Father’s Day Brunch BBQ

1
When:
June 15, 2014 @ 10:00 am – 2:00 pm America/Los Angeles Timezone
2014-06-15T10:00:00-07:00
2014-06-15T14:00:00-07:00
Cost:
$38
Contact:
mo
714-901-4400

Still have not made a reservation for Father’s Day?
Join us starting at 10:00AM- 2:00PM for our Father’s Day brunch featuring a St. Louis style BBQ.

FATHER’S DAY BRUNCH 2 COURSES $38.00 (INCLUDES STARTER AND MAIN COURSE)

REFRESHING AND ALCOHOL FREE
Rosemary and Soda – PAG Rosemary, Muddled Orange and Lemon, Club Soda and Ice 5
Fresh Berry Refresher – Fresh Mint, Agave Syrup and Lime Juice 5
Iced Organic Green Tea Fresh Cranberry Juice 6
MORNING LIBATIONS 9
Bloody Mary – Blue Ice Potato Vodka, Burgers Bacon Stick and PAG Celery
Mojito – Rum, Lime and Muddled Morning Harvest of Mint
Mimosa – Prosecco, Fresh Squeezed Orange Juice
– Rosato Sparkling Wine and Peach Sorbet Pinot Grigio
STARTERS (CHOICE OF ONE)
Strawberry Breakfast Bread – powdered sugar, vanilla cream dollop
Granola Parfait – house made granola, berries, PAG honey and yogurt
Heirloom Tomatoes – fresh mozzarella, basil and balsamic vinaigrette
Chili – turkey chili, white beans and corn bread
Wedge – blue cheese dressing, crumbled bacon
PAG Greens – fresh clipped greens, balsamic vinaigrette
Today’s Harvest of Beets – burrata, cara cara and kumquat marmalade, balsamic

MAIN COURSE (CHOICE OF ONE)
Ham Steak Benedict – Burgers Smoke House ham, whole wheat English muffin
Pepper Steak n Eggs – flat iron steak and 2 sunny side up eggs, chimichurri
Omelet – this morning’s harvest of PAG garden veggies, gratin potatoes
Lamb Salad – lamb loin, with tabbuli salad, hummus and pita
Panko Crusted Filet of Sole – wine, citrus sauce, arugula salad
5 Spiced Baked Salmon – brown rice and steamed spinach
PA FD Burger – blend of prime meats, maple cured pork belly, soft sharp cheddar, 1000 island

St. Louis Style BBQ’¦
includes; apple cider vinegar slaw, dijon and russet potato salad and roasted jalapeno baked beans

till we sell out’¦1st come 1st served

Baby Back Ribs – baby backs, slow cooked and finished on the grill
Carved Tri Tip – dusted with Park Ave dry rub
Pork Steak – cut from the pork “butt”