What’s for Brunch? Sable Launches New Weekend Menu

By Sarah Freeman

Tired of the same Saturday routine of crawling out of bed, putting on some socially acceptable sweatpants and crawling down to the corner cafe for runny eggs? Upgrade to brunch at Sable Kitchen + Bar. The new menu from executive chef Heather Terhune includes her signature buttermilk fried chicken 'n' waffles as well as some new additions such as “pigs in a blanket" or housemade sausage links wrapped in pancake batter and served on a stick.

To drink, mixologist Mike Ryan mixes up savory cocktails. Yup, savory. Pick your poison with a Bloody Mary made with vodka, tequila, bourbon or brandy. Sip on a Cesar made with vodka, clamato, Worcestershire, Tabasco, rock shrimp, lemon and olives. He also serves a Corpse Reviver No. 1 and 2 to cure any ailments from the night before, as well as a classic Fog Cutter.

The menu is perfect for sharing with a large groups, and don’t forget something sweet to finish. How do pecan sticky buns or fresh fried jelly donuts sound? It’s just another reason to look forward to the weekend.