Sunday Bloody Mary Brunch – Charlie Palmer, Costa Mesa
Introducing the new
Sunday Bloody Mary Brunch
Includes appetizer, entree, and unlimited Bloody Mary’s
$35 per person, every Sunday beginning February 28
Served 11:30-3:00PM
For reservations, call 714-352-2525 or reservations@charliepalmer.com
We believe cocktailing is an art. To get you started, we’d like to introduce our new DIY (Do it Yourself) Sunday Bloody Mary Brunch. For $35, treat yourself to an appetizer, entrée, and unlimited Bloody Mary’s. We provide the Vodka, you master the art of the perfect Bloody Mary at our diverse ingredients bar (scroll below). Need Inspiration? Just ask, we’re happy to mix our signature Charlie Palmer version.
Bloody Mary Brunch Menu
-Appetizer-
Portobello Grilled Cheese
Yellow Tomato Soup, Baby Basil, Aged Cheddar
Cinnamon Spiced Oatmeal
Brown Sugar Caramelized Apples, Cranberries
Maple Chantilly Cream
House Cured Smoked Salmon
Bagel, Whipped Crème Fraiche, Caper Fennel Relish
Fresh Farm Mixed Green Salad
Manchego, Pistachio, Red Wine Shallot Vinaigrette
Ahi Tuna And Green Tea Soba Salad
Soy Lime Dressing, Seaweed, Baby Cilantro
-Main Course-
“Steak And Eggs”
Grilled Boneless Rib Eye, Eggs, Chorizo Potato Hash
Bourbon Scented French Toast
Caramelized Bananas, Smoked Cashews, Blis Maple Syrup
Spinach And Aged Cheddar Omelet
Toasted Brioche, Grilled Bacon, Potato Tart
Carved Turkey Club
Smoked Bacon, Avocado, Tomato, Aioli
Kobe Style Beef Sliders
Truffle Mayo, House Made Pickles
Rosemary Grilled Chicken Sandwich
Buffalo Mozzarella, Roasted Peppers, Arugula Truffle Oil
***A la carte small plates and a 3-course prix fixe lunch ($26) are also available
BLOODY MARY INGREDIENTS BAR
THE CANVAS: tomato juice, house vegetable tomato gazpacho
THE PRIMER: fresh lemon juice, fresh lime juice, clam juice, beef broth
THE SHADING: chipotle Tabasco, green Tabasco
Frank’s Red Hot, Sriracha, Worcesteshire, soy sauce, angostura bitters
THE BRUSH STROKES: ginger, Heinz chili sauce, Mai Ploy Thai sweet chili sauce, smoked chipotle, cocktail sauce, large chopped tomatillo, green olive tapanade, sun dried tomato pesto
THE DETAIL: celery stalks, rhubarb, Slim Jims, pepperoni sticks, housemade beef jerky
bacon wrapped in romaine hearts, cucumber spears, asparagus, half-sour kosher dill pickles, heirloom carrots en branche
THE SIGNATURE: pork rinds, pickled green beans, pickled okra, wide strips of bell peppers, lemon wedges, lime wedges, pepperoncini, banana peppers
GARNISHES: tomolives, halved heirloom cherry tomatoes, olives, blue cheese olives
HERBS: dill, basil, opal basil, cilantro, mint
SPICES: salt, pepper, celery salt, cayenne, cinnamon, taco seasoning, paprika
