Brunch at AVEO Table + Bar is now offered every Saturday and Sunday from 10:30 a.m. -  2:00 p.m.

With the introduction of its new Chef de Cuisine, Donald Lockhart, AVEO Table + Bar moves away from its brunch buffet to a curated à la carte menu. Together, Executive Chef Collin Thornton and Chef Lockhart have created a menu that masterfully blends flavors from all across the Mediterranean.

Standout dishes on AVEO Table + Bar’s new à la carte brunch menu include Crispy Belly Burger with ground sirloin and a slab of maple-glazed pork belly; Peekytoe Crab Cake Eggs Benedict; and Nutella Crunch French Toast topped with rum-flambéed bananas.

A sharable seafood tower, made-to-order omelets, mobile Bloody Mary cart, and free-flowing beverage upgrades, popular hallmarks reminiscent of the former brunch buffet, will remain, adding an element of extravagance to AVEO’s new weekend brunch. Guests will also be able to select from over 30 exclusive bottles of premier champagne from the AVEO cellar.

View the full Brunch Menu Here.

During Happy Hour, AVEO Table + Bar’s craft cocktails, regularly priced at $17, are just $12. Happy Hour also includes specially priced tapas and share plates; beers, wines, & champagne by the glass; and red & white sangrias. Offered Sunday through Thursday from 2:30 p.m. - 6 p.m., AVEO’s new Happy Hour includes the following specially priced cocktails, tapas, and share plates:

COCKTAILS

- Paloma Negroni - Casa Noble Reposado Tequila, Campari, Fresh Grapefruit, House Spices, Sweet Vermouth
- Black Cherry Whiskey Sour - Knob Creek, Fresh Lemon, Sugar, Cherry Bitters
- Añejo Honey Margarita - Patron Añejo, Grand Marinier, Fresh Lime, MBR Honey
- Toddy Cider - Mount Gay Rum, Benedictine, Apple Juice, Housemade Cider Syrup, Lemon Juice
- Barrel Aged - Mount Gay Rum or Angel’s Envy Bourbon

TAPAS & SHARE PLATES

- Trio of Daily Oysters - Chef’s Selection
- Mediterranean Dips - tapenade, tzatziki sauce, candy cane hummus, warm pita
- Chicken Chorizo Loaded Fries - mustard-parmesan gravy, melted cheese, chicken sausage, garlic aioli
- Margherita Flatbread - heirloom tomato sauce, mozzarella cheese, basil
- Red Snapper Ceviche - California citrus-cured snapper, tomato, jalapeño, bell peppers, chile oil, lentil crisps
- Petite Buttermilk Onion Rings - homemade peppercorn ranch
- Calamari - Meyer lemon aioli, zesty cocktail sauce
- Turkey Meatball Sliders - fried mortadella, burrata

• Served from 9 am - 3 pm
• Artisan Cured Meats & Cheeses with seasonal jams, nuts, dried fruits, and crusty breads
• Granola French Toast with whipped ricotta, goji berries, honey & almonds
• Shakshouka with soft eggs, stewed tomatoes & peppers, kale, lebne, flatbread, and dukkah

If you’re looking for more drinks with a view, stop by for the daily Happy Hour at Bluegold in Pacific City. Enjoy discounted beer, wine, and cocktails with a few delicious $1 oysters. Still hungry? Grab a pizza or crispy soft-shell crab BLT with smoked bacon, lettuce, heirloom tomato, and chili aioli. Bluegold was named Best Date Night by OC Weekly this year!

Happy Hour:

Daily, 3 – 5 p.m.

Served daily from 7 am to 3 pm

View the Menu

 

 

SUN 11 AM - 4 PM

Habana’s brunch menu is available at their Costa Mesa location and is offered from 11AM - 4PM on Sundays, weekly. Chef Alex Moreno will be the mastermind behind the early weekend menu at Costa Mesa until the awaited secondary location at the Irvine Spectrum opens. Before we know it, Moreno will be at the helm of the kitchen in Irvine preparing far more than brunch for us to enjoy. If you’re unfamiliar with Habana’s Cuban brunch fare, we’ll put it simply -- flavor explosion. Unique spices and sauces grace every plate and complement traditional Cuban proteins such as roasted pork and more. To put it briefly, this is a brunch for the books and one you won’t want to miss.

For more information, visit www.habanacostamesa.com/brunch

Sunday Gospel Brunch: Every Sunday starting at 10:30 am, The House of Blues Anaheim puts on a show with brunch.

