Sunday Brunch: Mignon

by Joy Jangles

Chef James Sleeth from Mignon  joins us for Sunday Brunch this week. Originally from Ohio, Chef Sleeth found his love for cooking through his mother. His interest for food and service started at a young age, working at restaurants as a dishwasher and server. He eventually went on to attend the American Culinary Federation where he completed two 3-year apprenticeships.                  

Inspiration for his menu items stems from his childhood memories – “I get inspired by the seasons. I get inspired instantly too by what’s around me immediately. I like to go into the walk in and I’ll see thing sand it’ll trigger something and I’ll go from there. I never know what the plates are going to look like until I finish making it. As I’m doing the dish things change: you’ll see colors change you’ll see textures change…”

At Mignon, you will find prime steaks, fresh seafood, inviting appetizers and fresh salads. The décor is retro chic that invokes the spirit or Paris in the 1960’s with a fun and sophisticated twist. Chef Sleeth sticks to traditional French techniques while adding wondrous creativity by giving classics an updated makeover — “I want to include something unique that you won’t find at regular steakhouses but still have it be familiar.”

The brunch menu includes Vanilla Bean and Candied Pecan Pancakes with a Roasted Pear au jus and Fresh Cream along with savory items like the Seafood Crepes with Spinach, Fresh Herbs, Avocado and Hollandaise. This week Chef Sleeth shares with us Scrambled Eggs with Truffle oil served on top of Puff Pastry and two generous quenelles of house made chicken pate.

For dinner the menu offers all the French favorites like steak au poivre, stuffed shrimp with crabmeat and prime filet, plus delightful salads like Arugula and Black Mission Fig Salad along with Carpaccio of Beets Salad served with Goat Cheese Croquettes, Arugula and a Sherry Vinaigrette. Don’t forget to visit Mignon for Brunch every Saturday and Sunday from 10:30-2:30 plus $15 bottomless Mimosas always make for a great time.

Mignon