Popular Boca Raton Italian eatery Mia Rosebud is giving brunch supporters every reason to make midday meal a top activity on a Sunday agenda. Served from 11 a.m. to 2 p.m., the restaurant’s brunch menu rolls out specialties alongside elevated takes on popular egg dishes and mixologist-made cocktails.
Created by executive chef Augie Arifi, the menu opens with a Fresh Florida fruit platter); yogurt parfait with homemade granola, fresh berries, and honey; and a frittata prepared with prosciutto, spinach, and cherry tomatoes. Heartier, stick-with-you fare span decadent French toast made with challah bread and accompanied by maple syrup; steak and eggs, anchored by a seven-ounce USDA Prime skirt steak and two eggs any style; the Boca skillet, composed of three scrambled eggs, sausage, peppers, onions, potatoes, and cheddar cheese; avocado toast with avocado smear on whole wheat toast and two poached eggs; and a lox platter with smoked salmon, capers, a hard-boiled egg, cream cheese, and red onions.
Elevated ingredients lend a more sophisticated spin to a trio of Benedict iterations, from the classic eggs Benedict topped with crispy Canadian bacon and hollandaise sauce to the crab cake Benedict with jumbo lump Maryland crab and hollandaise sauce and the accented by slow-braised short rib, polenta cake, and mushroom demi-glacé.
The restaurant’s lineup of weekend-ready libations mixes swanky sips and favorite morning-after mainstays, ranging from mimosas with sparkling prosecco and orange juice; bellinis,blending prosecco and peach purée; and Bloody Marys crafted with vodka and homemade Bloody Mary mix to an espresso martini with Tito’s vodka or Don Julio reposado tequila, espresso, and Luxardo liqueur.
Photo Courtesy of Mia Rosebud