Café

SATURDAY Brunch 11 AM – 3 PM. Saturday beverage service ONLY 3-4 PM.
SUNDAY Brunch Noon – 3 PM. Sunday beverage service ONLY 3-4 PM

Appetizers

ARTISANAL CHEESE PLATE 15
dried michigan cherries, mixed nuts, seasonal fruit, cornichons, kalamata olives, stone ground mustard, everything at bread crackers

CHOOSE THREE: Stracchino, St. Andre, Chevre, Gorgonzola, Burrata, Feta, Pecorino, Asiago

SMOKED SALMON PLATE 15
hard-boiled egg, diced red onion, capers, kalamata olives, pickled cucumber salad, dill cream sauce, everything at bread crackers

GIORGIO’S MEZZE 15
roasted garlic hummus, quinoa tabbouleh, cucumber tzatziki, stu ed grape leaves, kalamata olives, cubed feta, seasoned pita

CAPRESE PLATTER 15
torn burrata, hot house tomato, basil leaves, pesto, balsamic reduction, EVOO, ciabatta

BOWL OF SOUP DU JOUR & ORGANIC HOUSE SALAD 10
entree sized Signature Salad +7

Signature Salads

add chicken +4, sautéed shrimp +6, seared ahi tuna +8

THE MEDICI 12
golden beets, green apple, dried cranberries, pumpkin seeds, gorgonzola, chopped brussel sprouts & kale, poppy seed vinaigrette

CHOPPED GARDEN 11
carrots, cherry tomato, avocado, cannellini beans, cilantro, cashews, chia seeds, napa & red cabbage, creamy ginger vinaigrette

WILD MUSHROOM 12
roasted mushrooms, golden quinoa, fried leeks, marsala shallots, toasted hazelnuts, chevre croquette, spinach & arugula, sherry agave vinaigrette

MAPLE ROASTED SQUASH 12
acorn squash, purple sweet potato, avocado, sour cherries, candied pecans, pecorino, spinach & arugula, agridulce, maple shallot vinaigrette

FALL FARRO 12
asparagus tips, green peas, roasted cauli ower, tomatoes, red onions, roasted chickpeas, feta, chopped kale, farro, champagne vinaigrette

Brunch

benedict, steak, omelet, & savory crespelle dishes are served with both an organic eld green salad & cajun spiced home fries • +1 sub fresh fruit

CITRUS INFUSED FRENCH TOAST CASSEROLE 10
oven baked brioche casserole, cinnamon butter, candied orange, fresh fruit

CRESPELLE CON NUTELLA 12
nutella, ricotta, caramelized banana, candied orange, 2 eggs cooked to order, fresh fruit

HUEVOS RANCHEROS 11
black beans, pico de gallo, sour cream, avocado, scrambled cheddar eggs, cilantro, corn chips

*HAM BENEDICT 13
canadian bacon, sautéed asparagus, crab meat, english mu n, 2 poached eggs, hollandaise

*VEGGIE BENEDICT 12
tomatoes, spinach, fresh water mozzarrella, pesto, english mu n, 2 poached eggs, hollandaise

*SALMON BENEDICT 13
smoked salmon, wilted arugula, roasted tomatoes, english mu n, 2 poached eggs, hollandaise

*MUSHROOM BENEDICT 13
wild mushrooms, arugula, chevre, english mu n, 2 poached eggs, hollandaise

B.E.A.C. SANDWICH 11
applewood bacon, scrambled eggs, hook cheddar, avocado, garlic aioli, lightly toasted brioche, organic eld greens

RED, WHITE, & GREEN 11
add applewood bacon +2.5 • chicken breast, genoa salami, OR turkey breast +3 • proscuitto +4
smoked mozzarella, marinated tomato, avocado, balsamic reduction, basil, arugula & spinach, pesto aioli, panini pressed focaccia

CRESPELLE CON PROSCUITTO 14
proscuitto, stracchino, wild mushrooms, marsala shallots, 2 eggs cooked to order

*STEAK & EGGS 16
NY strip cooked to order, sautéed asparagus, 2 eggs cooked to order

ITALIAN HASH 15
spicy Italian sausage, bell peppers, onions, diced potatoes, pomodoro sauce, over easy eggs, shaved pecorino

SOUTHWESTERN OMELET 12
cajun spiced chicken, bacon, roasted red peppers, tomatoes, onions, cheddar, chipotle aioli

SMOKED SALMON OMELET 13
smoked salmon, wilted arugula, marinated tomatoes, capers, dill cream sauce

VEGGIE OMELET 12
wild mushrooms, red onions, asparagus, tomatoes, spinach, mozzarella

 

Nasher Museum Members receive a 10% discount- See the Visitor Services Desk for more Member Benefits

Please speak to your server for dietary or allergen modifications.

