Chef Christopher Kearse, Proprietor, and Chef of Forsythia, a contemporary French restaurant and bar in Old City, is set to launch a highly anticipated, sought-after robust weekend brunch rife with premier French fare and spirited craft cocktails, on Saturday, March 5, and Sunday, March 6.
Forsythia will expand operations with the debut of brunch service, available every Saturday and Sunday from 10:30 am – 3 pm. Keeping in line with the ever-evolving, seasonal selection of artfully plated, thoughtfully designed dinner offerings, Kearse and team have prepared an elegant and elevated brunch menu brimming with French-focused small plates, entrées, and a variety of unique egg dishes.
“We’re pumped to be adding brunch service for our neighbors in Old City and new guests to enjoy,” said Christopher Kearse, Chef and Owner of Forsythia. “Following the success we’ve had in the last few years, this expansion is a noteworthy step in the right direction for us. We’re also really excited about this menu, and we look forward to switching it up and adding more seasonal dishes as we head into Spring.”
Highlights from the new brunch menu include the following:
- FB&J: Foie Gras Mousse: Budhas Hand, Sauternes, Fig Leaf Geleé
- Half Dozen Oysters: WiAnno Oysters, Uni Champagne Mignonette
- Wagyu Beef Tartare Tartine: Whole Wheat Sour Dough, Dijon, Cured Egg Yolk
- Smoked Salmon Benedict: Potato Rosti, Sour Cream, Meyer Lemon Hollandaise
- Black Truffle Omelette: Comte Cheese, Caramelized Onion, Bibb Lettuce Salad
- Caviar & Crêpes: Osteria Caviar, Smoked Sturgeon Rillette, Traditional Accoutrements
- Burger Royale: Raclette, Comeback Sauce, Bibb Lettuce
- Steak and Eggs: Grilled Teres Major, Sunny Side Up Egg, Bone Marrow Bordelaise
- Melted Raclette & Serrano Ham Sandwich: Cornichons, Mustard, French Baguette
- Yeasted Waffle: Vermont Maple Syrup, Cultured Butter, Red Wine Berry Jam
Additionally, brunch-goers can expect an advanced bar program of seasonal craft cocktails, going beyond Bloody Marys and Mimosas. Imbibers can sip on refreshing tipples including Maison de la Fraise, crafted with bourbon, strawberry shrub, Benedictine, and black walnut bitters, and La Vie en Rose, composed of gin, Lillet Rosé, lime-thyme cordial, and Luxardo. Effervescent sippers include The Lafayette prepared with rum, Crème de Cassis, and dry cider, and Pamplemousse Bulles, composed of grapefruit-infused vodka, grapefruit, Campari, and sparkling wine.
Reservations for brunch at Forsythia are highly encouraged.
Marilyn Johnson is a freelance food and travel writer covering the food and drink scene of Philadelphia, South Jersey, and the greater Mid-Atlantic area. Food news: firstname.lastname@example.org. Travel tips: email@example.com.