The Raymond’s New Breakfast

05/25/2012

Executive Chef Tim Guiltinan and his team have created a new breakfast menu that pays homage to The Raymond’s traditional brunch items, while incorporating a new focus on a more “breakfast-y” flare. The result is morning menu that spans sweet to the savory, offering a tons of options for everyone in your group.

The Raymond’s new breakfast menu has items like Caramelized GrapefruitWarm Blueberry Muffin with Whipped Honey ButterWarm and Crispy Golden Apple FrittersTomatoes and Spinach with Mushrooms and Goat Cheese Omelette, drizzled with Pesto. There’s also three versions of Eggs Benedict – The ClassicSmoked Salmon and The Avocado.

As for drinks, they brew Stumptown Coffee – which you can get as a French press or a classic drip in a variety of tasty blends and flavors. Tea comes from The Art of Tea, including flavors like classic green, Italian Blood Orange and Pacific Coast Mint. If you really want to get your morning started right, try some sparkling wines from France or Italy, or go for one of The Raymond’s classic cocktails created by 1886 Bar. The Raymond Bloody Mary is made with a horseradish-infused vodka, tomato juice, Dirty Sue olive juice, and an array of salts and spices and the Chicory Flip mixes chicory-coffee infused rye whiskey, Yeti stout, one whole egg and caramelized chicory-coffee sugar.

New Weekend Breakfast is every Saturday & Sunday from 9 am-2:30 pm; 1250 South Fair Oaks Ave., Pasadena, 91105; 626.441.3136

Photo Credit:  LM&A

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