Ria's Bluebird MenuDiner | Grant Park Main Menu
14-hour slow-roasted angus beef, shredded in its own spicy tomato broth, with 2 eggs poached and toasted baguette
grilled blue corn tortillas with black or pinto beans, topped with white cheddar, 2 eggs fried, salsa verde & sour cream
egg-free and cornmeal-crusted, layered with skillet potatoes, zucchini, broccoli, kale, tofu and herbs, then baked to perfection. sauced with red pepper romesco.
“world’s best pancakes” - n.y. times. hand-sifted and made from scratch, served with hot maple syrup
two handmade buttermilk biscuits with pepper milk gravy
atlanta fresh yogurt, seasonal sliced fruit, toasted almonds and a drizzle of local honey.
sautéed white shrimp, red & poblano peppers in a spiced maple broth over a huge bowl of organic cheddar grits… side of toasted baguette.
with house gravy, grilled tomato and sautéed kale, atop a grilled buttermilk biscuit
2 eggs scrambled, skillet potatoes, white cheddar, pinto beans or black beans, with salsa verde & sour cream, choice of a side
mountain of skillet potatoes with sautéed mushrooms, zucchini, red & poblano peppers, with spicy tofu sauce
2 eggs cooked to order. choose one of each: bacon, sausage or soysage*; skillet potatoes, creamy grits or grilled sweet potato cake*; english muffin or warm biscuit
omelette comes with the same choice of sides as the early bird special (above)
marinated and grilled tempeh (soy bean stuff) with saurkraut, asheville’s lusty monk mustard and baby swiss on rye
grilled springer mt. thigh, pine st. market bacon, mayo, crisp romaine lettuce, side of house smoked tomato vinaigrette on sourdough
made from whole roasted chicken,on a warm croissant, with provolone and toasted almonds
and our slow roasted beef brisket, with red onion jam on sourdough
with caramelized onions, avocado and baby swiss on grilled marble rye
in a flour tortilla filled with olive tapenade, local sunflower sprouts, roast tomato, thin sliced red onions, baby arugula, toasted pumpkin seeds
with avocado, black beans, salsa verde, sour cream, tomato, lettuce
field greens tossed with hazelnuts, roasted tomatoes, chickpeas, feta cheese, shallot vinaigrette
roast red peppers, goat cheese, candied spiced pecans, apricot vinaigrette
cup of soup, warm buttermilk biscuit, and field green salad dressed in shallot vinaigrette
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