Starting tomorrow, Harrods Creek’s The Pine Room will begin serving weekend brunch on Saturdays and Sundays from 9 a.m. to 1:30 p.m. Executive Chef James Moran designed the menu to follow the restaurant’s mission of presenting food meant for everyone (vegetarians, gluten-free diners, burger lovers, picky children, etc.).
According to their press release, you can start your meal by sharing some doughnut fritters with sorghum apple butter and a Bellini. Then, you can select one of the many entrees including:
-Kentucky Plate with two eggs, onion potato hash, Neuske Bacon, and rustic bread
-Breakfast burrito with chorizo, egg, avocado crema, pico de gallo, queso, and crispy tortilla
-Bagel with salmon belly, zucchini, spinach and onion hash, lemon herb cream cheese, anchovy oil, pickled red onion
Take a full look at the menu here.
“Since The Pine Room opened its doors, customers have been asking for us to add brunch service,” said Chef Moran. “We are excited to offer Harrods Creek a new brunch option
that celebrates Kentucky’s fresh produce, eggs, and meat.”
Photography by Sally Wegert, courtesy of The Pine Room
