Old Town Pour House has launched a new, weekend brunch service. The brunch features a Rock n’ Roll-themed menu every Saturday and Sunday until 3 p.m.
The new brunch menu includes dishes such as Chak Shuka Khan with spicy tomato sauce, sunny side up eggs, goat cheese, and a toasted garlic baguette; Johnny Hash with braised short rib, bell pepper, onion, potato, jalapeño salsa verde and sunny side up eggs; Lox N’ Roll with whiskey house-cured salmon on flatbread with dill cream cheese, grape tomato, mozzarella cheese, red onion, capers, baby arugula, and citrus mustard vinaigrette; and The Clash Smash with smashed avocado on toasted challah with roasted corn, pickled red onion, shaved radish, and sliced hard-boiled egg. Groups can also indulge in shareable dishes like the Jon Bun Jovi, a warm jumbo cinnamon roll with vanilla icing, and Dock of the Beignets derived from Café du Monde’s recipe for French doughnuts served with chocolate hazelnut sauce and mixed berry jam for dipping.
Brunch beverage offerings now include the Beermosa made with the restaurant’s signature beer, Bottlenectar, Tanqueray gin, and orange juice; the Flapjack Old Fashioned made with rye whiskey, butterscotch Schnapps, candied maple syrup, bacon, and orange bitters; and the Hot Blooded, an 18 oz. spicy Bloody Mary crowned with fried onion rings and garnished with a celery stalk and a skewer loaded with candied bacon, housemade spicy pickles, a cheese curd, an olive, cornichon, pepperoni, pickled jalapeños, and a hard-boiled egg. Guests can also order mimosas by the flight by choosing four flavors with options such as classic, Bellini, Aperol, rosé, paloma, tropical, and more. Mimosas are also available by the bottle with magnum bottles available for bigger groups.
Old Town Pour House has launched a new, weekend brunch service. The brunch features a Rock n’ Roll-themed menu every Saturday and Sunday until 3 p.m.
The new brunch menu includes dishes such as Chak Shuka Khan with spicy tomato sauce, sunny side up eggs, goat cheese, and a toasted garlic baguette; Johnny Hash with braised short rib, bell pepper, onion, potato, jalapeño salsa verde and sunny side up eggs; Lox N’ Roll with whiskey house-cured salmon on flatbread with dill cream cheese, grape tomato, mozzarella cheese, red onion, capers, baby arugula, and citrus mustard vinaigrette; and The Clash Smash with smashed avocado on toasted challah with roasted corn, pickled red onion, shaved radish, and sliced hard-boiled egg. Groups can also indulge in shareable dishes like the Jon Bun Jovi, a warm jumbo cinnamon roll with vanilla icing, and Dock of the Beignets derived from Café du Monde’s recipe for French doughnuts served with chocolate hazelnut sauce and mixed berry jam for dipping.
Brunch beverage offerings now include the Beermosa made with the restaurant’s signature beer, Bottlenectar, Tanqueray gin, and orange juice; the Flapjack Old Fashioned made with rye whiskey, butterscotch Schnapps, candied maple syrup, bacon, and orange bitters; and the
Hot Blooded, an 18 oz. spicy Bloody Mary crowned with fried onion rings and garnished with a celery stalk and a skewer loaded with candied bacon, housemade spicy pickles, a cheese curd, an olive, cornichon, pepperoni, pickled jalapeños, and a hard-boiled egg. Guests can also order mimosas by the flight by choosing four flavors with options such as classic, Bellini, Aperol, rosé, paloma, tropical, and more. Mimosas are also available by the bottle with
magnum bottles available for bigger groups.
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