Bardessono Hotel | Restaurant | Spa

Brunch

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We offer ingredient-driven farm/ocean/field-to-fork cuisine that embodies the property’s modern aesthetic and eco-conscious spirit.

– Lucy’s Garden

STARTERS

LUCY BAGEL BOARD

daily house made bagels, house-cured and smoked sturgeon and salmon
pickled vegetables, cream cheese 25

STEEL CUT OATS
irish steel cut oats, brown sugar, seasonal compote 11

HOUSE-MADE GRANOLA
dried fruits and nuts, choice of milk or yogurt
9

LUCY’S GARDEN MIXED GREENS
fennel, celery root,
meyer lemon-honey vinaigrette 10

LUCY BEET SALAD
shaved bohemian romeo cheese,
banyuls vinaigrette, cress 13

FRESHLY DUG CARROT SALAD
confit carrots, carrot chips, carrot fronds, shallot curry dressing 11

LUCY GARDEN TRIO
carrot, greens, beet 14

ENGLISH PEA  SOUP
 tempura peas, pea tendrils, meyer lemon fromagé blanc,
chive blossoms 10

CHARCUTERIE & CHEESE
cured meats and artisanal cheeses
whole grain mustard, cornichons 22

OYSTERS ON THE HALF SHELL
half-dozen, champagne mignonette 21

GEORGIA TURTLE-FREE SHRIMP
court bouillon-poached, house-made cocktail sauce 16

MAINS

CHILAQUILES
ramiro’s house-made chorizo, tortilla chips, spicy tomato sauce, queso fresco, sour cream,
pond farms sunny side up farm egg 15

CROQUE MADAME
house-cured ham, gruyère cheese, fried glaum organic egg, mornay sauce, garden greens 17

BRIOCHE FRENCH TOAST
house-made brioche, seasonal compote, chantilly mascarpone 16

LUCY BAGEL BENEDICT
willie turkey bacon, avocado,
house-made bagels, poached glaum ranch egg, smoked tomato hollandaise
18

SPINACH OMELETTE
glaum organic eggs, bloomsdale spinach, goat cheese, wild mushrooms, crispy fingerling potatoes 17

DUCK CONFIT HASH
spinach, root vegetables, crispy fingerling potatoes, pond farms sunny side duck egg 18

TURKEY OMELETTE
glaum organic eggs, fontina, house-roasted turkey, crispy fingerling potatoes 18

CLASSIC BREAKFAST
glaum organic eggs, grilled bread, hobbs’ applewood smoked bacon, crispy fingerling potatoes 17

BISCUITS & GRAVY
espelette buttermilk biscuits,chicken apple sausage and turkey gravy 13

MARY’S CHICKEN
cauliflower gratin, herbed farro, whole grain mustard jus 20

DUNGENESS CRAB CAKE SANDWICH
4oz dungeness crab meat, cabbage salad, tedd’s ketchup and smoked tomato bun 15

LOCAL PETRALE SOLE
kohlrabi purée, arugula, lemon caper brown butter, caramelized turnips 26 / 33

BEVERAGES

BUCKS FIZZ
prosecco, orange juice 16

BLOODY MARY
vodka, worcestershire, sriracha, horseradish, tomato juice 14

YOUNTVILLE SPRITZ
domaine carneros rose, sage liqueur, grapefruit juice, simple syrup, soda14

PEET’S COFFEE
17 ounces french press, 2 cups 6
35 ounces french press, 4 cups 12
americano 5
café latte 5
cappuccino 5
espresso 5
mocha 5

VALRHONA HOT CHOCOLATE 5

JUICE 6
fresh squeezed orange or grapefruit
organic tomato, apple or cranberry

MIGHTY LEAF TEA 6
english breakfast
earl grey organic, regular or decaf
hoji-cha organic
green tea passion
white lotus
chamomile citron
african amber organic
verbena mint organic

SIDES

hobbs’ applewood smoked bacon / 8
house-cured breakfast ham / 8
thick sliced pork belly / 8
crispy fingerling potatoes/ 5
herb fries / 5
sliced fresh fruit / 8

Executive Chef Victor Scargle
We use sustainable, organic and biodynamic products whenever possible. A service charge of 20% will be added to all parties of 6 or more.

California State Food Code requires us to inform you that consuming raw or undercooked meats,
seafood and eggs may increase your risk of food borne illnesses.