Served over Cappelini, Baby Arugula and Garlic Confit in Tomato Basil Sauce with Charred Croustade.
Served with Curried Tomato and Minted Tzatziki.
One of the many soups that will change seasonally at Burnell's. Yukon Potatoes with Napa Sausage and Rapini.
Romaine Hearts, Parmesan, Croustade, White Anchovy.
Brazilian Braised Beef, Pickled Onion, Tomato, Iceberg and Chimichurri on Crispy Flatbread.
Chef taking a break during the renovation of Burnell's.
We would like to thank everyone who made Burnell's possible.
And huge thanks to all the friends (new and old) and family who have helped make Burnell’s a reality (especially my amazing wife and wonderful children who allow me to pursue my passion).