The Pour House Rolls Out New Spring Brunch Menu | Food Newsfeed
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P.J.W. Restaurant Group
California Breakfast Bowl made with quinoa, spinach, poached egg, avocado and pico de gallo tossed in a lime Caesar dressing.

The Pour House Rolls Out New Spring Brunch Menu

May 24, 2018 Industry News

The Pour House, a P.J.W. Restaurant Group restaurant with locations in North Wales and Exton, Pennsylvania, and Westmont, New Jersey, rolled out a new for spring brunch menu this month, plus a fresh menu of limited time offerings. Inspired by warmer weather and cuisines from around the globe, the new menu brunch and dinner additions and special featured cocktails complement the iconic beer bar’s menu of elevated pub fare.

The Pour House launched brunch in late 2017 and it was immediately a hit among the fans of the restaurant’s classic gastropub fare with a twist. The latest iteration of brunch, available now at all three Pour Houses every Saturday and Sunday from 11 a.m. to 2 p.m., includes punched-up standard brunch fare like Short Rib Hash with sunny side up eggs ($8.99), the Pour House Benedict topped with pork roll ($8.99), and the Hangover Burger with fried egg, bacon, chipotle aioli and crispy onion straws ($11.99). Blueberry Yogurt Parfait ($6.99) and a California Breakfast Bowl made with quinoa, spinach, poached egg, avocado and pico de gallo tossed in a lime caeser dressing ($8.99) lighten up the menu for the season. An extensive menu of day drinks are available for $7.50 comprising of a selection of Marys (vodka, bourbon or tequila based), bubbly drinks, spiked coffees and The Pour Houses signature list of Recovery cocktails made with the hangover-busting secret ingredient, Pedialyte. 

P.J.W. Restaurant Group culinary director, Rich Friedrich, works with cooks and restaurant group executives to create all of the group’s menus, including The Pour House’s always-changing limited-time menus. “I love the challenge of launching a new limited time offering,” says Friedrich. “We’re always striving to keep our guests happy and wanting more. Launching brunch last year was a highlight for The Pour House and we’re thrilled that it’s taken off and to be updating the offerings for summer.”

The limited time seasonal selections will be available through the end of June and feature a duo of starters: Crispy Mexican Cauliflower with chipotle crema and lime zest ($8.99) and Korean Short Rib Quesadillas filled with Korean BBQ short ribs, mozzarella and gochujang salsa ($9.99). Chicken stars in the special salad selections; grilled with baby arugula, roasted beets, pears, pepita-crusted goat cheese and orange honey vinaigrette in the Orange Honey Grilled Chicken Salad while the Southern Crispy Chicken Wedge is a twist on the steakhouse classic served with Nashville hot Southern fried chicken, buttermilk biscuit croutons and cheddar ranch dressing (both $11.49).

The Pour House’s classic grilled cheese gets an upgrade with the Poppin’ Jalapeño Cheddar Grilled Cheese made with jalapeno jam, bacon, cheddar and goat cheese on sourdough ($10.49). Already famous for their standard menu of nine burgers, the special burger is a diner-style Smash Burger: a brisket short rib, chuck blend smashed on the griddle and topped with American cheese, pickle chips and yellow mustard on a butter toasted brioche bun served with shoestring fries ($12.99). Two innovative taco proteins join the limited time menu: Korean Pork Tacos served with mango cabbage slaw and charred tomatillo salsa and Chicken Banh Mi Tacos with bacon, kewpie mayo, shaved carrot, jalapeno, cilantro and lime sriracha sauce (both $9.99). A menu of featured cocktails joins the bar’s famed beer list including a Pineapple Moscow Mule, Sake Mojito, Watermelon Margarita made with fresh watermelon puree and a Jalapeño Bourbon Julep (all $8). The special dessert is an ode to the pub’s brunch offerings: a Maple Short Stack Cake of layered house made buttermilk pancakes, maple frosting and chocolate shavings ($5.99).

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.