Sunny Point Cafe - Asheville, NC

A‎ mighty good breakfast built w/ two free range eggs, local nitrate free sausage from snow creek or tofu bacon or veggie sausage, herb tossed spuds or stone ground chipotle cheese grits, & an angel biscuit or focaccia.

take‎ eggs scrambled w/ Serrano, add some peppers, onions, & cheddar. wrap it all in a warm flour tortilla & top w/ warm roasted tomato chipotle salsa & cilantro crema. served w/ grits or potatoes.

Light‎ & fluffy hot cakes grilled to perfection & topped w/ fresh seasonal berries, whipped cream & served w/ real maple syrup.

Organic oats toasted w/ almonds, sesame seeds & local haw creek honey, piled atop rich greek yogurt & garnished w/ a plethora of fresh seasonal fruit.

Sweet‎ coconut sour cream waffle topped w/ a mango honey lime compote, whipped cream & toasted coconut.

Baby field greens tossed w/ our house honey hemp vinaigrette & topped w/ maple black pepper bacon or tofu bacon, warm herb tossed red skin spuds, tomatoes, & a free range egg any style. Served w/ an angel biscuit or focaccia.

Roasted tomatoes, maple black pepper bacon or tofu bacon, a small sharp cheddar cheese omelette, & chipotle aioli. Served on a buttery croissant w/ a choice of stone ground chipotle cheese grits or herb tossed red skin spuds.

Served w/ fresh fruit & maple syrup.

Filled w/ a mixture of sausage, cream cheese, & sharp cheddar.

You guessed it.

Savory black bean cakes served w/ snow creek chorizo sausage, feta cheese, roasted tomatillo salsa, & herb tossed red skin spuds topped w/ two free range eggs any style, cilantro crema, & crisp tortilla strips.

The above but w/ tofu chorizo.

Three egg omelette served w/ choice of spuds or chipotle grits & a biscuit or focaccia, filled w/ pimento cheese, crisp bacon or tofu bacon, & fresh tomatoes.

Three egg omelette served w/ choice of spuds or chipotle grits & a biscuit or focaccia, filled w/ organic baby spinach, fresh tomatoes, artichoke confit, red onions, & feta cheese.

Three egg omelette served w/ choice of spuds or chipotle grits & a biscuit or focaccia, filled w/ sundried tomato pesto, fresh mozzarella, sauteed peppers & onions.

Three egg omelette served w/ choice of spuds or chipotle grits & a biscuit or focaccia, filled w/ goat cheese, roasted tomatoes, organic baby spinach, mushrooms, & veggie sausage.

Three egg omelette served w/ choice of spuds or chipotle grits & a biscuit or focaccia. Base price

biscuit, croissant or English muffin filled w/ your choice from.

Hemp‎ seed encrusted local trout fillet, pan sauteed & topped w/ a dollop of local ramp butter & bacon. Served w/ a jalapeno corn pudding & sauteed greens fresh from our backyard garden.

Organic‎ multi colored garden fingerling potatoes, roasted w/ corn & red garden onions. Topped w/ two farm fresh eggs cooked any style & your choice of local chorizo or tofu chorizo & garnished w/ a jalapeno avocado crema & chips

Sauteed‎ spinach & feta cheese scrambled w/ two free range eggs & topped w/ artichokes, tomatoes, olives, & onions. Served w/ chipotle-cheddar grits or rosemary spuds & your choice of foccacia or a biscuit.

local peaches roasted w/ organic sugar & stuffed between house made pan rustico bread w/ sweet cream cheese, dipped in French toast batter & grilled till golden.

Sunny‎ point garden fresh heirloom tomatoes sliced thin & layered w/ pimento cheese & garden basil on our scrumptious grilled black pepper & parmesan biscuit. Garnished w/ maple black pepper bacon or tofu bacon & served w/ a small side salad.

Traditional summer vegetable chilled soup made from sunny point garden fresh vegetables finished in a un-traditional way - w/ a bit of house made bloody mary mix. Served w/ fresh pickled okra & a small shot of saki. Accompanied w/ grilled foccacia bruschetta of smashed avocado, heirloom tomatoes & red onion.

sunny point café cookbook written by co-owner & chef, April moon contains 102 fabulous recipes you can make at home

Farm‎ raised tilapia, cornmeal dredged fried'til crisp & served in flour tortillas w/ marta's tomatillo avocado salsa, a tomato - cucumber slaw, & fresh chips & guacamole.

A‎ bowl full of our creamy chipotle cheese grits topped w/ blackened shrimp, roasted tomatoes, white wine dijon cream sauce, garnished w/ crisp bacon & served w/ a side salad.

Assorted‎ fresh greens, goat cheese, sesame pecan twirls, seasonal berries, & a blackberry vinaigrette, served w/ a pecan crusted fried free range chicken breast. Served w/ a choice of biscuit or focaccia.

Two crisp corn tortillas topped w/ grilled chipotle cheese grit cakes, roasted tomatillo salsa, & baby greens. Garnished w/ black bean corn salsa, cilantro crema, feta cheese, & fresh cilantro.

Our‎ maple black pepper bacon or tofu bacon, fresh sliced tomatoes, lettuce, garlic aioli, & smashed avocado served on a fresh baked buttery croissant.

Housemade pimento cheese made from naturally smoked & aged gouda, sharp white cheddar, chiles, & roasted red peppers. All grilled between two slices of house - made bread.

Pecan encrusted fried green tomatoes w/ goat cheese, maple black pepper bacon or tofu bacon, & roasted red pepper aioli on a fresh buttery croissant.

blackened chicken grilled & served on an English muffin bun, topped w/ lettuce, tomato, red onion, fresh mozzarella, bacon, & caesar aioli.

