Sunday Jazz Brunch

"Top 10 Brunch Hotels in the U.S." Gayot.com

For reservations, you may book online at Open Table or call the Polo Lounge directly at +1 310 887 2777

$67 per person, $30 children 10 and under
Tax and Gratuity Not Included
18% Service Charge will be added to parties of 6 or more

Please Select a Beverage:

COCKTAILS:

BELLINI
Champagne with Homemade Peach Purée

CHAMPAGNE KIR
Champagne with Cassis and a Lemon Twist

MIMOSA
Champagne with Freshly Squeezed Orange Juice

BLOODY MARY
Vodka with our Special Homemade Mix

SCREWDRIVER
Vodka with Freshly Squeezed Orange Juice

RAMOS FIZZ
Gin, Egg White, Orange Juice, Cream, Lime, Lemon Orange Flower Water, Club Soda 

SANGRIA
Red Wine, Brandy and Fresh Fruit

WINES:

Sparkling Wine, Bouvet Ladubay, “Cuvée Beverly Hills”

Sauvignon Blanc, Cakebread Cellars, Napa Valley, 2013

Chardonnay, The Beverly Hills Hotel, Santa Barbara, 2012

Merlot, Cafaro, Napa, 2011

Pinot Noir,The Beverly Hills Hotel, Santa Barbara, 2012

Malbec,  Capataz, Argentina, 2010

APPETIZERS (select one)

TORTILLA SOUP
Grilled Chicken, Avocado, Queso Fresco, Green Onion

FRUIT PLATE
Huckleberry Yogurt, Granola, Market Fruit and Berries

CAESAR SALAD
Romaine Hearts, Garlic Croutons, White Anchovy, Shaved Parmesan 

HONEY CRISP APPLE & FENNEL SALAD
Market Greens, Candied Walnuts, Gorgonzola & Apple Cider Mustard Vinaigrette

OPEN-FACED SMOKED SALMON
Cream Cheese, Capers, Shaved Red Onions, Persian Cucumbers Tomatoes

DUNGENESS CRABCAKE
Red Pepper Purée, Cilantro, Corn & Lima Bean Succotash

ENTRÉES (select one)

ALMOND CRUSTED FRENCH TOAST
Whipped Cream Cheese, Blueberry Sauce, Vanilla Butter

VOL AU VENT BENEDICT
Lobster, Baby Kale, Mix Mushrooms, Poached Egg, Lemon Hollandaise Sauce

CORNED BEEF HASH
Poached Eggs, Pee Wee Potatoes, Whole Grain Mustard Hollandaise

SO-CAL OMELET
Mexican Chorizo, Tomato, Avocado, Queso Fresco, Hash Browns

SMOKED SALMON SOFT SCRAMBLE
Wild Smoked Salmon, Potato Rösti, Crème Fraîche, Caviar, Asparagus

McCARTHY SALAD
Grilled Chicken, Baby Romaine Lettuce, Tomato, Bacon Eggs Avocado, Red Beets, Aged Cheddar, Balsamic Vinaigrette

VEAL PICCATA
Almonds, Roasted Cauliflower, Market Greens, Gremolata, Lemon Caper Sauce

TUNA BLT
Seared Rare Tuna, Applewood Smoked Bacon, Wasabi Aioli Jicama, Mizuna Salad

GRILLED CHICKEN PAILLARD
Whipped Potatoes, Haricot Verts, Lemon

THE “BRUNCH” BURGER
Ground Sirloin, White Cheddar Cheese, Thick-Cut Bacon, Avocado, Fried Egg, Chipotle Aioli, French Fries

STEAK FRITES
6oz. Hanger Steak, Truffle Butter, Garden Salad, Dijon Mustard Vinaigrette, Parmesan Fries

DESSERT (select one)

APPLE COBBLER
Almond Crumble, Maple Pecan Ice Cream

CHOCOLATE TOFFEE CAKE
Toffee Sauce, Bourbon Ice Cream

HOUSE-MADE ICE CREAMS AND SORBETS

Executive Chef Kaleo Adams