Sunday Brunch

Executive Chef: Jeffrey Madura

Starters

Hog Island Oysters Served on the Half-Shell
cold with a trio of sauces

Blackberry Fritters
with blackberry sauce, maple syrup and turbiinado sugar

Tropical Fruit Martini
with kiwi, mango, papaya, banana and macadamia nuts with a yogurt-honey sauce

Bruléed Mango Oatmeal
with turbinado and brown sugar with a side of half and half

Warmed Red Cabbage Salad
with goat cheese, Applewood smoked bacon, golden raisins and almonds

Sonoma Onion Soup
housemade croûte and gruyère cheese

Brunch Specialties

French Bread Sticky Bun French Toast
Applewood smoked bacon, cream cheese and compound butter

Eggs Benedict
housemade english muffins, Martindale's gourmet ham, poached eggs and hollandaise sauce

Huevos Rancheros
Caggiano's chorizo sausage, black beans, pepper jack cheese, shaved iceberg lettuce topped with eggs over easy

Roasted Red Bell Pepper, Caramelized Onion and Chicken Sausage Quiche
on a cornmeal crust with a butter lettuce salad

Smoked Salmon, Cream Cheese and Buckwheat Crêpes
with pickled ginger and cucumber relish

Willie Bird Smoked Chicken Cobb Salad
romaine, avocado, Applewood bacon, tomatoes and gorgonzola cheese vinaigrette

Spicy Asian Braised Pork, Grilled Eggplant and Red Bell Pepper Ragoût
with orange rice and frizzled leeks

Seared Ahi Tuna Sandwich
pancetta, lettuce, hard cooked eggs, olive tapanade and a sun-dried tomato pesto

Pan-Seared Hangar Steak
with grilled artichoke heart and potato hash, a black olive aïoli and arugula pesto