Day of the Dead Brunch 10/31-11/1

Día de los Muertos “Day of the Dead” is traditionally celebrated across three days from October 31st – November 2nd. This year it falls on the weekend and while we could serve up a spooky Halloween brunch, we’d prefer to honor the dead with a spirited brunch filled with an abundance of Mexican inspiration via food & drink. Feel free to join us and get in the spirit by putting on your best costume & makeup…who knows, we might do the same!

Brunch will be served from 10AM-3PM on both Saturday, October 31st & Sunday, November 1st. While reservations are not required, if you have a party of 6 guests or more, they are recommended.

Pan de Muerto
Traditional Day of the Dead sweet bread
flavored with orange & rolled in sugar

Arroz con Leche de Coco
Rice pudding with coconut milk,
cinnamon, vanilla & raisins

Pozole
Traditional soup of hominy, chicken, pork and chiles
garnished with cabbage, radish & lime

Calabaza en Tacha
Fall squash cooked in spiced piloncillo syrup

Breakfast Slate
Plymouth Artisan Red, White & Blue and Cato Corner Dairyere cheeses served with locally harvested bamboo honey, fresh sliced apple from Tougas Farm, cultured butter, seasonal preserves, peanut butter and CRUST Bakeshop breads

Mac ‘n’ Cheese
Made with an artisan assortment of our Farmstead cheeses & IPA
topped with homemade rustic ale-bread crumbs

Roasted Beet & Pumpkin Salad
Roasted beets, pumpkins & onions with baby greens, pumpkin seeds,
Crystal Brook Farm Chevre and a honey & chile vinaigrette

Pancakes
Trio of buttermilk & roasted squash pancakes with
cinnamon piloncillo syrup, Vermont cultured butter and fleur de sel

Torta Ahogadas
Carnitas torta with pickled jalepeno mayo, fresh cilantro, queso fresco, and
pickled onions served on a fresh baked roll in a spicy arbol chile tomato broth

Chorizo & Potato Tacos
Two Mi Nina tortillas, house chorizo, roasted purple potatoes,
sliced red onions, queso fresco, cilantro, tomatillo salsa, and fresh lime
served with a side of fresh dressed greens from Berberian Farm

Enchiladas
Corn tortillas filled with spicy braised beef in a roasted tomato salsa with
cheddar, cilantro, scallions, and Cotija cheese served with a side of rice & beans

Tamales
Mi Nina fresh masa tamale filled with stewed chicken & cheese
served with a side of rice & beans

Chile Verde
Adams Farm pork shoulder cooked in a tomatillo salsa with a
soft-cooked local egg, queso fresco, cilantro and pickled onions
served with warm Mi Nina corn tortillas on the side

Chilequiles
fried tortillas in a roasted tomato salsa with a fried local egg,
red onions, cilantro, queso fresco, fresh lime

DAY OF THE DEAD INSPIRED
BRUNCH COCKTAILS

Sangrita
Olmeca Altos Reposado Tequila served neat with a traditional
accompaniment of housemade sangrita

Tepache
Housemade fermented pineapple beverage
with Olmeca Altos Plata Tequila, smoky
Del Maguey Vida Mezcal, and lime

Champurrado
Housemade Mexican Hot Chocolate with
cinnamon and spice, local milk, fresh masa,
Olmeca Altos Reposado Tequila, and Ancho Reyes

Horchata
Creamy housemade horchata served
over ice with Mad River Maple Rum
and fresh grated cinnamon

Agua de Tamarindo
Housemade tamarind agua fresca with
Olmeca Altos Plata Tequila, Allspice Liqueur & Lime

Agua de Membrillo
Housemade quince agua fresca with passion
fruit grown at The Dive Bar, fresh lemon,
and Plantation Grand Reserve Rum

Paloma
Olmeca Altos Plata Tequila
with fresh grapefruit and lime juice, agave,
and a splash of soda water

For our full brunch menu & specialty cocktails please click here



2 Responses to “Day of the Dead Brunch 10/31-11/1”

  1. Alison says:

    are children allowed to come or adults only?

  2. [...] Armsby Abbey Day of The Dead Brunch Worcester MA; Oct 31 – Nov 1 [...]

Leave a Reply

-->