At only 20 items, three of which are sides, the Redbird brunch menu is slightly disappointing in terms of selection, but the uniqueness of the offerings arguably makes up for the menu’s brevity. Fried quail, lobster congee, and “Duck Confit Chilaquiles” (see Charlie’s review for the verdict on this last dish) are not commonly found on brunch menus, and the unusual entrées are another feature that sets this restaurant apart from others. I personally would’ve liked more vegetarian options, but our server assured me that the “Frittata” that caught my eye, described on the menu as a dish with “breakfast sausage, sage, caramelized onion, and gruyere,” could upon request be converted into a vegetarian version. I must’ve been particularly birdbrained (cue rimshot) today because I immediately assumed that meant I’d get my frittata with vegetarian sausage. No, the server patiently explained, to prepare the veggie version, the chef would simply omit the sausage and add more vegetables instead. That sounded good to me, so I ordered the frittata and eagerly awaited its arrival. It arrived hot and appetizing, and in fact, it did taste very good; I have no complaints about how that savory, cheesy frittata treated my taste buds. At the same time, however, two aspects of my entrée were underwhelming. First, I thought I would be getting extra vegetables in my frittata since I had waived the sausage, but I guess the chef didn’t get that memo—unless what I got was an extra generous amount of veggies, in which case, I can’t imagine how sparse the normal amount could be. I counted maybe three leaves of spinach in my frittata. Future patrons of Redbird, heed me: Do not count on your brunch frittata to keep you regular, or you’ll be constipated for days. Second, at $24 a plate, I didn’t expect the frittata to be the only thing on that plate. Two triangles of toast would’ve been nice, and/or a small ramekin of fruit.  I mean, at the very least, put a freakin’ sprig of parsley on that plate, for goodness sake.