This Sunday, October 14th, Blue Nile will unveil a never-before-seen Ethiopian-fusion brunch menu. Blue Nile’s Head Chef, Brandon Robertson, has combined the best flavors of traditional Ethiopian cuisine with the unforgettable favorites of Southern comfort food to create what will surely be one of the most unique and satisfying Sunday brunch menus in Harrisonburg.
A few sneak-peek highlights include:
- Himbasha Breakfast Sandwiches with egg, cheese, and your choice of freshly cooked bacon or sausage, stuffed on a freshly baked Himbasha roll, Ethiopia’s soft and hearty leavened bread with subtle hints of honey, cinnamon, cardamom, and cloves.
- Chef Robertson’s Scratch-Made Biscuits with Bacon Gravy. Flaky home-style biscuits, made to order and topped with a delicious bacon gravy with a light flavor of mitmita, a backbone spice among Ethiopian cuisine.
- Fluffy sweet potato pancakes. A special blend of sweet potato, cinnamon, and spices, served with a warm cinnamon syrup.
- Vegan Tofu Breakfast Scrambler. Tofu sautéed in our premium olive oil with onions, green peppers, tomatoes, ginger, and garlic.
These, along with a host of flavorful and unique omelets, fresh-baked fritters, and breakfast sandwiches will be available every Sunday at Blue Nile from 10 am to 1 pm. Reservations recommended.
Katelyn Romaine is the General Manager at the Blue Nile.