Brunch By “Julia’s” Brunch By “Julia’s” Saturday and Saturday and Sunday Sunday 11am to 3pm 11am to 3pm

Brunch Menu

SWEETS & STARTER

Brioche French toast 9 Green Salad 8 Fruit coulis, whip cream, walnuts Walnuts, goat cheese, apples, double mustard vinaigrette Lemon Ricotta Pancakes 9 Ricotta cream, blueberry compote Chilaquiles 9 Nopal corn tortilla, house spicy salsa, cotija cheese, two fried eggs

EGGS & ENTREES

The Classic 8 Eggs Benedict du Jour mkt Two eggs, two bacon, house potatoes, toast House bread, Chef creation poached eggs, hollandaise, potatoes Veggie Street Tacos 9 Poblano peppers, portobella mushrooms, pico de Burger a la Lyonnaise 12 gallo, nopal corn tortillas, house potatoes Pork, beef and shallots patty, mustard, arugula, smoked gouda, jus and French fries Julia’s Crepes 10 Ricotta cream, braised mushrooms and spinach Quail Mole 13 Sesame seeds, arugula salad, citrus vinaigrette, Sweet Potato Hash & Eggs 11 potatoes Onion, garlic, roasted red bell pepper, side of salad greens, citrus vinaigrette

A La Carte: Bacon 3 Eggs (2) 3 Potatoes 3 Toast 1.50 ` Crepes w/jam 5

Coffee Beverages Mimosa Bottle of House sparkling with juice $15 Coffee 2.00 (Orange, Cranberry, Mango, Guava, Pineapple, Espresso 2.50 peach). Macchiato 3.00 Mimosa Glass $4 Double espresso 3.00 Michelada Modelo Especial $5 Cappuccino 3.50 Western Son Signature Bloody Mary $5 Café latte 3.50 Tost Mimosa Special $15

Saturday and Sunday from 11 am to 3 pm

Dinner Menu

Starters and Appetizers

French Onion Soup 8 Roasted Beet Salad 9 Caprese Salad 9 Gruyere cheese crostinis Arugula, fennel, goat cheese Tomato, homemade and shallot vinaigrette mozzarella, fresh basil, EEVO Garden Salad 7 Walnuts, cherry tomato, Brussels Sprouts Salad 8 Arugula Salad 9 apples and double mustard Red onions, bacon, blue Fennel, Parmesan, cherry vinaigrette cheese dressing tomato, almonds, sundried tomato dressing

Escargot Bourguignon 9 Fried Calamari Misto 12 Garlic butter and bread Squash, brussels sprouts, fennel, Marinara sauce

Roasted Cauliflower 8 Garlic Shrimps 13 Roasted chili remoulade Seared in a butter garlic sauce with toast

Steamed Mussels 10 Spicy tomato white wine sauce Chef’s Platter Sml $12 Lg $18 Chef selection of cheese, meat, antipasto with condiments

Entrees

Steak au Poivre 26 Beef Tenderloin, green peppercorn sauce, French fries

Coq au Vin 18 Mushroom, carrots, onions, potato mousseline

Moules Frites 17 Spicy tomato or traditional served with fries

Seared Salmon 16 Poblano and squash salad, marinated tomato, sauce moutarde

Burger a la Lyonnaise 14 Pork, beef and shallots patty, bacon, mustard, arugula, smoked gouda, and French fries

Lobster Carbonara 17 Spaghetti, pancetta, peas and parmesan

Pizzas Margherita Pizza 11 San Marzano tomato, fresh mozzarella, basil and EEVO

Wild Mushroom Pizza 13 Pesto sauce, mozzarella, pine nuts, truffle oil

Italian Sausage Pizza 13 Roasted bell peppers, goat cheese, mozzarella and fresh oregano

Fig and Prosciutto Pizza 15 Fig jam, arugula, pistachios, parmesan

Desserts 7 Chocolate pot de crème

Triple chocolate Mousse

Key Lime Pie

Signature Cocktail

Lavender Martini - 10 Julia’s Margarita - 10 French 75 - 10 Absolute Vanilla, Lavender, Casamigo Blanco, Grand Hendricks Gin, Lemon Simple syrup Marnier, Lime juice, Agave Juice, Cointreau, Prosecco The Old Fashion - 10 Treaty Oak “red Handed”, Aztec Chocolate Bitters, Sugar, Luxardo

Wines by the glass Whites

Ruffino Prosecco Brut, NV 187ml 8 Cono Sur “Bicicleta” Reserva Sauvignon Blanc, chile 7 Chateau St jean Chardonnay, California 8 Skyfall Vineyard Riesling, Columbia Valley 8 JM Brocard Chablis “Ste Claire”, Burgundy 12 Fleurs de Prairie “Rose” Cote de Provence 10

Red Hob Nob pinot noir, France 8

Immortal Zin “old vine” Lodi 8 Moda Talamonti Montepulciano d’Abruzzo 7 Beaulieu Vineyard Cabernet Sauvignon, Napa Valley 12 Le Cigar Volant “Cuvee Oumuamua” CdP, Monterey County 14