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Some of the new items are derived from old menu items supplied by long-standing employees “who went into their garages and attics and found the type-written recipes of all the old soups and sauces,” Costner said.

Those recipes have been updated and will be debuting systemwide next month.

Other new items include a baked Brie appetizer topped with apricot chutney, served with toasted baguette and sliced Granny Smith apple.

Costner’s also bringing back mussels, steamed with white wine, herbs and butter. He’s also introducing coq au vin — a classic French dish of chicken braised in red wine — that’s being prepared using a sous-vide cooking method.

Also new to the menu is a Petrale sole in meunière sauce and a French-style bavette steak, grilled to order, sliced and shingled and served with a choice of sauces, “including a gorgeous Béarnaise,” Costner said.

The chain will also begin using Brioche rolls for hamburgers, which will be topped with the chain’s original Thousand Island dressing.

Seasonal sides will be available, too, including olive oil roasted Brussels sprouts with crispy prosciutto.

New breakfast items include a croque madame waffle: two petite herbed waffles topped with finely shaved ham, Mornay sauce and a fried egg.

A classic Belgian-style waffle will be on the menu, as well as three petite waffles, which Costner said are “more relevant to today’s consumer.”

Four types of eggs Benedict will be on the menu: a classic, one on a croissant, one on corned-beef hash, and one on a potato galette, all served with hollandaise sauce.

Lunch items include a croissant sandwich with turkey, melted Brie, apricot chutney and crisp apples, which Costner said he hoped would be accessible to tween customers while still expanding their culinary horizons.

Another sandwich, reworked from previous Mimi’s menus, is the 1129 Nouveau — a vegetarian sandwich on a multigrain croissant with mixed greens in balsamic vinaigrette, tomatoes, cucumbers, avocado, pepperoncini, Kalamata olives and cream cheese.

He’s also introducing an updated potpie, made with roasted chicken, carrots, peas and puff pastry. “We roast the chicken with an herbes de Provence seasoning,” Costner noted.

New desserts and beverages will be rolled out in March and are still under development, Costner said.

This story has been updated to reflect the following correction:

Correction: Sept. 5, 2013
  This story has been updated with the launch date of Mimi's Café's new breakfast menu. It will debut on Sept. 9. This story has also been updated with the full job titles of Karen Eadon and Anna Ohki.

Contact Bret Thorn at bret.thorn@penton.com.
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