Weekend Brunch Menu

Weekend Brunch - Vineyard Rose

OC brunch
Chef’s Personalized Weekend Brunch Menu –
South Coast Winery Resort & Spa's Vineyard Rose Restaurant is serving up brunch
from 8 am to 3:30 pm Saturday & Sunday.


For reservations, please call 951-587-9463.
Or Reserve a Table Now online.


For reservations, please call 951-587-9463.
Or Reserve a Table Now online.

Rolling Hills Banana Foster Pancake: A Buttermilk Pancake Topped with Banana Foster Sauce, Vanilla Bean Sauce, Cinnamon Powdered Sugar - 8

Vineyard Breakfast: Two Eggs, Any Style, Choice of Country Ham Steak, Sausage Links or Applewood-Smoked Bacon, Wine Country Potatoes - 11

Flat Iron Steak and Eggs:  5oz Flat Iron Beef Steak, Haystack Onions, Two Eggs Any Style, Wine Country Potatoes - 14

California Spa Frittata: Egg Whites, Mushrooms, Tomato, Baby Spinach & Drake Farmstead Chevre, Wine Country Potatoes - 11

Country Scramble with Black Pepper Biscuit: Eggs Soft Scrambled with Sausage, Caramelized Onion, Mushrooms, Roasted Mild Green Chiles & Cheddar Cheese - 12

South Coast Rancheros Burrito: Scrambled Eggs & Chorizo, Pepper Jack Cheese, Pico de Gallo, Borracho Beans in a Flour Tortilla with Wine Country Potatoes - 12

Create Your Own French Style Rolled Omelet - 11

Choose Any 3 Items, Additional Items are $.50 each: Mushrooms, Sweet Peppers, Spinach, Bacon, Ham, Sausage, Pepper Jack, Cheddar, Pico de Gallo

Continental Breakfast: Assorted Mini Muffins, Seasonal Fruit & Candied Pecans -10

Side Orders

Ham Steak, Bacon, Sausage - 3.50

Rye, Sourdough, Wheat or White Toast -1.50

English Muffin - 2.00

Basket of Fresh Baked Mini Muffins - 2.50

Wine Country Potatoes - 2.50

Seasonal Fruit - 3.95

Side of Berries - 2.00

Cup of Berries -  6.00

Large Flour Tortilla -1.00

 

Brunch Beginnings

Golden Bear Charcuterie: Artesian Salami, Duck Prosciutto, Grilled & Roasted Vegetables, Purple Moon & Midnight  Moon Cheeses -20

Add a Flight of any 3 South Coast Wines for Two -30

Marinated Grilled Artichoke Flat Bread: Balsamic Pearl Onions, Parmesan & Crispy Prosciutto -13

Crisp Calamari & Shrimp: Caper-Garlic Aioli - 13

Fire Roasted Gazpacho Ceviche: Shrimp & Scallops with Cucumber, Avocado, and Jalapeños.  Served with Chili-Lime Tortilla Frites -15  

Pistachio Crusted Ahi: Pan Seared Ahi with Chilled Vineyard Grape & Estate Cucumber Salad.  Served with Coconut Flat Bread -15 

Crisp Calamari & Shrimp: Caper-Garlic Aioli -13

Brunch Soups & Salads  

Roasted Pepper & Sundried Tomato Soup: Crème Fraiche - 8 

Sweet Corn & Clam Chowder: Bacon-Lobster Cream - 9

Wild Arugula Salad: Gala Apples, Pears, Mandarin Oranges, Ruby Cuvee Pickled Onions, Sliced Almonds, Point Reyes Blue Chesse, Temecula Valley Blood Orange Vinaigrette - 12

Vineyard Rose Salad: Baby Greens, Cucumbers, Farmstead Goat Cheese, Tomatoes, Grapes, Dried Cranberries, Candied Pecans, White Balsamic -12

South Coast Chef’s Salad: Iceberg-Romaine Mix, Salami, Sundried Tomatoes, Fried Chickpeas, Fig & Pearl Onion Chutney, Shaved Midnight Moon, Classic Balsamic Vinaigrette - 16

Grilled Shrimp Salad: Shrimp, Iceburg, Romaine, and Arugula Topped with Summer Ripened Stone Fruit, Jicama, Sweet Red Bell Pepper, Cilantro & Feta, Stone Fruit Vinaigrette -22

Entrees

Peppered Skuna Bay Salmon: Grilled Artichokes, Baby Heirloom Tomatoes, SCW Charmoula, Estate Seasonal Vegetables- 23

Winemaker Recommended Pairing – 2010 South Coast Group Therapy

Shelton Farms Chicken: Lemon & Herb Half Chicken, Sautéed Fennel, Pears, Wild Rice, Local Honey & Whole Grain Mustard Drizzle - 23

Winemaker Recommended Pairing-  2012 Wild Horse Peak Chardonnay

Flat Iron Steak: Carter Estate Vegetables, Fingerling Potatoes, Crispy Onions & Blue Cheese Compound Butter -23

Winemaker Recommended Pairing- 2011 Wild Horse Peak ‘4 Block’ Cabernet Sauvignon


Capellini ala Fresca: Estate Vegetables, Mozzarella Ciligene  18

add Chivalini Sausage 23                

Winemaker Recommended Pairing- 2009 South Coast Sangiovese

Sandwiches 

South Coast Signature Burger: SCW Cabernet Mushrooms, Caramelized Onions, Roasted Green Chiles, Aged White Cheddar on a Brioche Bun with House-made Roasted Garlic & Herb Chips -16

Turkey Prosciutto Sandwich: Arugula, Ruby Onions, Sundried Tomatoes & Drake Farm Goat Cheese Spread on a Brioche Bun with a side of Dried Fruit and Lemon Orzo Pasta Salad -15

Pulled Pork Sandwich: Sweet Chipotle BBQ Pulled Pork with Pineapple, Kale Slaw on a Toasted Savory Bun.  Served with Parmesan, Seasoned Sweet Potato Fries -16 

Vineyard Chicken Salad Croissant: Grilled Chicken & Grape Salad Sandwich on a Croissant Served with a Fresh Fruit Skewer & Honey-Lime Drizzle -15 

Artisan Grilled Cheese: Gruyere, Smoked Gouda, Irish White Cheddar, Grilled Estate Squash and Spinach on Parmesan Crusted Sourdough with Roasted Pepper & Sundried Tomato Soup 14


Specialty Pizzas

Meritage: Italian Sausage, Pepperoni, Bacon, Smoked Pork, Ground Beef & Mozzarella Cheese - 16

Spicy Aloha:  Jalapeño, Ham, Pineapple, White Onion - 16

Chipotle BBQ Chicken: Red Onion, Mozzarella, Avocado, Cilantro & Chipotle BBQ Drizzle -16

Santa Rosa: Goat & Mozzarella Cheese, Prosciutto, Caramelized Pears, Mushrooms, Onions - 16

Margarita: Fresh Tomato, Mozzarella Ovaline Cheese & Basil -15 

 



BEVERAGES
Peet's Fresh Roasted Coffee • Soft Drinks • Orange Juice • Hot Tea • Ice Tea • Cappuccino