Brunch is Now Served at Verve

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