Somerset restaurant at 7 East Anapamu Street, which opened for dinner last December, has expanded the menu to include lunch and brunch. Executive Chef Lauren Herman and Pastry Chef Christina Olufson have created a lunch menu made from local farmer’s market ingredients. For lunch, Vegetarian-friendly dishes like a Coal Roasted Leek Sandwich with burrata, broccolini, and Calabrian chili bagna cauda and the Quinoa Fatoosh Salad join a lineup that includes a BBQ Chicken Sandwich, Grilled Salmon Market Lettuce Salad, and a Somerset Burger. For brunch, in addition to the aforementioned, are market driven dishes such as Grilled asparagus, spring vegetables, morels, grits, soft-boiled egg, mascarpone, and sorrel pistou, that are paired with more classic dishes such as Sunny-side eggs, grilled pork belly, broccolini, and romesco potatoes or Buttermilk pancakes, vanilla honey syrup, market fruit and berries.
George Piperis, Bar Director of Somerset, will introduce new spring time cocktails inspired by the changing season which will join current specialty cocktail favorites like Somerset Collins and The Duck Hunter, a duck fat washed bourbon with thyme, gomme, and bitters. As the General Manager and Wine Director at Somerset, Hayden Felice has created a wine list that “represents great local winemakers and much of what CA has to offer, particularly in Pinot Noir and Chardonnay, that additionally focuses on small family run domaines from traditional old-word communes that farm either biodynamically, organically, or sustainably.”
Lunch hours are Monday – Sunday 11:45 a.m. – 2:00 p.m. Brunch hours are Saturday, Sunday 9:30 a.m. – 2:00 p.m. Dinner hours are Monday – Friday from 5:30 p.m., Saturday – Sunday from 5:00 p.m. Call 845-7112 or visit somersetsb.com.