BRUNCH MENU Saturday & Sunday 9am-3pm

From The Bar Peroni Michelada, Tomato Juice, Lime, Tahin 13 Peach Bellini, Borgoluce Prosecco, White Peach Puree 16 Cucumber Champagne Mule, Ketel One Botanical Vodka, Fever Tree Ginger Beer, Henriot Champagne 17 Blood Mary, Sobieski Vodka, House Made Mix, Seasonal Accompaniments 18 Endless Draft Beer, Bud Light, Sierra Nevada "All Day Hazy IPA", Firestone 805 25 Bottomless Mimosa, Italian Sparkling, Fresh Squeezed Orange Juice, Pineapple or Cranberry 30 Brunch House Made Banana Muffin, Dark Chocolate Chunk 8 Fresh Baked Cinnamon Rolls, Cream Cheese Icing 9 Warm Vanilla Italian Donuts, Mixed Berry Coulis 10 Avocado Toast on Multi-Seed Bread, Cherry Tomatoes, Pickled Red Onion, Ricotta Salata 14 Huevos Rancheros, Olive Oil Fried Eggs, Black Beans, Cotija Cheese, Salsa Ranchero 19 Two Eggs Any Style, Choice of Bacon or Sausage, Tuscan Potatoes, Ciabatta Toast 19 Breakfast Burrito, Scrambled Eggs, Italian Sausage, Crisp Potato, Mozzarella, Pico De Gallo, Sour Cream 19 Ciabatta French Toast, Fresh Strawberries, Whipped Mascarpone, Vermont Maple Syrup 18

Caesar Salad, Hearts of Romaine, Creamy Garlic Dressing, Toasted Croutons 14 Calamari Fritti with Crispy Shrimp, Zucchini, Bell Pepper, Citrus Aioli 16 Rigatoni Pasta, Braised Beef & Pork Bolognese Sauce, Tomato, Oregano 19 Meatball Sandwich, Marinara Sauce, Provolone & Mozzarella Cheeses 18 Brunch Burger, Crisp Bacon, Fried Egg, White Cheddar, Fry Sauce, Sesame Seed Bun, French Fries 22 Sides Applewood Smoked Bacon 5 Ciabatta Toast 3 Tuscan Potatoes 5 Free Range Egg 3 House Made Sausage 5 Desserts Tiramisu, Mascarpone Mousse, Espresso, Ladyfingers 10 House Made Gelato & Sorbet - Vanilla, Chocolate, Pistachio | Mango, Strawberry 9

**Menu for Single Use Only** Executive Chef Shawn Giordano

*consuming raw or undercooked meat, poultry, seafood, shell stock or eggs may increase your risk of food borne illness, especially in cases of certain medical conditions.

*To protect our guests and our community, all Wolfgang Puck employees reporting to work will have been privately screened for COVID-19, administered on a weekly basis. Precautionary questioning and temperature checks are also given upon staff arrival to help reduce the spread.