Credit: Kirk Roberts
Just in time for Mother’s Day, Sorelle and Beemok Hospitality Collection (BHC) today announced that their Southern Italian-inspired eatery, Sorelle (88 Broad St), will add a Sunday brunch service to their offerings beginning on Sunday, May 12th.
Executive Chef Nick Dugan and his culinary team have created a brunch menu filled with sweet and savory dishes with highlights including a Pizza Carbonara with pecorino romano, pancetta, and duck egg yolk; a lobster Benedict toasted tigelle, butter poached 1/2 Maine Lobster, bloomsdale spinach, pepper Zambaglione, and delicacies such as the Roman Toast with thick-cut brioche bread with vanilla bean custard, almond brittle, and amaretto syrup. The menu will also highlight the restaurant’s caviar service with warm zeppoles, stracciatella, and prosciutto di parma topped with Petrossian Imperial Daurenki Caviar.
To complement Chef Dugan’s brunch dishes, the beverage team created a cocktail menu featuring "over-the-top Bloody Marys" made with Diane Mina’s garden-grown blends, a specialty spritz, and other seasonal cocktails.
The brunch menu will be available in the bar area on the first floor at Sorelle on Sundays from 10 am to 3 pm beginning on May 12th. Reservations are available on Sorelle’s website. For more information, call 843-974-1575 or follow @sorelle_chs on Instagram.
