In early June, Parallel Post debuted their new Sunday “Brunch at the Post” menu featuring many enticing items using seasonal and local ingredients. These Sunday offerings continue to showcase their bold and flavorful modern American cuisine with a Northeastern twist.
Executive Chef Dean James Max, along with Chef Molyneux and Chef Goss have created a splendid brunch menu that will satisfy anyone’s hunger. Mixologist “Bootleg” Greg has added his touch to the menu by creating a Make Your Own Bloody Mary buffet. Or try one of his Raspberry, Mango, or Passion Fruit Champagne Floats.
Parallel Post Sunday Brunch menu was as follows on the Sunday we visited. As they use primarily seasonal and local ingredients, the menu can vary often.
- Buttermilk Biscuit, Sausage Gravy
- Rustic Chicken Soup, Orzo, Spinach, Parmesan Cheese
- Heirloom Tomato and Strawberry Salad, Pepper Cress, Walnuts, Burrata Cheese
- Baby Green Salad, Sour Cherries, Green Apple, Aged Farm Cheese, Hazelnut Vinaigrette
- Grilled Asparagus, Prosciutto, Frizzy Leeks, Manchego Cheese, Fried Egg
- Seasonal Fruit Plate, Yogurt
- Whole Pan Fried Sardines, Lemon Escobeche
- Irish Steel-Cut Oatmeal
- Seared Crab Cakes, Toasted Brioche, Poached Egg, Cajun Hollandaise
- Spring Vegetable Frittata, Sea Salt Fries
- Grilled 12oz NY Strip Steak, Herb Roasted Potato, Scrambled Eggs
- Grilled Pork Chop, Anson Mills Bacon Grits, Sizzled Vegetables
- Fried Chicken, Belgium Waffle, Fried Farm Egg, Mixed Berry Syrup
- Greek Omelet, Olives, Feta Cheese, Spinach, Grape Tomato, Herbed Hash Brown
- Ox Hollow Grass-Fed Burger, Benton’s Bacon, Vermont Cheddar, Fried Egg, Crispy Shallots, Sea Salt Fries
- Strawberry Crostata, Crumbled Goat Cheese
- Cardamom Rice Pudding, Pear & Cherry Chutney, Pistachio Cream
- Chocolate Pannacotta, Vanilla Ice Cream, Salted Caramel, Toasted Hazelnuts
- Chocolate Peanut Butter Bar, Oatmeal Whip Cream, Caramel Bananas
- Peach Cobbler Crepe, Chilled Crème
“Bootleg” Greg’s endless offering of Make Your Own Bloody Marys and Raspberry, Mango, or Passion Fruit Champagne Float is an additional cost and it is “all you can drink”
Our merry band of foodies and writers was invited by Parallel Post to come and partake of the brunch, recently.
The Bloody Mary Buffet was loaded with both traditional and non-traditional fixings. Starting off with a glass of ice and vodka, one can choose either plain tomato juice or a spicy tomato mix. Up next you have the option of adding pepperoni or crisp bacon slices. (All I can say is that the bacon was a big hit.) Moving along the line one encounters an assortment of Tabasco sauces to add. Proceeding further comes the salt, pepper, cayenne pepper, Worcestershire sauce, horseradish, lemon widgets, lime widgets, celery sticks, carrot sticks, olives, hot peppers, and endive leafs. There was even some piri piri sauce. Try a few different creations.
If you made a Bloody Mary that is a little to hot or spicy, quench the fire with one of Greg’s Raspberry Champagne Float – affectionately called the Raspberry Floaty
Chef Ali started our brunch with a sampling of the Buttermilk Biscuit and Sausage Gravy. The biscuits were nice and airy and absorbed the flavorful sausage gravity. Proceeding to the appetizers. Seasonal Fruit Plate with yogurt.
Grilled Asparagus with prosciutto, frizzy Leeks, Manchego cheese, and fried eggs. This delicious appetizer was plentiful enough to be an entree.
Heirloom Tomato and Strawberry Salad with pepper cress, walnuts, strawberry slices, and Burrata cheese was beautifully presented with fresh ingredients.
Whole Pan Fried Sardines with lemon escobeche. The tasty sardines were the BIGGEST I have ever seen, maybe I am just use to the ones that come in a can.
A variety of entrees were selected by our group. Fried Chicken and Belgium Waffle with fried farm eggs, and mixed berry syrup. Simply delicious. The chicken had a slightly garlicky taste that made it unique.
Grilled 12oz NY Strip Steak with herb roasted potatoes and fried eggs. The medium rare steak was juicy and tender and of course, it will be cooked to your specifications.
Seared Crab Cakes on toasted brioche topped with a poached egg and Cajun hollandaise. A play on the classic Eggs Benedict. The yolk of the poached egg smothered the crab cake when it was cut.
Spring Vegetable Frittata with sea salt fries. Fresh grated horseradish and a few secret ingredients gave the ketchup a kick to it. This is no ordinary ketchup. When you visit, ask Chef Ali for her secret. I’m sure she will tell you.
Grilled Pork Chop with Anson Mills Bacon Grits and scrabbled eggs. The large pork chop was perfectly cooked. The grits were full of bacon flavor.
We closed with coffee and dessert, in fact, we ended up getting all five desserts, thus sampling them all. Chocolate Peanut Butter Bar with oatmeal whip cream, and caramel bananas; Cardamom Rice Pudding with pear and cherry chutney, pistachio cream, and chopped pistachios; Peach Cobbler Crepe with chilled crème; and Strawberry Crostata with crumbled goat cheese. The only dessert not pictured is the Chocolate Pannacotta with vanilla ice cream, salted caramel, and toasted hazelnuts. Each dessert was exceptional and made it hard to choose just one favorite.
If you are in the mood for something unique and sweet, ask “Bootleg” Greg for a Beer Float using Mother’s Milk creamy milk stout from Keegan Ales in Kingston, NY and vanilla ice cream.
A “well done” to Parallel Post for providing an excellent Sunday brunch menu loaded with well prepared and presented plates. Everyone in our group was pleased with their choices.
Parallel Post serves breakfast Monday through Friday from 6:30 to 11:00 a.m. and Saturday through Sunday from 7:00 a.m. to 12:00 p.m.; lunch Monday through Friday from 11:00 a.m. to 5:00 p.m. and Saturday through Sunday from 12:00 p.m. to 5:00 p.m.; and dinner daily from 5:00 to 10:00 p.m. Parallel Post is located at 180 Hawley Lane, Trumbull, Connecticut (in the Trumbull Marriott Hotel)