Wild Eggs – a breakfast, brunch and lunch restaurant in Denver – is celebrating its first anniversary this August with a “hunka hunka” promotion on “The King Would Eat These” pancakes during Elvis Presley Week (Aug. 10-18, 2012), plus five new menu items. “The King Would Eat These” features buttermilk pancakes topped with bananas, peanut butter syrup, milk chocolate chips and whipped cream.
Elvis Presley enjoyed a savory peanut butter, banana and bacon sandwich, so to commemorate “the king,” the Wild Eggs rendition of his favorite dish will be available for just $4 (originally $7.99) for one week only prior to being replaced by “Strawberry Tall Cakes.” A total of five new menu items will join the Wild Eggs breakfast and lunch roster, including “Breakfast Nachos,” “Country Fried Steak and Eggs,” “Strawberry Tall Cakes,” Wild Eggs Fajita Scramble,” and the “Yellow Submarine.”
About Wild Eggs’ New Menu Items
“Country Fried Steak and Eggs” Marinated sirloin breaded and fried, topped with country style white bacon gravy. Served with two eggs any-style, skillet potatoes and an Everything muffin.
“Yellow Submarine” Scrambled eggs, yellow American cheese, grilled ham, apple-wood smoked bacon and mayo, served on a submarine sandwich roll with lettuce tomato and red onion.
“Strawberry Tall Cakes” Buttermilk pancakes with fresh sliced strawberries, strawberry compote, powdered sugar and whipped cream.
“Breakfast Nachos” House fried corn tortilla chips, refried beans, poached eggs, chipotle queso hollandaise, sour cream, pico de gallo, jalapenos and guacamole. Garnished with green onions.
“Wild Eggs Fajita Scramble” Seasoned poached chicken, bell peppers and onions folded into three scrambled eggs. Served with three warm flour tortillas, refried beans, shredded lettuce, cheddar/jack cheese, fire roasted tomato salsa, sour cream, guacamole and garnished with green onions.
Rothberg added, “Our roots are in Colorado, so it’s great to have my brother’s restaurant concept right here in our own backyard, operated by family, featuring chef-driven dishes. Year one has been so much fun that now we’re scouting for a second location in Denver.”
To schedule an interview with Mike Rothberg, please cbrodsly(at)gmail(dot)com or call 832.671.5187. For more information about the restaurant and concept, please visit http://www.wildeggs.com.
