Lucky’s Brunch Heads East

Starting tomorrow, February 21st 2009, Chef Heather Haviland will be on site at V&B to create your favorite brunch items from the now famous Lucky’s Weekend Brunch menu. Shipwrecks, Canoewrecks and Breakfast Burritos will now be available at Vine and Bean each Saturday and Sunday from 10AM until 2PM.

Acclaimed Chef Ky-Wai Wong has joined the Sweet Mosaic team and will be making the traditional brunch in Tremont at Lucky’s Cafe.

Added this week for brunch:

Biscuits and Gravy:  Cheddar scallion biscuits topped with soft scrambled eggs and sausage gravy. Served with hashbrowns and grapes.

Breakfast Burritos: Veggie scrambled eggs rolled in flour tortillas, covered with a guajillo pepper sauce & cheddar cheese, baked in a casserole. Served with hashbrowns.

Shipwreck: A blissful blend of hash browns, eggs, seasonal veggies, bacon, and cheddar cheese, served with house-baked como toast & fresh fruit.

Canoewreck: Curried Tofu, hash browns, seasonal veggies, and Brewers yeast, served with Como toast and fresh fruit. (Vegetarian)

Omelette: Spinach, mushrooms, zucchini and white cheddar cheese, served w/ hash browns & banana bread.

All of our regular brunch items will still be available, including the waffles, granola, and egg pies.