This past Saturday, Benjamin Bailly busted brunch out on the patio of Cliff’s Edge, the Silver Lake restaurant the celebrated chef joined in January. The new offerings include European brunch staples like eggs Florentine and Benedict, French toast filled with Nutella, and raspberry crepes with vanilla marscapone. A selection of sandwiches includes smoked salmon, croque monsiuer with Black Forest ham, a B.L.A.T., and a burger with double-cheddar and onion fondue. Those seeking a heavier morning meal may find satisfaction in Bailly’s two pasta preps, one a mushroom spaghetti with creme fraiche and egg, the other a carbonara bearing egg yolk, English peas, parm, and pancetta, chased by four choices for dessert. Check out the chef’s full new brunch menu at Cliff’s Edge, below.
SWEETS
Fruit Plate 8
Market Selection
Granola Parfait 8
Yogurt, Berries, Soy Milk
Nutella Filled French Toast 12
Carmelized Bananas
Lemon & Ricotta Pancakes 12
Blueberry Sauce
Raspberry Crêpes 8
Vanilla Mascarpone
SALAD
Frisée Salad 12
Poached Egg, Bacon, Brioche Croutons
Chopped Salad 14
Avocado, Provolone, Basil, Chickpea, Olives, Tomato
Farro Salad 14
Mint, Olives, Red Onion, Cucumber, Feta, Tomato
Grilled Chicken 14
Bacon, Blue Cheese, Avocado, Tomato
SANDWICHES
Smoked Salmon 16
Dill Yogurt, Cucumber, Lettuce, Tomato
Goat Cheese 14
Roasted Bell Pepper, Zucchini, Sun Dried Tomato Aioli
Cliff’s Burger 16
Onion Fondue, Double Cheddar, Arugula, Tarragon Remoulade
Chicken Salad 14
Yogurt, Curry, Raisins, Cilantro, Lettuce, Tomato
Croque-Monsieur 14
Black Forest ham, Gruyere, Bechamel
B.L.A.T 14
Bacon, Arugula, Avocado, Tomato
PASTA
Mushroom Spaghetti 16
Sunny Egg, Creme Fraîche, Pecorino Romano
Orechiette Carbonara 16
English Pea, Egg Yolk, Pancetta, Parmesan
DESSERTS
Chocolate Torta $9
Gianduja Budino $9
Pistachio Créme Brûlée $8
Sorbet & Gelato $3
