Audrey’s brunch service is launching this weekend! Chef Sean Brock is now applying the same Appalachian techniques and ingredients he uses for dinner to brunch every Saturday and Sunday from 11am to 4pm.
Highlights of the brunch menu include the Hearth Souffle Omelet made in La Mère Poulard style with Saint-Paulin cheese, endives, and mustard vinaigrette; Crab & Grits with sorghum cured egg yolk and bay laurel; Appalachian Breakfast with buttermilk biscuits and gravy, fried apples, and potatoes; and Chicken & Dumplings with Heritage breed chicken and black truffle.
Reservations for Saturday and Sunday brunch are now available via Resy HERE (there is limited walk-in availability in the dining room; The Bar is walk-in only).