Milton’s Cuisine & Cocktails Introduces New Brunch Menu

For more information:
Morgan Lanier or Olivia Mayes
Melissa Libby & Associates
404-816-3068
morgan@melissalibbypr.com
olivia@melissalibbypr.com

MILTON’S CUISINE & COCKTAILS INTRODUCES NEW BRUNCH MENU
Beloved Favorites and Creative New Dishes Highlight Revamped Roster of Appetizing Options

ATLANTA (Sept. 21, 2017) – For many of us, Sunday brunch is the most anticipated meal of the week. It’s a chance to unwind and gear up for the week ahead with comfort food favorites and exciting new finds. Now, Milton’s Cuisine & Cocktails is kicking up that anticipation a few notches with a bold new brunch menu that boasts an inviting mixture of breakfast staples and inventive, chef-crafted newcomers. Each dish spotlights fresh ingredients straight from Milton’s Acre, the restaurant’s expansive on-site garden.

“Our guests love coming to Milton’s for brunch, and we want to give them new reasons to keep coming back,” says executive chef Derek Dollar. “Brunch is all about comfort food, so it presents an opportunity to create fun twists on nostalgic favorites like tater tots and waffles. We’re keeping a lot of the popular menu items that our guests know and love while offering them some fresh new touches they can’t get anywhere else.”

Among the standouts on the new brunch menu are tater tot waffles with sunny side eggs, served with andouille redeye gravy and topped with hot sauce and scallions; fried chicken and sweet potato waffles - a sweet and savory twist on classic chicken and waffles - served with cracked mustard maple syrup and bourbon-peach jam; and the farmer omelet, stuffed with red and yellow bell peppers, tomatoes, scallions, cheddar cheese and buckboard bacon, which comes from the shoulder, like pulled pork. “It’s like Canadian bacon but on steroids,” Dollar says.

Other menu highlights include:

•          The fisherman omelet, packed with crab and shrimp, asparagus, julienned radish, avocado, tomato and hollandaise
•          Fried green tomatoes with chive-spiked goat cheese and piquillo pepper coulis
•          Sticky toffee pecan beignets with powdered sugar and toffee sauce
•          Sweet potato shrimp fritters with red chile syrup and basil oil
•          Bacon cheddar croissant French toast with jalapeño maple syrup, scrambled farm eggs, applewood bacon and jalapeño bacon or sausage
•          Avocado toast with sunny side farm eggs, julienned radish, creamy lemon dressing, pickled Fresno chilies and garden greens
•          Shrimp and grits with red and yellow peppers, smoked bacon, mushrooms, scallions, tomatoes, lemon butter sauce and cheddar stone-ground grits

Thirsty guests should cap it all off with a loaded Bloody Mary, a delicious mimosa or Bellini or such creative concoctions as the Bee’s Knees (gin, lemon, honey and sparkling wine) and Hair of the Hog (bacon-infused bourbon, maple syrup, bitters and jalapeño bacon).

Milton’s Sunday brunch is available from 11 a.m. to 3 p.m. Reservations are not required but can be made by calling the restaurant at 770-817-0161.

ABOUT MILTON’S CUISINE & COCKTAILS
Located at 800 Mayfield Road, Milton’s Cuisine & Cocktails is nestled in a restored 155-year-old farmhouse located in the historic district of Crabapple. The charming North Fulton restaurant serves contemporary Southern cuisine that utilizes fresh, local ingredients, many of which come from the restaurant’s on-site garden called Milton’s Acre. Milton’s is owned and operated by Southern Proper Hospitality, which also operates The Big Ketch Saltwater Grill, Smokebelly BBQ, The Blind Pig Parlour Bar, Gypsy Kitchen, The Southern Gentleman, Beni’s Cubano and Tin Lizzy’s Cantina.Chosen by Restaurant Hospitality as one of the “25 Coolest Multi-Concept Companies in America” and named to the Inc. 5000 list of fastest-growing private companies for 2017, Southern Proper Hospitality offers genuinely hospitable service and exceptional, high-quality food.  For more information about Milton’s, visit miltonscuisine.com.

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