Downtown dining haven in the sky, Mirador, is taking its guest experience to new heights this July with the addition of Saturday Brunch. Launching on Saturday, July 13, the new menu promises a superior weekend brunch experience like no other in Dallas with breathtaking views, eccentric takes on classic favorite brunch items, and refreshing cocktails fit for sipping amidst the skyline.
“Our culinary team was inspired to create a brunch menu that is all at once elevated in ways only Mirador can deliver, yet comfortable and easy for a spontaneous date with family or friends. We’re known for bold flavors and a certain level of experimentation that you’ll find in the Caviar Donuts, balanced by a classic ricotta pancake with blueberry compote that hits just right for a Saturday brunch,” said Executive Chef Travis Wyatt. “We’re eager to showcase this new side of Mirador, ranging from complex creations to quintessential brunch classics.”
Mirador’s Saturday Brunch Menu includes standout starter dishes, showstopping brunch and lunch entrees, and a bountiful selection of craft cocktails and mocktails for sipping this summer before heading downstairs to Forty Five Ten.
Starters
- Deviled Eggs, $16: Caviar, chives (4 per order)
- Whipped Ricotta Toast, $14: Marinated fruit, marcona almonds, toasted sourdough
- Chicken Bites, $14:Smoky lime aioli
- Ahi Tuna Cornettes, $22: Bonito crème, wasabi tobiko, tamari glaze (3 per order)
- Bread & Butter, $12: Demi baguette, cultured butter, house jam
Brunch
- Caviar Donuts, $18/2: Glazed donut, Amber Kaluga caviar
- French Omelette, $18: Fine herbs, Comte
- Chia Bowl, $17: Coconut, raspberry granita, granola
- Gravlax, $20: Mirador tot, capers, cured egg
- Grains & Eggs, $18: Maitake, charred broccolini, cured egg
- Pancakes, $18: Lemon ricotta, blueberry, butter slab
- Steak & Eggs, $32: Wagyu short ribs, steamed rice, poached egg, nori
Lunch
- Spring Butter Lettuce, $16: Crispy egg, fine herbs, Champagne vinaigrette
- Escarole Caesar, $15: Parmesan, herb breadcrumbs, capers
- Orecchiette, $21: San Marzano tomatoes, aged parmesan
- Mirador Burger, $18: Gribiche, molasses wheat bun, sharp cheddar (add egg +$3, add bacon +$4)
Sides
- Pasture Raised Eggs (2 any style), $6
- Smoked Bacon (4 pc), $8
- Sourdough Toast, $4
- Crispy Fingerling Potatoes, $7: Butter, chives
Brunch Cocktails
- Garibaldi, $18: Campari, orange juice
- Bloody Mary, $15: A little kick into the weekend
- Mimosa, $15: Brut bubbles, orange juice
- Daiquiri, $17: Dark pineapple rum, lime
- Banana Bread Old Fashioned, $18: Bourbon, banana, brown sugar, black walnut, chocolate bitters
- Greyhound, $16: Vodka, pink grapefruit, honey
NOTES FROM THE KITCHEN:
Executive Chef Travis Wyatt and Executive Sous Chef Kamryne Chase
Bread & Butter
Demi baguette, cultured butter, house jam
Inspired by the simplicity and elegance of a French breakfast, we bake our own breads and serve it with the highest quality cultured butter, Rodolphe le Meunier, imported from France. For the bright counterpoint, we made a seasonal apricot jam.
Caviar Donuts
Glazed donut, Amber Kaluga
*Amber Kaluga caviar from Regalis. A new horizon for Mirador, we created a housemade donut with a fish sauce sweet glaze. It’s strange enough of a combination that should inspire curiosity and then assuredly a very pleasant surprise. The fun juxtaposition on the palette between the sweet and salty flavors, brought out by the caviar on top is worth every bite. Finished with flaked gold leaf for the added drama.
Gravlax
Mirador tot, capers, cured egg
Topped with house made Gravlax, which is a multi-day process – we brush the fresh salmon with gin and lemon juice then pack a cure on top and press for 3 days. After removing the cure on the third day, we pack and seal with an abundance of fresh dill and lemon zest. We follow it with the classic salsa verde that dresses our escarole Caesar salad. A cascade of cured egg yolk snow tops the bites, providing bright color contrast and richness. The egg yolk cure is a delicate 2-week curing process that we have been doing at Mirador since the very beginning.
Grains & Eggs
Maitake, charred broccolini, fried egg
*Inspiration –Lula Café’s farro bowl in Chicago. We take grilled broccolini (instead of their asparagus approach) and added hearty Hen of the Woods mushrooms and mixed it with warm farro and our housemade arugula pesto. It’s then topped with a crispy sunny side up egg and a fresh, vibrant salad to balance all the flavors and textures. It’s also a nod to our lunchtime farro bowl entrée that was and has been one of most popular dishes since opening.
French Omelette
Pasture raised eggs, fine herbs, Comte
There’s culinary lore around what Alan Ducasse says is the most “indispensable” ingredient in the kitchen, the egg. It’s well known amongst chefs (though the citation is impossible to find) that in the early days, chefs wore the tall, pleated chef hat (the toque) to signify he or she knew how to cook an egg 100 different ways. The French omelette may well be the epitome of the egg presentation while mastery is a rite of passage, if not an official test for chefs.
From start to finish making a French omelette takes roughly four minutes for an experienced chef. The technique of whipping the eggs to emulsify the whites must be executed with such precision so as not cause discoloration in the final product. Those tiny curds are what give us the smooth outside (the presentation side) of the omelette. The pan needs to be on a medium-high heat, not too hot to brown the milk solids, yet warm enough for the butter to melt.
Next, I gently pour in the eggs and stir with a rubber spatula vigorously while simultaneously moving the pan in the opposite direction of the spatula. Once the tiny curds have set to 80%, I add the herb filling. I’m looking for a soft middle, but enough puff on the exterior to hold shape. Culinary treasure, Jacques Pepin is famous for his French omelette rolling method that is the standard. He knocks the side of the pan with his fist to loosen the omelette, then tilts the pan away and shakes it in such a way that makes the omelette roll over on itself. Like him, I then slip it gracefully onto the plate with a nutty and smoky Comte cheese and for final garnishing aux fines herbes (parsley, tarragon, chervil, chives).
In addition to sweet and savory dishes and crisp brunch cocktails, the full cocktail and mocktail menu is available to be enjoyed during brunch, with popular spiked concoctions including the Gin & Rosemary Situation or the Mirador Margarita Flight and non-alcoholic options like the Garden ‘Tini or Citrus Sparkler. And keep the Saturday fun going after your main meal with bites at the bar such as the Beef Tartare or Farro Bowl.
Brunch reservations are available every Saturday from 10:30 a.m. to 2 p.m. and can be booked via Resy. Following brunch, Mirador will continue to offer its Modern Afternoon Tea with seatings every Saturday at 2 p.m. Kids are welcome to join tea too with a special menu at $60 that includes three flavorful courses the little ones will love this summer while spending quality time with the special adults in their life. This unique tea experience offered for children 10 years old and younger is complete with a cuddly teddy bear to take home with them, serving as a memento of their special afternoon with loved ones at Mirador. Tea service may also be booked for special events like birthdays and showers.
For more information about Mirador, visit mirador-dallas.com or call 214-945-8200. Follow along on Instagram @miradordallas.
