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