The Smith & Wollensky Restaurant Group (SWRG) is pleased to announce that your “Weekend has Arrived” with the introduction of its new brunch menu created by Smith & Wollensky corporate chef, Matt King. A sneak peek of the new brunch offerings will be available at all locations (with the exception of Boston Back Bay and Washington, D.C., locations) on New Year’s Day. Beginning the weekend of January 5 to 6, 2013, the weekend brunch will be available Saturdays and Sundays from lunch to 4 p.m. at all participating locations.
“Weekend brunch is a relaxing way to spend time with friends and family and we are excited to introduce our new weekend brunch menu,” says Smith & Wollensky vice president of marketing, Kim Giguere-Lapine. “Chef Matt King has created an exciting morning twist to our classic steakhouse offerings. We invite guests to relax and toast the weekend with our festive brunch cocktails that complement the new menu.”
A sampling of the weekend brunch menu includes: “Pastrami Salmon Benedict,” sliced house-cured salmon with poached eggs and Dijon hollandaise on marble rye toast; “Benedict Oscar Style,” poached eggs, sautéed colossal crab meat, asparagus, and béarnaise sauce on marble rye toast; and “Steak and Eggs,” two 4 oz. filet medallions, roasted wild mushrooms, hashed brown potatoes, and two poached eggs.
The brunch-inspired cocktail menu wascreated under the direction of Smith & Wollensky national director of wine, Stu Roy. Roy puts a twist on traditional brunch cocktails with the introduction of drinks, such as the “Frozen Bellini,” “Blood Orange Mimosa,” and “Gazpacho Bloody Mary.”
The weekend brunch menu is not available at the New York location, which is owned and operated by a separate restaurant group.
