Sunday Champagne Brunch

Date: Starting April 5, 2015

Sunday Champagne Brunch at Oceana Coastal Kitchen will perfectly blend our ocean-inspired décor, a panoramic view of the bay, indoor or alfresco seating, and a carefully selected brunch menu into a Sunday must for San Diego locals and visitors. The impressive quartz-topped cold bar will elegantly display our sushi selection as our chefs skillfully prepare nigiri, sashimi, and maki right before your eyes. As guests sip champagne or mimosas, they will take notice of the impressive 800-gallon aquarium, home to our tropical jellyfish. A complete section devoted to fresh fruit and pastries to satisfy all preferences and tastes will be featured alongside our salads and antipasto tables. In addition to the many other brunch items, guests can order one of eight select plated options, salmon, prime rib, plus breakfast favorites with an Oceana twist like Waffle Romanoff, a Belgian style waffle topped with Grand Marnier, strawberries, whipped cream, and Vermont maple syrup, and to add a final exclamation point to a perfect Sunday brunch, dessert of your choice!

Price: $58 for adults and $26 for Children 5yrs-11yrs. (children under 5 years eat free)

Reservations: Reserve online or call 858-539-8635.

Brunch Menu

Seafood Cold Bar

Prepared by our sushi team a variety of nigiri, sashimi and maki

Peel and eat shrimp with chipotle cocktail sauce

Smoked salmon with mini bagels and cream cheese

Cold poached salmon with Dijon and dill sauce

Pacific coast crab

Smoked Mussels

Seafood ceviche

Island shrimp salad

Salads and Antipasto

Artisan cheese with dried fruit and nuts

Cured meats and cold cuts with Dijon and grain mustard

Roast vegetables with white raisins

House smoked red trout with watercress and apple

Wild arugula and beet salad with feta cheese

Little gem Caesar salad with shaved parmesan

Mixed green salad with red wine vinaigrette

Spinach salad with bacon vinaigrette and hard cooked egg

Fruits and Grains

House made granola and Organic Yogurt

Berries and Seasonal Fruit

Breakfast breads and pastries

Steel cut oatmeal with raisins and brown sugar

Plates

Eggs Valencia

  • Two poached eggs on orange scented biscuit with prosciutto and Parmesan cream

Ramona Ranch Breakfast

  • Two Eben-Haezer eggs with red potatoes
  • Choice of Applewood bacon, artisan ham or chicken apple sausage

Asparagus Quiche

  • Served with spring greens and marinated Roma tomatoes

Pain Perdu

  • Artisan bread bathed in vanilla and orange batter then griddled
  • Served with Vermont maple syrup and raspberry butter

Waffle Romanoff

  • Belgian style waffle topped with Grand Marnier marinated strawberries and whipped cream
  • Served with Vermont maple syrup

Prime Rib

  • Pepper and Rosemary crusted prime rib with Brussels sprouts and potato gratin
  • Au Jus and horseradish butter

Salmon

  • Roast filet of salmon on braised greens and onions
  • Champagne-Caviar sauce

Poultry

  • Chicken under a brick
  • Chili spiked broccolini and fingerling potatoes
Desserts

Triple chocolate chip cookie bars

Double-shot espresso crème Brûlée

Warm bread pudding with bourbon vanilla sauce

Assorted cakes and cheese cakes

Petit fours