Mignonette, Danny Serfer and Ryan Roman's ode to shellfish, introduces a "f**king fancy" brunch, starting this weekend.
Offerings will include home made quiches, sandwiches, and blintzes (disguised as crepes). What exactly does that mean? Chef/partner Danny Serfer explains: "Well, as a Jew, I really like blintzes. But mignonette is a French word, so we call our blintzes crepes. I also really like quiche, which is also a French word. With that, I'm happy to have a brunch that offers a variety of both."
In other words, if chef Serfer wants to call his berry compote and farmer's cheese or crab, cream cheese, and chile pepper marmalade-filled delights "crepes" ($15-17), we'll be too busy stuffing our yaws with the delicious meal to interject, anyway.
House-made quiches include a mushroom made with creminis, shallots, parrano cheese, and creme fraiche ($14); shrimp with asparagus, bacon, grafton cheese, and smoked troup roe mayo ($15); and a crab with piquillo pepper, shallots, roasted garlic, and pimento cheese ($18).
A selection of benedicts, served on Portuguese muffins, feature fruits of the sea like crab, lobster, and shrimp ($18-22), and sandwiches include an oyster loaf ($14); lobster roll ($22); roast beef ($14); a clam po boy ($14); and a shrimp po boy ($14). Salads and spps round off the menu. Tip: get the warm croissants, served with lobster butter and mango jam ($8).
Serfer has gotten uber-creative with some offerings. In the must-try category, there's a turducken burger, made with a turkey/duck/chicken patty, topped with munster and mayonette ($14); and an egg salad and caviar sandwich, featuring 3/4 oz. of sturgeon caviar on a brioche ($28).
Of course, there are oysters ($3 each or $32 per dozen). And caviar, priced from $78-110. And mimosas to wash it all down with. Choose from a plain mimosa, made with orange juice and Mercat cava Brut ($9), or the fancy version, made with blood orange juice and Oudinot Champagne ($15). Of course, there's also a good selection of wines by the glass and craft beers.
Mignonette's new brunch menu will launch this Saturday, November 22, and will be offered on Saturdays and Sundays from 11:30 a.m. to 3 p.m.
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