Factory Place Hospitality Group announces the launch of a new weekend brunch service at The Factory Kitchen, beginning February 23, 2019. Led by acclaimed Chef Angelo Auriana, The Factory Kitchen brunch features signature menu offerings, bottomless beverages, and more (Pictured: Ricotta Pancakes).
The weekend brunch offerings include Ricotta Pancakes with kumquats, mascarpone crema, lemon zest, maple syrup ($15); Frittata with organic egg, asiago cheese, spinach, red onions, plum tomatoes ($16); House Cured Salmon with buckwheat toast points, capers, red onions, stracciatella ($19); Pancotto with duck egg, potato vellutata, smoked speck, toasted ciabatta crostone ($16); Benedict with two poached eggs, crisp polenta, cotechino, creamed chard, hollandaise ($19); Egg Raviolo with braised greens and organic egg filled pasta, pancetta, brown butter ($18); Steak Amore – pancetta wrapped fillet mignon medallions, mushrooms, parsley ($28).
Guests may also indulge in bottomless Mimosas, Bloody Mary’s and White Peach Bellinis for just $28 from 11 a.m. – 2:30 p.m.
The Factory Kitchen Las Vegas debuted December 2018 and is open for brunch on Saturdays and Sundays from 11 a.m. – 5 p.m. and lunch and dinner daily. For reservation and additional information, please visit www.thefactorykitchen.com.