With a complete renovation and new culinary program led by Culinary Director Franklin Becker and Executive Chef Kevin Garcia, it was only a matter of time before Claudio’s introduced brunch to its weekend menu.
In addition to the lunch and dinner spreads, the waterfront Greenport restaurant will serve a healthy mix of savory and sweet during Saturday and Sunday brunch, with an emphasis on locally sourced North Fork ingredients.
From fresh vegetables to Goldberg’s famous bagels, Claudio’s brunch menu includes Crabcake Sammie with bacon, avocado, lettuce and chili aioli, and a signature Lobster Cobb Salad, made with Little Gem lettuce, cherry tomatoes, avocado, hard boiled egg, applewood smoked bacon, Dijon vinaigrette, and Maytag blue cheese.
A twist on classic buttermilk waffles will see them topped with a heaping portion of fried chicken and watermelon squares, drizzled with spicy honey and maple syrup, or diners can try one of the three Benedicts — Eggs Benedict, Lobster Benedict and a Chophouse Benedict made with steak and tomatoes.
New brunch cocktails are also making a splash, with a menu including The Energizer, made with Coconut Cartel Rum, green tea, vermouth bianco, lemon, honey, ginger beer and smoke. The Enhancer is a mix of Plymouth Gin, Kleos Mastiha, pineapple, lemon, orange blossom and soda, and the Claudio’s Spritz is made with Aperol, lime, pomegranate, sherry, prosecco and soda.
Claudio’s is located at 111 Main Street in Greenport. For more information, call (631) 477-0627 or visit claudios.com.