The Meritage Cafe, 1350 13th St., will begin a Sunday Brunch on April 13. The brunch will be the second Sunday of each month from 11 a.m.-2 p.m.
The menu includes assorted soups and salads, along with carving stations of applewood slow-smoked pit ham with pineapple and honey lacquer; horseradish infused prime rib of beef with a roasted garlic jus; fresh herb and Dijon crusted rack of lamb with a port wine reduction; slow roasted tenderloin of beef with fresh lump crab and béarnaise.
The seafood stations include shrimp scampi with red onion, assorted mushrooms and vine ripe tomatoes in wine and lemon compound butter tossed with penne pasta; crawfish, scallops, shrimp and andouille sausage in a rich tomato fumé tossed with penne pasta; fresh Gulf grouper served Rockefeller with spinach, bacon, red onion and garlic Pernod cream tossed with crabmeat infused Hollandaise; jerked Atlanta salmon with Tahitian barbecue and blackened tuna with mustard soy glaze.
Side items include Pancetta and blue cheese mashed potatoes; rosemary roasted red potatoes; Cajun rice pilaf; butter poached char-grilled asparagus; butter and garlic braised spinach.
There are assorted desserts.
The cost is $22; $15 for children (beverages, taxes and gratuity are not included)
Tapatinis (upstairs at Meritage Café) will begin serving lunch at 11 a.m.-2 p.m. Monday-Friday beginning April 10.
Soups and Salads include she-crab soup with puff pastry and the soup of the day ($4 for a cup; $6 for a bowl); the Meritage house salad (mixed greens, honey glazed pecans, mandarin orange segments, baby tomatoes with creamy coconut citrus vinaigrette, $7) and the iceberg wedge salad, $7
Pastas include fresh Gulf shrimp and scallops served scampi-style with asparagus tips, portabella mushrooms, onion and vine-ripe tomatoes in a white wine lemon butter sauce over angel hair pasta, $9; chicken Marsala with assorted wild mushrooms, roasted garlic and baby tomatoes served over penne pasta, $8; chicken, shrimp and andouille sausage in a spicy tomato fumé tossed with penne pasta, $10
Entrées include fresh grilled Gulf shrimp with fresh herb and roasted garlic key lime beurre blanc, $12; Creole dusted black grouper served Rockefeller with spinach, bacon, red onion and roasted garlic in a Pernod cream topped with hollandaise and jumbo lump blue crab, $11; cornmeal dusted deep fried scallops with béarnaise, $10; jerked Atlantic salmon with Tahitian barbecue, $9; jumbo lump Gulf blue crab cakes with grilled pineapple salsa and curred coconut cream, $12; grilled petite filet mignon topped with jumbo lump crabmeat and béarnaise, $14; peppercorn seared New York strip steak topped with braised red onion, sweet peppers, assorted mushrooms and a roasted garlic beurre blanc, $12
All entrees come with a small house salad or small iceberg, steak fries, chef's potato or saffron salad and chef's vegetable.
For reservations, call 706-327-0707.