Brunch

‘Gansett And Pumpkins And Brunch, Oh My! ​​🎃

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3 chances to visit the Bunny Mobile this weekend 🍔🍟🚚

🌱Friday, 10/8 from 4-8 PM Narragansett Beer’s new taproom in Providence. 

🌱Saturday, 10/9 from 11 AM - 4 PM at the Southern New England Giant Pumpkin Growers Weigh Off at Frerich’s Farm in Warren. 

🌱Sunday, 10/10 from 11 AM to 5 PM at Proclamation Ale in Warwick for a beer brunch, bunny-style. 

We’ll be bringing back the Bacon Hopper Burger and Backyard BBQ Chicky for ‘Gansett and the pumpkin fest at Frerich’s Farm. Then at Proc on Sunday we’ll have a few of our Bunny Brunch specials like the Brunch Burger, Breakfast Tacos, and our signature Avo Toast. We’re also bringing back Cottontails this week with the ever popular Peanut Butter Blondie and a new Chocolate Oreo Cookie flavor. 

We won’t be able to have online ordering on this week. These events will be quite large and our small staff will be dedicated to serving every walk-up in a timely manner. So just come on by to one of these great events and get your bunny fix. 

View the menu at the button below. 

Can’t wait to see you all again! 🤩💚🌱🐰🙌🏼

Mother's Day Brunch At Twelve Guns Brewing 🥞

Bunny Breakfast Sandwich: Veggie JUST egg frittata with kale, onions, and peppers and topped with our smoky maple tempeh bacon and vegan cheeze on a Rebelle Artisan Bagel.

Bunny Breakfast Sandwich: Veggie JUST egg frittata with kale, onions, and peppers and topped with our smoky maple tempeh bacon and vegan cheeze on a Rebelle Artisan Bagel.

Plus we’ll be at Food Truck Fridays at Roger Williams Park 🍔

Find the Bunny Mobile at Food Truck Friday at Roger Williams Park this Friday, 5/7, from 5-8 PM. We won’t be taking any pre-orders for this. Just come on by, order directly from the Bunny Mobile and enjoy the fun. Then we’ll be at Twelve Guns Brewing in Bristol this Sunday, 5/9, for Mother’s Day Brunch from Noon to 4 PM. Their taproom is open and you don’t need reservations. So treat mom to all of her delicious brunch favorites made from plants and some tasty craft beer to go with it. 

We’ll be mixing it up with some brunch classics like pancakes, breakfast burritos, and avo toasts of course and we’ll even be serving up some of your faves from our main menu. So if that Bunny Mak attack hits, don’t worry, we got you.

This time we’re cooking up Bunny Breakfast Sandwiches. An instant classic with a veggie JUST Egg frittata filled with kale, onions, and peppers, and topped with our smoky maple tempeh bacon and vegan sliced cheeze on a toasted Rebelle Artisan Bagel. Option to add mango fresno hot sauce from Manfredi Spice Co. 

Pre-orders are now live. View the menu and place your order at the button below

Can’t wait to see you all again masked up and from a safe distance. 🤩💚🌱🐰🙌🏼

Basil & Bunny Avo Toast: Smashed avocado, cherry tomatoes, house-made tofu feta, micro-greens, hemp seeds, and a squeeze of lime on toasted sourdough bread.

Basil & Bunny Avo Toast: Smashed avocado, cherry tomatoes, house-made tofu feta, micro-greens, hemp seeds, and a squeeze of lime on toasted sourdough bread.

Blueberry Pancakes: Fluffy blueberry pancakes with blueberry compote, sliced bananas, house granola, edible flowers, hemp seeds, and maple syrup.

Blueberry Pancakes: Fluffy blueberry pancakes with blueberry compote, sliced bananas, house granola, edible flowers, hemp seeds, and maple syrup.

Bunny Breakfast Burrito: Tofu scramble with home-fried potatoes, our housemade cashew nacho cheese, onions, peppers, tomatoes, garlicky kale, black beans, and housemade chipotle aioli wrapped in a flour tortilla.

Bunny Breakfast Burrito: Tofu scramble with home-fried potatoes, our housemade cashew nacho cheese, onions, peppers, tomatoes, garlicky kale, black beans, and housemade chipotle aioli wrapped in a flour tortilla.

Not Your Average Avo Toast: Smashed avocado, cabbage carrot slaw, red pepper relish, pickled onion, topped with candied jalapeño, cashew crema, microgreens, and hemp hearts on toasted sourdough bread.

Not Your Average Avo Toast: Smashed avocado, cabbage carrot slaw, red pepper relish, pickled onion, topped with candied jalapeño, cashew crema, microgreens, and hemp hearts on toasted sourdough bread.