4th of July Brunch at Nana
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Chef Jeremy Kiens augments the Independence Day brunch menu with specials such as Blueberry Cheesecake Stuffed French Toast, battered cinnamon swirl French toast stuffed with blueberry cheesecake filling and topped with gingered berries and powdered sugar. Signature brunch cocktails such as the Poblano Bloody Mary, with house bloody mary mix, lemon juice and a chili-salt rim will be on offer, and the restaurant also features an Elderflower Lemonade with housemade lemonade, elderflower liqueur and fresh rosemary.