Brunch
MENU
Bottomless Brunch
Indulge in unlimited shared plates plus one entree per guest for $45. Enjoy our bottomless brunch beverage program for an additonal $15 per guest, with 1¢ refills or 99¢ aperol spritz refills. 2 hour limited seating time. No substitutions or modifications. Changes or modifications to this menu will be politely declined.
** Prices may subject to vary for special events and holidays.
This program is designed for dine in only.
BOTTOMLESS BAR
CHOOSE ANY OR ALL
feeling bouji? upgrade to titos or patron for an additional $2 per refill
mimosa
assorted fresh fruit puree flight
BLOODY MARY
pinnacle vodka, house perfected mix,
appropriately garnished
WHITE SANGRIA
italian pinot grigio, apples, pears, seasonal
spices
LOCAL MARGARITA
sauza silver, house made limonada, fresh
basil
APEROL SPRITZ
aperol, prosecco, soda, orange slice, rosemary sprig • 99¢ refills
UNLIMITED SHARED PLATES
CHOOSE ANY OR ALL
limit 2 at a time
LOCAL GUACAMOLE
baby heirloom, capers, calabrian chili,
pine nuts, grana padano snow, evoo, parsley gf, v
AVOCADO TOAST
baguette, bulgarian feta, pickled cauliflower, lemon-arugula, pistachios, evoo v
GRILLED PEACHES & HEIRLOOM TOMATO
honey whipped ricotta, local honey,
roasted pistachios, spanish olive oil gf, v
SPINACH & ARTICHOKE DIP
classic preparation, grilled crostini v
SPINACH & ARTICHOKE DIP
yukon potatoes, spanish romesco, garlic aioli v
MINI DRUNK BREAD
texas toast, swiss fondue, white wine v
YOGURT PARFAIT
vanilla-honey yogurt, local granola, thai
coconut milk, tropical fruit, garden basil v
COCONUT OATMEAL BRULEE
brulee liquid cheese cake, tropical fruit, thai coconut milk, petite basil v
GRILLED BACON STEAK
apricot-calabrian chili glaze, chimichurri,
fresno chilis
SAUSAGE LOLLIPOPS
light tempura batter, vermont maple syrup + honey-calabrian chili
ARROZ CON LECHE
tres leches, golden raisins, roasted pistachios gf
ARROZ CON LECHE
tres leches, golden raisins, roasted pistachios gf
BEIGNETS
powdered sugar v
ENTREES
CHOOSE ONE
*WILD MUSHROOM OMELETTE
gruyère, white wine wild mushroom
sauce v
*SHORT RIB OMELETTE
24 hr red wine braised low & slow,
cheddar, chives
*EGG WHITE SCRAMBLE
tomato, mushroom, zucchini, spinach, basil gf, v
*CALIFORNIA BENEDICT
avocado, arugula, lemon-thyme hollandaise, mixed greens
*SHAKSHUKA EGGS
moroccan spiced tomato & pepper sauce,
bulgarian feta, grilled crostini v
*CROQUE MONSIEUR OR MADAME
classic preparation, croissant bread, mixed
greens
NUTELLA STUFFED FRENCH TOAST
caramelized bananas, crème anglaise,
vermont maple syrup v
LEMON RICOTTA PANCAKES
fresh blueberry compote, vermont maple
syrup, powdered sugar v
DRUNK BREAD ENCHILADAS
ciabatta, shredded chicken, swiss fondue,
salsa verde, giardiniera
CHOPPED SALAD
grilled chicken, avocado, bacon , blue cheese, fig, pistachios , white balsamic vinaigrette gf
*CAESAR SALAD
blackened salmon, 6 min egg, grana padano snow, parmesan crisp
BACKYARD BURGER
brioche, braised white wine onions, aged cheddar, thousand island, pommes frites, garlic aioli
*THE CHICKEN, THE EGG & A WAFFLE
crispy chicken, egg, yellow cheddar, maple syrup, sausage gravy
gf GLUTEN FREE • gfo GLUTEN FREE OPTION • v VEGETARIAN
*Warning: these items are served raw or undercooked, or may be cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish
or eggs may increase the risk of foodborne illness. A 2.5% tax inclusive proposition 206 fee will be applied to all food and beverage purchases.
In the kitchen
YUJI IWASA
On the floor:
BRANDON HASSELL I SEAN WORTHINGTON I LISSETTE LIETEAU
In the bar:
MARCUS SCALLAN
In the kitchen
VIKTOR KULAKOVSKY
On the floor:
BRANDON HASSELL I SEAN WORTHINGTON I LISSETTE LIETEAU
In the bar:
MARCUS SCALLAN