Cafe Roval | Brunch Menu
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BRUNCH MENU

Have A Question?  (786) 953-7850

MAINE LOBSTER CAKE BENEDICT — 22

Cowart ranch eggs, watercress, asparagus, meyer lemon hollandaise

SHORT RIB GRILLED CHEESE — 16

Country toast, smoked cheddar, young eld greens, balsamic g dressing

ROVAL FRENCH TOAST — 14

Brioche, fresh berries, caramel sea salt butter, pure maple syrup
Add applewood bacon or artisanal breakfast sausage — 3

TRES LECHES PANCAKES — 12

Pancakes, walnuts, caramel, tres leches

AMERICAN PLATTER — 15

Scrambled cowart ranch eggs, mini pancakes, applewood bacon, country toast, raspberry jam, caramel sea salt butter

TOMATO OMELET — 14

Cowart ranch eggs, roasted tomato, griddled yukon gold potatoes

EGG WHITE FRITTATA — 15

Cowart ranch eggs, spinach, brown beech mushrooms, field greens

YOGURT PARFAIT — 10

Greek yogurt, housemade granola, dried berries, agave

BOARDS
SALMON — 26

Smoked pastrami salmon dip, citrus cured salmon, keta butter, country toast, red onion & caper relish, whipped dill crème fraîche

VEGAN — 14

Baba ghanouj, navy bean hummus, roasted carrot dip, citrus mixed olives, roasted cherry tomatoes, sweet potato chips, za’atar country bread

SALADS
HEIRLOOM TOMATO — 11

Feta, basil, pea shoots, fig balsamic vinaigrette

PUMP HOUSE — 11

Watercress, spinach, nectarine, dried cherries, toasted pecans, champagne vinaigrette

HEARTS OF ROMAINE — 11

Romaine, brioche croutons, shaved grana padano, caesar dressing

BEVERAGES

Fresh squeezed Orange Juice — 6
Fresh squeezed Grapefruit Juice — 6
Espresso — 3
Double Espresso — 5
Machiatto — 3.5
Cortadito — 3.5
Latte — 4
Cappuccino — 5
Americano — 4

CAVIAR

BERRIES & OATS — 7
COWART RANCH EGGS — 5
MINI PANCAKES — 6
APPLEWOOD BACON — 6
ARTISANAL BREAKFAST SAUSAGE — 8
GRIDDLED YUKON GOLD POTATES — 6

Menu Prepared By

EXECUTIVE CHEF NUNO GRULLON

20% GRATUITY ADDED FOR ALL PARTIES OF 5 OR MORE

The consumer advisory is meant to inform consumers, especially susceptible populations ( i.e. elderly, children, pregnant mothers, immunocompromised), about the increased risk of foodborne illness from eating raw or undercooked animal foods.

BEER

WHEAT ALE

Passion Wheat 4.2% | Dub’s Brewing Company — 8
Schöfferhofer Grapefruit Weisen-mix 2.5% | Binding Braueri — 8
Bell’s Oberon ale 5.8% | Bell’s Brewery Inc — 8

LAGER

Domino 6.2% | Mia Beer Co — 8
Bikini Blonde Lager 5.10% | Maui Brewing Co — 9
Alhambra Reserva 1925 6.4% | Grupo Cervezas Alhambra — 8
Krombacher Dark 4.3% | Krombacher Braueri — 8

IPA

Jai Alai 7.5% | Cigar City Brewing — 9
Two Hearted Ale 7% | Bell’s Brewery Inc — 9
Stone (India Pale Ale) 6.9% | Stone Brewing — 9
Resin Double IPA 9.1% | Sixpoint Brewery — 10

PALE ALE | BROWN ALE

Pauwel Kwak 8.4% | Brouwerij Bosteels — 14
Duck-Rabbit Brown Ale 5.6% | The Duck-Rabbit Craft Brewery — 8

TRIPEL

La Trappe 8% | Bierbrouwerij De Koningshoeven B.V. — 25
Tourist Trappe 10% | Mia Beer Co — 10
Deus (Brut Des Flandres) 11.5% | Brouwerij Bosteels — 70

CIDER

Original Sin Hard Cider 6% | Original Sin Cidery Brewery — 8
Ciderboys First Press 5% | Stevens Point Brewery — 8

STOUT

Duck-rabbit Milk Stout 5.7% |
The Duck-rabbit Craft Brewery — 8
Siberian Night Imperial 9.7% | Thirsty Dog Brewing co — 10

