Image by Provided Blossom's new cast iron skillet scrambler
Beginning Sunday, September 2, downtown Charleston's Blossom restaurant will offer new additions to its popular brunch menu.
Executive chef Adam Close and his team have expanded the menu with some healthier options as well as an array of cast iron skillet scramblers.
More health conscious guests can enjoy Split Creek Farm goat’s milk yogurt parfait with seasonal berries, fruit compote and house-made granola. Cast iron skillet creations include the pork trifecta – house-made bacon, sausage, ham, caramelized onions, spinach and aged cheddar – and the vegetarian – egg whites, mushrooms, roasted peppers, tomatoes, artichokes and provolone.
Blossom’s diverse brunch menu also includes thick cut brioche French toast and huevos rancheros with refried Sea Island red peas and pulled Meyer beef short ribs while those looking for southern goodness will find chicken and doughnuts and cornmeal fried catfish with bacon and white cheddar grits, sautéed seasonal greens and hush puppies.
Brunch at Blossom is served every Sunday from 10 a.m. until 3 p.m.