Let’s Do Brunch

Myron's is hosting brunch on Friday, Feb. 1 from 9 – 11 a.m. and is pulling out all of the culinary stops. For $25.50, three meal credits for students on a dining plan, visitors can enjoy an entrée which include braised beef short rib benedict, poached Alaskan king crab benedict, smoked salmon avocado toast, vegan stuffed portobello mushroom, roast beef tenderloin with eggs and Cal Poly chorizo bacon, as well as a chef-attended omelet station, a beverage, and a dessert crepe station. There are no reservations needed, this is a first-come, first-served event.

Menu

$25.50 includes a beverage, coffee cake, an entrée with a fruit skewer and breakfast potatoes, and a crepe dessert station.

Beverages
Green breakfast smoothie, local gourmet coffee or sparkling cranberry juice.

Braised beef short rib benedict
Poached eggs, hollandaise sauce and crispy exotic mushrooms on a Wolferman’s english muffin

Smoked salmon avocado toast
Smoked salmon, avocado, cream cheese, cucumber, pickled red onion, heirloom tomatoes, fried capers, served on hush harbor rustic bread

Butter poached alaskan king crab benedict
Butter poached alaskan king crab with poached eggs, avocado, orange chervil hollandaise served on a Wolferman english muffin

Vegan stuffed portobello mushroom
Portobello mushroom stuffed with lentils, quinoa, mushroom duxelles and herbs

Roasted tenderloin of beef
Roasted tenderloin of beef, gashouse eggs, and Cal Poly chorizo bacon

Chef attended omelette station
Featuring: Bacon, sausage, ham, spinach, scallions, mushrooms, olives, tomatoes, bell peppers and jack cheese. Egg white scrambles available.

Chef attended crepe station
Spiced apple or strawberry, chantilly cream