THE GOOD: To start our brunch experience we were offered a large variety of tasty libations, including bottomless Sangria, followed by a bag of Joe’s House Made Beignets. Their Beignets were freshly made, warm and topped with powdered sugar. Every bit as good as original New Orleans Beignets.
For the main course I enjoyed a heaping and delightfully decadent plate of Caramel Bread Pudding French Toast garnished with fresh berries, whipped cream and Butter Bourbon Maple Syrup. I hated to share this incredible dish but the portion was so large that I couldn’t finish it all.
The Ploughman’s Platter was a generous portion of scrambled eggs, Canadian bacon, Nueske bacon (Wisconsin), hash browns, and house made biscuit with sausage gravy. Our friend who ordered this dish described it as very good.
The next dish was House Made Garlic Roasted Pork Shoulder Hash. Made with pork, roasted peppers, caramelized onions, potato purée, poached eggs topped with Hollandaise Sauce. This dish was described as “savory” and delicious.
The last dish for our morning brunch was traditional Eggs Benedict consisting of grilled ham, poached eggs, atop house made biscuits and topped off with roasted red pepper Hollandaise Sauce. This item was also very delicious.
All in all every breakfast item was very satisfying. Service was very good.
COULD USE IMPROVEMENT: Nothing noted.
Recommendation: Highly recommend.
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