Brunch Menu for Sunday 3/11
Espresso & dark chocolate coffee cake (made in-house)
Bruleed grapefruit with rosemary & chile, topped w/ whipped cream
Affogato (Gelato drowned with espresso)
Carrot cake breakfast bread pudding; cinnamon ciabatta w/roasted carrot custard, cream cheese anglaise, maple & candied walnuts
Benedict: Two of Eva’s cauliflower fritters with basil hollandaise & fried speck
Seared shrimp, smoky tomato sauce with creamy polenta & chive oil
Egg Bake: Cauliflower, spinach & tomato egg bake; creamy tomato sauce topped with mozzarella & kalamata olives, served with toast
Our Fontina & herb frittata with Seasonal Accompaniements
Italian Breakfast; cured meats, cheese, grilled asparagus, deviled eggs & savory scone
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!