Lemon Hill, the joint venture from Supper’s Mitch Prensky and Franklin Mortgage & Investment’s Mike Welsh that opened last December, is gearing up to introduce brunch service on Saturday, and will offer it every weekend going forward from 10 a.m. to 2 p.m. The menus are being finalized, but some preliminaries they discussed with us include granola pie with yogurt mouse, fresh berries and granola crust; dark and stormy French toast, dark rum and brown sugar soaked French toast, fresh lime curd, ginger rum cream and ginger snaps; and Mike’s Irish breakfast, three eggs, house cured Irish bacon, boudin blanc, boudin noir, bubble and squeak, roasted tomato, and grilled mushrooms. In addition to food offerings, you can rest assured that some creative cocktails are in the works too. The Franklin’s head barkeep Al Sotack has already unveiled the first of Lemon Hill’s breakfast beverage, Gentile e onesta, with Aperol, Clement Creole Shrub, cane syrup, muddled grapefruit twist, and champagne. We will keep you posted as the full menu materializes.
Earlier: What to Eat at Lemon Hill