Brunch- a Culinary Journey, French

Say “Bonjour” w/ Brunch a la Français

My Brunch: a Culinary Journey menus offer you a taste of Paris, Italy or Mexico. Or you can stay home for a Classic American Brunch. All Mother’s Day brunches come with complimentary tablescape which takes its design notes from the cuisine offered.

Wine country table 2nd

From our Bartender, “For a French brunch, I love doing a Pamplemousse Vesper, with fresh ruby red grapefruit juice, a French aperitif wine, such as Lillet Jean Reserve or Lillet Blanc and grapefruit vodka, sweetened with just a little simple syrup”

FIRST COURSE SELECTIONS

Fresh, seasonal organic fruit assortment with Organic Greek yogurt

and local honey G

Baguette with a selection of French cheeses

MAIN COURSE SELECTIONS

Sweet and Sour Vegetables with Poached Egg

Adapted from a recipe by chef Armand Arnal of Maman fame, cauliflower, rainbow baby carrots and fennel roasted with ginger, lemongrass, and maple vinegar create the bed for a perfectly poached egg.

Oeufs en Cocotte Au Saumon Fumé G

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Baked Eggs in Cream with Kale and Smoked Salmon

Tartiflette  G

French Bacon, Potato, and Reblochon Casserole

Quiche Lorraine  

quiche (not mine)
photo by Stacy Spensley

(available crustless G)

Niçoise Salad G

nicoise2

Fresh ahi tuna, artichoke hearts, green beans, hard-boiled eggs

and Niçoise olives on a bed of arugula

SIDES & SALADS

Pissaladiere

potato tart

French Onion Tart, Anchovies and Olives

Heirloom Tomato Napoleon with Parmesan Crisps & Herb Salad 

(available seasonally)

Baby Spring Greens with Classic Sherry Vinaigrette 

DESSERT

Pomme Bonne Femme / Salted Caramel / Cinnamon Mascarpone G

IMG_1938 (2)G  indicates Gluten-Free

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Brunch- a Culinary Journey, Italian

Bongiorno: Italian Brunch

My Brunch: a Culinary Journey menus offer you a taste of Paris, Italy or Mexico. Or you can stay home for a Classic American Brunch.

From our Bartender, ” My favorite Italian brunch cocktail has to be The Bicicletta, as much for the name as the way it goes downthis drink made of Campari/ white wine and Italian club soda gets its name from the old Italian men who would wobble and swerve on their “biciclettas” (“bicycles”) on their way home after having one too many!”

Screen shot 2014-04-05 at 7.27.12 AM 

STARTER

Basket of warm Popovers

with Cinnamon Mascarpone Spread & Cherry Kirsch Jam

ENTREE

Uova Benedetto Screen shot 2015-02-18 at 5.38.25 PM

Poached Eggs on Polenta

with Crispy Proscuitto and Herb Pesto

Polla alla Cacciatora

Hunter’s Wife’s Chicken

Screen shot 2015-02-18 at 5.41.23 PM

SALAD

Arugula with Pink Grapefruit, Toasted Pine Nuts

arugalagrapfruitsalad

with a Citrus Agave Dressing

SIDES

Hash Brown Potatoes with Pancetta, Parmesan and Parsley

Seasoned Yellow Fingerling and Bodega Red Potatoes

 sautéed in EOV

DESSERT

Bread Pudding, Amaretto Sauce

BEVERAGES*

Citronata

Aranciata, bitter orange *liquer and *Lillet Blanc

Bellinis

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Chef’s choice of seasonal fresh fruit

*cost of liquor is not included

Brunch- a Culinary Journey, Latin Cuisine, Mexican Specialties

Buenas Dias: Mexican Brunch

My Brunch: a Culinary Journey menus offer you a taste of Paris, Italy or Mexico. Or you can stay home for a Classic American Brunch.

From our bartender, “Making a great margarita is part art, part science, and quality ingredients, from the lime juice to the tequila to the rim salt. What’s so different about Margaritas? Take a look here! Or, for a lighter option, choose our Mimosas Tres Señoritasmade with our housemade agua de melon (like lemonade, but made with fresh canteloupe), *Champagne and topped with Cointreau.

