« Back to article: Chef rolls out new brunch menu with a big and bold Tex-Italian spin

Cane Rosso brunch porchetta
"Bacon and eggs:" crispy porchetta topped with greens and a fried egg. Photo by Jeff Amador
Cane Rosso chef Jonathan Jones
Cane Rosso executive chef Jonathan Jones knows what people want when they eat brunch. Photo by Jeff Amador
Cane Rosso brunch eggs in anguish
"Eggs in Anguish:" three poached eggs over cheesy polenta and covered in salsa verde. Photo by Jeff Amador
Cane Rosso brunch devil's shrimp
"The Devil's Shrimp:" Gulf shrimp, tomato sauce, chili flake, ghost pepper guanciale, poached egg. Photo by Jeff Amador
Cane Rosso brunch savory hoecake
Breakfast hoecake: filled with jalapeno and cheese, brushed with sorghum butter. Photo by Jeff Amador