San Francisco, CA (Vocus/PRWEB) April 16, 2011
Roots Union Square San Francisco Restaurant in the Orchard Garden Hotel celebrates Easter Sunday April 24 with a delicious brunch, served 10 am to 3 pm. Brunch items are priced between $8 and $11. Please call (415) 692-5621 for reservations and more information.
The Easter Brunch menu includes:
Country Style Eggs Benedict
Fluffy Biscuit – Apple Wood Smoked Bacon – Poached Egg – Pan Gravy – Wild Arugula
Fresh Vegetable Omelet
Spinach Sauté – Fresh Tomato – Chives – Garlic – Swiss Cheese – Cucumber Salad
Hearty Farmer’s Omelet
Smoked Ham – House Cured Bacon – Sharp Cheddar Cheese – Red Onion – Home Fries
Spring Time Pain Perdu
House Baked Brioche – Fresh Berries – Chantilly Cream – Warm Citrus Maple Syrup
Two Eggs Any Style – Bacon or Ham – Home Fries – Toast or English Muffin
Wild Arugula Caesar Salad
Meyer Lemon Caesar Dressing – Anchovies – Crouton – Parmigiano Reggiano
Grilled Creekstone Ranch Hamburger
8 oz. Creekstone Ranch Hamburger – Brioche Bun – Vine Ripened Tomato – Hand Cut French Fries
For more information or to make reservations at Roots please visit http://www.therootsrestaurant.com or call (415) 692-5621. Roots is located in the ‘green-from-the inside-out’ LEED certified Orchard Garden Hotel, steps from Union Square and the Chinatown Gates at 466 Bush Street (at Grant).
About Roots Restaurant
Roots Restaurant is a small, stylish Union Square San Francisco restaurant located in the Orchard Garden Hotel, perfect for a leisurely breakfast, pre-theater appetizers or romantic dinner. Roots proudly serves contemporary American cuisine with a French flair and is committed to featuring local produce, naturally raised meats and sustainable seafood whenever possible. The cozy bar is a great spot for cocktails. Breakfast is served from 6:00 to 10:00 am weekdays and 7:00 to 11:00 am on weekends and holidays; the bar is open from 3:30 pm daily; and dinner service begins at 5:30 pm daily.
About Chef Jeramiah Wheeless
Jeramiah joined the culinary team at Roots Restaurant in 2008, after completing an internship in classic French cooking at Rovers in Seattle, WA. During his tenure there, he worked under Chef de Cuisine Adam Hoffman and Executive Chef Thierry Rautureau, who is sometimes referred to as ‘The Chef in the Hat'. In 2010, Jeramiah also took over the culinary reins at Daffodil Union Square Restaurant, Roots' sister property.
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