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brunch - BRUNCH B U T T E R M I L K C H A N N E L 5 2 4 C O...

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Unformatted text preview: BRUNCH B U T T E R M I L K C H A N N E L 5 2 4 C O U R T S T R E E T B R O O K L Y N N Y 1 1 2 3 1 7 1 8 . 8 5 2 . 8 4 9 0 { 20 % gratuity will be added to parties of 8 or more. } E X E C U T I V E C H E F R Y A N A N G U L O S N AC K S G R A P E F R U I T W H E E L S with E N D I V E {4 } WA R M CO F F E E C A K E {3 } WA R M S O U R C R E A M D O N U T {2 each } HOUSE-MADE PICKLES {4 } M A P L E & B ACO N R OAST E D A L M O N DS {4 } C A P U TO S M OZZ A R E L L A with B AS I L & WA R M A N C H OVY SAU C E {5 } B R U N C H I N C L U D E S A C H O I C E O F J U I C E , M I M O S A , B E L L I N I O R S P A R K L I N G W I N E W E P R O U D LY S E R V E S H A D E G R O W N , O R G A N I C , F A I R T R A D E Gimme! C O F F E E S C R A M B L E S S E RV E D with TOAST, H AS H B R OW N S & SA L A D H O U S E - C U R E D LOX , G R E E N O N I O N & C R E A M C H E E S E {1 1 } E S P OS I TO S H OT SAU SAG E , P E P P E R S & O N I O N S {1 0 } R OAST E D M U S H R O O M S S P I N AC H & G OAT C H E E S E...
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This note was uploaded on 03/08/2011 for the course SLS 2000 taught by Professor Mitchell during the Summer '06 term at FIU.

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