The latest Rosemary and Vine vegetarian menu combines classic American and authentic Mediterranean dishes.
By Meaghan Glendon
Hummus Toast: Grilled 7 Grain Bread topped with family recipe hummus, chopped organic tomatoes and cucumbers, radishes, scallions, mint, organic hard boiled egg and sumac.
Photos courtesy of Rosemary and Vine
Rye’s Rosemary and Vine is already a vegetarian’s dream come true, and now they’re serving breakfast. Berj Yeretzian, co-owner, is no stranger to the challenge of creating a breakfast that would appeal to the general public — not just vegetarians and vegans — while maintaining their identity as a Mediterranean, organic, and locally focused restaurant. So, while the lunch and dinner menus feature many Mediterranean options, the breakfast options skew a little more mainstream.
On the menu you’ll find eggs served any style, various omelet options, and even trendy avocado toast. If you’re in the mood for an authentic Mediterranean dish try the halva pancakes served with blueberry compote; shakshuka, or eggs poached in a ragout of tomatoes, red bell peppers, onions, garlic, rosemary, cumin, and cayenne; and the man’ousheh flatbread, a traditional Lebanese breakfast comprising grilled flatbread topped with zaatar, olive oil, tomatoes, cucumbers, radishes, kalmata olives, and mint (below).
With any great breakfast, you’ll want a cocktail to go along with it, and Rosemary and Vine has just the selection to satisfy that craving. The hibiscus mimosa has a splash of house-made hibiscus syrup. The Cool Lemon Fizz combines sparkling wine with house-made lemonade, and the Ginger-Orange Sparkler features their ginger soda, made in-house, mixed with sparkling wine and orange juice.
Breakfast begins at 8:30 a.m. Monday through Friday, and 9 a.m. on…