Friday, March 27, 2015

New Brunch Menu at Black's Bar & Kitchen

From our friends at Black's Bar and Kitchen...

Just in time for spring, Chef Dane Sewlall has changed up a significant portion of the a la carte brunch menu at Bethesda's Black's Bar and Kitchen. The new menu items include:

•  Salmon Hash: Caramelized onions, shredded carrot, smoked salmon, potato hash, smoked paprika aioli, arugula English pea salad with lemon vinaigrette ($16).

•  Chicken Biscuit: Cheddar biscuit, buttermilk fried chicken tender, bacon jam, scrambled eggs with aged cheddar and a side of hash browns ($16).

•  Sour Cream Pancakes: Pancakes, apple butter, whipped mascarpone, sugared pecans, bourbon maple syrup and two eggs ($14).

•  House-made Green Chili Sausage Burrito: Salsa verde, scrambled eggs, pepper jack cheese, sausage, onions, and home fries ($14).

•  Oyster Benedict: Beer battered oysters, over easy eggs, horseradish choron sauce on a house-made English muffin with grilled asparagus and arugula salad ($17).

In addition to the a la carte menu, Black's Bar and Kitchen also offers a buffet brunch, which comes with a full raw bar, hot breakfast items (House-Made Brioche, Applewood Smoked Bacon, Breakfast Sausage, Eggs Pontchartrain, Potato Hash), freshly baked goods from Pastry Chef Melanie Parker (House-Made Biscuits, Seasonal Breads, Quiche, Seasonal Jams and Assortment of Desserts), a chef's carving station and local, organic eggs cooked to order. The buffet with food only is $43 per person, and with unlimited champagne and cocktails, it's $55 per person.