“Since launching our brunch last summer, two things have become clear to us: our guests enjoy a late and leisurely brunch on Saturdays, and they gravitate towards the Asian-inspired items,” said Executive Chef Scott Drewno. “This new menu will allow our guests to enjoy a wide variety of Asian small plates, and with the new format, they will have the opportunity to dine at their own pace.”
What's it going to run you: $30 for five plates or $40 for eight plates. A la carte pricing is listed below.
Dishes: General Tso’s Wings, Chow Fueng Noodles with rock shrimp and Lobster and Shrimp Spring Rolls, bao buns including Sweet roasted bao buns filled with pineapple custard, Duck bao with lacquered duckling and Char Sui bao stuffed with slow-braised veal cheeks. The menu will also feature a variety of dumpling dishes including Szechuan “Dan Dan” dumpling with chicken and peanut sauce, Crystal chive dumpling with King crab and Chinese mustard and Sea scallop Sui Mai with curried lobster emulsion.
Guests seeking more traditional flavors will enjoy The Source’s Maryland Crabcake Benedict, Kobe beef hash with poached egg and potatoes and Maine lobster club with bacon vinaigrette. All dim sum can also be ordered a la carte for $7 a dish.
Cocktails: Expect Pear Bellinis, Pimm’s Cups, Pomegranate Mimosas and three different kinds of Bloody Marys - a Classic Mary with horseradish and olives, a District Mary garnished with a housemade half-smoke and an Old Bay rim, and a Shanghai Mary with chili paste and lime juice. All brunch cocktails are $8 per drink.
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