fantasy breakfast restaurant
March 16, 2012 § 3 Comments
woke up this morning… wanting something truly delicious. sadly an awesome—i mean truly awesome breakfast place does not exist near me. i often muse that if i opened a restaurant it would be a breakfast restaurant—no dinner service, just an awesome breakfast served until late lunch.
here is the menu
benedicts: crab with tarragon hollandaise on top of brioche round // smoked salmon or house cured gravad lax on top of latke with lemon hollandaise topped with slivered shallots // florentine on top of artichoke heart with truffled hollandaise
tarts: tomato tart with parmesan crust // quiche lorraine // wild mushroom // caramelized onion with goat cheese tart on potato crust
eggs: poached or soft scramble with shaved asparagus, king oyster and shitake mushrooms, toasted sliced almonds // potato and caramelized onion fritata with some sort of soft oozing cheese on top // shrimp with bacon (or country ham), grits and a poached egg // duck hash with poached eggs // herbed baked eggs with sauteed baby kale, parmesean cream // soft boiled eggs with smoked maldon flakes with brioche soldiers
sweets: tarte (apple or pear) tatin souffle pancake // pineapple upside-down souffle pancake // goat cheese stuffed french toast // bananas foster french toast // super fluffy waffle with berries
breads: delicious buttermilk biscuit // cinnamon rolls // cheddar dill scones // raspberry lemon scones
preserves: mixed berry, meyer lemon marmalade
sides: viginia country ham, candied bacon, bacon, turkey sausage (sweet or spicy), merguez sausage
salads: shaved cauliflower with walnuts, fried cassava chips, lemon vinaigrette, green onions (or fried shallots?) // shaved heirloom carrot salad with sesame rice vinaigrette // shaved radish salad with lemon vinaigrette // mesclun with garlic sherry vinaigrette // orange supremes, al dente chiogga beets, shaved fennel, red onion // wilted frisee with lardons and a poached egg.
ok maybe this menu is too eclectic, and way too huge right now… some of it would move into “specials” and “seasonals”