FAMILY STYLE FOR EVERYONE TO SHARE

Assortment of fresh artisan pastries
Bread + Butter + Jam
Avocado Toast (vg) – sourdough, pickled red onion, cilantro, everything bagel spice
French Toast (vg) – brioche, berry compote, seasonal fruit, whipped cream
‍
Fries (vg)
Scrambled Eggs
Crispy Bacon
Salmon
Salad (vg)

Lemonade
Iced Tea

+ADD Bottomless Mimosa – 2 hours, $29 per person

FAMILY STYLE FOR EVERYONE TO SHARE

APPETIZERS:
Bread + Olive Oil
Cheese & Charcuterie Board – prosciutto, chorizo, salami nduja, gouda, brie, truffle tremor, crostini, fig jam
Roasted Garlic Hummus (vg) – puffed chickpeas, naan
‍
VEGETABLES:
Truffle Fries (vg)
Broccolini (vg)
Fennel Salad (vg)
‍
MAINS:
choice of:
Coq Au Vin – fingerling potatoes, carrots, pearl onions, oyster mushrooms
*OR*
Porc A La Pomme – pork loin, sauce robert, pickled red onion, apple-herb mix
*OR*
Grilled Salmon – green olive salsa, zucchini, dill

Risotto (vg) – brown butter, sage, pecorino romano
Pesto (vg) – walnut, pesto, burrata

DESSERTS:
Mousse au Chocolat (vg)
Raspberry Almond Tart (vg)

+ADD Open Bar for 2 hours, $60 per person – Wine, Beers, Cocktails

3 HOURS MAX

PROSECCO – Golden Apple, Aromatic, Velvety | Montelliana NV, Montebelluna, IT
SAUVIGNON BLANC – Grapefruit, Gooseberry, Dry | Coulée Galante ‘22, Domaine de Marcé, Touraine, Loire, FR
CHARDONNAY – White Flower, Citrus, Round | Bourgogne Blanc ’23, Lamblin & Fils, Maligny-les-Chablis, FR
ORANGE WINE – Grapefruit bark, Yellow Peach, Orange Peel, Fennel | Noctambule '22, Château de Caraguilhes, FR
ROSÉ – White Peach, Litchi, Fresh | Le Cengle '23, Château de la Galinière, Côtes de Provence, FR
CABERNET SAUVIGNON – Soft, Earthy, Balanced | Château de Costis ‘22, Bordeaux, FR
PINOT NOIR – Red Cherry, Spicy, Dry | Joseph Catin ‘23, Alsace, FR
DRAFT SUPER DRY LAGER – Wild Floral, Japanese Rice, Crisp, Dry | Skyduster, Oceanside CA, 5%
DRAFT WEST COAST IPA – Tropical, Smooth, Crisp | Skyduster, Oceanside CA, 7%
SANGRIA – wine, orange, apple, lemon
RIVIERA SPRITZ – white port, tonic water, lemon zest

TRAY-PASSED MENU

WEEKDAYS | $15k + F&B options

WEEKENDS | $25k + F&B options