To Eat | Silver Fern | Cafe & Wine Bar

Bakery

Available all day, while supplies last.

Butter Croissant

Chocolate Croissant

Praline Croissant

Pumpkin Bread

(VG)

Pear, Cardamom & Ginger Quick Bread

(GF)

Individual Coffee Crumb Cake

Blueberry Muffin

Buttermilk Biscuit

Ginger Cookie

Brown Butter Chocolate Chip Cookie

Coconut Macaroon

(GF)

Orange Ginger Financier

(GF)

Pickled Jalapeño Cheddar Scone

(GF)

Roasted Apple Scone

(VG)

Mornings

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

Quick & Light

Yoghurt & Granola

(GF)
Orange honey and vanilla yogurt with fresh seasonal fruit vanilla roasted strawberries
and house granola topped with a honey drizzle and toasted flake coconut.

Southern Style Biscuit

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

Seasonal Quiche

Roasted broccoli, tomato, and sweet potato, Parmesan, and Beemster’s Flagship cheese in a savory custard baked in a flaky wheat crust served with mixed greens.

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, mozzarella, mixed greens, confit tomato, avocado, pickled peppers, aioli.

Breakfast Flatbread

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

(Add prosciutto, pork sausage, turkey 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.

Afternoon & Evening

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

Salads & Bowls

Caesar Salad

(V/GF)

A classic Caesar salad with crisp romaine and housemade garlic croutons tossed in rich and creamy Caesar dressing, garnished with freshly shaved parmesan and cracked pepper

Winter Harvest Bowl

(V/VGO)

Green and grain mix of quinoa, pearl couscous, kale, and arugula with feta cheese, avocado, roasted butternut squash, roasted broccoli, cherry tomatoes & crispy chickpeas with a roasted tomato vinaigrette.

Add roasted chicken, plant-based "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

Portobello & Squash Panini

(V/VGO/GFO)

Chermoula marinated portobello mushrooms, roasted butternut squash, melty mozzarella, and arugula on focaccia with a rich Romesco sauce.

Grilled Ham & Cheese

(GFO)

Homemade American Cheese with maple honey glazed ham grilled on focaccia, drizzled with hot honey, and garnished with pickled mustard seeds.

Apple Turkey & Brie Grilled Cheese

(GFO)

Smoked turkey, creamy brie, homemade apple butter, and arugula on fresh sourdough.

Chipotle Chicken Avocado

(VGO/GFO)

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

Chicken Caesar Wrap

Grilled marinated chicken, crisp romaine, and cherry tomatoes in a housemade Caesar dressing with shaved parmesan and fresh cracked black pepper in a spinach wrap.

Flatbreads, Snacks & Sweets

Flatbreads

Toscana

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

Veggie Lovers

(V/VGO)
Portobello mushrooms, confit tomatoes, red onion, roasted butternut squash, and roasted broccoli on a creamy hummus base finished with truffle honey.

Chicken & Mushroom Bianca

Bianca base with herb-marinated chicken, roasted portobello mushrooms, roasted broccoli, mozzarella cheese, goat cheese, pickled red onion, and garlic oil.

Prosciutto

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

Charcuterie

Chef's Board

(GFO)
Rotating chef’s selection of two cheeses and two meats designed to pair with our wine list. Served with fruit, fig jam, honey, mixed olives, pickles, Marcona almonds, crackers, and bread.

Mezze Board

A Mediterranean-inspired board with feta cheese, mixed Greek olives, Muhumarrah spread, hummus, half-sour pickles, warmed pita, and fresh veggies.

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.

Fall Bruschetta

(V)
Toasted baguette piled high with housemade seasoned ricotta cheese, roasted squash, craisins, and truffle honey.

Whipped Ricotta Dip

(V, GFO, N)
Housemade ricotta cheese seasoned with orange zest and red pepper flakes, topped with pistachios, sea salt, and truffle honey. Served with garlic crostini.

Something sweet

Sticky Toffee Pudding Cake

A moist, warm brown sugar spice cake naturally sweetened with pureed dates, topped with a rich house bourbon toffee
sauce, vanilla ice cream, and an oat crumble.

Butterscotch Crème Brulee

A rich, creamy butterscotch custard topped with a shatteringly crisp, caramelized sugar crust and a fanned strawberry.

(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.