Corn Flake Crusted French Toast photo courtesy of Poste
From a press release:
Poste Moderne Brasserie’s recently installed executive chef, Dennis Marron, has created a new brunch menu of rustic, brasserie-style dishes with a modern twist. In addition, the mixology team at Poste, led by lead bartender Jason Wiles, has created a lineup of seasonal brunch cocktails as well as a build-your-own bloody mary bar.
Brasserie Brunch Menu: Chef Marron has created an assortment of comforting brunch fare such as the Eggs Poste made with tête de cochon, slow poached eggs, country bread, sauce gribiche and hollandaise sauce; the BB&E with a brunch inspired twist on the classic beef bourguignon, served with slow poached eggs, truffled polenta, sautéed spinach and grilled country bread. To satisfy the sweet tooth, old favorites such as the house made doughnuts served with chocolate ganache, lemon curd and seasonal jam will continue to be offered, alongside new dishes such as the Corn Flake Crusted French Toast served with apple butter, dried fruit compote, and rosemary-maple syrup. Guests wanting to go a more savory route can enjoy the Onion Soup Burger made with Virginia grass fed beef, comté cheese, caramelized onion soup and an onion bun, the Mister Crunchy (Croque Monsieur made with grilled ham, comté cheese, country bread and Mornay sauce) and Miss Crunchy (Croque Madame made with grilled ham, comté cheese, brioche, béchamel and a sunny side up egg).*
*The complete brunch menu is available here.
In addition to the bloody mary bar, the beverage team has created a new menu of morning-friendly cocktails to complement Chef Dennis Marron’s brunch dishes:
· Mr. Mango-rium’s Wonder Emporium ($8) 10 Cane rum, mango, lemon and mint;
· War of the Rosemary ($8) Grand Marnier, Aperol, orange, grapefruit, lemon, rosemary;
· Hair of the Greyhound ($8) Square One vodka, grapefruit, cucumber, tarragon, and a touch of salt;
· Le Pamplemousse ($8) Plymouth gin, lavender syrup, grapefruit juice, sparkling wine;
· Grand Mimosa ($16) unlimited refills of a brunch classic with freshly squeezed orange and grapefruit juice.
Build-Your-Own Bloody Mary Bar: During Saturday and Sunday brunch (8 a.m. to 3 p.m.), diners can help themselves to a smorgasbord of house-made bloody mary mixes, hot sauces, vodka infusions, and condiments in order to whip up the perfect bloody mary. Guests can select house-infused spirits such as smoky bacon-infused vodka, and are able to customize their cocktail with a large array of bloody mary mixes, fresh tomato juice, and a mix of house-made and local hot sauces. Those looking to pack some heat in their morning cocktail can start with the horseradish-chile pepper vodka and top it off with some house-made ‘Goin’ postal hot sauce’, a dash of lead bartender Jason Wiles’ homemade habanero vinegar and zesty Worcestershire sauce. Additionally, the bar offers house-pickled green onions, green beans, olives and a seasonally rotating spread of herbs and garnishes, all of which is subject to change on a weekly basis. Bloody marys are $8 each.
Poste is located by Hotel Monaco at 555 8th Street, NW.