The seafood-loving folks at The Banks Fish House are adding brunch to the offerings at their Back Bay spot so you can satisfy your weekend cravings for crudos, tartares, eggs benny and more – all in one fell swoop. Starting on March, 26th chef Robert Sisca and crew will be serving brunch every Saturday and Sunday from 11:00am-2:30pm.

The menu combines their old school New England fish house sensibilities with their fondness for tried-and-true brunch classics for some best-of-both-world dishes – whole belly clams and waffles, lobster benedict and their version of Steak & Eggs, which comes with fried oysters, two sunny side up eggs and grilled toast. For peoples who prefer their brunch fish-free, they’ve also got lemon pancakes with rhubarb-strawberry jam, their spin on the classic breakfast (two eggs, smoked bacon, homefries and toast) and flatbreads for any carbo-loading needs.

Take a peek at the menu below and book a table before it becomes the go-to for weekend midday eats.