Brunch Menu for Sunday 10/8:
Apple Croissant (made in-house)
Bruleed grapefruit with rosemary & chile, topped w/ whipped cream
Affogato (Gelato drowned with espresso)
Sweet potato & granny smith apple hash; sage, pancetta, baked goat cheese & over-easy egg
Benedict: Two of Eva’s cauliflower fritters with basil hollandaise & fried speck
Seared shrimp, smoky tomato sauce with creamy polenta & chive oil
Cinnamon swirl egg-bread; made into French toast, served with roasted apples, warm maple, cranberry compote & walnuts
Our Fontina & herb frittata with Seasonal Accompaniements
Autumn egg bake: mushroom & rosemary gravy with fennel, spinach; served with kalamata olive focaccia toast
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!