Date & Time
June 05, 2016 | 11am - 3pm
Time for round 2 of the Hopleaf Guest Chef Popup Brunch series. This Sunday (11am3pm) we will be welcoming back our dear friend Chef CJ Callahan, featuring special guest chef Matt Feasley who will be throwing down with him in the Sidecar kitchen.
CJ is a redneck from Arkansas. He walked into Hopleaf a while back and Matt Feasley gave him a job. Now they’re making brunch together for a day.
Butter lettuce, strawberry, radish, peas, feta, pistachios, zombie dustbasil dressing. $9 (v)
Smoked salmon roll
W/asparagus, goat cheese, dill creme fraiche, bagel crumb, fennel pollen. $13
Mexican chorizo hash
W/sunchoke, spring onion, poached egg, salsa verde. $ 12
W/sunchoke, potato, knob onion, braised kale, poached egg, mushroom gravy. $10 (v)
On a buttermilk biscuit, remoulade, Tabasco pickles, Sriracha honey. $12
On egg wash bun, poached egg, hollandaise, chive mayo. $12
Smoked almond butter, strawberryrhubarb jam, radish. $7 (v)
Duck fat donuts French toast
W/strawberryrhubarb jam, buttermilk ice cream, kwak/tabasco/maple syrup. $8