Sunday, October 14 is your first chance to check out the revamped brunch menu at Adams Morgan stalwart Cashion’s—featuring new dishes among longtime favorites such as hash and challah French toast. A pork burger—also on the bar menu—is among the new items; it is served on a brioche bun with breakfast potatoes. Also new: a Chesapeake oyster po’ boy on a sub roll made in house by pastry chef Lauren Bonfiglio and a pastry basket that will include cornbread, mini bear claws, and muffins. There are also pecan sticky buns and—available at the bar only—fresh doughnuts.
Speaking of the bar, Cashion’s part-owner George Manolatos has developed a menu of $10 brunch drinks that includes a house Bloody Mary with fresh tomato juice, Stoli, and a house-made spice mix, and a twist on an Aperol spritz with fresh grapefruit juice. We also like the sound of the Belmont: Maker’s Mark, fresh lime, mint, and brown sugar simple syrup.
Omelet with local green veg, onion, Brad’s goat curd, fines herbes, and tomato coulis, with breakfast potatoes
Sammy’s scrapple with a potato/veg cake, scrambled eggs, and white gravy
Two eggs any style, with bacon, sausage, or scrapple, and breakfast potatoes
Brad Parker’s pork burger with grilled red onion, cornichon, Gruyère, and Dijonaise on brioche, with breakfast potatoes
Horst Family Farms pork/chicken hash with onions, cilantro, scallions, jalapeños, potatoes, and two salsas—tomatillo and pico de gallo—served with a poached egg
Lauren’s challah/brioche French toast with local Cameo apples, butter, and maple syrup
New Frontier bison “grillades and grits”
Fried oyster po’ boy, dressed, with tartar sauce and Old Bay French fries
Cashion’s fish and chips, with tartar sauce and coleslaw
Lauren’s pastry basket
Lauren’s doughnuts and sticky buns, served with coffee