Brunch Menu
No wine tasting during brunch hours, glass or bottle service only.
Sunday, June 4th and Sunday, June 18th
Seasonal French Toast - $16
Challah Bread - Fruit - Chantilly
Eggs Benedict - $18
Prosciutto or Smoked Salmon - Poached Egg - Englsih Muffin
Hollandaise - Country Potatoes
Breakfast Sandwich - $18
2 Eggs - Prosciutto - Mozzarella - Heirloom Tomato
Pesto Aioli - Toasted Sourdough
Avocado Toast - $21
2 Eggs – Avocado – Smoked Salmon
Heirloom Cherry Tomato – Toasted Wheat
Huevos Rancheros- $15
2 Eggs Up - Pureed Black Beans - Ranchero Sauce
Cotija Cheese - Roasted Salsa - Avocado
Three Egg Omelette - $19
Add Any Three Items (Extra Items $1 Each)
Cheddar - Fontina - Spinach - Yellow Onions
Mushrooms - Tomatoes - Avocado - Sausage
Bacon - Ham
Salmon Salad - $23
Spring mix - Seasonal Fruit - Candied Walnuts
Point Reyes Bleu Cheese - White Balsamic Dressing
Chef's Charcuterie Salad - $16
Seasonal Spring Mix - Coppa - Kalamata Olives
Cucumbers Pickled Red Onions - Cilantro Lime Dressing
Crouton Dust
Turkey Club - $18
Butter Leaf Lettuce-Heirloom Tomato - Avocado
Smoked Bacon - Provolone-Roasted Turkey
Toasated Sourdough - Chipotle Aioli
Pastrami Sandwich - New York Style $18
Swiss cheese - Kraut - Chipotle Aioli
Dutch Crust Bread
Chef's Cheese Board - $35
Seasonal Cheese and Meats
Served with Fresh Fruit, Jam and Candied Nuts
Toasted Crostini
Refreshers
Mimosa - $9
Mimosa Party - $45
Comes with OJ, Cranberry & Pomegranate Juice
Bloody Mary $13
Sides
Bacon/Sausage $3 Fruit $2 Egg $3 Potatoes $2
English Muffin $2 Avocado $3
Rev's Menu by Executive Chef L. Brian Velasquez Pastry Chef Renee E. Veasquez
*Parties of 6 or more 20% automatic Gratuity