Andrew and Kristin Wood, the husband and wife team behind farm-focused BYOB Russet are rolling out weekend brunch service tomorrow. Every Saturday and Sunday going forward the restaurant will offer a menu of seasonally-inspired and locally-sourced brunch dishes from 10 a.m. until 2 p.m. Though there’s no booze, which among tipplers is a brunch must, the Woods will offer a rotating selection of freshly-squeezed juices that guests can mix with their preferred daytime spirit for a lovely breakfast cocktail. And for those who abstain, Russet also has Counter Culture coffee, cappuccino and espresso, as well as house-brewed orange peel iced tea and housemade seasonal sodas.
Brunch dishes include duck and bacon pate with baby arugula, whole grain mustard and croutons; scallop and shrimp crepe with chives, beurre blanc and baby spinach; herbed omelet with ricotta cheese, chives, chervil and parsley; and biscuits and gravy with chili oil and red chard. Side dishes like house-cured bacon, cheesy grits and braised greens round out the menu.
For the sweet-tooth afflicted, Kristin Wood puts forth a selection of desserts that includes a honey-tangerine cheese Danish, carrot-raisin-walnut muffins, cherry-almond scones, and lemon verbena panna cotta.