PORTER

Sweet Baby Jesus 6.5% | Duclaw Brewing Co — 9
Coconut Hiwa 6% | Maui Brewing Co — 10

AMBER ALE

Bell’s 5.8% | Bell’s Brewery Inc — 8

SOUR | LAMBIC

Lindemans Framboise 2.5% | Brouweij Lindemans — 24
Rodenbach Classic (Red) 5.2% | Brouwerij Rodenbach N.V — 10
Divergent 3.8% | Rivertown Brewing co — 8

QUADRUPEL

Three Philosophers Belgian style 9.7% | Brewery Ommegang — 12
Chimay Grande Reserve (Blue) 9% | Bieres De Chimay — 19
La Trappe 10% | Bierbrouwerij De Koningshoeven B.V. — 29

STRONG ALE

Anderson Valley Wild Turkey Bourbon Barrel Aged 6.9% | Anderson Valley Brewing Co — 24
Kentucky Bourbon Barrel Ale 8.19% | Lexington Brewing and Distiling co — 12
Kentucky Bourbon Barrel Stout 8% | Alltech’s Lexington Brewing and Destiling Co — 12
Arrogant Bastard Ale 7.2% | Arrogant Brewing — 10

OTHER

Royal Jamaican Ginger Beer 4.40% | Big City Brewing Co Ltd — 9

HOUSE DESIGNED COCKTAILS – 12

SHRUB FIZZ — 12

HOUSE MADE SHRUB,
MIONETTO PROSECCO
FIG CINNAMON
STRAWBERRY BALSAMIC
CELERY
RASPBERRY
BLUEBERRY
OR
BLACKBERRY

OUR MICHELADA — 10

HOUSE MADE
TOMATO JUICE,
LA RUBIA BEER

BELLINI — 10
MIMOSA — 10
HOT BELGIAN — 6

BELGIAN WHITE
CHOCOLATE FLAKES
STEAMED MILK
MALDON SALT

SANGRIA — 18

Red | White

SAKE
JUNMAI DAGINJO

Dassai 50 15% | 300ml — 22
Kotenki “Tears Of Dawn” 15% | 300ml — 26

JUNMAI GINJO

Kikusui Blue 15% | 300ml — 20

JUNMAI

Tozai Living Jewel 14.9% | 300ml — 21
Matsunoi Wishing Well 15% | 300ml — 22

FLAVOR

Wuagari Yuzu Infused 14% | 720
BTL — 54 | GL — 10

Snow Maiden Unfiltered
BTL — 52 | GL — 9

DRAFT BEER – 8

Mega Mix Pale Ale 6% | MIA
Weiss Wheat 5.8% | MIA
La Rubia Blonde Ale 5% | Wynwood Brewery

HOUSE MADE SODA & ICED TEA – 8

Passion Fruit-Pink Peppercorn
Carrot-Strawberry

SPECIAL SODAS – 6

SAN PELLEGRINO
Orange-Limonata-Pompelmo

FEVER TREE
Ginger Ale-Tonic
Club Soda-Ginger Beer

Pumphouse H2O Purified By VERO

Unlimited Still or Sparkling Water — $1 PER PERSON

About The Menu

 

We source our ingredients locally. Cerulean cherries grow wild in Miami,  whipped into a jam to be served with the cheese board. Wild spinach makes a fine addition to the Vegan Dish of the Day and locally grown pink peppercorns spice up the hand-crafted cocktails.

 

The menu is seasonal, and since Miami’s seasons are typically warm, most dishes are on the lighter side. Chilled starters include seasonal oysters, with Roma cocktail sauce, mignonette, and habanero leche de tigre; Yellowfin Tuna Crudo with focaccia toast, quail egg, red onion, capers, tempura crisp, and ponzu dressing; and Caviar Service of Kaluga and Hackleback, with blini, crème fraiche, eggs, chives, red onion, and capers. Hot entrées include Organic Sweetbreads with Japanese eggplant terrine, zucchini, squash, and a balsamic fig glaze; Butterfly Local Red Snapper with cherry tomato scales, paprika lemonthyme, confit gold potatoes, and asparagus; and Grass-Fed Filet Mignon Skewers with tri-color fingerling potatoes, Romanesco, confit Cipollini, and tarragon mustard.

Have A Question?  (786) 953-7850