Easter Brunch at Rione XIII

Chef Brandon Kirksey has a decadent savory brunch planned for Sunday, March 31, with an accompanying lineup of Easter cocktails chosen by wine director Sennen David. Easter brunch will be served from 10am to 3pm, with dinner service beginning at 5pm. Reservations are highly recommended and can be made by calling 206.838.2878 or online.

Brunch Menu

Eggs Poached Duck Eggs on Baguette with Rapini, Tomato, and Sabayon $12 Wild Mushroom Frittata with Spring Garlic and Nettle Pesto $12 Guanciale and Roasted Tomato Frittata with House-Made Ricotta $12 Beef and Prosciutto Ragu with Creamy Polenta and Fried Egg $12

Salad Mixed Chicories, Soft Cooked Egg with Anchovy and Parmesan $10 Burrata with Roasted Tomato Panzenella and Saba $12 Olive Oil Poached Tuna Salad with Arugula, Corona Bean, Pickled Onion, and Celery $14

Pasta Tonnarelli Cacio e Pepe $14 black pepper, pecorino romano

Tonnarelli Carbonara $15 Guanciale, black pepper, egg yolk

Bucatini Amatriciana $15 Guanciale, onion, garlic, tomato, chili

Pizza Golden Potato, Anchovy, Rosemary $14 Buffalo Mozzarella, Tomato, Basil $15 Prosciutto, Roasted Garlic, Arugula, Egg $15

Meat Porchetta with Apple, Watercress and White Balsamic $16 Veal Sweetbreads with Baby Artichoke, Fava Beans and English Peas $16 Grilled Culotte Steak with Rosemary Potato, Arugula, and Egg $20

Sides ($7 each) Mixed Greens Rosemary Potatoes Creamy Polenta Crispy Pancetta Rapini with Chili and Garlic

Cocktails for $9 each

XIII Bloody Mary OOLA Pepper Vodka, Tomato, Fresh Horseradish, House Pickled Peppers & Spice Blend

The Late Riser Prosecco, St. Germain, Fresh Grapefruit Juice

Spritz Cocktail Aperol, Prosecco, Soda

Concedro Fresco Moscato d'Asti, Fresh Lime Juice