Capitol Cider will begin serving weekend brunch next Saturday, Jan. 25. As with its other menus, brunch will be entirely gluten-free featuring opening week items such as apple and pork sausage with grits and garlic-braised greens; mushroom omelet with caramelized onions, goat cheese and chervil; and corncakes with crumbled bacon, maple butter and shredded apples. Brunch will be served Saturday and Sunday, 10 am to 2 pm. [EaterWire]
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