The Salt Line to Add Weekend Brunch December 9
The Salt Line will introduce weekend brunch service beginning this Saturday, December 9, and Sunday, December 10. Instilled with Executive Chef Kyle Bailey’s Chesapeake twists on New England staples, the new brunch menu boasts fresh takes on a variety of classic dishes sure to please all palates.
Dish offerings include eggs in purgatory with eggs baked in clamato, middleneck clams, and creamy polenta; French toast with crispy duck confit, honeyed walnuts, and cranberry orange sauce; and lobster omelet with hen of the woods mushrooms, fontina, and mixed greens. Those looking for something heartier will enjoy the house made corned beef hash with Yukon gold, peppadew peppers, veal sauce, and sunny-side farm eggs. Weekend lunch favorites like the lobster mac & cheese and roasted fish collar with braised kale, scallion pancake, and spicy pickled zucchini will still be available to order.
As brunch without cocktails is just breakfast, Beverage Director Donato Alvarez will offer an array of house cocktails as well as mimosas and bloody marys. Those looking to go ‘big’ at brunch can enjoy The Perfect Storm, a double bloody mary served with king crab, shrimp, a dressed oyster, pickles, olives, celery, and fresh dill for $27. Other cocktails include the Seaside Spritz with botanical gin, Cocchi Rosa aperitivo, orange bitters, pinot grigio, and soda, garnished with juniper berries; Pear Royale with pear, ginger, barrel-aged gin, Pimm’s, and sparkling wine; Scarlet Airmail with white rum, lime, mulled honey, and sparkling rosé; and Corpse Reviver #2 with gin, Cointreau, Cocchi Americano, lemon, and absinthe. Regulars will find familiarity in The Salt Line’s Fish House Punch, Saltier Dog, and Blueberry Cobbler cocktails, among others.
Brunch will be offered at The Salt Line every Saturday and Sunday from 11am to 3pm. For more information or to view the menu, visit www.thesaltline.com.
The Salt Line is the Capitol Riverfront’s classic New England style fish house, which opened across from Nationals Park on the SE Waterfront in June 2017. Located in the Dock 79 development, the 3,500-square foot space boasts an expansive dining room, private dining, outdoor seating and a riverfront bar. Chef Kyle Bailey's menu draws inspiration from New England classics and showcases his creative talents with seafood charcuterie, crudo, and signature raw bar offerings. The beverage program boasts an extensive cocktail and craft beer list, drawing heavily from NE & local breweries.