Cafe Circa Sizzles in the Downtown Dining District

July 7,2009

As the warm weather settles in Atlanta, Café Circa sizzles and heats up the kitchen by introducing more delicious appetizers and entrees to the menu to continue to peak the senses and satisfy the palate. Chef Andre Gomez is our new Executive Chef at the helm of Café Circa, and he is elevating the dining experience by adding a variety of delicious Caribbean dishes with a spicy twist of Latin inspiration to the menu. As an accomplished food connoisseur who has a passion for the flavors of the Caribbean and Latin America, Chef Andre combines his Puerto Rican and Argentine heritage with his extensive and extraordinary culinary experience to deliver authentic, well-seasoned, and creative cuisine creations to our Café Circa patrons.

All new fresh food menu offerings include dishes ranging from familiar to exotic fusions such as Bahamian Conch Fritters served with Corn, Peppers, Red Onions, and a Mojo Tomato Sauce; Five Spiced Seared Tofu served with Coconut-Orange 5 Veggie Slaw; Crispy Plantain Ravioli served with Chorizo Stewed Chicken and Avocado Salsa; Adobo Spiced Pork Chop with Mango Glaze and Cranberry Chutney; Fresh Atlantic Salmon & Shrimp Creole served with Cumin Scented Rice; Braised Jamaican Style Oxtails with Smashed White Kidney Bean Puree, Natural Jus; and Red Stripe Calypso Chicken just to name a few of the flavorful mix of amazing appetizers and entrees topping the new menu. Many of Café Circa’s signature favorites such as Empanadas, Calamari, and Guava Jerk Chicken served with an option of various sides including Sweet Plantain, Cuban Black Beans, Mint Curry Vegetables, Sweet Coconut Rice, Caribbean Root Hash, Creamy Collard Greens, and Sweet Potato Fries maintain rightful placement on the menu.

Café Circa has also introduced a savory Sunday Brunch every Sunday from 10:00 A.M. to 4:00 P.M. featuring menu items such as Triple Stack Sweet Plantain Pancakes with Captain Morgan Syrup; Citrus Rubbed Yellow Tail Snapper ‘Benedict’ Smothered in Guava Hollandaise; and Coconut Crusted Jerk Shrimp over Creamy Stone Ground Grits with Crispy Yucca Chips and Mango Chutney. For the less adventurous dining patron, a few basic, but equally delicious items include Buttermilk Pancakes, Two Eggs Your Way (poached, sunny side up, scrambled), and Open Faced Egg and Cheese Sandwich complemented by an array of sides: Chicken Blueberry Sausage, Cheese Grits, and Caribbean Root Vegetable Hash to name a few. All dishes are topped off with thirst-quenching cocktails such as Mango Mimosa, Caribbean Mimosa, and Melon Mimosa.

For a complete list of the Dinner and Sunday Brunch menu items, please visit:
http://www.cafecircaatl.com/kitchen.html