Executive Chef Carl Schroeder and Chef de Cuisine Tyler Nollenberger have introduced several new selections to the brunch menu at BANKERS HILL BAR + Restaurant, located at 2202 4th Ave.
New starters include a house-made sticky bun topped with cream cheese frosting, roasted apples and toasted pecans, priced at $8.25; roasted beet and citrus salad with farmers market oranges, ruby red grapefruit, roasted pistachio and Bucheron goat cheese, priced at $10.50; deviled eggs served with arugula and parmesan and house-made lemon potato crisps for $9.
New breakfast selections include: a vegetarian scramble with asparagus, mushrooms, goat cheese and spinach served with BH home fries and levain toast for $14; braised carnitas chilaquiles with tomatillo sauce, Cotija cheese, black beans, cilantro, lime cream and an up egg, priced at $15.50; salmon benedict topped with poached egg, smoked salmon, avocado and dill hollandaise atop house-baked English muffins and served with BH home fries for $16; and more.
New hotcakes and waffles include: blueberry-banana hotcakes with Meyer lemon curd and toasted almonds, priced at $12; Fuji apple hotcakes with spiced streusel, roasted apples and cinnamon butter for $12; and crispy chicken and Belgium waffle served with rosemary-honey butter, roasted pecans, maple syrup and hollandaise, priced at $15.
New lunch selections include: a fried chicken sandwich topped with avocado-tomato salsa, Applewood-smoked bacon, jalapeno aioli and served with house-made lemon pepper chips for $16; the restaurant’s signature BH burger and fries, priced at $17; and BBQ braised pork tacos for $15.
BANKERS HILL is open for brunch from 10 a.m. to 2 p.m. every Sunday, with reservations available by calling 619.231.0222 or online at www.bankershillsd.com.