The Continental’s Saturday + Sunday brunch has launched!
In addition to their current Highball Happy Hour and dinner services, Executive Chef Sean Brock and Chef de Cuisine Trey Tench apply the same historical American dining techniques, including tableside cart service and innovative, vibrant cooking, to brunch classics, served every weekend from 11am to 2pm.
Highlights of the brunch menu include Pâté en Croûte with Port Wine Aspic, Sunchoke Mostarda, and Currant Compôte, a selection of Fruits de Mar including Caviar, Oysters, Chilled Shrimp, Crab Salad, and Ora King Salmon Rillette, to start and for main dishes, enjoy selections like Croque Monsieur with Mortadella, Onion Marmalade, Dijon, and Mornay and Eggs Benedict with Blue Crab, English Muffin, Hollandaise, and Tarragon, alongside two tableside cart offerings – a Pastry Cart + a Bloody Mary Cart. Additional brunch cocktail offerings, crafted by Bar Director Jon Howard, include a Breakfast Martini with Ford’s Gin, Persimmon, Cinnamon, Lemon, and Seasonal Marmalade, Daquiri or Margarita Punch Bowls, and a variety of classics such as a Tableside Mimosa and a Bellini.
Reservations for Saturday + Sunday brunch are now available via Resy. Please see HERE for a variety of brunch photos for your convenience, and HERE for the full brunch menu.
For those looking to extend their brunch shenanigans, The Continental also recently launched Sirotant Sundays, a weekly offering at 5pm hosted by Wine Director Claudette Silber and Wine Steward Jakob Bailey, which allows guests to experience well known and respected bottles by the glass.
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