To Eat | Silver Fern | Cafe & Wine Bar

BAKERY

Available all day, while supplies last.

Butter Croissant

Chocolate Croissant

Almond Croissant

Chocolate Orange Zucchini Bread

(GF)

Coconut Lime Quick Bread

(VG)

Individual Coffee Crumb Cake

Cherry Poppyseed Muffin

Banana Chocolate Muffin

Fire Roasted Pepper Jack Scone

(GF)

Strawberry Basil White Chocolate Scone

(VG)

Buttermilk Biscuit

Peppermint Brownie

(VG, GF)

Brown Butter Chocolate Chip Cookie

Oatmeal Raisin Fig Cookie

Blueberry Lemon Cardamom Financier

(GF)

Chocolate Dipped Coconut Macaroon

(GF)

Breakfast

Mon-Fri | Open-11AM & Sat-Sun | Open-12PM

Quick & Light

Yoghurt & Granola

(GF)

Carrot Cake Overnight Oats

(VG/GF)

Southern Style Biscuit

Housemade buttermilk biscuit served with maple cinnamon butter & seasonal spread.

Seasonal Quiche

Seasonal flavors in a savory custard baked in a flaky golden crust. Served warm with a mixed green salad.

Avocado Toast

(V/VGO/GFO)
Multigrain bread, avocado spread, cherry tomatoes, feta, arugula, hot honey, everything bagel seasoning.

Add hard-boiled egg

Hot Breakfast

Breakfast Sandwich

(VGO)
Fresh baked buttermilk biscuit or focaccia, housemade breakfast sausage, mustard maple glazed ham, or vegan sausage, egg souffle, aged gouda, mixed greens, confit tomato, avocado, pickled peppers, aioli.

Breakfast Flatbread

A delightfully crispy flatbread with seasoned homemade fresh ricotta, gouda, confit tomato, diced onions, and two eggs finished with a garlic olive oil drizzle.

(Add prosciutto, breakfast sausage, or maple mustard glazed ham)

French Toast Bake

Fresh brioche bread cubed and baked in a rich custard served warm with mixed berries, maple syrup, and a lightly sweetened mascarpone whipped cream.

After Noon

Mon-Fri | 11AM-close & Sat-Sun | 12PM-close

Salads & Bowls

House Salad

(V/GF/VGO)

Mixed greens, cucumber, radish, and red onion with a strawberry balsamic vinaigrette and freshly grated Parmesan cheese.

Spring Berry Salad

(V/GF/VGO/N)

Mixed greens, blueberries, fire roasted corn, red onions, and dried cranberries with a strawberry vinaigrette topped with Parmesan cheese and cashew granola.

Add roasted chicken, HerbivorousButcher Vegan “chicken”, or roasted tofu.

Spring Grain Bowl

(V/VGO)

Green and grain mix of wheat berries, kale, and arugula topped with radish, roasted cauliflower, fire roasted corn, crispy chickpeas, and feta cheese with a creamy dairy-free poppy seed dressing.

Add roasted chicken, HerbivorousButcher Vegan “chicken”, or roasted tofu.

Sandwiches & Paninis

Avocado Toast

(VGO/GFO)
Multigrain bread, avocado spread, cherry tomatoes, feta, arugula, hot honey, everything bagel seasoning

Add hard-boiled egg

Veggie Harvest Panini

(V/VGO/GFO)

Chermoula marinated portobello mushroom, roasted carrots, mozzarella, & arugula on focaccia with a rich Romesco sauce.

Apple Turkey & Brie Grilled Cheese

(GFO)

Smoked turkey, triple cream brie, homemade, apple butter, and arugula on sourdough.

The Fern BLT

Heirloom tomatoes, smoked peppered bacon, avocado, and lettuce with a pepper aioli on toasted sourdough bread.

Tuscan Panini

(VGO/GFO)

Roasted chicken, mozzarella, homemade confit tomato, and arugula with nut-free pesto and balsamic reduction on focaccia.

Chipotle Chicken Avocado

(VGO/GFO)

Roasted chicken, gouda, roasted red peppers, and avocado with chipotle aioli on focaccia.

Avocado Crema Chicken Pita

Lemon marinated chicken, mixed greens, cucumber, cherry tomatoes, feta, pickled peppers, and red onion topped with an avocado crema all wrapped in a warm pita.

Snacks

Southern Style Biscuit

House buttermilk biscuit served warm with apple butter and maple cinnamon butter.

Housemade focaccia and dipping oils

(VG without Butter)

Housemade rosemary and sage focaccia served with garlic infused olive oil, tomato infused olive oil with balsamic, and salted butter.

Hummus & Pita

Confit Garlic or Za’atar Roasted Red Pepper hummus with sliced pita or fresh cut vegetables.

Hot Spinach and Artichoke Dip

Fresh spinach and artichoke in a flavorful oven-baked cheese dip served with garlic crostini for dipping and sharing.

Charcuterie

Chef's Board

Rotating chef’s selection of cheeses and meats designed to pair with our wine list served with fruit, fig jam, truffle honey, mixed olives, half sour pickles, crackers and bread.

Add Marcona Almonds

Vegan Board

Plant based pepperoni and gouda from The Herbivorous Butcher™ and half sour pickles served with fruit, fig jam, mixed olives, crackers, and bread.

Add Marcona Almonds

Flatbreads

Toscana

(V)
Mozzarella, homemade confit tomatoes, and fresh basil finished with tomato oil.

Veggie Lovers

(V/VGO)
Ricotta cheese base, roasted mushrooms, roasted tomatoes, olives, red onion, and roasted red peppers finished with a drizzle of balsamic glaze, garlic oil, and sea salt.

Make it vegan: substitute a creamy hummus base.

Prosciutto

Red sauce, mozzarella, chopped arugula, and prosciutto, drizzled with hot honey.

Something sweet

Carrot Cake

Spiced carrot cake (without nuts) filled with a vanilla Bavarian cream cheese filling and finished with a classic bakery cream cheese frosting.

Chocolate Cheesecake Mousse

A delightfully light and fluffy chocolate cheesecake mousse served a cherry jam and chocolate almond streusel.

Affogato

(VGO, GF)

Vanilla bean ice cream drowned in an espresso shot

(V) Vegetarian • (VG) Vegan • (VGO) Vegan Option Available • (DFO) Dairy-free Option Available • (GF) Gluten-friendly • (GFO) Gluten-friendly Option Available • (N) Nuts

Special Note

Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Our food is prepared in a common kitchen with a risk of gluten exposure and nut cross-contamination. Individuals with gluten sensitivity or nut allergies should exercise discretion.

A community Café and Wine Bar in Northeast Minneapolis. Follow us for specials and updates.