Comments icon Comments

At Verve, Chef Ryan Epp has created a brunch menu complete with starters, mains, sides, and brunch-specific cocktails. Reservations are available Sundays only from 11:30- 2:30 p.m. (both patio and indoor) on Resy. 

Starters:

  • Kusshi Oysters with "Breakfast" marmalade, bacon, and hot sauce
  • Tortilla Español with spicy aioli and frisee
  • Fresh Burrata Toast with tomato, red onion, and basil
  • Chef Epp's Grandma's Biscuits with Beurre Bordier

Mains:

  • Brown Butter Ricotta Pancake with Bourbon maple syrup, option for seasonal fruit
  • Steak & Eggs with Snake River Farms bavette, sunny side up egg, and "crushed" potato
  • Poached Eggs with artichoke butter toast and arugula salad
  • Cheesy Grits with Forest Mushrooms
  • Verve Burger with Slagel Farms patty, lettuce, tomato, and special sauce

Cocktails:

  • Bergamot Spritz with Cocchi Americano, Italicus, grapefruit, and Prosecco
  • Roman Holiday with Meletti, Campari, pineapple, lime, and cold brew
  • Gin Tónico with citrus, thyme, juniper berry

Bubbles By-The-Glass:

  • Davide Vignato 'Primo Incontro', Frizzante, Gambelara, Veneto, 2019
  • Soalheiro Bruto Rosé, Minho, Portugal, NV (Wine Director João Alves de Sa's go-to)
  • Champagne Robert Moncuit Grand Cru, Les Grands Blancs, France, NV

Comments

View Comments (0)