What to Eat at The Tripel for Brunch, Starting Tomorrow

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The Tripel Photo: The Tripel

Starting tomorrow at 9:30 A.M., Brooke Williamson's The Tripel is starting weekend brunch. Offerings include an egg white omelette with burrata and slow-roasted plum tomatoes, sweet carrot farro wth kale, egg, truffle pecorino, and chicken sausage, and Earl Grey oats served with amaranth, dried cherries, and toasted pepitas. But it's obviously not all beach-body food here, despite its proximity to the water. Brunch finds the chef's "Cure" burger and duck confit hash with pancetta alongside boozy breakfast boosters like a michelada-esque "bloody beer" and a cava cocktail with pear, strawberry, or peach. Check out Williamson's full brunch selection, pail of pastries and all, served until 4:00 P.M. Saturdays and Sundays.

EARLY BIRDS
Available until 4:00 P.M. Saturday and Sunday

BANANA BREAD FRENCH TOAST
VANILLA BEAN MAPLE SYRUP, BOURBON CREAM
12

CRANBERRY-ALMOND GRANOLA
AGAVE GREEK YOGURT, FRESH BERRIES
10

BURRATA EGG-WHITE OMELETTE
SLOW ROASTED PLUM TOMATOES, THAI BASIL, CHARRED BROCCOLINI
11

CROQUE MADAME
SOURDOUGH, GRUYERE CHEESE, BLACK FORREST HAM, FRIED EGG
10

EARL GREY OATS & AMARANTH
DRIED CHERRIES, ORANGE ZEST, TOASTED PEPITAS, ORANGE BLOSSOM HONEY
9

SWEET CARROT FARRO
WILTED KALE, CHICKEN SAUSAGE, POACHED EGG, TRUFFLE PECORINO
10

THE CURE
OUR TRUSTY PRETZEL BURGER WITH AVOCADO AND A FRIED EGG
11

THE COBB
GRILLED CHICKEN, BLACK RIVER BLUE CHEESE, EGG, BACON, AVOCADO, GREEN ONION, HERB VINAIGRETTE
12

DUCK HASH
LOBSTER SALTED PEEWEE POTATOES, DUCK CONFIT, FRIED EGG, PANCETTA AND VINEGAR COOKED GREENS
14

PAIL OF PASTRIES (PLEASE ASK WHAT WEVE GOT) 9

SIDE OF BACON OR CHICKEN SAUSAGE 5

COCKTAILS
8

PEAR, PEACH, OR STRAWBERRY CAVA COCKTAIL

BLOODY BEER
SPICY TOMATO SPIKED LAGER OVER ICE WITH CELERY SALT RIM