From Breakfast Sausage Pork Fried Rice to Lobster Eggs Benedict and Foie Gras Biscuits & Gravy, Sushi Roku is reinventing the traditional brunch with bold new flavors

It's a tale of two kitchens at Sushi Roku as this award-winning Asian restaurant is rolling out a new monthly Champagne Brunch that combines the best of the Far East with classic American brunch eats. Best known for its globe-straddling selection of fresh seafood and Asian-inspired dishes thanks to Executive Sushi Chef, Miles Newcomer, what you might not realize is that Sushi Roku, led by Executive Chef, Joey Castillo, also serves as the house kitchen for the entire W Scottsdale. Meaning this state-of-the-art kitchen also whips up chef-crafted American cuisine, brimming with the same gourmet ingredients and bold flavors as Sushi Roku's Asian specialties. So to celebrate Sushi Roku's two kitchens and dual executive chefs, this Scottsdale hotspot is rolling out a new Monthly Sunday Champagne brunch combining everything from exotic Far Eastern dishes to gourmet twist on classic American eats.

Kicking off on Sunday, January 31 from 11am- 3pm with additional brunches scheduled for February 14 and March 27, guests will be tempted by a compact yet delectable menu of sharable starts such as Duck Wings (house-made habanero red hot foam and "cheese wiz"), Watermelon Cucumber Carpaccio (shiso, balsamic, lemon tapioca, pickled rind) or the aforementioned Biscuits & Gravy. Or go big with entrées such as Pork Cheeks Cheese and Grits or Chicken and Waffles with salt and pepper jidori chicken "nuggets", brie and thyme waffle, white balsamic caramel, Kool Aid and paté fruits.

Looking for something fresh-cracked? Sushi Roku has you covered with Sam I Am Green Eggs and Ham (crispy potato cake, chimichurri hollandaise, poached eggs, serrano ham dust) and more. And of course, there are also several Asian-inspired dishes such as a selection of raw Crudos, such as Yellowtail Diced Chili (ginger, garlic, ponzu, olive oil) or Big Eye Tuna (truffled tamari, parmesan cheese, olive oil). Plus, put the fizz in your Champagne brunch with Seasonal Fruit Belinis, Moro Blood Orange Mimosas and a selection of fine sparkling wines.

Sunday Champagne Brunch at Sushi Roku. Sunday, January 31; February 14; March 27, 2016, 11 am to 3 pm. Sushi Roku at W Scottsdale, 7277 E. Camelback, Scottsdale, AZ 85251, 480-970-2121. www.sushiroku.com Additional dates will be announced and can be found at www.facebook.com/sushirokuscottsdale.

Bone marrow with blood orange marmalade, King Crab toast, foie gras biscuits and gravy.

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Fluke, kumquat, cilantro, yuzu 14
Yellowtail, diced chili, ginger, garlic, ponzu, olive oil 13
King Salmon, soy truffle vinaigrette 14
Big Eye Tuna, truffled tamari, parmesan cheese, olive oil 16

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Biscuits and gravy with foie gras and maple sausage gravy 26
King Crab toast with avocado, yuzu, granny smith, heirloom radish, fresno 22
Watermelon Cucumber Carpaccio, shiso, balsamic, lemon tapioca, pickled rind11
Duck Wings, housemade habanero red hot foam, "cheese wiz" 15
Bone Marrow, blood orange marmalade, candied shallot, truffle12

Pork Fried Rice with breakfast sausage, jalapeño, braised pork belly, onsen egg 13
Smoked Salmon and Caviar, truffled chive frittata, tomato, lemon curd, potato chips 17
Chicken and Waffles with salt and pepper jidori chicken "nuggets", brie and thyme waffle, white balsamic caramel, koolaid pate fruits 18
Short Rib Hash with fingerling potato, cippolini, pickled fresno, chicharone, sunny up hen egg 22
French Toast milk jam, caramelized banana, almond brittle, whipped crème fraiche 12
Pork Cheeks, cheese and grits with mascarpone grits, citrus, raspberry, egg yolk, pork jus 14
Bacon, Bacon, Bacon....oh! and Eggs with chipotle maple glazed bacon "steak", sunny up egg, citrus fennel salad 20
Lobster Eggs Benedict, griddled english muffin, tomato, tahitian vanilla hollandaise 18
Sam I Am Green Eggs and Ham, crispy potato cake, chimichurri hollandaise, poached eggs, serrano ham dust 13

Seasonal Fruit Bellini, fresh-made fruit puree, sparkling Italian prosseco 8
Moro Blood Orange,  fresh made fruit puree, sparkling Italian prosseco 8
Veuve Clicquot. Glass 25        Bottle 100
La Marca Prosecco Glass 5       Bottle 20

Sushi Roku Uncorks New Monthly Champagne Brunch