Mar 4, 2020 - Food and Drink

View 11 photos: Peppervine rolls out Sunday brunch starting this weekend

Brianna Crane

A year after opening, Peppervine, which sits at No. 2 on the Agenda’s best restaurants list, is launching a new power-packed brunch menu. Dishes range from the always comforting cinnamon roll to avocado toast with house cold-smoked trout.

Chef Bill Greene says this is his first venture into the brunch space, but since the mid-morning meal is one of the city’s favorite pastimes, he decided to give the people what they want.

Brunch will be available every Sunday starting March 8 from 10:30 a.m. to 2:30 p.m. Reservations can be made by calling the restaurant directly or through OpenTable.

The menu includes 13 entrees, two bakery treats, four sides, three mocktails, and four special cocktails. The main dishes are priced $13-$20.

Menu:

Orange Ricotta Doughnuts — with lemon curd, blueberry jam
House cinnamon rolls — made with potatoes and cream cheese icing
Fried Oysters — horseradish remoulade, pickled turmeric shallots, chili oil
House granola and greek yogurt with berries
Boy & Girl Farm Butter Lettuce Salad — apples, roasted pecan, green goddess dressing
Quinoa Salad — grilled chicken, spinach, roasted butternut, red wine vinaigrette
Farmer’s Quiche — hollandaise, mesclun salad
Lemon Ricotta Pancakes — with roasted apples, sorghum butter, maple syrup
Fried “Yardbird” & Pimento Cheese Biscuit — served with sawmill gravy and Yukon potatoes
Short Rib “Pastrami” Benedict — English muffin, hollandaise, Yukon potatoes
Shrimp & Grits — Farm & Sparrow cheddar grits, tasso ham gravy
Egg White Frittata — roasted vegetables, white cheddar, salsa verde
Avocado Toast & House Cold Smoked Trout — crème fraiche, capers, charred onion, marinated beets, arugula
Kimchi Fried Rice — pork belly, sunny side egg, toasted nori
Pimento Cheese Biscuit & Gravy — served with sunny side egg, apple wood smoked bacon

Sides: cheddar grits, Yukon gold potatoes, apple wood smoked bacon, fresh fruit

Non-alcoholic drinks (coffee and mocktails):

Counter Culture Coffee (from Durham)
Cucumber Apple Beer — Cardamom apple shrub, cucumber water, verjus, fresh dill, and ginger beer
Cinnamon Grapefruit Agua Fresca — fresh squeezed grapefruit juice, house cinnamon syrup, sparkling water press, cinnamon sticks
Savvas’ Famous Basil Pepper-Smash —fresh muddled basil, yuzu citrus, Anaheim pepper, lemon, touch of salt

Cocktails:

Bellini Shimmer — peach and tangerine purée, touch of agave, Prosecco, and a Madagascar vanilla bean shimmer
Donga Punch — fresh squeezed grapefruit juice, house cinnamon syrup, fresh lime, Bacardi Select, and topped with Goslings black rum
The Perfect Bloody – featuring Demitri’ Bloody Mary Seasonings with Clamato and tomato juices and, of course, Tito’s Handmade Vodka with house pickled vegetables
Mommas Mimosa — touch of blood orange and Grapefruit juices, St Germaine Elderflower topped with Cava

OK, here’s a look some of the new brunch menu items.