The March edition of Pocket Brunch took place today at Novare Res. Tandem Coffee and the Bearded Lady provided libations to go with a meal of German food prepared by guest chefs Brad Messier and Nolan Stewart.
- Premeal – apple and pear strudel with bauchspeck and Han’s End blue cheese
- Soup – 2010 Rodenbach smoky meat broth, Orval chive pancake, calf’s liver and foie gras dumpling
- Salad – white asparagus, beef tongue, fried onions with a pairing of Freigeist Abraxas
- Egg – boar sausage, egg yolk, “tea” egg, rye toast paired with a pairing of Oxbow Freestyle 30
- Meat – Caldwell Farm beef saurbraten, potato, celeriac, bacon with a pairing of Oxbow Oxtoberfest
- Dessert – Black Forest chocolate sausage, chocolate kirsch cherry terrine, Riesling gelee, cherry glazed bacon
