Brunch Menu for Sunday 1/14
Dark cocoa coffee cake (made in-house)
Bruleed grapefruit with rosemary & chile, topped w/ whipped cream
Affogato (Gelato drowned with espresso)
Poached Pear Crepes with ricotta, pomegranate syrup, candied walnuts & whipped cream
Benedict: Two of Eva’s cauliflower fritters with basil hollandaise & fried speck
Seared shrimp, smoky tomato sauce with creamy polenta & chive oil
Winter Egg Bake: Spicy tomato sauce, kale, roasted garbanzo beans, kalamata olives, feta cheese
Our Fontina & herb frittata with Seasonal Accompaniements
Seasonal Hash: Roasted potatoes & Brussels sprouts with pancetta, golden raisins topped with a fried egg
10 am – 2 pm ~ Reservations Accepted
**Brunch gives us a chance to have a little fun here at due venti, once a month. Come see why so many of our guests love ‘Second Sunday’ Brunch at due venti. If you are looking for a unique way to celebrate the beloved tradition of brunch around Metro-Detroit, look no further.
Sous Chef Mary Lalicki is behind our brunch creations. Her menu is consistently creative, concise, seasonal, and most importantly, raved about!