Celebrating Easter at Caroline’s

Celebrate Easter Sunday at Caroline’s Restaurant with Chef Michael’s delicious plated breakfast and lunch creations!

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STARTERS TO SHARE

Breakfast Flatbread | 12
Scrambled Eggs, Bacon Jam, Muenster Cheese, Green Onions

Greens and Grains Bowl | 11
Mixed Greens, Yogurt Dressing, Grains Citrus Salad, Avocado,Toasted Almonds

Candied Bacon Strips | 10
Half a Dozen

Paradise Salad | 10
Mixed Greens, Raspberry Vinaigrette,Strawberries, Blueberries, Feta, Candied Walnuts, Granny Smith Apples

Cinnamon Roll | 8
House-made Shareable Cinnamon Roll

Bakery Basket | 10
Mini Scones, Muffins, Banana Bread, Butter

SWEET SIDE

Lemon Ricotta and Blueberry Pancakes | 12
Challah French Toast with Blood Orange Marmalade and Whipped Cream | 12
Banana Bread French Toast | 12

SIGNATURE ENTRÉES

Chef Mike’s Buttermilk Biscuit and Sausage Gravy | 13
served with two eggs and home-fries

Country Fried Steak and Sausage Gravy | 16
served with two eggs and home-fries

Ham Steak and Eggs | 12
served with home-fries

Quiche Lorraine | 14
served with fresh raspberry vinaigrette-dressed greens and fruit

Classic Eggs Benedict | 13
served with home-fries

Salmon Cake Benedict | 15
served with home-fries

Salmon Bruschetta | 22
Grilled Salmon, Focaccia Crostini, Tomato Bruschetta, Balsamic Glaze, served with mixed green and cucumber salad with raspberry vinaigrette

Pesto and Egg Sandwich | 10
Thick Sliced Sourdough Bread, Basil Pesto,Pickled Red Onions, Micro Greens, Hard Egg, served with home fries

Monte Cristo | 12
Thick Sliced Challah, Strawberry and Sriracha Jam, Muenster Cheese, Bacon, Scrambled Eggs topped with Powdered Sugar, served with home fries

Smoked Turkey Hash Bowl | 14
Sautéed Zucchini, Yellow Squash, Onions, Roasted Red Peppers, Toasted Pine Nuts, Diced Potatoes, Diced Smoked Turkey with Poached Eggs and Hollandaise

Shrimp and Grits | 16
Black Tiger Shrimp sautéed with Mushrooms, Tomatoes and Green Onion in a Spiced Lemon White Wine Pan Sauce over Cheesy Green Chile Grits with a Poached Egg

Reservations are HIGHLY recommended. Call 563.588.5595 to reserve your table today!