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Sundays

Brunch & Provisions

Starters

Burrata & Heirloom Tomatoes

16

Creamy burrata, vine-ripened heirloom tomatoes, fresh basil, aged balsamic reduction

Grilled Octopus

19

Tender charred octopus, smoked paprika, olive oil, wild greens

Chef’s Pick

French Onion Soup

14

Slow-cooked onion broth, Gruyère crouton, fresh thyme

Aged Ribeye Steak

48

Dry-aged 28-day ribeye, herb butter, roasted fingerlings, bordelaise

Pan-Seared Salmon

36

Wild-caught salmon, fennel purée, citrus beurre blanc, fresh dill

Duck Confit

34

Slow-braised duck leg, Puy lentils, roasted root vegetables, red wine jus

Wild Mushroom Risotto

28

Arborio rice, porcini, chanterelles, truffle oil

MainCourses

Desserts

Crème Brûlée

12

Tahitian vanilla custard, caramelized sugar, fresh berries

Dark Chocolate Torte

14

Valrhona 70% chocolate, whipped cream, candied orange peel

Chef’s Pick

Sundays

Sun-drenched editorial layout with a central spine and staggered sections.

Best for

ModernBrunchCoastalWine Bar

This template includes

  • Dela Gothic One + Albert Sans typography
  • 6 curated color themes
  • Promo and special cards
  • Photo support
  • Multiple logo header layouts
  • Dietary tags and chef picks
  • PDF, QR code, and web menu export
Use this template Keep browsing

Free to start. No credit card. Your menu content carries over if you switch templates later.

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