Organic lentils, brown rice, fresh veggies, & chickpeas blended together, pattied & served on naan w/ a house - made green tomato katsup & lettuce, onion, & tomatoes.

an 8 oz. patty of meyer free range, antibiotic & hormone free beef on an English muffin bun w/ lettuce, tomato, & red onion. topped your way, base price.

Please ask your server for details.

Sunny‎ point garden fresh heirloom tomatoes sliced thin & layered w/ pimento cheese & garden basil on our scrumptious grilled black pepper & parmesan biscuit. Garnished w/ maple black pepper bacon or tofu bacon & served w/ a small side salad.

Traditional‎ summer vegetable chilled soup made from sunny point garden fresh vegetables finished in a un-traditional way - w/ a bit of house made bloody mary mix. Served w/ fresh pickled okra & a small shot of saki. Accompanied w/ grilled foccacia bruschetta of smashed avocado, heirloom tomatoes & red onion.

Pistachio‎ encrusted looking glass creamery goat cheese atop a bed of arugula w/ roasted beets, onions, & fennel fresh from our backyard garden & drizzled w/ a balsamic reduction.

Tenderloin medallions wrapped in bacon & grilled, then served over a fresh garden heirloom tomatoes espagnole sauce & served w/ a roasted fingerling potato & onion, pepper hash & sauteed mixed green beans, all from our garden.

Seared‎ jumbo sea scallops topped w/ a spicy peach salsa & served w/ a chipotle-cheddar gritcake topped w/ an egg-yolk & green onion filled grilled avocado. Garnished w/ cilantro sour cream.

Gemelli pasta tossed w/ sauteed heirloom tomatoes, red onions, basil, & elephant garlic, all from the backyard garden, then topped w/ shrimp scampi & parmesan.

BBQ grilled tempeh, apple-walnut coleslaw, marinated garden vegetable salad & fingerling potato salad w/ garden fennel & beets.

Pecan‎ encrusted fried green tomatoes topped w/ goat cheese & garnished w/ roasted red pepper aioli.

Smoked‎ local sunburst trout pate, serrano pepper jelly, local looking glass creamery goat cheese, diced boiled eggs, & toast points.

A‎ plump roll filled w/ smoked salmon, scallion cream cheese, & veggies. Rolled w/ nori & panko & deep fried. Served w/ wasabi & pickled ginger.

Spring greens layered w/ crisp tortillas, grilled free range chicken, then topped w/ crisp bacon, fresh tomatoes, & boiled free range eggs. Topped w/ feta cheese & a buttermilk pumpkin seed roasted poblano dressing.

Romaine‎ hearts lightly grilled & topped w/ grated parmesan cheese, fresh croutons, sliced mushrooms, drizzled w/ house-made caesar dressing.

A wedge of crisp iceberg lettuce topped w/ house-made buttermilk blue cheese dressing, crisp bacon, & fresh tomatoes.

A blend of antibiotic & hormone free beef, local pork, & special seasoning topped w/ creamy dreamy gravy. Served w/ buttermilk mashed potatoes, fried onion straws, & seasonal sauteed greens.

Grilled & layered w/ pumpkin seeds, sundried tomatoes, & feta. Served w/ a roasted poblano cream sauce & chili-lime greens.

Coconut chili marinated free range fried chicken thighs. Served over jasmine rice, a coconut waffle, & topped w/ creamy coconut milk sauce w/ stir fried vegetables.

Rosemary & garlic, grilled to perfection. Served on naan flat bread & topped w/ lettuce, tomato, red onion, sprouts, & tzatziki sauce & served w/ a side of cumin scented couscous.

Hemp seed encrusted local trout pan-sauteed. Topped w/ bacon garden herb compound butter & served w/ a creamy jalapeno corn pudding.

Tempeh marinated in a light hoisin BBQ sauce & served over fresh vegetable fried rice. Garnished w/ house-made garden kimchi.

All natural duroc pork belly marinated w/ asian spices & braised until tender. Skewered, grilled, & basted w/ a light hoisin BBQ sauce & served over fresh vegetable fried rice. Garnished w/ house made garden kimchi.

All natural meyer ribeye marinated w/ red wine & herbs. Grilled to order & topped w/ skordalia sauce. Served w/ blue cheese scallion mashed potatoes & grilled vegetables.

Farm raised tilapia, cornmeal dredged fried'til crisp & served in flour tortillas w/ marta's tomatillo avocado salsa, a tomato-cucumber slaw, & fresh chips & guacamole.

A bowl full of our creamy chipotle cheese grits topped w/ blackened shrimp, roasted tomatoes, white wine dijon cream sauce, garnished w/ crisp bacon & served w/ a side salad.

Assorted fresh greens, goat cheese, sesame pecan twirls, seasonal berries, & a blackberry vinaigrette, served w/ a pecan crusted fried free range chicken breast. Served w/ a choice of biscuit of focaccia.

Three‎ small organic oatmeal hotcakes, served w/ candied walnut butter & maple syrup.

Fresh‎ baked bread & white cheddar cheese grilled & served w/ potatoes.

One‎ free range egg, one piece of sausage, tofu bacon or veggie sausage & a warm biscuit.

One slice of our housemade bread dipped in batter & grilled golden. Served w/ real maple syrup & fresh fruit.

Papardelle‎ pasta tossed in butter or olive oil w/ fresh parmesan cheese.

A free range chicken breast grilled & served w/ a biscuit & seasonal vegetables.

Light flaky tilapia seasoned & deep fried served w/ fresh cut fries or a side salad.

organic‎ Guatemalan

Earl‎ grey, orange pekoe, organic green tea, vanilla honey bush, chamomile, peppermint, echinachia wellness blend

Blackberry‎ clementine grapefruit