Brunch: It’s Not Just for Sundays at Vivace
BeginningÂ Saturday, May 2, Vivace is introducing â€śSundayÂ brunchâ€ť on Saturdays. â€śOurÂ SundayÂ brunch is so popular, it became clear that it should be offeredÂ on Saturday, too,â€ť said Executive Chef Mike Suppa. â€śWeâ€™re sticking with the menu items our guests love â€“ including our Bloody Mary bar â€“ but weâ€™re getting creative and introducing some new dishes, as well.â€ť
Traditional brunch fare such as eggs Benedict (â€śBenedicto Vivaceâ€ť is Suppaâ€™s take on the standard), spinach quiche and the American breakfast, served with two eggs, bacon and a choice of polenta, spinach or Tuscan potatoes) are part of the menu.
New items that Suppa and team are adding include:
Parmesan PolentaÂ (with shrimp, garlic, shallots, roasted tomatoes)
Fried OystersÂ (with grapefruit crema and shaved celery)
Steak and EggsÂ (with roasted tomato jam and rosemary Tuscan potatoes)
Mushroom FrittataÂ (with shiitake, crimini and oyster mushrooms, Tuscan kale and goat cheese)
Eggs in PurgatoryÂ (poached egg, Amatriciana, pancetta, chili over grilled rustic bread)
Lemon Ricotta CrespelleÂ (with lemon curd and blueberries)
Panettone French ToastÂ (with confectionerâ€™s sugar, lavender honey and Chantilly crema)
Spaghetti CarbonaraÂ (with Parmesan and cracked black pepper)
Roasted Chicken Florentine PizzaÂ (The sunnyside egg atop the pizza makes it â€śbrunchy.â€ť)
View the complete brunch menu atÂ http://www.vivacecharlotte.com/menu/brunch.