There’s something new to see on the corner of Fifth and E! Quad AleHouse and Gaslamp Tavern, located at 868 Fifth Avenue, have debuted a new brunch menu featuring classic breakfast favorites and lunch preferences available from
10 a.m. to 1 p.m.
The new menu rollout includes starters, savory items, sandwiches, large plates and bites along with an array of drinks. Starters include: Pigs in a Blanket, country sausage links dipped in pancake batter and fried, served with a side of warm maple syrup; and Bacon Apple Fritters, mini fritters made with bacon, apple and cinnamon; among others. Traditional breakfast items include cinnamon French toast with maple bacon syrup, candied raisins and crème anglaise, along with buttermilk pancakes or waffles, served with butter and syrup.
Additional new items include a variety of ‘Sandos’, such as: the Diego Sando made with Applewood smoked bacon or sausage, American or white cheddar cheese and a fried egg, served on a buttery brioche bun; the Texas Breakfast Sandwich with ancho chili braised brisket, smoked gouda, arugula, an over-easy egg, and chipotle hollandaise on a toasted ciabatta bun; Philly Cheesesteak with house-made “cheese wiz,” onions and peppers; and more.
Larger plate items include the Gaslamp Hash, with ancho chili braised brisket or hickory smoked pulled pork, Applewood smoked bacon, oven-roasted red potatoes, red onion, bell peppers and poached eggs; Fried Chicken and Waffles, buttermilk-fried chicken tenders, sausage and gravy on a crispy waffle and topped with an over easy egg; and Chicken Fried Steak with top sirloin, a house made buttermilk biscuit, sausage gravy and fried eggs. In addition, the menu features a selection of ‘Bennies’ like the Florentine, made with poached eggs, ciabatta toast, roasted red pepper, asparagus, avocado, hollandaise, and green onions, or the Old Hickory benedict made with poached eggs, ciabatta toast, hickory smoked pulled pork, roasted tomato, chipotle hollandaise, and green onions, among others.
The ‘Tailgatin’ section offers bites for football season, including Philly Fries, with house-made “cheese wiz” and mustard; Brisket Flautas with crema and house-made salsa; corndogs; wings with a variety of sauce options; and more.
Quad AleHouse and Gaslamp Tavern round out the new bunch menu with an array of specialty drinks, including: Downtown Greyhound with Ketel One, grapefruit juice, St. Germaine and grapefruit bitters; The Cure featuring orange vodka and orange juice, topped with sparkling wine; along with a build-your-own bloody mary bar, mimosa bar, champagne, and sangria.