(Three Course Brunch Includes Coffee, Tea, Bottomless Mimosas)

a la carte pricing as shown 

SWEET ONION SOUP 10
Sherry Crème Fraiche, Cheddar Crostini

FIVE MORRO BAY OYSTERS 16
Ginger Mignonette

PRAWN COCKTAIL 15
Housemade Cocktail Sauce, Horseradish

FRESH FRUIT PARFAIT 7
Vanilla Yogurt, Granola, Whipped Cream

WHOLE LEAF HEARTS OF ROMAINE SALAD 12
Caesar Dressing, Garlic Panko, Capers, Spanish White Anchovy

BABY GREENS 10
Laura Chenel Goat Cheese, Candied Hazelnuts, Blood Orange Vinaigrette 

LIDO EGGS BENEDICT 12
Poached Eggs, Smoked Ham, Hollandaise, Grilled Toast

OMELETTE FUNGHI MISTI 14
Slow Roasted Mushrooms, Laura Chenel Goat Cheese, Caramelized Red Onions

THE WESTERN OMELETTE 14
Tavern Ham, Peppers, Onions, White Vermont Cheddar Cheese

DUCK HASH 14
Bloomsdale Spinach, Poached Eggs, Béarnaise

BANANA PANCAKES 12
Peanut Butter Whipped Cream, Maple Syrup

CHOPPED CHICKEN SALAD 12
Radicchio, Cabbage, Blood Orange, Crispy Wontons, Sesame-Soy Dressing

TURKEY AVOCADO WRAP 14
Whole Wheat Flour Tortilla, Buttermilk Dressing, Romaine Lettuce, Bacon

BBQ PULLED PORK SANDWICH 14
Mongolian BBQ Sauce, Asian Slaw, Sweet Potato Fries

PRAWN TACOS 15
Grilled Prawns, Jicama Slaw, Salsa, Cilantro, Guacamole

TEIXEIRA RANCH GRASS-FED HAMBURGER 12
1000 Island, Lettuce, Tomato

BURGER ADDITIONS:
Local Abalone 20/ Bacon 1/ Avocado 1
Bleu Cheese 1 / Vermont White Cheddar .50/ Arugula .50
Burrata Cheese 1/ Grilled Onions .50/ Fried Egg .75
Jalapeño .50/ BBQ Sauce .50/ Sautéed Mushrooms 1 

CHOCOLATE TORTE 8

SEASONAL BREAD PUDDING 8

VANILLA CRÈME BRULEE 8

Executive Chef Jacob Moss
Executive Chef Maegen Loring

A 20% Gratuity will be added to parties of 6 or more