After a hiatus, Village Café in River Ranch is serving brunch again starting this weekend under the direction of Executive Chef Jeremy Conner. The new brunch kicks off Feb. 23, and this time they’re doing it right.
Fried country ham, brie and scrambled eggs on a toasted croissant
The restaurant’s new brunch menu is more expansive than most and offers something for all of your breakfast and lunch cravings.
The lunch and brunch offerings mingle together on the menu, ranging from salads to sandwiches, full meals to shareable snacks.
The sandwiches themselves range from the classic Reuben and tomato-soup-and-grilled-cheese combinations to the boudin and egg sandwich served on Texas toast or the ham and eggs sandwich — a combination of fried ham, brie and scrambled eggs served on a toasted croissant. For a man-sized appetite, the meatloaf sandwich is the way to go. It’s house meatloaf with cheddar cheese and gravy on Texas toast, and the menu explicitly says it’s served with an extra napkin, if that’s any indicator.
“For the Table” is a separate section on the menu with dishes intended for sharing — “but not required.” Of course, there are the ever-classic any-time-of-day treat, beignets, or another breakfast staple: biscuits smothered in a white gravy made with wild boar. There is also no shortage of seafood on the menu, with another shareable seared Gulf tuna in a sesame glaze and a shrimp cocktail served martini style with house cocktail sauce, cilantro and avocado.
Brunch is served from 10:30 a.m. to 2 p.m. For a full look at the menu, see below. Find Village Café at 1 Degaulle Square in River Ranch. Make reservations at 981-8085.
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