I typically try to avoid the first day of anything to allow a restaurant some time to get the kinks out. But if I hadn’t known, I wouldn’t have guessed that this was the first brunch service at King Bee. We weren’t crazy about the pork cracklins I have to admit. But foie makes everything better!
Pork cracklins, peanut, caramel, malt vinegar powder
Brûléed bread pudding, foie gras, rhubarb, cheddar, maple syrup
Mushroom buckwheat crepe galette, maitake, trumpet royal, shiitake, rucola, spring onion confit, egg
Louisiana crawfish roll