Photos by editor-in-chief Alara Degirmenci
You might have heard of or even tried the incredible pizza and pasta offerings at Tarry Lodge, but did you know that they recently launched a brand new brunch menu that features unique items such as ricotta & fig pizza and eggs in purgatory, and fresh bottomless bellinis and mimosas. With the incredible offerings they have on their menu, Tarry Lodge brings the authentic flavors of Italy to right next door to Yale in New Haven. During these final weeks of the summer, make sure to stop by Tarry Lodge on a weekend morning to enjoy their special brunch menu between 10:30am-2:30pm.
We started our morning with the tasting of three of the brunch cocktails they have on the menu: Peach Bellini, Mimosas, and Bloody Tarry. The bellinis this weekend were prepared with blueberries instead as the peaches were unavailable at the time: a true testimony to their commitment to sourcing fresh and local ingredients. Despite not being a fan of Bloody Mary’s in the past, we enjoyed the Bloody Tarry at Tarry Lodge where the tomato flavor wasn’t too overpowering and let other flavors in it come to the scene too. A mimosa, a true brunch classic, lived up our great expectations and gave us a refreshing blend of citrus flavors on a sunny morning! Providing the perfect blend of summer flavors with the gentle sparkliness of the Prosecco, The Blueberry Bellini earned the main spotlight out of the three and we really took advantage of its bottomless offering.
Having big sweet teeth, one of the first things that caught our attention on the menu was the Ricotta & Fig Pizza. The beautifully crafted pizza was not only appealing to the eye but also hit all the great spots in our mouth by providing a perfect balance between the savoriness of the crust and the sweetness of the figs and maple syrup.
Recommended by our waiter, Eggs in Purgatory had a visual magnificence when it arrived on our table and the flavor didn’t fail to live up to its aesthetic standards. The poached eggs that were cooked in fresh spicy tomatoes eggs were enriched with the unique flavors of guanciale, an Italian cured meat made from pork cheek, and pecorino, a hard and salty Italian cheese.
An iconic brunch dish, Cured Salmon, featured a generous portion of salmon topped with goat cheese, arugula, capers, red onion and served with focaccia toast points.
The flavors in the Asparagus Milanese were truly as elegant as its presentation. A sunny side egg, served with perfectly cooked asparagus, topped with the rich flavors of the black truffle vinaigrette, and finished with shavings of Grana Padano.
Last but not least, two beloved favorites from their regular menu, Black Fettuccine and Tagliatelle Bolognese, proved that it’s never too early in the day to eat pasta!
Other brunch dishes not pictured in this review include Eggs Florentine, Frittata di Funghi, and Insalata Cesare.
