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
For more information, please contact Greg Gonzales,
Be the first to comment