“We’ve listened to what our diners are asking for and have made changes that provide fresh, new seasonal options while staying true to the BRG point of view," Schwager says, "scratch-made dishes that convey a sense of imaginative Americana.”

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Breakfast flatbread: Wheat-flour crust topped with scrambled eggs; Alfredo sauce; roasted peppers; jack, cheddar, and mozzarella cheeses; applewood-smoked and Canadian bacon; and a drizzle of cilantro cream.

Courtesy of Brimstone

The new brunch menu includes Hawaiian pancakes garnished with homemade pineapple and rum compote, macadamia nuts, coconut cream, and a chocolate drizzle ($15). Breakfast flatbread is made with a wheat-flour crust topped with scrambled eggs; Alfredo sauce; roasted peppers; jack, cheddar, and mozzarella cheeses; applewood-smoked and Canadian bacon; and a drizzle of cilantro cream ($15). Shrimp 'n' grits come doused in a light creole cream sauce and corn salsa ($18). And Julio's egg salad croissant is stuffed with bacon, roasted peppers, and cheddar cheese ($14).

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There's also a Benedict, with either beef tenderloin ($18) or jumbo lump crab ($17) on a toasted English muffin topped with grilled asparagus and hollandaise sauce.

For something light, opt for a fruit parfait mixed with a chef's choice of seasonal berries and fruit in a creamy Greek yogurt with crunchy granola ($11).

Pair the fare with bottomless mimosas ($15) or the signature Brimosa, made with Ommegang Witte Beer and fresh-squeezed orange juice ($7 each).

Brunch is served from 11 a.m. to 3:30 p.m. every Sunday. For the full menu and more information, visit brimstonedoral.com.