Scofflaw is relaunching their weekend Breakfast Sandwich Series.
Like years past, each limited-run creation will be available starting at 11am during Saturday and Sunday brunch service. Guests can choose offerings like Sous Chef Wesley Lawrence's glazed five-spice pork belly, fried egg and fennel cabbage slaw on a ciabatta roll. Each special is served for just one weekend and available on a first-come, first-served basis.
Scofflaw resumed weekend daytime hours earlier this summer after a nearly three-year hiatus. The accompanying brunch menu has been revitalized and is a nod to Chef Fred Chung's (Kasama, Oriole) Korean culinary heritage, showcasing a few variations on bibimbap alongside sesame french toast and Scofflaw classics.
In addition to the rotating Breakfast Sandwich Series, brunch cocktails like the original Red Snapper, Irish Coffee and a new Spritz riff called Garden Era (Citadelle Jardin D'Ete, Pamplemousse, Salers, Lemon, Grapefruit, Soda) will also be on offer.
Scofflaw is relaunching their weekend Breakfast Sandwich Series.
Like years past, each limited-run creation will be available starting at 11am during Saturday and Sunday brunch service. Guests can choose offerings like Sous Chef Wesley Lawrence's glazed five-spice pork belly, fried egg and fennel cabbage slaw on a ciabatta roll. Each special is served for just one weekend and available on a first-come, first-served basis.
Scofflaw resumed weekend daytime hours earlier this summer after a nearly three-year hiatus. The accompanying brunch menu has been revitalized and is a nod to Chef Fred Chung's (Kasama, Oriole) Korean culinary heritage, showcasing a few variations on bibimbap alongside sesame french toast and Scofflaw classics.
In addition to the rotating Breakfast Sandwich Series, brunch cocktails like the original Red Snapper, Irish Coffee and a new Spritz riff called Garden Era (Citadelle Jardin D'Ete, Pamplemousse, Salers, Lemon, Grapefruit, Soda) will also be on offer.
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