Urban Farmer Plans Decadent Easter Brunch

Guests to enjoy 9 interactive food stations and a kid-friendly buffet for little ones

(PORTLAND, OR) — March 24, 2010: Urban Farmer Restaurant and Executive Chef Matt Christianson have announced a special Easter Sunday Brunch menu (Sunday, April 4, 9 a.m. – 2 p.m.) that will feature traditional favorites and contemporary offerings crafted from local ingredients. This year’s brunch service will include nine interactive food stations including one where Nutella-stuffed French toast, eggs benedict and waffles are made to order. Other stations include an organic egg omelette station, an “untraditional” deviled egg station, dessert station and the Urban Farmer grill and charcuterie station, which will offer roasted leg of lamb from Oregon as well as roasted sirloin. Each table will also receive a pastry basket of assorted breakfast breads, danishes and muffins. A detailed menu is listed below.

Younger guests will be delighted by the “Little Ones” buffet, which will be configured to a kid-friendly height for ease of serving. At this special buffet, small guests will be treated to childhood favorites such as a selection of sandwiches and chicken fingers, as well as Easter eggs, jelly beans and brownies.

Urban Farmer’s signature Bloody Mary Bar will offer special a la carte selections on Easter Sunday — guests will have their choice of red or yellow gazpacho Bloody Mary’s, and a wide range of garnishes and condiments including smoked salt, lemongrass sticks, pickled okra, chili sambal and skewer-type stir sticks featuring sun-dried tomatoes, salami or onions and olives.

Cost for the prix fixe menu is $49 for adults and $19 for children 10 and under. Children under four dine for free. Reservations are recommended, and can be made by calling 503.222.4900 or by booking online at www.urbanfarmerrestaurant.com.

URBAN FARMER EASTER BRUNCH MENU

Sunday, April 4, 2010, 9 A.M. – 2 P.M.

Pastry Basket For The Table

Assorted Breakfast Breads, Danish & Muffins

Bloody Mary Station A La Carte

Red and Yellow Gazpacho Bloody Mary’s

Condiments to include:

Celery Sticks, Celery Salt, Smoked Salt, Worcestershire, Lemon Wedges, Tabasco, Lemongrass Sticks, Chili Sambal, Pickled Okra, Pickled Peppers

Skewers:

Sundried Tomato and Swiss, Salami and Cornichons, Onions and Olives

Breakfast Area (Hot)

Mini Waffles Made to Order

Nutella Stuffed French Toast, Berry Compote

Apple-wood Smoked Bacon, Fennel Pork Sausage

Crispy Hash Browns

Eggs Benedict

Chicken Confit Hash

Breakfast Area (Cold)

Sliced Tropical Fruits and Berries

Tahitian Vanilla Yogurt Parfait with Berries, House Made Granola and Biscotti

Citrus Cured Gravlox and Smoked Salmon with Traditional Condiments

Organic Farm Egg Omelette Station

Organic Farm Eggs Served with Your Choice of Ingredients, Including

Sautéed Mushrooms, Aged White Cheddar, Goat Cheese, Sweet Briar Farms Ham, Spinach,

Garnishes of Tomato Jam and Spicy Arugula Pesto

Tossed/ Composed Salad Station

Butter Lettuce, Triple Cream Brie, Strawberries, Short Bread Croutons

Local Organic Beets, 6-Grain Salad, Pickled Red Onion, Lemon Oil

Dandelion Greens, Salumi Salami, Pickled Cherry Dressing

Dungeness Crab Salad, Heirloom Endives, Blood Orange

“Untraditional” Deviled Egg Station

Ahi Tuna, Oven-dried Katamala Olives, Tomato

Smoked Steelhead Mousse, Trout Caviar, Micro Herb Salad

Spinach and Artichoke, Fromage Blanc, Crispy Shallot

Urban Farmer Grill/ Charcuterie Station

Roasted Leg of Oregon Lamb, Arugula, Peppadews

Roasted Sirloin, Rouge Blue Cheese Butter, Red Onion Marmalade

Parker House Rolls

Shrimp and Grits, Scallion

Charcuterie & Cheese Station

House Charcuterie Sliced to Order

Assorted Cheese & Accompaniments

Dessert Station

Vanilla Crème Brulee

Panna Cotta

Caramel Eclairs

Fresh Fruit Tarts

Lemon Meringue Tarts

Raspberry Macaroons

Carrot Cake

Chocolate Fudge Cake

Children’s Station

Chicken Fingers and Fries

Peanut Butter and Jelly Sandwiches

Ham and Cheese Sandwiches

Macaroni and Cheese

Jelly Beans

Cookies

Brownies

Easter Eggs

ABOUT URBAN FARMER

Urban Farmer, which is located in the Nines Hotel in downtown Portland, Oregon, redefines the modern steakhouse with an emphasis on Northwest, sustainable ingredients and simple, straightforward preparations. The restaurant offers a range of beef options including grass-fed Oregon beef, pasture-raised, grain-finished beef, as well as corn-fed beef. The beverage program extends the theme of local and sustainable with a 200-bottle wine list and cocktails made with local spirits. The bar even offers its own housemade Urban Farmer whiskey aged behind the bar, along with a Moonshine punch made with locally crafted moonshine. Urban Farmer is open daily for breakfast, lunch, happy hour and dinner. The restaurant’s popular brunch and Bloody Mary bar is available on the weekends from 6:30 a.m. to 3 p.m. Urban Farmer is located on the 8th floor of the Nines Hotel at 525 SW Morrison Street in downtown Portland. For more information, visit urbanfarmerrestaurant.com or call 503-802-4900. Urban Farmer is on Facebook and Twitter.