BRUNCH MENU
$30
BLOODY MARY CART
house-made bloody mary mix & beluga transatlantic vodka, served tableside
$30
signature
skewers
&
add a
massive chilled
jumbo shrimp +10
skewers
&
add a
massive chilled
jumbo shrimp +10
Cocktails
$22
FROZEN PALOMA
suerte blanco tequila, grapefruit, lime
$22
$22
AMALFI SPRITZ
meletti aperitivo, limoncello, prosecco
$22
$22
FROSTED GIMLET
ketel one vodka, mint, cucumber, lime, served frozen
$22
$24
GOLDEN STATE
vanilla infused haku vodka, lime, passion fruit, prosecco foam
$24
$26
ESPRESSO MARTINI
tito’s handmade vodka, kahlua, cold brew, orange flower cream
$26
$23
SPICY GUAVA MARGARITA
milagro blanco tequila, guava, lime, ancho reyes, habanero bitters
$23
$22
PISCO SOUR
barsol pisco, lemongrass, lime, lemon, egg white
$22
$24
BALTAIRE MIMOSA
bisol prosecco, P.O.G. juice
$24
$22
MINT JULEP
maker’s mark bourbon, mint, simple syrup
$22
Designated Driver
$14
GREEN JUICE
cucumber, kale, celery, apple, ginger, lemon
$14
$16
WESTSIDE
lyre’s dry london, juniper yuzu, cucumber, lime
$16
$14
P.O.G. JUICE
passion fruit, orange, guava
$14
$14
VIRGIN MARY
house-made bloody mary mix signature skewer
$14
SPARKLING
Bubbles
& Bumps
Veuve Clicquot & classic malossol caviar bump • 55
BY THE BOTTLE
$160
J. LASSALLE
“Cachet d’Or”, 1er Cru, Brut, Reims, NV
$160
$200
PIPER-HEIDSIECK
“Cuvee 1785”, Brut, Reims, NV
$200
$265
RUINART
Blanc de Blancs, Brut, Reims, NV
$265
$800
KRUG
Grand Cuvée, 172ème Édition, Brut, Reims, NV
$800
$300
BILLECART-SALMON ROSÉ
Brut, Aÿ
$300
BY THE GLASS
$18 | 72
PROSECCO
Bisol - Veneto, IT | NV
$18 | 72
$37 | 140
CHAMPAGNE
Veuve Clicquot Yellow Label, Brut | NV
$37 | 140
$21 | 85
SPARKLING ROSÉ
Roederer Estate, Brut Rosé, Anderson Valley | NV
$21 | 85
$42 | 168
ROSÉ CHAMPAGNE
Laurent-Perrier, Cuvée Rosé, Brut | NV
$42 | 168
$110 | 440
CHAMPAGNE
Moët & Chandon, Dom Pérignon, Épernay, Brut | 2015
$110 | 440
$20
CAVIAR BUMPS
$20
The Baltaire Brunch
95 per person
FOR THE TABLE TO SHARE
MEDITERRANEAN MEZZE
hummus, baba ghanoush, labneh
ZUCCHINI BREAD
whipped honey butter
WHIPPED FETA
pistachio dukkah, pomegranate
GRAVLAX
warm blinis, chive crème fraîche
SEASONAL MELONS
yuzu, wildflower honey, mint
The Raw Bar
Seafood Plateau
deviled lobster salad, king crab legs jumbo shrimp, west coast oysters
petite (serves 2-4) • 105grande (serves 4-6) • 165
JUMBO SHRIMP COCKTAIL
• 42
HALF DOZEN OYSTERS
• 33
TUNA POKE*
• 32
SELECT ONE
MAINE LOBSTER OMELETTE
chino valley eggs, maine lobster, petit greens
KC’S FRENCH TOAST
berry compote, whistlepig maple syrup, whipped cream
CARNE ASADA CHILAQUILES
marinated skirt steak, sunny egg, avocado
PRIME FILET AND EGGS
eggs your way, potatoes*, béarnaise
THE GREEK SALAD
choice of protein: grilled salmon, filet mignon, or grilled shrimp
PAN-SEARED STRIPED SEA BASS
spicy tomato brodo, israeli couscous
KING CRAB SALAD
petit romaine lettuces, seasonal vegetables, green goddess dressing
PRIME FILET BENEDICT
house-made english muffin, hollandaise, crispy potato*
MAHI FISH TACOS
hand-made tortillas, mango salsa
WAGYU CHEESEBURGER
black truffle mayo, aged white cheddar, brioche bun, hand-cut frites
Baltaire Label Tsar Nicoulai Caviar
house-made herb blini, sieved eggs, chives, red onion, crème fraîche
CLASSIC MALOSSOL
smooth finish, gentle pop • 100
Private batch caviar sustainably farmed in CA hand-selected exclusively for Baltaire Restaurant
GOLDEN OSSETRA
rich, lustrous, nutty • 185
RESERVE MALOSSOL
large beads, creamy finish • 170
CAVIAR BUMPS
20
Executive Chef | Samuel Jung
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
*cooked in peanut oil | A 20% service charge will be added to all tables.