The new House of Blues Anaheim is pleased to introduce a re-imagined Gospel Brunch experience each Sunday of the month. A new Southern inspired soulful menu features signature brunch dishes and live action carving and omelet stations. The electrifying, uplifting and unprecedented gospel show is unlike any other brunch experience available. Gospel Brunch is perfect for families, visitors and special celebrations.

Plus, this fun fact: Included in your ticket purchase is a $1 donation to Music Forward, a national non-profit organization channeling the power of music to help underserved youth create pathways to productive, sustainable, and fulfilling lives.

Drag Brunch: The new House of Blues Anaheim is pleased to introduce the World Fabulous Drag Brunch held on the first Saturday of each month starting June 3, 2017. The World Fabulous Drag Brunch stars WILLAM- actress, author, YouTuber and former RuPaul's Drag Racer, in a hilarious new show featuring wild entertainment, mimosas and an all-you-can-eat brunch buffet of Southern-inspired favorites including jambalaya, jalapeno-cheese cornbread, collard greens, a prime rib carving station, homemade pastries and more. Best known from RuPaul’s Drag Race season 4, WILLAM and his gaggle of girls will delight and entertain you with music, moves and a dose of comedy. World Fabulous Drag Brunchis perfect for a wild Saturday morning with friends and special celebrations that call for a dash of glitz! The show runs from 1.5-2 hours and tickets are $44. For more information, visit HOB via their website link.

Every Day from 3 - 6 pm.

Available in Bar Area Only.

$3 Beer $4 Wine $5 Cocktails $6/$7 Bites

HAPPY HOUR HIGHLIGHTS:
Bayou Fritters
jambalaya and cheese blend breaded and fried, served with remoulade, 4

Queso Dip
with andouille sausage, smoked pork and tricolor chips, 4

Buttermilk Chicken Tenders
with French fries, 5

Bayou Flatbread
andouille sausage, smoked chicken, red onion, mozzarella, smoked Gouda, remoulade, 5

Voodoo Eggrolls
crawfish, andouille sausage, corn, cheese, Cajun spices, served with remoulade sauce, 6

 

Brunch is served on weekends only from 10 am - 2:30 pm.

JULIETTE Social Hour Menu

Monday – Friday
2:3- p.m. – 6 p.m.

CHEESE & CHARCUTERIE

Served with dried fruit compote, marinated olives, spiced almonds, raisins on the vine, and baguette
combination of cheese or charcuterie
choice of three  15; five  25

CHEESE

hidden falls, sheep/cow, soft, shepherds way, mn

l`amuse signature gouda, cow, firm, essex, holland.

smokey blue, cow, soft, rogue creamery, or.

chimney rock, cow, soft, cowgirl creamery, ca.

cana de cabra, goat, soft, spain

CHARCUTERIE

salumi smoked paprika salami, wa.

la quercia prosciutto americano, ia.

angels duck prosciutto, ca

salumi mole salami, wa.

salumi coppa, wa

 

SMALL PLATES

steak tartar  |  14

capers, gooseberries, shallots, chives, radish, olive oil, sea salt, petite hearts on fire, quail egg, goat cheese crackers

grilled fish tacos  |  10

grilled pacific rock fish, black garlic tortilla, avocado, crème fraiche, pistachio, radish, cilantro

duck confit toast  |  8

ginger crème fraiche, dried tomatoes, frisee, pickled shallots

albacore toast  | 9

seared albacore, radish, scallion, shiso, daikon sprouts, togarashi aioli

juliette burger  | 12

tomato jam, grilled balsamic onions, aged cheddar, pancetta, little gem lettuce, radicchio, mustard aioli.

romeo burger  | 12

red onion, baby arugula, smokey blue cheese, lemon garlic aioli.

french fries  |  5

harissa aïoli, house made ketchup.

house salad   | 10

pears, little gem, endive, pistachios, pickled shallots, chives, smokey blue cheese .

ALL DRAFT BEERS $2 Off

HOUSE COCKTAILS  8

rose 75   orange moon, lavender bitters, St. germain, gruven vodka

fifty-fifty  gin, dry vermouth,orange bitters, cucumber

la palooza  tequila,grape fruit juice, grendadine

gondola carpano antica, rye, Ferrari, coke

Brunch is offered every Sunday from 11 a.m. - 3 p.m

 

 

Come take a seat at our bar between 5 pm - 7pm for great drinks and delicious bites! Also try their new 'Shaken and Stirred' Cocktails!

