To celebrate warmer weather and longer days, Mimi’s Café is pleased to introduce nine new seasonal dishes that highlight summer family foods. 

From July 12 through September 19, the seasonal features section of the menu includes options such as spice rubbed baby back ribs, the ideal summer barbeque entre, as well as mouth-watering pesto shrimp with tomato mozzarella ravioli.  These two dishes and several other warm-weather dishes make family dining fun and relaxed all summer long.

Here are Mimi’s Cafe summer menu additions, which range from $6.19 to $14.99:

Breakfast at Mimi’s Cafe
Crab, Sweet Corn & Asparagus Quiche: A delicious blend of lump crab, sweet corn, asparagus, parmesan & feta cheeses. Served with breakfast potatoes, seasonal fruit and fresh squeezed juice. The quiche is also available on the lunch/dinner menu served with green salad, seasonal fruit, and a freshly baked muffin.

Blueberry Pancake Breakfast with Three Berry Topping: A stack of four fluffy blueberry pancakes covered with blueberries, fresh strawberries & raspberry puree. Served with two eggs and bacon or sausage, available a la carte.
 

easonal Muffin: Honey Corn 

Lunch/Dinner at Mimi’s Cafe
Stuffed BBQ Chicken Quesadilla: A delicious appetizer filled with green onions, cilantro and melted jack & cheddar cheeses. All double wrapped in flour tortillas drizzled with honey lime sour cream. Served with BBQ sauce and ranch slaw. (sounds like an entree to me!)

Spice Rubbed Baby Back Ribs: Slow cooked until the meat falls off the bone. Topped with BBQ sauce and served with french fries and creamy coleslaw.

Zesty BBQ Pork Ciabatta: Toasted ciabatta bread topped with hand pulled pork, grilled red onions and pickles and served with french fries or coleslaw.

Pesto Shrimp with Tomato Mozzarella Ravioli: Broiled pesto shrimp and grilled citrus asparagus served atop fresh tomato mozzarella ravioli. Lightly covered in basil pesto sauce and topped with diced tomatoes.

Boneless Idaho Trout: Pan griddled or blackened with cajun spices. Served with fresh vegetables, choice of potato and our seasonal pan sauce - lemon caper butter.

Macadamia Nut Crusted Mahi Mahi: Available crusted with macadamia nuts or simply grilled. Served with fresh vegetables, choice of potato and our seasonal pan sauce - orange parsley butter.

Mimi’s Cafe is a collection of family dining restaurants with 116 locations in 20 states.  The publicly traded company is known for its full breakfast, lunch, and dinner menus with high-quality, eclectic cuisine, good service, and tastefully appointed decor. 

Recipe-Mimi’s Cafe Boneless Idaho Trout with Lemon-Butter Caper Sauce
Courtesy of Mimi’s Cafe
Serves: 4

4 boneless Idaho trout fillets, skin on   (8 ounces each)
1 teaspoon salt, divided
1/8   teaspoon ground white pepper
1   tablespoon vegetable oil
1/2   cup dry white wine
4   tablespoons butter, divided
1 1/2 tablespoon capers, drained
1   tablespoon fresh lemon juice
4   lemon wedges
¼   cup chopped parsley

Sprinkle ½ teaspoon of the salt and the pepper over both sides of trout.  Heat vegetable oil in a large non-stick skillet over medium-high heat.  Place trout, skin-side up, in pan and cook about 3 minutes or until lightly browned.  Carefully turn trout over and cook second side about 2 minutes or until fish is cooked through.  Divide trout among 4 heated dinner plates and keep warm.

In the same skillet over medium heat, add the wine, 3 tablespoons of the butter, capers, lemon juice, and remaining ½ teaspoon salt.  Heat and stir 3 minutes or until butter is melted and sauce is bubbling.  Remove pan from heat and swirl in remaining tablespoon of butter until melted.  Divide sauce by pouring over trout on warmed plates.  Garnish each serving with a lemon wedge that has been dipped in chopped parsley. 

Serving suggestion:  Serve with hot mashed potatoes and steamed vegetables.