Alright friends, the “Breakfast for Dinner” menu is finally here, and we are super excited about it!  We anticipate being able to sit outside on the porch with heaters, surrounded by the sights, smells and sounds of spring. If it’s truly wretched out then we’ll be inside.

As I was putting together this menu, memories of many brunches at the now closed Caiolas of the West End of Portland dominated my brain.  Nothing will ever top brunch at Caiolas - the dishes were perfect, eating outside behind the restaurant, young without the financial and emotional commitment of children, immersed in the food/hospitality scene of that time… It was a good time in my life.  So, this menu is a tribute to that time… 

1.

Homage to Caiolas Brunch

spinach salad with gorgonzola, crispy bacon, tarragon egg salad, fried shallots

“flower power mimosa”

2.

shrimp congee, herbs, chili crisp, mixed greens

“green bloody mary”

lovage/pepper vodka, cilantro-celery-tomatillo

3.

harissa tomato shakshuka, bulgarian feta, oil cured olives, apple creek farm egg

“breakfast martini”

goldies gin, citrus, marmalade vermouth

4. 

Lost Bread a la Caiolas

panna cotta soaked Solo Pane stirato, so much butter, maple syrup and fruit

“liquid sunshine”

pineapple rum, blood orange liqueur, curaçao, whey reduction, seltzer 

**** RESERVATION REQUEST INFORMATION! This is a change from our usual protocol folks.

If you'd like to join us, please EMAIL your reservation request to: hello@vesselandvine.com

Please include the following information:

 - Name 

 - # of guests in party

 - Phone number

Preference on which day you'd like to attend

 - Any dietary restrictions or allergies

Please DO NOT call in your reservation requests. We will get back to you ASAP to confirm. Thank you!