The Perch covers cravings from sweet to savory

From brown sugar-coated monkey bread to a traditional and tasty breakfast sandwich, The Perch in Downtown Container Park has broadened its guests' dining options with a new brunch menu.

The 12-item list, available on weekends from 10 a.m. to 3 p.m., was introduced May 9 after months of preparation. Every ingredient is made in-house, fresh from The Perch's kitchen.

Executive chef Robert Henderson worked on the menu with help from sous chef Marlin Moreland. The two are still tweaking the menu and plan to soon introduce new choices such as spicy shrimp pasta with Sriracha cream sauce.

"There is really something for everybody," Henderson said.

Guests can start off with some warm monkey bread, coated in butter and brown sugar. The latter is one of Henderson's favorites.

If breakfast tacos are your craving, there's steak and egg tacos topped with avocado mousse and fresh cheese. Another option is the smothered egg biscuit plate, a tasty balance of creamy country gravy, cheese and scrambled eggs.

"The country gravy is made in-house every Saturday and Sunday," Moreland said. "We just top it with a little bit of cheese and chives."

The brunch menu has also brought brioche French toast to the table. It consists of four soft toast halves coated in brown sugar and creamy butter and topped with a creamy combination of mascarpone cheese and espresso extract.

Of course, the menu isn't limited to food. It also offers traditional brunch cocktails such as mimosas, sangrias and Irish coffee.

The Perch is located on the second floor of Downtown Container Park, 707 Fremont St. Prices average $10 to $20. Visit theperchlv.com or call 702-854-1418.