Brunch x 2 – Grill Room

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My last posting on the Grill Room noted the departure of Chef Esko as he returned to Spain but fear not, the Grill Room is still on point just in case you have yet to stop by.  So, here’s the bottomless pit in action during brunch – – Saturday and Sunday as Junior Sous Chef Emilio Sirera stepped up to the plate with several dishes that got my attention and wowed my palate!!!!  Sleep if you will but know that you’ve been warned….carry on!!!!

Saturday:

 

Amuse-bouche (pouched egg topped with caviar)
Amuse-bouche (pouched egg topped with caviar)

 

Pork topped with quail egg, scallop topped with caviar, truffles and asparagus
Pork topped with quail egg, scallop topped with caviar, truffles and asparagus

 

Pastrami Hash (Free range eggs & Yukon gold potato, Spanish onions & Gordy's Pickles
Pastrami Hash (Free range eggs & Yukon gold potato, Spanish onions & Gordy’s Pickles

Sunday:

 

Domaine Nadine Ferrand "Lise Marie" Pouilly-Fuisse 2008
Domaine Nadine Ferrand “Lise Marie” Pouilly-Fuisse 2008

 

Amuse-bouche
Amuse-bouche

 

Crab salad topped with roasted sweet corn foam
Crab salad topped with roasted sweet corn foam

 

Waffles with Candied Walnuts, Berry Compote and Maple Syrup
Waffles with Candied Walnuts, Berry Compote and Maple Syrup

 

Sweetbreads
Sweetbreads

 

Sauteed Seasonal Vegetables
Sauteed Seasonal Vegetables

 

Sausages - Fresh Kielbasa & Sweet Italian
Sausages – Fresh Kielbasa & Sweet Italian

 

Emilio Sirera
Emilio Sirera

After spending several hours enjoying this most amazing “per-Autumn”  weather it was time to call it a day as my brunch fix was complete and a new round of hungry and curious guests arrived.

Emilio thanks for the incredible brunch……hmmmm, I do believe we’re overdue for dinner.  See you this weekend!!!!

 

Up Next: Rome Cavalieri

 

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