eggs

the mainstays

hot—n—cold

A N I T A L I A N K I T C H E N | A U T U M N 2 0 1 9 S U N D A Y B R U N C H

wood-f i red p izzas

soup & greens

A BRIEF WORD FROM THE GOVERNMENT.. . Consuming raw or undercoooked meat, poultry, fish, shellfish and eggs can increase your risk of foodborne illnesses.

Please alert us to any food allergies. FLOUR is not a gluten-free kitchen. 20% gratuity will be added to parties of 8 guests or more. Promotions void for parties of 15 guests or more.

At Flour, we seek locally raised and homegrown products harvested at their seasonal peak.

We wish to thank the farmers, producers and artisans who take special care to bring their chosen craft to our table.

bubbly & booze

Chef/Partner, Matt Mytro | GM, Michael Riley | Chef de Cuisine, David Chin | Asst Mgr, Nick Knight | Sous Chef, Dan Principe | A.M. Sous Chef, Kelly Songer

take s ides

Treat yourself!Add a side or two!

• tater tots make everything better •

N U T ELLA F REN C H TOA S T | 13maple syrup, peanut butter powder, strawberries

F RI ED FA RRO | 12poached egg, mushrooms, carrot, roasted red pepper aioli, chives A D D S H RI M P| 5

AVO CA D O TOA S T | 9avocado mousse, radish, cucumber, pickled red onion, sourdough

PAU L’S S AU S AG E | 6 .5housemade

BACO N | 6

F RES H F R U I T | 6seasonal selection

LOA D ED TAT ER TO T S | 12bacon, cheese, giardiniera, chilis, scallion

S O U RD O U G H TOA S T | 3

B I A LEY ’S BAG EL | 3 ask about today’s bagel selection

S C RA M B LED E G G S | 123 large eggs slowly scrambled, crispy fingerlings

V E G G I E F RI T TATA | 14chef’s seasonal selection

E G G S B EN ED I C T | 16mortadella, hollandaise, crispy fingerlings

S M O KED S A L M O N S A LA D S A N DW I C H | 14 arugula, pickled red onion, everything bagel, fresh fruit

TAG LI AT ELLE | 16ragu alla bolognese

S AVO RY OAT M E A L | 12 .5sauteed red peppers, onions, italian sausage, poached egg, chives

C ERT I F ED A N G U S B EEF® C H EES EB U RG ER | 15 cheddar, lettuce, onion, tomato, pickle, crispy fingerlings CO F F EE | 3 .5

A M ERI CA N O | 4 ES P RES S O | 4

CA P P U CC I N O | 5 T E A S | 3 .5

F RES H S Q U EEZ ED O J | 5

“CAC I O E P EP E” | 16olive oil, black pepper, aged provolone, parmesan, poached egg, smoked pancetta

S AU S AG E P I Z Z A | 15sausage, crushed tomato, fresh mozzarella

C LA S S I C C H EES E P I E | 14crushed tomato, Rowdy Cow fromage blanc, grana

W H I T E B E A N S O U P | 9brodo, miso, smoked mushroom

LO CA L G REEN S | 10carrot, tomato, radish, sunflower seeds, baby cucumber, sherry shallot vinaigrette

CA ES A R | 12 A D D A P OAC H ED E G G | 3romaine heart, crouton, reggiano, caesar dressing

LO U I S RO ED ERER | 18/ 95

S I G NAT U RE M I M O S A | 9orangeb lood o rangegrape f ru i tpomegrana te

RY ES & S H I N E | 12housemade Bloody Mary mix, Belvedere vodka