Holiday Bruch at The Ravenous Pig

 I am obsessed with The Ravenous Pig. Every time they post something on Facebook, I insist we have to get over there for lunch or dinner. When I get there, I want to order everything on the menu, especially if it is a food I have never had or am unsure if I like it or not. I know that sounds insane, but I love to try things I have never had. I get nervous and then think I shouldn’t have ordered it, but I usually love it and it is the best thing on the table no one wanted to order.

Many months ago, they posted to make reservations for the Holiday Brunch. I love brunch so I made the reservation and forgot about it. Next thing you know it’s December and we are on our way to Brunch! Another exciting thing about this is; The Ravenous Pig is NEVER open on Sundays. (For some reason we always want to go there on a Sunday.)

The menu (brunch) is a three course pre-fix with 3 options for each course. A flight of champagne is available along with a full bar. We started with an optional basket of homemade pastries because we were super hungry. They were delicious! We realized we need to stop eating them because we each had three courses coming.

I started with a goat cheese pancake with some sort of sweet and sour mango, bacon, walnuts and whisky type syrup. It was to die for….yum! I wanted to lick the plate!

 Next we had prosciutto Eggs Benedict. I love Eggs Benedict; it is one of my favorite breakfast items. I hate when the eggs are too done, but these were poached perfectly! The hollandaise sauce was perfectly creamy too.

My last course was Gouda grits with braised pastrami. I hate grits and was unsure if I liked pastrami. So I had to order it. I have to say; I like braised pastrami. It melted in my mouth. The saltiness of it worked magic on the Gouda grits and they were fabulous together.

We also had the chicken and waffles. The chicken and waffles were terrific, I had never had chicken and waffles together and I had always wanted to try it.

It was a lovely Holiday Brunch. I enjoyed every bite. I am looking forward to the winter menu and what new and fun things I can try.