Brunch Menu

Saturday & Sunday Brunch

Sat 11-2pm  Sun 11-3pm


BUILD YOUR OWN OMELETTE OR FRITTATA
Choose any 3 ingredients

 Chorizo          House cured ham           Bacon           Sausage            Tomato 

Mushrooms        Caramelized onions          Cheddar      Mozzarella          Gruyere
      


BRUNCH MENU


BEIGNETS
apple compote, almond crunch

ARUGULA SALAD
arugula, bartlett pears, brie, roasted beets, almond crunch, agave lime vinaigrette 

SMOKED PORK 
BENEDICT 
ancho rubbed sous vide pork shoulder, hollandaise, crispy jalapeño polenta cake 

EGGS BENEDICT
brioche, house smoked ham, hollandaise  

  BREAKFAST FLATBREAD 
Nello’s andouille sausage, herbed potato, caramelized onion hash, Sriracha hollandaise, scrambled egg

 DUCK SCRAPPLE 
house made crispy duck scrapple, poached eggs, herb roasted potatoes, hollandaise 

SOUP AND SANDWICH
house mozzarella, tomato aioli, brioche

TRAPP DOOR BREAKFAST BURGER
8oz dry aged beef, Vermont cheddar, bacon, fried egg, sriracha hollandaise, crispy onion

CUBAN
smoked sous vide pork shoulder, house smoked ham, pickled jalapeno, gruyere, smoked whole grain mustard


BREAKFAST POUTINE
duck confit, whole grain hollandaise, duck cracklin, cheddar curds

TRAPP DOOR FRENCH TOAST
 apple compote, house vanilla ice cream

SIDES

TOAST, choice of  Italian or multi grain
   
SAUSAGE    
HOUSE SMOKED HAM  
HERB ROASTED POTATOES

HOUSE CURED BACON


MEATS AND CHEESE
Paired with house sauces and crostini

TRIPLE CREME BRIE  cow’s milk, delicate natural texture, creamy, tart, nutty aroma (France)
BLACK DIAMOND AGED CHEDDAR bold, bright flavors, creamy, dense texture, sharp, aged 2 years (Canada)
DRUNKEN GOAT  goat and sheep’s milk hybrid, pinot noir and raspberry soaked, aged 6-8 months (Spain) 
PECORINO PEPATO sheeps milk, firm, peppercorns, aged minimum 5 months (Italy)
MANCHEGO aged 18 month, sheeps milk, firm with a butter and salt finish (Spain)



HOUSE SMOKED TROUT smoked on premise, fresh tomato jam (Emmaus)

SPECK PROSCUITTO   dry-cured, applewood smoked, smokey, mild  (Italy)
MORTADELLA  cured pork, whole ground black pepper, myrtle berries, pistachio  (Nazareth)

SPICY SOPPRESSATA air dried, aged and cured, rustic, aromatic, bold, cured for 30 days  (Italy)



BUILD YOR OWN BLOODY MARY BAR
Start with our house infused pepper vodka and tomato juice then have fun adding in any of the ingredients you like!

MIMOSA
extra dry champagne with a splash of orange juice



© The Trapp Door Gastropub 2019