Brunch

Mignonette Introduces Brunch: Turducken Burgers, Oysters, and Seafood Crepes

Mignonette, Danny Serfer and Ryan Roman's ode to shellfish, introduces a "f**king fancy" brunch, starting this weekend.

See also: Danny Serfer's Mignonette Is Edgewater's Pearl

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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Laine Doss is the food and spirits editor for Miami New Times. She has been featured on Cooking Channel's Eat Street and Food Network's Great Food Truck Race. She won an Alternative Weekly award for her feature about what it's like to wait tables.
Contact: Laine Doss