Weekend brunch, fifteen floors up
Saturdays and Sundays, 10:00am to 3:30pm
Perch's rooftop brunch takes over the 15th floor every Saturday and Sunday morning, with the 16th floor rooftop lounge and bar opening at noon. The menu moves from homemade breads and Greek yogurt parfait through a full benedict lineup — smoked salmon, Canadian bacon, and a Maryland blue crab version with two crab cakes under chive hollandaise — to French toast in Vermont maple syrup, the Perch Burger with gruyère and a fried egg, and ribeye & chilaquiles. From the bar: mimosas, bellinis, bloody marys and seasonal fruit sangria by the glass or pitcher. Rooftop garden brunch tables take parties of 5 to 8, and prix fixe seatings run at 10:00am, 12:15pm and 2:45pm for large parties.
Order this
Crab Benedict
Two poached eggs, two Maryland blue crab cakes, chive hollandaise, potatoes.
French toast
Vermont maple syrup, fresh berries.
The Perch Burger
Brioche, shallot, lettuce, gruyère, garlic aïoli, fried egg.
Ribeye & chilaquiles
Tomatillo sauce, chimichurri, crème fraîche, queso fresco, pickled onions, two eggs any style.