BEVERAGES

Café Mexicana de Olla con Canela/Traditional Mexican Coffee with Cinnamon

prepared in a clay pot (imparts flavor), brewed with stick of Mexican cinnamon

OR

Horchata (sweetened Mexican rice water) with a double shot of espresso

FIRST COURSE SELECTIONS

Fresh, seasonal organic fruit assortment with chile and lime G

House-made Mexican Pastry assortment

MAIN COURSE SELECTIONS

Huevos Rancheros con Choriizo G

Screen shot 2014-01-20 at 12.17.42 PM

Quiche de Calebazita

Mexican White Zucchini with Manchego cheese

Eggs Benedict served on house-made on a corn-masa sope (see below)  G

Screen shot 2013-09-28 at 2.54.38 PM
Photo by Adriana Almazan Lahl from Celebraciones Mexicanas: History, Traditions and Recipes, ALL RIGHTS RESERVED

Rabo de Mestiza
Hardboiled Eggs with Poblano Chiles and Creamed Tomato Sauce G

38 - chilaquiles -
Photo by Adriana Almazan Lahl from Celebraciones Mexicanas: History, Traditions and Recipes, ALL RIGHTS RESERVED

Chilaquiles 

Day-old tortillas, with your choice of tomato-chipotle or green salsa (verde)

topped with fried egg or shredded chicken

and Queso Cotija

Baked Motul-Style Eggs from Mexico’s Yucatan G

Baked Eggs Motul

refried beans, salsa, Manchego cheese

Ensalada de Carne Apache 

carneapachesalad

Carne Apache is Yucatan specialty, made with tender Filet Mignon that is marinated in lime with chiles until “cooked” (similar to how ceviche is prepared) and topped with Queso Cotija. I toss it with baby Spring greens, arugula, tomatoes and red onions in a California cuisine adaptation of the dish.

Screen shot 2013-09-28 at 3.00.49 PM
Photo by Adriana Almazan Lahl from Celebraciones Mexicanas: History, Traditions and Recipes, ALL RIGHTS RESERVED

Molletes
Open-Faced Refried Beans and Melted Cheese Sandwiches

Screen shot 2013-09-28 at 2.57.27 PM
Photo by Adriana Almazan Lahl from Celebraciones Mexicanas: History, Traditions and Recipes, ALL RIGHTS RESERVED

Sopes  G

with Fried or Poached Eggs (available as Eggs Benedict)

SIDES & SALADS

House made Chorizo

•Mixed greens with Queso Fresco and Red and Green tomatoes tossed with Lime-Shitake Vinaigrette G

Frijoles de Olla /Traditional Claypot-beans G

red or black, stewed in the tradition of Mexican grandmothers 24 hours in a hand-
thrown Clay-pot

DESSERT

Capirotada (Mexican Bread Pudding)

served warm topped with whipped cream and seasonal berries

Brunch- a Culinary Journey

Classic (and some not so classic) American Brunch Selections

My Brunch: a Culinary Journey menus offer you a taste of Paris, Italy or Mexico. Or you can stay home for a Classic American Brunch

Recommended by our bartender:

“The traditional brunch drink is a Mimosa or Bellini. With so much great fresh fruit available in the Bay area, I love to substitute fresh “aguas” or fruit waters for the usual orange juice. My favorite is cantaloupe!  We also do a great Paloma with fresh grapefruit juice and tequila, a splash of soda, agave and lime!” (check here for complete bar menu).

Screen shot 2014-04-05 at 7.27.12 AMFIRST COURSE SELECTIONS
Popovers, strawberry butter

Fresh, seasonal organic fruit assortment, Organic Greek yogurt

Marshall’s honey G

House-made Pastry assortment

Chef’s selections: Local cheese assortment G

MAIN COURSE SELECTIONS

Screen shot 2014-01-20 at 12.17.42 PM

Quiche Lorraine  

Spinach and Mushroom Pie

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Eggs Benedict served on house-made English Muffin

Niçoise Salad

Grilled ahi tuna, marinated artichoke hearts, green beans, hard-boiled eggs,

Niçoise olives on a bed of arugula

OR

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Frisée and Radicchio/ House-cured Gravlax/ Organic Strawberries/ Blood Orange Vinaigrette

Polenta and Mushroom Ragout served with a poached egg G

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Tartiflette (French Bacon, Potato, and Reblochon Casserole) G

House-made Turkey Hash with Eggs G

Veggie Scramble in Tomato Sauce

(Chef’s choice of local, organic seasonal vegetables) G

SIDES & SALADS

Popovers, strawberry butter

Baby Spring greens, jicama, mango, Cowgirl Creamery Feta,

raspberry-chipotle vinaigrette G

Hashbrown Potatoes

OR

potato tart

Potato Tart with Bacon and Cheese G

BEVERAGES

Mimosas Tres Señoritas– fresh-squeezed orange juice, *champagne and topped with cointreau

Margaritas or Palomas

Bloody Mary

House Coffee

DESSERT

Bread Pudding, served warm,

housemade whipped cream,

seasonal berries

 Dulche de Leche Crepes