We’ve clued you in to the General Greene’s breakfast, and now another NBC newcomer, Bussaco, sends over the menu for its brunch, starting this weekend. Folks, this is the real deal — chef Matthew Schaefer buys half hogs every week from Flying Pigs Farm to make his own bacon, sausage, and scrapple. Scrapple? HELL YES. Another cause for celebration: biscuits and gravy. Will they be as kick-ass as JoeDoe’s? Brooklynites, do let us know. On the cocktail menu: an “Angel Mary” souped up with house-made Worcestershire and horseradish. The menu is so new that prices haven’t yet been finalized, but with dinner plates ranging from $8 to $25, you can expect them to be reasonable.
Classic Eggs Benedict — Back Bacon, Crispy Potato
Poached Egg and Surrey Ham — Frisée Salad, Radishes, Grain Mustard
Eggs, Biscuits & Gravy — Country Sausage
Gravlax — Latkes, Soft Scrambled Eggs
Swedish Pancakes — Berries, Cardamom Cream
Brioche French Toast — Caramelized Apples, New York Maple Syrup
Yogurt Cheese — Seasonal Fruits, Almonds, Local Honey
Fried Poussin & Waffles — Collard Greens, Apple Butter
Dim Sum for One — Bacon & Egg Sticky Rice, Shrimp Dumpling, Coconut Buns
Bussaco Burger
Sides – House-made meats: Bacon, Country Sausage, Back Bacon
Eggs Any Way
Green Salad
French Fries
Biscuits, English Muffin, or Toast
Earlier: A First Look at Bussaco, the Newest in New Brooklyn Cuisine
