The dining room at the Broadview Hotel has gotten a menu makeover courtesy of chef Richard Singh, who comes to the Civic by way of Bosk at the Shangri-La hotel and, before that, London’s Fat Duck and New York’s Per Se. Singh’s new menu features dry-aged rib-eye steaks, pork chops and seared Atlantic salmon. Weekend brunch brings to the table breakfast burritos, shakshuka and avocado toast. And coming soon: family-style Sunday roasts. Here’s a look at some of the new dishes and drinks.
A sous-vide heritage egg comes on a bed of peas, ham and asparagus, with a swoosh of arugula pesto. $16.
Lightly cooked scallops with cauliflower, raisin purée and sherry vinaigrette. $20.
Seared foie gras with maitake mushrooms, crispy chicken skin and radish. $22.
Roasted wild halibut is served over coco blanco beans, green beans and hazelnuts. $38.
A chicken leg brined and confited in duck fat comes with white asparagus and a Madeira cream sauce. $34.
Available only during weekend brunch, the avocado toast is topped with scrambled eggs and braised peppers. Served with greens and some bomba. $15.
Aperol spritz. $15.
The rum punch is made with Gosling’s rum, Wray & Nephew rum, pineapple juice and grapefruit juice. $18.
The basil elderflower smash is a mix of St. Germain, Aperol, lemon juice and simple syrup. $12.
Here’s Singh.
The Civic’s swanky dining room.
The Civic is located on the main floor of the Broadview Hotel, across from the café and bar.
