Rustico ballston Brunch Menu FIXED

R UST I CO
B
A
L
L
S
T
O
B R U N C H
N
..............................................................................................................................................................................................................................................................................................................................
SNACKS
SALADS
STA RT E R S
..............................................................................................................................................................................................................................................................................................................................
BUTTERMILK BISCUIT SLIDER
italian sausage scramble, cheddar
2 ea
THICK CUT FRIES
regular or truffle-parmesan
DEEP FRIED DEVILED EGGS
caperberry remoulade
2 ea
RUSTICO DONUTS
powdered sugar with chocolate sauce
or cinnamon sugar with caramel sauce
JOIN US!
......................................
MELON SALAD
honey yogurt with basil and orange
5
JOIN US RIGHT HERE
FOR THE BEST HAPPY
HOUR IN TOWN
BEER SPECIALS
EVERY DAY FROM 4 7
5|6
8
FIRE ROASTED FENNEL & CARROT 8
royal trumpet mushrooms, frisée,
toasted pine nuts, aged gouda,
fennel seed vinaigrette
SALT ROASTED BEET
baby arugula, walnuts, shallots
goat cheese , orange vinaigrette
6 | 10
GRILLED OR CLASSIC CAESAR
parmesan crouton
6 | 10
7
BITTERSWEET
apple, endive, balsamic radicchio,
mâche, aged grafton cheddar,
toasted pecans, maple emulsion
CARROT HUMMUS
spiced lamb, crumbled feta, grilled pita
10
7 | 12
FALL MARKET
lacinato kale, farro, apple, roasted squash,
toasted almond, ginger-thyme vinaigrette
BOURBON CLAMS
grilled lemon, bourbon, thyme, bacon
8
ADD TO ANY SALAD
grilled chicken
shrimp, salmon or *flank steak
6|8
..............................................................................................................................................................................................................................................................................................................................
BRUNCH
..............................................................................................................................................................................................................................................................................................................................
BREAKFAST SANDWICH scrambled eggs, bacon, cheddar, brioche bun, spicy aioli, hash brown tots
13
*THE RUSTICO all the way with grafton aged cheddar, brioche bun
13
PUMPKIN EGGNOG FRENCH TOAST pumpkin butter, eggnog cream, cinnamon sugar & toasted hazelnuts
11
*BRUNCH BURGER bacon, fried egg, cheddar, spicy hollandaise, brioche bun, fries
16
SPINACH & MUSHROOM SCRAMBLE gruyere cheese, texas toast, fruit compote
11
SHRIMP & GRITS white cheddar grits, italian bacon, onions, peppers, smoked paprika
14
WARM AUTUMN FRUIT TART pear, toasted almond, honey, cardamom-ricotta cream
9
*GRILLED SALMON B.L.T. tomato jam, bacon vinaigrette, smoked pepper potato chips
14
BRISKET CHEESESTEAK balsamic onions, jalapeño cheddar sauce, fries
14
..............................................................................................................................................................................................................................................................................................................................
RUSTICO PIZZA
..............................................................................................................................................................................................................................................................................................................................
14
WHITE
mozzarella, fresh ricotta & basil pesto
14
GREEK
babaganoush, cherry peppers, kalamata olives, feta, greek salad
CAROLINA DREAMIN’
pulled pork, braised greens, bechamel, smoked gouda,
carmelized onion, N.C. bbq vinaigrette
15
14
14
ITALIAN SAUSAGE OR PEPPERONI
roasted red peppers, mozzarella
15
PUMPKIN FONDUE
butternut squash, pumpkin fondue, mozzarella, spinach salad
with grainy mustard vinaigrette, red onion & hazelnuts
BASIL & FRESH MOZZARELLA
san marzano tomato sauce
13
ROASTED MUSHROOM
mushroom cream, goat cheese, spinach
CHICKPEA CRUST
16
BUTCHER’S BLOCK
made without gluten | available for most options
san marzano sauce, mortadella, capicola, salami, smoked gouda
..............................................................................................................................................................................................................................................................................................................................
TOPPINGS
BRUNCH BEVERAGES
3
PEPPERONI
ITALIAN SAUSAGE
BACON
RICOTTA CHEESE
BASIL PESTO
ANCHOVIES
GARLIC CONFIT
BASIL
GOAT CHEESE
FETA CHEESE
FARM EGG
SMOKED GOUDA
JALAPEÑO
ROASTED PEPPERS
SUN DRIED TOMATOES
MORTADELLA
CAPICOLA
PROSCIUTTO
PULLED PORK
BLUE CHEESE
ROASTED MUSHROOMS
CARAMELIZED ONIONS
SPINACH
KALAMATA OLIVES
TOMATOES
SAN MARZANO TOMATO SAUCE
......................................................................................................................................................................
VISIT RUSTICORESTAURANT FOR EVENT INFORMATION
|
SALAMI
CHICKEN
20% GRATUITY WILL BE ADDED TO PARTIES OF 6 OR MORE
* THESE ITEMS ARE COOKED TO ORDER. CONSUMING RAW OR UNDERCOOKED MEAT, POULTRY, SEAFOOD OR EGGS
MAY INCREASE YOUR RISK OF FOOD-BOURNE ILLNESSES, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.
WWW.RUSTICORESTAURANT.COM
SAN MARZANO BLOODY MARY
san marzano tomatoes, horse radish, sriracha
9
PROSECCO MIMOSA
prosecco, OJ
7
PROSECCO BELLINI
pear puree
7
CHEF DE CUISINE ALISSA JEFFERY
CHEF DE CUISINE EVAN BUCCHOLZ
.................
2
...............................................................
..............................................................................................................................................................................................................................................................................................................................
10/ 2014