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

"Bacon and eggs:" crispy porchetta topped with greens and a fried egg.
Photo by Jeff Amador

Cane Rosso executive chef Jonathan Jones knows what people want when they eat brunch.
Photo by Jeff Amador

"Eggs in Anguish:" three poached eggs over cheesy polenta and covered in salsa verde.
Photo by Jeff Amador

"The Devil's Shrimp:" Gulf shrimp, tomato sauce, chili flake, ghost pepper guanciale, poached egg.
Photo by Jeff Amador

Breakfast hoecake: filled with jalapeno and cheese, brushed with sorghum butter.
Photo by Jeff Amador