Beloved locavore-focused Forage Restaurant is giving morning people, weekend warriors and late risers alike plenty of reasons to get up and at ’em with new breakfast and brunch menus now available seven days a week at the West End dining destination (1300 Robson Street).
Available Mondays through Fridays from 7 a.m. to 11 a.m. and Saturdays and Sundays from 7 a.m. to 2 p.m., the Forage Breakfast and Brunch menus offer a full complement of farm-to-table fare that includes:
- Classic Breakfast (two eggs any style, twice cooked potatoes, toast, choice of bacon, breakfast sausage, fruit);
- Free Range Eggs Benedict (house-made back bacon, poached eggs, twice-cooked potatoes, Hollandaise);
- Roasted Mushroom Benedict (mushrooms, poached eggs, twice-cooked potatoes, Hollandaise, watercress pesto, add goat cheese option);
- Bison Hash (house-cured corned bison, sauerkraut, kale, sunny side eggs, IPA mustard Hollandaise, toast);
- Turkey Hash (Two Rivers turkey sausage, roasted vegetables, kale, poached eggs, watercress pesto, toast);
- Mushroom Omelette (three-egg omelette, roasted mushrooms, goat cheese, twice-cooked potatoes, toast);
- Granola (vanilla Greek yogurt, house-made oats and seeds granola, dried and fresh fruit, hazelnuts, honey);
- French Toast (salted duck yolk custard, house-made ‘Nutella’, ginger pearls, BC blueberry compote, condensed milk);
- Pancakes (haskap berries, honey butter, maple syrup);
- House-made Scones (honey butter, rotating daily varieties).
The Weekend brunch menu also features ‘Forage Favs’ such as Bison Hash (house-cured corned bison, sauerkraut, kale, sunny side eggs, IPA mustard Hollandaise, toast), French Toast (salted duck yolk custard, house-made ‘Nutella’, ginger pearls, BC blueberry compote, condensed milk), Smoked Salmon Benedict (smoked salmon, poached eggs, pickled red onions, fried capers, twice-cooked potatoes, Hollandaise) and Steak & Eggs (sirloin, two eggs any style, twice cooked potatoes, chimichurri).
Both the breakfast and brunch menus also showcase a variety of sides and DIY dish possibilities like breakfast or turkey sausage, bacon, smoked salmon, roasted mushrooms, fresh fruit, twice-cooked potatoes, eggs, kale, and toast.
Beyond an array of espresso-based beverages, tea and zero-proof libations on both menus, boozy brunch options abound as well, thanks to a variety of BC craft beer and wine on tap as well as a curated list of creative, up-and-at-’em cocktails that include:
- Caesar (Walter craft Caesar mix, vodka, spice house pickled beans);
- Local Kir Royale (BC bubbles with Odd Society crem de cassis);
- Forage 75 (Bizou + Yukon bubbles, Victoria Spirits ‘Empress’ gin, fresh lemon);
- Classic Mimosa (BC bubbles with fresh squeezed orange, grapefruit or apple juice);
- Forage Shaft (iced espresso, Forty Creek Cream whisky, vodka);
- Forty Creek Cream Coffee (locally roasted Mogiana coffee, Forty Creek Cream whisky);
- Whisky Latte (Forty Creek Spike Honey Spiced whisky, locally roasted Mogiana espresso).
For more information, go to www.foragevancouver.com.