt. Heat and stir 3 minutes or until butter is melted and sauce is bubbling. Remove pan from heat and swirl in remaining tablespoon of butter until melted. Divide sauce by pouring over trout on warmed plates. Garnish each serving with a lemon wedge that has been dipped in chopped parsley. Serve with hot mashed potatoes and steamed vegetables.

Pain Perdu

PAIN PERDU
Mimi’s Cafe Restaurant Recipe

Serves 3

Filling:
6 ounces low fat cream cheese
1/4 cup orange marmalade
6 (1 inch) thick slices of brioche bread

French Toast Batter:
3 eggs
3/4 cup milk or cream
1/4 cup sugar
1/4 teaspoon salt
1/4 teaspoon vanilla
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
zest of 1/4 orange
unsalted butter for griddle pan

Preheat oven to 350 degrees. Mix the cream cheese and marmalade with a mixer or spoon until blended together.

Take 2 slices of bread per serving, and spread a thick layer of cream cheese mixture to the center of a slice of bread. Top with another slice of bread to sandwich the mixture.

Mix ingredients of batter together. Dip each “sandwich” into the batter and let them soak for 10 minutes.

Heat a large saute pan over medium high heat and add butter. Grill until golden on each side.
Transfer to a pan and place in oven, 10 to 15 minutes, until cooked through and custardy in the middle.

Santa Fe Omelet

SANTA FE OMELET

Mimi's Cafe Restaurant Recipe

Chipotle Sauce:

1 cups marinara or tomato sauce

3/4 cup water

1/2 cup Chipotles in Adobo Sauce

1 teaspoon kosher salt

Place all the ingredients in blender and place lid on top. Blend until completely smooth.Warm in sauce pan over medium heat.

Omelet:

1 tablespoon diced onions

1 teaspoon diced jalapenos

2 teaspoons chopped cilantro

2 tablespoons tomatoes, diced

1/4 cup corn tortillas cut into strips and fried

3 eggs, beaten

dash salt

dash pepper

2 slices Jack cheese

Garnish:

2 ounces Chipotle Sauce, Hot

1/4 cup corn tortillas cut into strips and fried

1 tablespoon sliced green onions

1 tablespoon guacamole

Place a nonstick egg pan over medium heat. Add the butter and allow to melt. Add the onions, jalapenos, cilantro, tomatoes, and tortilla strips and saute for 1 minute. Add the eggs, season with salt & pepper and stir. When omelet is almost set, flip over. Place jack cheese on half of omelet after flip and melt under the broiler. Fold the omelette in half and place on plate. Top with Chipotle sauce, tortillas, green onions and guacamole.