BRUNCH MENU
$30
BLOODY MARY CART
house-made bloody mary mix & beluga transatlantic vodka, served tableside
$30
signature
skewers
&
add a
massive chilled
jumbo shrimp +10
skewers
&
add a
massive chilled
jumbo shrimp +10
Cocktails
$22
PISCO SOUR
barsol pisco, lemongrass, lime, lemon, egg white
$22
$22
SPICY GUAVA MARGARITA
milagro blanco tequila, guava, lime ancho reyes, habanero bitters
$22
$26
ESPRESSO MARTINI
hangar one vodka, cold brew, kahlua orange flower cream
$26
$22
FROZEN PALOMA
milagro blanco tequila grapefruit, lime, served frozen
$22
$22
ALMOST FAMOUS
la tierra de acre mezcal, aperol strawberry shrub, pineapple, lemon
$22
$22
BLUEBERRY GINGER
hendricks gin, blueberry, lemon ginger, egg white
$22
$22
MINT JULEP
knob creek bourbon, mint simple syrup
$22
Designated Driver
$14
GREEN JUICE
cucumber, kale, celery, apple, ginger, lemon
$14
$16
WESTSIDE
lyre’s dry london, juniper yuzu, cucumber, lime
$16
$14
P.O.G. JUICE
passion fruit, orange, guava
$14
$14
VIRGIN MARY
house-made bloody mary mix signature skewer
$14
SPARKLING
Bubbles
& Bumps
Veuve Clicquot & classic malossol caviar bump • 55
BY THE BOTTLE
$300
BILLECART-SALMON ROSÉ
Brut, AŸ
$300
$285
PIPER-HEIDSIECK
"Cuvée 1785" Brut, Reims NV
$285
$180
POL ROGER
“Reserve”
$180
$285
DELAMOTTE BLANC DE BLANCS
Brut, Le Mesnil sur Oger NV
$285
BY THE GLASS
$18 | 72
PROSECCO
Bisol - Veneto, IT | NV
$18 | 72
$37 | 140
ROSÉ CHAMPAGNE
Laurent-Perrier, Cuvée Rosé, Brut | NV
$37 | 140
$37 | 140
CHAMPAGNE
Veuve Clicquot Yellow Label, Brut é NV
$37 | 140
$18 | 72
SPARKLING ROSÉ
Cuvée Francoise, Crémant De Limoux, FR
$18 | 72
$20
CAVIAR BUMPS
$20
The Baltaire Brunch
89 per person
FOR THE TABLE TO SHARE
MEDITERRANEAN MEZZE
hummus, babaghanoush, labneh
WHIPPED FETA
pistachio dukkah, pomegranate
GRAVLAX
warm blinis, chive crème fraîche
ZUCCHINI BREAD
whipped honey butter
SEASONAL MELON SALAD
wildflower honey
The Raw Bar
Seafood Plateau
deviled lobster salad, king crab legs jumbo shrimp, west coast oysters
petite (serves 2-4) • 105grande (serves 4-6) • 165
JUMBO SHRIMP COCKTAIL
• 39
HALF DOZEN OYSTERS
• 30
TUNA POKE
• 32
KING CRAB DEVILED EGGS
• 32
SELECT ONE
MAINE LOBSTER OMELETTE
chino valley eggs, maine lobster petit green salad
KC’S FRENCH TOAST
berry compote, whipped cream, whistlepig maple syrup
CARNE ASADA CHILAQUILES
marinated skirt steak sunny egg, avocado
PRIME FILET AND EGGS
eggs your way, potatoes*, béarnaise,
THE GREEK SALAD
choice of protein: grilled salmon, filet mignon, or grilled shrimp
PAN SEARED STRIPED SEA BASS
spicy tomato brodo, israeli cous cous
KING CRAB SALAD
petit romaine lettuces, seasonal vegetables green goddess dressing
PRIME FILET BENEDICT
house-made english muffin, hollandaise crispy potato*
MAHI FISH TACOS
hand-made tortillas, mango salsa
WAGYU CHEESEBURGER
black truffle mayo, aged white cheddar, brioche bun, hand-cut frites
Baltaire Label Tsar Nicoulai Caviar
house-made herb blini, sieved eggs, chives, red onion, crème fraîche
CLASSIC MALOSSOL
smooth finish, gentle pop • 100
Private batch caviar sustainably farmed in CA hand-selected exclusively for Baltaire Restaurant
GOLDEN OSSETRA
rich, lustrous, nutty • 185
RESERVE MALOSSOL
large beads, creamy finish • 170
CAVIAR BUMPS
20
Executive Chef | Samuel Jung
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
*cooked in peanut oil