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 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