Gluten Free bread available upon request for an upcharge of +1

*consuming raw or undercooked meats, seafood, shell sh or eggs may increase your risk of food-borne illness

A 20% service charge will be added to parties of 6+ & for split checks

Lunch is served Tuesday, Wednesday, Thursday and Friday.
Full menu 11-3 PM, closed at 3:30 PM.

Appetizers

ARTISANAL CHEESE PLATE 15
dried michigan cherries, mixed nuts, seasonal fruit, cornichons, kalamata olives, stone ground mustard, at bread crackers

CHOOSE THREE: Stracchino, St. Andre, Chevre, Gorgonzola, Burrata, Feta, Pecorino, Asiago

SMOKED SALMON PLATE 15
hard-boiled egg, diced red onion, capers, kalamata olives, pickled cucumber salad, dill cream sauce, everything at bread crackers

GIORGIO’S MEZZE 15
roasted garlic hummus, quinoa tabbouleh, cucumber tzatziki, stu ed grape leaves, kalamata olives, cubed feta, seasoned pita

CAPRESE PLATTER 15
torn burrata, hot house tomato, basil leaves, pesto, balsamic reduction, extra virgin olive oil, ciabatta

BOWL OF SOUP DU JOUR & ORGANIC HOUSE SALAD 10
entree sized Signature Salad +7

Signature Salads

add chicken +4, sautéed shrimp +6, OR seared ahi tuna +8

THE MEDICI 12
golden beets, green apple, dried cranberries, pumpkin seeds, gorgonzola, chopped brussel sprouts & kale, poppy seed vinaigrette

CHOPPED GARDEN 11
carrots, cherry tomato, avocado, cannellini beans, cilantro, cashews, chia seeds, napa & red cabbage, creamy ginger vinaigrette

WILD MUSHROOM 12
roasted mushrooms, golden quinoa, fried leeks, marsala shallots, toasted hazelnuts, chevre croquette, spinach & arugula, sherry agave vinaigrette

FLORENCE PANZANELLA 11
artichoke hearts, tomatoes, black olives, red onions, grilled zucchini, parsley & basil, burrata, focaccia, Italian vinaigrette

MAPLE ROASTED SQUASH 12
acorn squash, purple sweet potato, avocado, sour cherries, candied pecans, pecorino, spinach & arugula, agridulce, maple shallot vinaigrette

FALL FARRO 12
asparagus tips, green peas, roasted cauli ower, tomatoes, red onions, roasted chickpeas, feta, chopped kale, farro, champagne vinaigrette

Sandwiches

served with choice of quinoa, potato salad, pesto orzo, green salad OR kettle chips

*add applewood bacon +2.5 , chicken breast +3, genoa salami +3, turkey breast +3, OR prosciutto +4

TUSCAN HARVEST 10
roasted corn, eggplant, artichoke hearts, roasted red onions, basil leaves, bean tapenade, smoked gouda, panini pressed ciabatta

VEGAN VEGETABLE PITA 10
purple sweet potatoes, roasted chickpeas, dried cranberries, quinoa, pumpkin seeds, spinach, cauli ower ginger puree, warmed pita

RED, WHITE, & GREEN 11
smoked mozzarella, marinated tomato, avocado, balsamic reduction, basil, arugula & spinach, pesto aioli, panini pressed focaccia

GRILLED PORTABELLO PANINI 11
portabella mushroom, roasted red onions, poblano chiles, smoked provolone, arugula, romesco sauce, balsamic reduction, ciabatta

EGGPLANT PARMESAN 11
fried local eggplant, spinach, basil leaves, sun dried tomatoes, stracchino, rustic pomodoro, Italian aioli, lightly grilled ciabatta

VEGETABLE RISOTTO 15
smoked asparagus, roasted corn, onions, tomatoes, arugula, pesto cream, shaved pecorino *add chicken breast +4 OR sautéed shrimp +6

FLATBREAD DEL GIORNO MP
please ask your server for details about today’s daily special

*SMOKED SALMON TRAMEZZINI 11
smoked salmon, hard-boiled egg, shaved red onions, cucumber, arugula, tomato, dill caper spread, brioche bun

*PORCHETTA 13
braised pork shoulder, over-medium egg, poblano chiles, caramelized onions, eld greens, gremolata, Italian lime aioli, lightly toasted brioche

ITALIAN 12
genoa salami, turkey breast, prosciutto, smoked mozzarella, pepperoncini, roasted red peppers, eld greens, ground mustard, Italian aioli, panini pressed focaccia

TURKEY & SMOKED GOUDA 11
turkey breast, caramelized onion, green apple, arugula, ground mustard, Italian aioli, smoked gouda, cucumber, lightly grilled ciabatta

*NASHER BURGER 11
USDA beef cooked to order, roasted tomatoes, fried onions, asiago, mixed greens, herbed tomato jam, Italian aioli, brioche bun

*LAMB BURGER 13
USDA ground lamb cooked to order, prosciutto, sun dried tomato, basil, pecorino, balsamic reduction, Italian aioli, brioche bun

 

Nasher Museum Members receive a 10% discount- See the Visitor Services Desk for more Member Benefits

Please speak to your server for dietary or allergen modifications.

