Brunch
MENU
Bottomless Brunch
Indulge in unlimited shared plates plus one entree per guest for $32. Enjoy our bottomless brunch beverage program for an additional $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
AVOCADO TOAST
baguette, bulgarian feta, pickled cauliflower, lemon-arugula, pistachios, evoo v
PATATAS BRAVAS
yukon potatoes, spanish romesco, garlic aioli v
SPINACH & ARTICHOKE DIP
classic preparation, grilled crostini v
MINI BOMBOLONI
classic italian custard-filled donuts, xxx sugar v
MINI DRUNK BREAD
texas toast, swiss fondue, white wine v
CHILLED SUMMER MELON & TOMATO
GAZPACHO SHOOTER
fresh melon, spanish olive oil gf,v
TOASTED GRAPE BLINI
herbed goat cheese mousse, red grape-fresno
chili jam, marcona almond snow v
SAUSAGE LOLLIPOPS
light tempura batter, vermont maple syrup, calabrian chili honey
POACHED FAROE ISLAND SALMON
CROQUETTES
saffron-lemon aioli, chives
GRILLED BACON STEAK
garlic-apricot glaze, shaved fresno chilis, green onion
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
*LOCAL BREAKFAST
2 farm fresh eggs, yukon potatoes, thick cut bacon, sage sausage
*CALIFORNIA BENEDICT
avocado, arugula, lemon-thyme hollandaise, mixed greens
TAGLIATELLE ALLA BOLOGNESE
24 hr braised low & slow beef, pork & veal,
san marzano tomato ragu, parmesan snow gfo
BREAD PUDDING FRENCH TOAST
bruleed bananas, toschi cherries, candied walnuts, bourbon maple syrup v
DRUNK BREAD ENCHILADAS
ciabatta, shredded chicken, swiss fondue, salsa verde
WILD BERRY BUTTERMILK PANCAKES
wild berry compote, tahitian vanilla whipped cream, xxx sugar v
CHOPPED SALAD
grilled chicken, avocado, bacon , feta, golden raisins, pistachios, watermelon radish, dates, pepitas, tomatoes, 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
*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
JESH MASCARO – MAX GOLDSCHMITT
On the floor:
BRANDON HASSELL – LISSETTE LIETEAU
In the bar:
MARCUS SCALLAN