is now offering brunch on Saturdays and Sundays from 10 a.m. until 4 p.m.
The Italian restaurant (New Times' Best Sausage and Best Inexpensive Italian) is known for offering authentic Mediterranean cuisine, so chef Angelo had to get a little creative when coming up with the brunch menu.
"Italians usually don't have eggs, meat, and potatoes for breakfast. Traditionally, we tend to have coffee and a pastry or coffee and some type of bread, but a lot of people had been asking us for brunch, so I took common American breakfast options and gave them an Italian twist," says Angelo.
Options include fresh croissants, danishes, and pan brioche served with butter and honey, as well as french toast ($9.50), cookies, and Greek yogurt with fresh fruit.
Main dishes include quiche, a few croissant-based sandwiches ($10) such as the salmone, with smoked salmon, capers, and Vermont goat cheese; and the cotto, ham, brie, and olive tapenade. There are also several egg dishes, from a frittata ($12) made with fennel, sausage, asparagus, and the aforementioned Vermont goat cheese, to the salumeria ($13), a plate of scrambled eggs, prosciutto di Parma, and ricotta cheese.
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Aside from the pastries and fresh fruit options, vegetarians have quite a few options, including the tricolore ($12), an egg white omelette containing sundried tomatoes, broccolini, asparagus, and mozzarella.
Of course, patrons also have plenty of beverage options, from several types of coffee ($3 - $4) to prosecco. Fresh juices such as orange ($3.50) and grapefruit ($3.50) are made from local produce.
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