Smoked Salmon, Cream Cheese on French Baguette

Mollusca, the spirited and sophisticated seafood restaurant that opened in the Meatpacking District in April has launched a new brunch menu.

Designed by Executive Chef Christian Bonilla (formerly of Zuma, Clocktower, and Alta) the brunch menu features uncommonly paired ingredients to unlock the best flavor of each, all while adding a luxurious seafood flair. Highlights include:

  • Duck Bacon, Lettuce, and Tomato, or the DBLT, with harissa mayo on a French baguette.
  • Pan Seared Octopus, Shrimp, Fingerling Potato, Poached Egg and Pesto, a seafood take on home fries
  • Scrambled Eggs with Uni and Siberian Select Black Caviar
  • Japanese Pancakes with Berry Compote and Whipped Cream

Brunch will be served on Saturdays and Sundays from 11am to 4pm.

Mollusca has also launched lunch, which will be served Monday through Friday from 11am to 4pm.

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