Munch on Milton’s New Sunday Brunch Menu

When things seem crazy out there, take comfort in hitting the pause button for Sunday brunch, served from 11 a.m.-3 p.m. at Milton’s Cuisine & Cocktails in historic Crabapple. Beloved comfort foods, breakfast staples and inventive, chef-crafted newcomers mingle on executive chef Derek Dollar’s new brunch menu. Wake up to garden-fresh goodness, because Dollar and staff love to highlight fresh ingredients from Milton’s Acre, the on-site garden, in dishes like the farmer omelet stuffed with red and yellow bell peppers, tomatoes, scallions, cheddar cheese and buckboard bacon or shrimp and grits with red and yellow peppers, smoked bacon, mushrooms, scallions, tomatoes, lemon butter sauce and cheddar stone-ground grits. Other menu standouts are Tater Tot waffles with sunny side eggs served with andouille redeye gravy, hot sauce and scallions; fried chicken and sweet potato waffles served with cracked mustard maple syrup and bourbon-peach jam; the fisherman omelet stuffed with crab, shrimp, asparagus, julienned radish, avocado, tomato and hollandaise; fried green tomatoes with chive-spiked goat cheese and piquillo pepper coulis; sticky toffee pecan beignets with powdered sugar and toffee sauce; sweet potato shrimp fritters with red chile syrup and basil oil; bacon cheddar croissant French toast with jalapeño maple syrup and scrambled farm eggs and a choice of Applewood bacon, jalapeño bacon or sausage; and avocado toast with sunny side farm eggs, julienned radish, creamy lemon dressing, pickled Fresno chilies and garden greens. Raise a glass to Sunday with a brunchy loaded bloody mary, mimosa, Bellini, Bee’s Knees or Hair of the Hog trotting out bacon-infused bourbon, maple syrup, bitters and jalapeño bacon. Reservations are not required but can be made on OpenTable or by calling the restaurant at 770-817-0161.