EASTER BRUNCH MENU 2026
$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
FROZEN PALOMA
suerte blanco tequila, grapefruit, lime
$22
$26
ESPRESSO MARTINI
tito’s handmade vodka, kahlua, cold brew, orange flower cream
$26
$22
AMALFI SPRITZ
meletti aperitivo, limoncello, prosecco
$22
$24
GOLDEN STATE
vanilla infused haku vodka, lime, passion fruit, prosecco foam
$24
$22
MINT JULEP
maker’s mark bourbon, mint, simple syrup
$22
$22
PISCO SOUR
barsol pisco, lemongrass, lime, lemon, egg white
$22
$22
FROSTED GIMLET
ketel one vodka, mint, cucumber, lime, served frozen
$22
$22
MINT JULEP
maker’s mark 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
Bubbles
$24
BALTAIRE MIMOSA
served tableside
$24
bisol prosecco,
P.O.G. juice
P.O.G. juice
BY THE BOTTLE
$300
BILLECART-SALMON ROSÉ
Brut, Äy
$300
$175
DELAMOTTE
Brut, Le Mesnil sur Oger, NV
$175
$180
POL ROGER
“Reserve”
$180
$275
DEUTZ
Blanc De Blancs, Brut, Aÿ 2017
$275
BY THE GLASS
$18
PROSECCO
Bisol - Veneto, IT | NV
$18
$37
CHAMPAGNE
Veuve Clicquot, Yellow Label, Brut | NV
$37
$21
SPARKLING ROSÉ
Roederer Estate, Brut Rosé, Anderson Valley | NV
$21
Brut | NV
ROSÉ CHAMPAGNE
Laurent-Perrier, Cuvée Rosé
Brut | NV
$37
$37
EASTER BRUNCH BUFFET
— SEAFOOD RAW BAR & SUSHI —
cocktail sauce, mignonette, dijonnaise, soy, wasabi, ginger
CHEF’S MARKET SELECTION
west coast oysters, shrimp cocktail, peruvian scallop, snow crab claws
ASSORTMENT OF FRESH SUSHI
california roll, spicy tuna roll, veggie roll, salmon nigiri, tuna nigiri, albacore nigiri
CARVING BOARD
Baltaire steak sauce, bernaise, chimichurri & creamy horseradish
- ROASTED SALMON
- PRIME RIB
- HONEY BAKED HAM
GREENS
CAESAR SALAD
romaine, bread crumbs, parmigiano-reggiano
STRAWBERRY ARUGULA SALAD
goat cheese, candied walnuts, balsamic vinaigrette
ROASTED BROCCOLINI
chili flake, garlic
BREAKFAST FAVORITES
- EGGS BENEDICTenglish muffin, canadian bacon, poached egg, hollandaise
- FRENCH TOASTthick-cut brioche, maple syrup whipped cream, berry compote
- SHAKSHUKApoached eggs, feta, cilantro
- CHILAQUILESsalsa verde, cotija cheese, cilantro
CLASSICS
CHINO VALLEY SCRAMBLED EGGS
THICK-CUT NUESKE BACON
CHICKEN APPLE SAUSAGE
CRISPY POTATOES
PLATTERS
GRAVLAX
ASSORTED CHEESE
CHARCUTERIE
FRESH FRUIT
GELATO CART
- RASPBERRY
- VANILLA
- CHOCOLATE
- PISTACHIO
- MANGO
- COCONUT
SWEETS
ASSORTED PASTRIES, CAKES & MORE
$165 Adults, $50 Children (12 & under)
plus 20% service charge + sales tax
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