Brunch

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Bottomless Brunch

Indulge in unlimited shared plates plus one entree per guest for $32. 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

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