Skip to main content

Cafe Holiday Hours

The Nasher Café is closed Monday, December 24th through Friday, December 28th.
The Café will be open again on Saturday, December 29th. The Nasher Café is also closed on Monday, January 31st and Tuesday, January 1, 2019.

Treat Yourself

Featuring local farm products and seasonal choices, the Nasher Museum Café proudly proclaims "to graciously serve simple food is an art itself."

Appetizers

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

CHOOSE THREE: St. Andre, Double Creme Brie, Chevre, Gorgonzola, Burrata, Feta, OR Aged Hook Cheddar

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

GIORGIO’S MEZZE PLATTER 15
roasted garlic hummus, quinoa tabbouleh, cucumber tzatziki, stuffed 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

Signature Salads

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

MEDICI 13
red beets, orange quarters, dried cranberries, pepitas, burrata, chopped brussel sprouts & kale, lemon champagne vinaigrette

FALL CABBAGE SALAD 11
cubed tofu, quinoa, edamame, roasted corn, julienned carrots, cucumber, bell peppers, cilantro, red & napa cabbage, ginger miso vinaigrette

KALE CAESAR 12
blanched haricot verts, focaccia croutons, kalamata olives, anchovies, stemmed choppd kale, grana padano, creamy caesar dressing

WARM MUSHROOM 12
roasted wild mushrooms, quinoa, fried leeks, marsala shallots, toasted cashews, breaded chevre, purple baby kale, sherry agave vinaigrette

HONEY ROASTED SQUASH 12
butternut squash, purple sweet potato, sour cherries, sunflower seeds, pecorino, agridulce drizzle, spinach & arugula, marsala shallot vinagrette

Brunch

benedict, steak, omelet, & crab cake dishes are served with both an organic field 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

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 muffin, 2 poached eggs, hollandaise

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

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

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

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

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

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

RED, WHITE, & GREEN SANDWICH 10
*add avocado +2.5, applewood bacon +2.5 , chicken breast +3, OR turkey breast +3
fresh water mozzarella, marinated tomato, balsamic reduction, basil leaves, spinach, pesto aioli, focaccia, organic field greens

ITALIAN HASH 14
spicy italian sausage, bell peppers, onions, diced potatoes, pomodoro sauce, over easy eggs, shaved pecorino

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

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

Appetizers

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

CHOOSE THREE: St. Andre, Double Creme Brie, Chevre, Gorgonzola, Burrata, Feta, OR Aged Hook Cheddar

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

GIORGIO’S MEZZE PLATTER 16
roasted garlic hummus, quinoa tabbouleh, cucumber tzatziki, stuffed 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

MUSHROOM RAVIOLI PLATE 16
wild mushroom, roasted garlic, roasted red peppers, asparagus tips, onions, tomatoes, marsala cream, grana padano

Signature Salads

add tofu +1.5, avocado +2, chicken +3, shrimp +8, OR seared ahi tuna +8

MEDICI 13
red beets, orange quarters, dried cranberries, pepitas, burrata, chopped brussel sprouts & kale, lemon champagne vinaigrette

FALL CABBAGE SALAD 11
cubed tofu, quinoa, edamame, roasted corn, julienned carrots, cucumber, bell peppers, cilantro, red & napa cabbage, ginger miso vinaigrette

KALE CAESAR 12
blanched haricot verts, focaccia croutons, kalamata olives, anchovies, stemmed choppd kale, grana padano, creamy caesar dressing

WARM MUSHROOM 12
roasted wild mushrooms, quinoa, fried leeks, marsala shallots, toasted cashews, breaded chevre, purple baby kale, sherry agave vinaigrette

HONEY ROASTED SQUASH 12
butternut squash, purple sweet potato, sour cherries, sunflower seeds, pecorino, agridulce drizzle, spinach & arugula, marsala shallot vinagrette

NASHER COBB 11
applewood bacon, hard boiled eggs, poached pear, candied pecans, dried cranberries, avocado, gorgonzola, organic field greens, poppy seed vinaigrette

LUNCH PLATES

served with choice of quinoa, potato salad, pesto pasta, green salad OR kettle chips
*add tofu +1.5, avocado +2, applewood bacon +2.5 , chicken breast +3, OR turkey breast +3

VEGAN PORTABELLA 11
portabella caps, balsamic onions, roasted poblano chiles, avocado chimichurri, spinach, panini pressed ciabatta

SOUTHERN HARVEST 11
roasted NC eggplant, sweet corn, butter bean tapenade, artichoke hearts, sautéed red onions, basil, smoked gouda, panini pressed ciabatta

RED, WHITE, & GREEN 10
fresh mozzarella, marinated tomato, balsamic reduction, basil leaves, spinach, arugula, pesto aioli, panini pressed sourdough

FRIED GREEN TOMATO 11 *add candied bacon +2.5
local green tomatoes, avocado, arugula, fresh mozzarella, chipotle aioli, lightly grilled ciabatta

VEGETABLE SOUVLAKI 10
chickpeas, roasted red peppers, diced tomatoes, onions, tzatziki, shredded lettuce, warmed pita
*substitute chicken breast +3 OR shrimp +4

FRIED GREEN TOMATO 11
fried local green tomatoes, candied bacon, avocado, arugula, fresh mozzarella, chipotle aioli, lightly grilled ciabatta

*SMOKED SALMON 12
smoked salmon, hard-boiled egg, shaved red onions, cucumber, tomato, mixed greens, dill caper spread, brioche bun

RISOTTO DU JOUR MP
chef’s choice

BAHN MI 12
seared ahi tuna, cucumber, carrot, daikon radish, scallions, arugula, sriracha aioli, cilantro, red curry, warmed pita

TURKEY SMOKED GOUDA 12
sliced turkey breast, caramelized onions, green apple, arugula, cucumbers, stone ground mustard aioli, smoked gouda, panini pressed ciabatta

SOUTHWESTERN PANINI 12
cajun chicken breast, applewood bacon, jalapenos, roasted red peppers, roasted onions, hook cheddar, chipotle aioli, lightly toasted sourdough

STEAK MELT 13
sliced hanger steak, double créme brie, red peppers, poblano peppers, crispy onion threads, arugula, chipotle aioli, panini pressed ciabatta

*NASHER BURGER 11
USDA beef cooked to order, caramelized balsamic onions, chevre, mixed greens, roasted garlic aioli, brioche bun *add applewood bacon +2.5

*LAMB BURGER 13
USDA ground lamb cooked to order, tzatziki, mixed greens, rustic salsa, sriracha aioli, brioche bun

 

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

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

 

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

Reservations

For reservations, please call 919-684-6032 or book through Open Table:

Please speak to your server for dietary or allergen modifications. Gluten Free bread available upon request for an upcharge of +1. For large parties of 8 or more guests, reservations must be made by contacting the restaurant directly at 919-684-6032. Parties of 6 or more guests and all split checks are charged a 20% gratuity.

Share on Facebook Share on Twitter