CROCKETT'S PUBLIC HOUSE – Puyallup, Washington www.crockettspublichouse.com
TGRCG assisted in the development of a new breakfast menu for Crockett’s Public House. Through market research TGRCG recognizes millennials love of breakfast and brunch. As a result Crockett’s began serving Saturday and Sunday brunch. And over several months the program has grown in popularity. Weekend breakfast and brunch now accounts for more than 10% of Crockett’s sales.
A fresh breakfast hash category is one of the recommendations of the Gilkey Group, which includes Dungeness crab hash, slow roasted corned beef hash and roasted summer vegetable hash. Each of these hashes are prepared with Yukon gold potatoes, sweet onions, diced sweet peppers and chives then topped with creamy lemon hollandaise sauce.
The Gilkey chefs also added savory breakfast tacos to the menu including roasted Portobello mushroom taco with crumbled goat cheese and sundried tomato aioli, Spicy Chorizo taco with jalapeno jack cheese, smoked chipotle peppers and lime crème, and Apple wood smoked bacon taco with avocado and oven dried tomatoes.
Breakfast biscuit sandwiches are also new. Each biscuit is baked fresh each morning. Selections include a fried chicken biscuit sandwich with Tillamook cheddar, fried egg and sausage gravy, a breakfast sausage biscuit sandwich with jalapeno jack cheese, and frisee and a Apple wood smoked bacon biscuit with Tillamook sharp cheddar, fried egg and frisee.
To finish out the new menu items the Gilkey Chefs added a classic Huevos Rancheros. The dish consists of two crispy fried flour tortillas, organic vegetarian black beans, housemade Poblano sauce and spicy tomato sauce, pepper jack cheese and two soft poached eggs with cheese melted over the top.
Guests are excited with these new menu offerings. Come in and enjoy all the new savory breakfast offerings at Crockett’s Public House!