Executive Chef Jacob Solomon is firing up Testaccio’s wood-burning oven to present new dishes like the Breakfast pizza, featuring Calabrian chili, black trumpet mushrooms and a sunny side hen egg, along with items like crispy Porchetta Tartine, Cured Salmon on housemade everything crackers, sweet treats like a Fernet coffee cake and more.
In addition, Beverage Director Ashley Akers has created a new brunch drink menu with beverages including the Cider Spritz created with Sidre Brut Tendre, Fruitlab ginger liqueur, lemon and a cinnamon stick, plus a Brunch G&T, house Bloody Mary and others. Guests can also order tableside mimosas and Bellinis with a bottle of Prosecco and a selection of juices to share for $30.
Breakfast Pizza — The Testaccio breakfast pizza is topped with creamy ricotta, Calabrian chili, herb & olive oil-cured tomatoes, black trumpet mushrooms and one sunny side hen egg, all baked in their natural wood-burning oven. It is finished with grated parmesan, lemon zest and a house blend of fresh herbs.
Cyprus Hash — The Cyprus Hash starts with a base of peppers and onions sautéed with an array of Greek spices including fenugreek, sumac and oregano, then Chef Solomon folds in sweet potatoes and fresh herbs like dill and parsley. Once the potatoes are browned, charred halloumi cheese, parmesan and Taggiasca and Conservolia olives are incorporated into the hash before being topped with a blend of fresh herbs.
Porchetta Tartine — The Porchetta Tartine is an open-faced sandwich on country toast piled high with crispy shredded porchetta, a salad of house giardiniera and mixed greens with spicy mayo spread. It is served alongside house-made potato chips tossed in dried dill and Aleppo pepper.
Cured Salmon — Cured salmon is served on a lavash-style cracker dusted with chef’s version of everything seasoning, a mix of fennel pollen, caraway, dill pollen, Aleppo pepper, poppy seeds and sesame seeds. It is served with labneh, a thick Middle Eastern yogurt, mixed with za’atar, honey and lemon zest. The dish is topped with horseradish, capers and a salad of seasonal sprouts.
Brunch is served Sundays from 9:00 a.m. to 2:30 p.m.
Executive Chef Jacob Solomon is firing up Testaccio’s wood-burning oven to present new dishes like the Breakfast pizza, featuring Calabrian chili, black trumpet mushrooms and a sunny side hen egg, along with items like crispy Porchetta Tartine, Cured Salmon on housemade everything crackers, sweet treats like a Fernet coffee cake and more.
In addition, Beverage Director Ashley Akers has created a new brunch drink menu with beverages including the Cider Spritz created with Sidre Brut Tendre, Fruitlab ginger liqueur, lemon and a cinnamon stick, plus a Brunch G&T, house Bloody Mary and others. Guests can also order tableside mimosas and Bellinis with a bottle of Prosecco and a selection of juices to share for $30.
Breakfast Pizza — The Testaccio breakfast pizza is topped with creamy ricotta, Calabrian chili, herb & olive oil-cured tomatoes, black trumpet mushrooms and one sunny side hen egg, all baked in their natural wood-burning oven. It is finished with grated parmesan, lemon zest and a house blend of fresh herbs.
Cyprus Hash — The Cyprus Hash starts with a base of peppers and onions sautéed with an array of Greek spices including fenugreek, sumac and oregano, then Chef Solomon folds in sweet potatoes and fresh herbs like dill and parsley. Once the potatoes are browned, charred halloumi cheese, parmesan and Taggiasca and Conservolia olives are incorporated into the hash before being topped with a blend of fresh herbs.
Porchetta Tartine — The Porchetta Tartine is an open-faced sandwich on country toast piled high with crispy shredded porchetta, a salad of house giardiniera and mixed greens with spicy mayo spread. It is served alongside house-made potato chips tossed in dried dill and Aleppo pepper.
Cured Salmon — Cured salmon is served on a lavash-style cracker dusted with chef’s version of everything seasoning, a mix of fennel pollen, caraway, dill pollen, Aleppo pepper, poppy seeds and sesame seeds. It is served with labneh, a thick Middle Eastern yogurt, mixed with za’atar, honey and lemon zest. The dish is topped with horseradish, capers and a salad of seasonal sprouts.
Brunch is served Sundays from 9:00 a.m. to 2:30 p.m.
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