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Ai Fiori's Sunday Brunch
Ai Fiori's new Sunday brunch menu offers a selection of sweet and savory delights, as well as rich entrees.

Ai Fiori continues to impress. On Sunday, the Michelin-rated restaurant launched its first brunch menu, featuring a tasteful array of cuisines from the Italian and French Riviera.

The interior boasts sophistication and serenity. Crisp afternoon sunlight spills through the tall glass windows. A small jazz band plays in the corner, the hum of their instruments muffled by the clinking of glasses and silverware.

Chef Michael White, the restaurant’s celebrated chef and owner, is the mastermind behind the brunch menu. Some of the cuisines are influenced by his past travels.

One of the must-tries is the Rigatoni a la Carbonara, a balanced mix of rigatoni, scallions, pecorino romano, black pepper and guanciale (cured pork jowl). Tiny bits of guanciale add a nice saltiness to the pasta. The rigatoni is dowsed in a generous helping of pecorino romano, which is salty Italian cheese derived from sheep milk. Scallions keep the pasta light.

 If you love lobster, you’re in for a treat with the Lobster Benedict. Poached eggs drenched in creamy béarnaise sauce rest upon fresh English muffins. Sandwiched between the eggs and muffins are spinach and succulent chunks of lobster. The muffins are slightly crispy, so they don’t get soggy too quickly when the egg yolk spills out and puddles around its base. The lobster benedict is served with a small helping of salad, drizzled with lemon for that zesty tang.

 While the béarnaise sauce may appear similar to the Hollandaise sauce, the béarnaise is made with shallots, peppercorn, tarragon and chervil. On the contrary, the Hollandaise usually contains lemon juice. Speckled with herbs, the béarnaise sauce is a flavorful addition to the dish.

Indulge in a gourmet selection of charcuterie, smoked and cured fish, assorted cheeses, fresh-baked pastries, fruits and more at the brunch buffet. If you crave the sweeter things in life, you’ll enjoy the peanut butter ball and the fruit tart. The olive oil cake is an eccentric dessert that pivots between sweet and savory, and the almond brioche is a fluffy, buttery toast topped with powdered sugar and almond flakes. For something a little bittersweet, the boat-shaped dessert houses rich, velvety dark chocolate.

Complement your brunch with one of the cocktails on the menu, such as the Ambrosiana, a concoction of Russian Standard vodka, Aperol, pineapple and vanilla.

 For $64, you can try an entrée and an assortment of freshly baked sweet and savory delights from the buffet. If you’re willing to splurge on a memorable brunch experience, Ai Fiori’s Sunday brunch menu will not disappoint.