Ariccia Trattoria & Bar introduces a la carte brunch menu

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Posted: Tuesday, April 8, 2014 9:50 am

Ariccia Trattoria & Bar recently unveiled a new à la carte Sunday brunch menu filled with traditional and unique breakfast, brunch and lunch items for diners to enjoy from 10:30 a.m. to 3 p.m. Guests can get creative with $5 build-your-own Bloody Marys and Mimosas. A "Sweets of the Day" station will offer a variety of dessert options each week including a select dessert of the day.

“Ariccia’s Sunday brunch has always been very popular,” said Executive Chef Fernando Cruz. “We wanted to offer diners something new by moving away from the buffet and offering an à la carte concept. This change allows us to offer a sophisticated twist to brunch without having a high-end price tag.”  

The brunch menu features a variety of items including Croque Madame (made with brioche, an over-easy egg, honey baked ham, Swiss cheese, béchamel with a side of breakfast potatoes or grits), Chicken and Waffles, Eggs Benedict and more. Breakfast lovers can choose from the Chef Breakfast (tomato brushed French bread, manchego cheese, prosciutto, house-made pear and fig preserve, arugula salad, and a ham and cheese croquette), an Omelet, or French Toast complete with chocolate swirls and bourbon-infused syrup.

Lunch favorites include an Italian Club topped with oven roasted turkey, peppered bacon, soppressata, provolone, tomato, sprouts, chipotle cream and avocado on cranberry ciabatta; a Brioche Burger, a Sushi Special of the Day chosen by in-house sushi chef Mr. Li, and a Fig and Pear Salad. For guests 12 and under, the menu includes Biscuits and Gravy, Waffles, Pancakes, Bacon, Biscuits, Grilled Cheese, and Chicken Fingers, and it is free for children under 5. To complete the meal, guests can visit the "Sweets of the Day" station, which will feature a rotation of sweet treats such as an ice cream sundae bar, a Barista Station, and other dessert items.  

Reservations for brunch are recommended and can be made by calling 334-844-5140. For additional information, please visit

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