Metrovino Releases Brunch Details

This Sunday may be April Fools Day, but it also marks the debut of Metrovino’s Sunday brunch service. To prove its not a culinary prank, we’ve got the first menu details.

By Allison Jones March 28, 2012

After a few major kitchen shake-ups that saw the departure of chefs Greg Denton and Gabrielle Quiñonez Denton and their follow-up chef Victor Deras, Metrovino owner Todd Steele is ready for a fresh start. And in Portland, a fresh start is often spelled B-R-U-N-C-H.

The first Metrovino brunch service—manned by new Executive Chef Dustin See—will kick off this Sunday, April 1st at 10 am, and we’ve got the first look at the new morning menu that offers some creative and sophisticated spins on classic brunch fare. The a.m. offerings will be divided into several sections (plus some sweet treats and sides):

Griddle—think brioche french toast with caramelized banana and walnuts, chicken-friend quail and waffles, and Sicilian sausage with creamy polenta and wild mushrooms

Egg—featuring baked eggs with arugula, leek, spinach, smoked paprika-dusted feta, and grilled bread, pork belly confit hash with a white wine poached egg and sherry cream, or Eggs Benedict topped with duck rillettes.

Sandwich—including a cheeseburger topped with fried egg, pork belly, fontina, shredded lettuce and "fancy sauce", and prosciutto or tuna tartine.

On the liquid side of things, master bartender Jacob Grier has concocted some fresh takes on morning sips, like the East Indies Bloody Mary (with Batavia Arrack, house bloody mary mix, and Indonesian spices), the Quick Little Pick Me Up (Ramazzotti infused with Stumptown espresso beans), and the Sherry Cobbler (with Manzanilla sherry, orange, sugar, and nutmeg).

Brunch will be served from 10 am to 2 pm every Sunday, and you can check out the full menu here.

1139 NW 11th Ave

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