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Spring and summer brunch menu newly released at Humboldt

Just in time for the warm weather Denver, Humboldt Farm. Fish. Wine. has released a new brunch menu. Many of your former favorite menu items remain, but there’s plenty of fresh, new, summery, selections.

Bloody Bay

There are countless things to keep you coming back to Humboldt, but a few in particular will make you an addict. The service is impeccable; icy water glasses remain filled to the brim. Suggestions are continually made by the server (only when asked), to the detailed point where each aspect is explained as to why their choice is what it is. The entrees’ arrival is nicely timed after the appetizers are scarfed voraciously by hungry diners. But aren’t we all really here for the food?

Humboldt offers honest, approachable food cooked with passion. Humboldt’s produce is seasonal and local. A list of renowned farms they source their food from is available within the drink menu located on each table. Take a peek and see if your favorite purveyor is on the list.

When first sitting down, the Smoked Trout Dip from the small plates list is a winner with most diners. Large pieces of in-house smoked trout swim in a creamy cheese spread. The dip, served in a small glass jar next to crispy, salty, thick, potato chips, is topped with an onion jam. This jam topping is so ruby red and sweet it can be mistaken for some sort of berry jelly! Think you can only eat one chip? Think again. The bottom of the mason jar will come quickly.

“Today’s Omelet” rotates its fresh fillings each weekend. Three, fluffy, golden eggs are filled with any number of ingredients the chef fancies that morning, including super-smoked chicken or fish, effortlessly roasted veggies, tangy whipped cream cheese, or fresh green herbs. Each omelet is served with a side of crispy-on-the-outside-soft-on-the-inside seasoned breakfast potatoes.

Other short-term menu items are added to the “Fresh Sheet” daily to highlight in particular what’s in season or at the peak of deliciousness. Brunch specials can include amazing skillets like the Carpet Bagger. Two stirred omelet eggs are topped with medium rare tenderloin steak, salty roasted fingerling potatoes, trimmed fresh asparagus, crunchy fried oysters, and peppery arugula. The creamy eggs lend a base to the flawless steak, egg, and potato combination. Crunchy, briny, breaded oysters fulfill in a single bite!

Humboldt’s brunch cocktail menu delicately balances sweet with savory – Cucumber Gimlets (Pearl cucumber flavored vodka, fresh lime juice, and sugar) and the Ruby (St. Germain, ruby red grapefruit, and sparkling wine) lean towards sweet. The Bloody Bay (cucumber gin, bloody mix, Old Bay seasoning, and an oyster on the half shell) and traditional Bloody Mary lend a salty and savory taste.

Humboldt’s crafted brunch menu continues on with a little something for everyone. There are sandwiches, burgers (recently rated the best burger in Denver by Westword), salads, and an entire page dedicated to hair-of-the-dog morning cocktails. Check it out for yourself!

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