Sunday Brunch at Nonna's Kitchen

Eggs poached directly in spicy San Marzano tomato sauce with crushed red pepper, Parmigiano, and torn basil. Served with grilled bread to drag through the sauce. The name translates to "eggs in purgatory" -- a Neapolitan Sunday morning classic that has been on this menu from the first brunch service.

A baked Italian omelette with roasted vegetables, Pecorino, and fresh herbs, finished under the broiler and served in the cast iron it was cooked in. The filling rotates weekly -- ask what is in today's version. Always vegetarian, always filling.

This week's fresh pasta shape tossed with brown butter, a soft-poached egg, crispy pancetta, Parmigiano, and chives. The egg yolk becomes the sauce when you break it. One of those dishes that sounds simple until you taste how perfectly the parts fit together.

House-made jam tart with a buttery shortcrust pastry and whatever fruit is in season -- currently sour cherry and fig. Served warm from the oven with a scoop of house ricotta on the side. This is what the kitchen makes for family meal on Sunday morning before service.

Two house-made cornetti -- the Italian cousin of the croissant, slightly sweeter and less flaky -- served with a double espresso and your choice of filling: plain, chocolate, or pistachio cream. The cornetti are baked at 8 AM. Come early if you want the pistachio. It goes first.

Grilled sourdough with whipped house ricotta, local honey, fresh figs when in season, and a crack of black pepper. Light enough to start with before the main plates arrive. Also good as the main plate if you had a big Saturday night.

Tequila-based Bloody Mary with house-spiced tomato mix, pickled peppers, and celery. Garnished with a pickled okra and a lemon wheel. Made from scratch -- no premixed Bloody Mary mix in this kitchen.

Prosecco, Aperol, soda, and a slice of orange. The canonical Italian brunch drink. Lighter than a cocktail, more celebratory than juice. The correct answer when someone asks "what should I get?"

Fresh-squeezed orange juice and DOCG Prosecco. Simple and good. Available as a single glass or as a half-carafe for the table.

Pulled on the La Marzocca with whole milk steamed to order. The house coffee, available as espresso, macchiato, or latte. The cappuccino is technically only appropriate before noon in Italy. We are not going to enforce it, but you know.