Brunch (old)
Saturday & Sunday served from 10am - 4pm
Brunch
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Celebrate Easter with freshly baked hot cross buns
served lightly toasted with whipped butter and housemade preserves 8
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Cranberry or Butter Scone
served with clotted cream & seasonal preserves 8 (v)
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Freshly baked croissant or pain au chocolat
served warm with strawberry preserve & whipped butter 5 (v)
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Croissant
prosciutto cotto & asiago cheese 9
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Dante's Signature banana bread
toasted with whipped ricotta & local honeycomb 9 (v, contains pecans)
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Matcha & pear oatmeal
coconut, blueberries, apricot, goji berries & activated pumpkin seeds 16 (v, vg, df, gf)
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Burrata with sea salt
Hudson Valley pears, honeycomb, cranberry & pecan sourdough 14 (v)
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Fluffy Pancake
With Caramelized banana & maple 21 (add sheep’s milk yogurt or Berry compote $5)
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Broccoli & Kale Salad
freekeh, almond tarator & soft boiled egg 16 (v)
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Breakfast Brioche
crispy pancetta, salsa pepperoncini, provolone & topped with a fried egg 17
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Avocado Toast
sourdough with ricotta, lemon, herbs & poached eggs 15 (v)
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Mushroom Frittata
maitake, oyster & hon shemeji mushroom with leeks, pancetta & gruyere served with toasted ciabatta 15 (can be made v)
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smoked salmon
toasted brioche with capers, red onion, watercress & a soft poached egg 17
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Prosciutto & poached eggs
toasted gaeta olive bread with prosciutto San Daniele (aged 24 months), arugula & mozzarella di bufala 17
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Baked Eggs
tropea onion, crushed san marzano tomato with stracciatella & toasted ciabatta bread 16 (v)
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Breakfast Flatbread
pomodoro, pancetta, mozzarella & a poached egg 17 (v)
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Daily Housemade Pasta Special
Please ask your server
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Roast potatoes
with black lava salt, rosemary & mustard aioli 12 (v, gf, df)
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V: vegetarian VG: vegan GF: gluten free