Bud & Alley’s, the highly popular beachside restaurant, has added a farm-to-table inspired breakfast menu to its offerings.
South Walton’s longest established restaurant, Bud & Alley’s pioneered the farm- and sea-to-table movement in Seaside and along 30A and they extend that to their new breakfast menu.
“Like all the food we serve here at Bud & Alley’s, our breakfast will be made with the freshest possible ingredients and served with gracious hospitality,” said Dave Rauschkolb, the restaurant’s owner.
Rauschkolb and his culinary team traveled the coast and throughout New York City sampling various breakfasts and brunches before finalizing their new menu.
It features a twist on Bud & Alley’s favorites such as the Crab Cake Benedict along with new flavor combinations such as the Duck Confit Hash with Fried Egg. Additional breakfast items include an assortment of seasonal fresh fruits, grain cereals, locally sourced farm fresh egg dishes prepared in a variety of ways as well as hearty breakfast sandwiches served on artisan breads. Sip on hand-crafted espresso based beverages as well as sparkling wine, mimosas and Bloody Mary cocktails from the full bar.
The menu will evolve and change with the seasons.
Guests can experience these flavors on the open-air rooftop deck overlooking the Gulf where breakfast will be served daily from 8 to 11 a.m.
