HopScotch, Orange County’s premier destination for crafted American cuisine, craft beer and whiskey, is pleased to announce the launch of its new seasonal brunch menu.
Beginning November 16, the new weekend brunch will be offered Saturdays from 10:00 a.m. to 3:00 p.m. and Sundays from 9:00 a.m. to 3:00 p.m. Created by chef Cody Storts, the updated menu is a brunch-time spin on the creative, hearty scratch cooking HopScotch has become known for. As with lunch and dinner, guests may dine inside or on the patio providing the perfect setting to relax and toast the weekend with brunch and featured cocktails including a house specialty Bloody Mary.
A sampling of the menu includes “Biscuits and Gravy,” two fresh buttermilk biscuits (baked in-house) topped with pork sausage, pork gravy, and two sunny side-up eggs, the “Southern Benedict,” chicken fried steak hollandaise, and poached eggs atop a fresh buttermilk biscuit, and “Crème Brûlée French Toast,” brioche served with espresso pastry cream and lemon Chantilly cream.
Source: Fullerton Chamber of Commerce