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FOR IMMEDIATE RELEASE
Minneapolis, Minn., May 9, 2013. Now offered on both Saturday and Sunday, Brunch at Salut in Edina offers guests more opportunities than ever to enjoy the bounty of the season in Chef C.J. Van Proosdy’s exceptional cooking:
LEMON RICOTTA PANCAKES
Housemade granola and lemon curd whipped cream. With choice of creamy hash or small salad - $10.95
“The batter is almost entirely egg white and ricotta,” says Van Proosdy. “That gives the pancakes an extremely light, fluffy quality.”
Seasonal fruit and sweet ricotta crème - $11.95
Perfect for the patio: Blueberries, strawberries, blackberries and raspberries enrobed in warm, fresh crepes. With ricotta crème fraiche.
Ham and turkey on brioche, with currant-black pepper jam. Choice of creamy hash or small salad - $12.95
“Pit-smoked ham, house-roasted turkey and aged Swiss make it hearty, yet the tempura batter is light and crisp,” Van Proosdy explains.
THE REUBEN BENEDICT
Poached eggs, housemade corned beef, sauerkraut, Swiss and sauce choron on a caraway rye English muffin. Choice of creamy hash or small salad - $15.95
“We make our own corned beef. Our bakery makes the caraway rye. Even the Thousand Island hollandaise is unique to this dish.”
In creating SALUT’s new spring Brunch menu, C.J. Van Proosdy and his team worked with James Beard Award-winner Tim McKee to offer a menu that combined broad appeal with culinary integrity – at very accessible prices. Among the value leaders:
THE TWO EGG BREAKFAST
Two eggs any style, with pit-smoked ham, pecan wood-smoked bacon or housemade garlic fennel sausage. With mini croissant and choice of creamy hash or small salad - $9.95
“It’s the perfect breakfast for frugal lumberjacks,” explains Van Proosdy.
Shredded potato, cream, aged Swiss and green onion - $3.95
Offered as an accompaniment to many dishes and also available as a side. SALUT’s creamy hash is perhaps zee ultimate comfort food.
Caramelized onion, bacon, aged Swiss and fines herbes. With mini croissant and choice of creamy hash or small salad - $9.95
“There’s nothing wimpy about this dish,” says Van Proosdy. “It’s just a perfectly balanced classic of French cuisine.”
POUTINE AVEC LE POULET
Hand-cut fries, chicken confit, cheddar curds and country gravy. Choice of creamy hash or small salad - $9.95
“Recent guests from Quebec told me this was the best poutine they ever had,” the chef recounts. “Maybe it’s the foie gras drippings in the gravy.”
Liberté, Fraternité – and Culinary Integrité
“We’re proud of our new Brunch menu,” says SALUT creator Phil Roberts. “C.J. Van Proosdy, Tim McKee and their team collaborated to offer remarkable dishes at a great price. My favorite, for example, is the $16.95 “Oscar” Benedict, which featuers a grilled Teres Major filet, blue crab, asparagus, poached eggs and sauce Bearnaise, accompanied by a mini croissant and creamy hash or salad. That’s a true deal on a truly great dish.
Sundays AND Saturdays – for Brunch double-dippers.
“Our guests let us know very clearly that they wanted Saturday Brunch,” explains SALUT General Manager Zach Saueressig. “Many of our most popular dishes on Saturday mornings and afternoons are brunch items, so with the introduction of our new spring offerings, it just made sense to extend Brunch to Saturday.”
Saturday Bunch 11 am – 3:30 pm
Sunday Brunch 10 am – 3:30 pm
Brunch or Lunch Fare. You Decide.
Headquartered in Minneapolis, Minnesota, Parasole Restaurant Holdings operates SALUT BAR AMERICAIN in Edina and St. Paul; Chino Latino and Uptown Cafeteria & Support Group in Minneapolis; Manny’s Steakhouse, The Living Room & Prohibition at the W Minneapolis – The Foshay in downtown Minneapolis; Pittsburgh Blue Steakhouse in Edina and Maple Grove; Muffuletta Café in St. Paul’s Como Park neighborhood; the Good Earth Restaurants in Edina and Roseville; Burger Jones in Burnsville and on the north side of Lake Calhoun in Minneapolis; and Mozza Mia Pizza Pie & Mozzarella Bar in Downtown Edina.
By joining the Parasole Dining Club, guests have the opportunity to earn points for the dollars they spend and to redeem them for food and drink at any participating Parasole restaurant. Details at Parasole.com.
Parasole Restaurant Holdings
Vice President of Marketing