Quartet Announces Sunday Brunch Beginning March 31st!

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Portland restaurateur Frank Taylor, who recently opened Quartet in the former beautiful and elegant Lucier location on Portland’s scenic southwest waterfront, announced today that Sunday Brunch will kick off on Easter Sunday, March 31st 2013 from10 a.m. till 2 p.m. Quartet will introduce an extensive ala carte brunch menu created by Chef Kehahuna that includes  a variety of breakfast classics from omelets and benedicts to griddle cakes and a kids menu for children 10 years and younger.  A select list of morning ‘wake me up’ beverages will also be offered.  Sunday Brunch is for everyone, families, strollers and runners along the esplanade and singles.

 

Parking for Quartet is available at the adjacent 200 car lot, or by valet.  The 7,657 square foot restaurant seats 214, inside and on the patio overlooking the Willamette River, and includes a 24 seat private dining area with adjacent patio.

 

The Menu:

Eggs & Omelets

Served with Roastie, Hashbrowns, Yukon Peppers & Onions or Grits

& Seasonal Fruit with Cast Iron Cornbread

 

Q’s Breakfast $14

2Eggs, Choice of 1 Side

 

“Farmers Market” Omelet $15

3 Eggs, Seasonal Market Produce, Fomage De Jour, Choice of 1 Side

 

Frittata $15

Chefs Selection of Seasonal Ingredients

 

House Smoked Salmon Hash with 2 Eggs $16

 

Country Fried Steak with 2 Eggs, Pan Gravy $17

 

Loco Moco $16

Wagyu Beef, Sushi Rice, 2 Eggs, Pan Gravy, Caramelized Onions

 

“Maple Glazed” Fried Chicken & Waffle $17

 

Shrimp Etouffee & Grits with 2 Eggs $18

 

28 Day Aged NY Strip Loin with 2 Eggs $19

 

Eggs Benedict

Served with Seasonal Fruit

 

“South Waterfront” ~ Country Ham $14

 

Dungeness Crab Cake $17

 

House Smoked Salmon ~ Fried Capers, Red Onions $15

 

Vegetarian ~ Roastie, FGT, Avocado, Spinach $13

 

Cakes, Waffles, Toast, & Biscuits

Served with Seasonal Fruit

 

Griddle Cakes $12

3 Cakes, Pure Maple, Praline Butter, Petite Banana

 

Belgian Waffle $13

Pure Maple, Praline Butter

 

Crunchy French Toast $13

Pure Maple, Praline Butter

 

Biscuits, 2 Eggs, Sausage Pan Gravy $12

 

Cast Iron Cornbread with Praline Butter $9

 

Oat Meal $9

Whipped Butter, Maple, Cane Sugar

 

Granola & Yogurt $8

 

Sides

$6

 

House Cured Bacon

Country Ham

Bangers

Linguisa

Andoullie

“Double Smoked” Little Louie’s

Breakfast Sausage

 

Seasonal Fruit $5

Egg $3

 

Tiny Tot’s

Includes Juice, Milk, or Hot Chocolate

10 Years & Under

$9

 

Q’s Breakfast

1 Egg, Hashbrowns, Little Louie, Fruit

 

Mickey Cake

Breakfast Sausage, Pure Maple, Fruit

 

Crunchy French Toast

House Cured Bacon, Pure Maple, Fruit

 

Ham & Cheese Omelet

Hashbrowns, Fruit

 

Quartet is owned and managed by Keeler Hospitality Restaurant Group. Frank Taylor, managing partner of Quartet, is also Director of Operations for Keeler Hospitality Restaurant Group, and managing partner of Portland Prime, in the Embassy Suites Hotel, downtown Portland.   Greg Gonzales, general manager, Quartet, has been part of the restaurant community in Portland for more than 25 years.  Most recently, Gonzales served as manager and general manager of El Gaucho, Portland for the past ten and a half years, helping to establish El Gaucho as a high ranking dining destination in the Portland market.  Previously, Gonzales served as manager at the Esplanade at RiverPlace Hotel, and as opening manager for Portland’s Morton’s.

www.keelerhospitalitygroup.com

www.quartetpdx.com

For more information, please contact Greg Gonzales, 

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