Mother’s Day Sunday Brunch

  Mother’s Day Sunday Brunch

Sunday, May 13, 2018

 $57.95 for adults / half price for children

 Includes Complimentary Fresh Squeezed Orange Juice / Coffee / Sodas / Bottomless Mimosas / Sparkling Wine  Sangria                             

seating times: 10:00AM / 12:00PM / 2:30PM 

please check back as we will be adding additional seatings

each seating time is about two hours long

for parties of more than six please call the restaurant at 650.557.7025 to make reservations

credit cards are required to confirm reservations / your card will not be charged but if for any reason you need to cancel please do so before 24 hours of the reservation time or there will be a $100 cancellation fee charged to your card

please note that gift cards are not an accepted form of payment for parties of 10 or more

 Sample Menu: (menu subject to change & Easter Brunch will have a few added extras!)


Soup Station
New England Clam Chowder / Butternut Squash Bisque

Seafood Station
Dungeness Crab Legs / Wild Peel and Eat Shrimp / Blue Point Oysters on the Half Shell / Poached Green Lip Mussels
Smoked Salmon with Capers and Red Onion / Mini bagels / Cream Cheese

Chafing Dishes

Smoked Bacon / Chicken Apple Sausage
Breakfast Potatoes / Eggs Benedict / Vegetarian Eggs Benedict / Mini Buttermilk Pancakes

Slow Roasted Prime Rib Beef au Jus and Creamy Horseradish / Smoked Bone in Ham

Made to Order Omelets / Made to Order Scrambled Eggs / Made to Order Waffles

Little Gem Salad with Blue Cheese and Roasted Walnuts / Fruit Salad / Beet Salad with Watercress and Lemon Truffle Vinaigrette / Chilled Broccolini with Parmesan and White Truffle Lemon Vinaigrette

Dessert Station
Chocolate Fondue with Strawberries / Marshmallows / Graham Crackers
Chef’s Choice Selection of Cookies
Chef’s Choice Selection of Mini Desserts
Breakfast Pastries
And more!

Vegetarian options

Non-Holiday Brunch price is $47.95 for adults and half price for children

For large party inquiries, please contact Emily at 650.557.7025 or

Executive Chef: Jason Yeafoli