Gluten Free bread available upon request for an upcharge of +1

*consuming raw or undercooked meats, seafood, shell sh or eggs may increase your risk of food-borne illness

A 20% service charge will be added to parties of 6+ & for split checks

Dinner is served Thursday 5-8 PM, last seating at 8 PM. Menu changes weekly, below is a sample dinner menu.

Appetizers

ARTISANAL CHEESE PLATE 15
dried michigan cherries, mixed nuts, seasonal fruit, cornichons, stone ground mustard, everything at bread crackers

CHOOSE THREE: Stracchino, St. Andre, Chevre, Manchego, Gorgonzola, Burrata, Feta, Pecorino, Asiago

SMOKED SALMON PLATE 15
hard-boiled egg, diced red onion, capers, kalamata olives, pickled cucumber salad, dill cream sauce, everything at bread crackers

GIORGIO’S MEZZE 15
roasted garlic hummus, quinoa, tabbouleh, tzatziki, stu ed grape leaves, kalamata olives, cubed feta, seasoned pita

CAPRESE PLATTER 15
torn burrata, hot house tomato, basil leaves, pesto, balsamic reduction, EVOO, ciabatta

BOWL OF SOUP DU JOUR & ORGANIC HOUSE SALAD 10

Signature Salads

add chicken +4, sautéed shrimp +6, OR seared ahi tuna +8

THE MEDICI 12
golden beets, green apple, dried cranberries, pumpkin seeds, gorgonzola, chopped brussel sprouts & kale, poppy seed vinaigrette

CHOPPED GARDEN 11
carrots, cherry tomato, avocado, northern beans, cilantro, cashews, chia seeds, napa & red cabbage, creamy ginger vinaigrette

WILD MUSHROOM 12
roasted mushroom, golden quinoa, fried leeks, marsala shallots, toasted hazelnuts, chevre croquette, spinach & arugula, sherry agave vinaigrette

FLORENCE PANZANELLA 11
artichoke hearts, tomatoes, black olives, red onions, grilled zucchini, parsley & basil, burrata, wheat bread, italian vinaigrette

MAPLE ROASTED SQUASH 12
acorn squash, purple sweet potato, avocado, sour cherries, candied pecans, pecorino, spinach & arugula, agridulce, maple shallot vinaigrette

FALL FARRO 11
asparagus tips, green peas, roasted cauliflower, tomatoes, red onions, roasted chickpeas, feta, chopped kale, farro, champagne vinaigrette

Entrées

BISTECCA CON SALSA DELLE ERBE 31
USDA Ribeye cooked to order, Italian herb marinade, garlic ngerling potatoes, oven roasted tomatoes

SWORDFISH CACCIATORE 27
oven roasted sword sh ‘en papillote’, cremini mushrooms, grape tomatoes, red peppers, artichokes, capers, citrus, parsley, white wine, basil linguine

POLLO ALLA FIORENTINA 25
boneless chicken breast, spinach, ricotta, asiago, roasted ngerling potatoes, lemon herbed orzo, citrus cream sauce

VEGETABLE RISOTTO 21
smoked asparagus, roasted local corn, onions, tomatoes, arugula, pesto cream, shaved grana padano *add chicken breast +4 OR sautéed shrimp +6

PASTA AL FORNO 18
roasted garlic, onions, fresh basil, rustic pomodoro, stracchino, rotini *add chicken breast +4 OR sautéed shrimp +6

 

Nasher Museum Members receive a 10% discount- See the Visitor Services Desk for more Member Benefits

Please speak to your server for dietary or allergen modifications.

Gluten Free bread available upon request for an upcharge of +1

*consuming raw or undercooked meats, seafood, shell sh or eggs may increase your risk of food-borne illness

A 20% service charge will be added to parties of 6+ & for split checks

The Nasher Museum Café offers on-site catering service for meetings, retreats, or after hours events. During regular museum hours, the Café can provide continental breakfasts, lunch buffets, box lunches and coffee breaks. For after hours events, Café staff will work with you to create a signature reception or custom dinner menu.

For museum rentals, contact 919-684-3321 or nasherevents@duke.edu To discuss catering for your event, contact the Nasher Café Manager at 919-684-6032 or aidan.peters@duke.edu.

View photos of recent events catered by the Nasher Museum Café.