Cafe Eleven

Name: Cafe Eleven
Address: 1440 University Ave., 92103, CA, 92103
Telephone: 619-260-8023

1440 University Ave., San Diego, CA 92103, US

• Tuesday: 5:00PM-9:00PM •Wednesday: 5:00PM-9:00PM •Thursday: 5:00PM-9:00PM •Friday: 5:00PM-9:00PM •Saturday: 5:00PM-9:00PM •Sunday: 10:00AM-9:00PM •

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Cuisine: French
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
Music Type:

SUNDAY BRUNCH MENU

Brunch

Bagel

with cream cheese and jam

Croissant Basket

Fresh fruit plate

served with Gelato Vero sorbet

Poached eggs benedict atop a Sherried blend of crab meat and artichokes.

With a light orange hollandaise sauce on Croissant. With Herb Roasted Red Potatoes and fruit

Waffle

with the fresh berries of the day and whipped cream. Ask your server

Bananas Foster Waffle

garnished with pecans and blueberries, whipped cream optional

French Yogurt Spooned over fresh fruit

then drizzled with Abbamelle, a blacked honey. Sided with Berry Bread Pudding Squares

Grilled Vegetable Frittata

baked with brie cheese, served with Herb Roasted Red Potatoes and fruit

Mushroom Medley Frittata

with Herb Roasted Red Potatoes and fruit

Shrimp, Scallops & Mussels

blended with mushrooms, leeks and fresh tomato, light cream & flamed with cognac in a crepe with Herb Roasted Red Potatoes and fruit

Petite Filet Mignon on shallot parsley aioli

with 2 fluffy scrambled eggs. Served with Herb Roasted Red Potatoes and fruit

Fluffy Scrambled Eggs

with Smoked Salmon Crepe topped with sour cream, chopped tomato, scallion, Herb Roasted Red Potatoes and fruit

Smoked Salmon slices

served with sliced tomato, red onions rings, capers, bagel & herbed cheese

Kitchen fresh Quiche of the Day

served with a generous fresh fruit assortment

A square of our Berry Bread Pudding

with Devonshire cream

DINNER MENU

Cold Appetizers

House Salad

Lettuce greens and seasonal vegetables with your choice of fresh dressing

Carpaccio

Tenderloin of Filet Mignon cured in cognac, shallots and fresh herbs with capers and olive oil

Smoked Salmon

sliced with red onions, capers, herbed cheese, toast points and garnish

Artisan Cheese Plate

a selection of 4 Gourmet Cheeses with toast points, toasted walnuts and fruits

Pate’ D Maison

A French country style pate’ with garnishes

Caesar Salad

Romaine greens tossed with Caesar dressing, fresh croutons and Parmesan cheese

Chicken Caesar

Caesar Salad with grilled chicken breast

Hot Appetizers

Soup of the day

A bowl of our daily fresh soup

Ravioli

fresh pasta filled with cheese and served with a light herbed cream sauce

Fried Feta Cheese

sautéed in olive oil with an oregano vinaigrette

Shrimp Floridian

Shrimp baked with bleu cheese, sun dried tomato, and wine under a pastry crust

Pasta Sarah

fresh angel hair pasta tossed with smoked salmon, fresh dill and cream

New Zealand Mussels

Poached in white wine with garlic butter and basil

Brie Cheese En Croute

baked and served with fresh fruit and walnuts

Mushrooms Ala Sheri

Mushroom caps stuffed with scallops, topped with Swiss cheese, baked in garlic butter

Entrees

Filet of Beef Brittingham

Filet Mignon rubbed with fresh garlic and thyme and grilled. With a demi glace flavored with brandy and mushrooms

Veal Sweetbreads

Sautéed crisp in olive oil and served in a sauce of port wine & black olives

Roast Duckling

Long Island duck roasted with apples and onions and served with a green peppercorn sauce

Chicken Julie

Grilled chicken breast topped with crab meat, artichoke hearts, mushroom and Hollandaise sauce then sprinkled with fresh dill

Rack of Lamb

Marinated in fresh herbs and seasonings then oven roasted. Served with a rosemary demi glace

King Salmon

Fresh King Salmon broiled and served in a light cream sauce of Dijon mustard & capers

Chicken Eleven

Chicken breast stuffed with brie cheese, Black Forest ham and black olives topped with a light cream sauce and delicately flavored with Sheri and dijon mustard

Leg of Lamb

Thinly sliced and served in a Madeira wine and mushroom cream demi glace

Pork Robertine

Tender medallions gently sautéed. Served with a lemon and caper buerre blanc

Chicken Wellington

Chicken breast stuffed with spinach, herb cheese and toasted almonds; wrapped in a puffed pastry shell and baked. Served on a raspberry sauce

Beef Wellington

Filet Mignon topped with pate’ baked in a puffed pastry shell with a demi glace flavored with mushrooms and Port wine

Pork Tenderloin

Tenderloin marinated in garlic, oregano and olive oil and served with demi glace of bleu cheese and port wine

New York Steak Au Poivre

Pressed in black pepper & seasonings and served with a brandy & A peppercorn cream demi glace

Shellfish Crepe

Shrimp, Scallops & Mussels blended with mushrooms, leeks and fresh tomato, light cream & flamed with cognac

Pork Chops

Two thick center-cut chops, grilled and crowned with a spicy sweet and sour black cherry sauce