$2 off snacks
$5 beer of the day
$2 off glass of wine
$8 signature cocktails

STIRRED COCKTAILS

Smoked and Oaked - barrel hitch whiskey, Gran Classico, house-made sweet vermouth aged in “Beyond Barrels” staves & smoked

Dawn's Hour - Rum Blanco, allspice dram, house-made mole bitters, essence of licorice root & cinchona bark

Highlander - single malt scotch, elderflower liqueur, cardamom bitters, star anise, lemon oil

Bolivian Breakfast - Singani 63, St. George Nola coffee liqueur, trinity bitters, spiced demerara syrup, whipped cream, cinnamon

 

SHAKEN COCKTAILS

Silly Rabbit - Arette Reposado Tequila, vanilla Madagascar liqueur, carrot & Thai chile syrup, lemon-lime juice, cloves, mezcal misting

Take Me Back - Spring 44 Vodka, Asian pear shrub, thyme, lemon-lime juice, lavender bitters

OC Sour - rye whiskey, honey, lemon, red wine bubbles

Endless Summer - mezcal, cranberry liqueur, ginger syrup, tajin, lime juice, rosemary foam

Big Green - London dry gin, green chartreuse, vanilla syrup, cucumber, mint, lime juice

Barkeep's Inspiration - crafted on a whim

 

The following ‘Snack’ items are available for $6 during Happy Hour:

Tuna Poke Toast - avocado, sea weed, radish, grilled bread

Albacore Tostada - orange pepper, Sriracha mayo, ginger soy, cilantro, guacamole

Local Goat Cheese Toast - seasonal fruit, honey, petite herbs

Prosciutto Toast - quince honey, truffle vinaigrette

Deviled Eggs - salmon, cracklings, pickled onion

Cheese Steak Fries - Belgium style fries, house made cheese whiz, oxtail

Chorizo and Potato Croquettes - jalapeño-lime aioli

Organic Trumpet Mushrooms - gremolata

Roasted Cauliflower - gochujang, citrus, peanuts

 

Since opening 10 years ago, Old Vine Café remains a favorite contemporary dining destination in Orange County. Guests of the European-inspired, wine-driven concept will find a seasonally driven menu in an elegantly casual atmosphere. Pair a mimosa, prepared with freshly-squeezed OJ, with one of Old Vine Cafe's stellar breakfast/brunch items which include a Goat Omelet (Slow Roasted Pulled Goat Shoulder, Pepper Jack Cheese & Green Onions), Caramel Apple French Toast (Caramel Apple French Toast Freshly Baked & garnished with a Caramel and Chocolate Swirl), and a Vegetarian Omelete (Zucchini, Spinach, Red Peppers, Gouda, Queso Fresco, and Tomatillo Salsa).

Old Vine is taking full advantage of their new bar! Happy Hour is available Tuesday-Friday and Sunday from 3-6pm. Happy hour deals include half-off bar bites like Borlotti Bean Dip, House-Baked Focaccia, and Queso Fundido made with gouda, queso fresco, pork sausage, pickled serrano chile, and house-fried tortilla chips. From shaken and refreshing drinks, such as an Aviation and a French 75, to stirred and spirit-forward libations including an Old Fashioned and a Negroni, guests can score $3 off Old Vine’s classic cocktails

Additionally, there is also a Late Night Happy Hour Tuesday-Friday and Sunday from 10pm-12pm with $5 draft Hefeweizen Weihenstephaner and $9 Old Vine classic cocktails. The Aviation cocktail is a fan favorite, made with New Amsterdam Gin, Luxardo Maraschino Liqueur, Tempest Fugit Creme de Violette, and fresh lemon. Pair your beverage with one of Chef Mark McDonald’s new Bar Bites (available until 11 pm).

 

Brunch is served daily from 7:00 a.m. - 2:00 p.m.

For more information, visit www.pacifichideawayhb.com/menus.

Brunch at The Recess Room is unlike anything Fountain Valley has seen before. Chef Sam Green leads the way with innovative creations that make this brunch one of the most unique in the area. Notably, Sam has worked previously as sous chef under Chef Amar Santana. Their Smoked Salmon Benedict is made with a red wine poached egg, citrus hollandaise, and a squid ink english muffin. The Chicken & Waffles is made with panko crusted chicken breast and a kimchi butter waffle. The Recess Room also gets creative with drink pairings for brunch — their bottomless mimosas can be made with a juice choice of mango, lychee, and blood orange, to name a few.

“My specialty is bringing an open mind to ingredients and wanting to explore new ideas and techniques, with carrying and open mind and approach to food my belief is that the offerings at the Recess Room will continue to grow and delight many different palates” - Sam Green, Chef