BRUNCH
10:30-2:00 on SATURDAYS & SUNDAYS

summer fruit salad vanilla syrup/ mint

hummus & taboulleh crisp veggies/ warm pita

granola & yogurt parfait seasonal berries/ organic vanilla yogurt

irish steel cut oatmeal brown sugar/ golden raisins/ spiced pecans/ cream

two eggs your style toast/ parmesan-herb potatoes/ choice of meat

fluffy 3 egg omelet choice of 3: green peppers/ tomatoes/ mushrooms/ asparagus/
spinach/ feta/ goat/ swiss/ cheddar/ ham/ salmon/ onion/ smoked salmon/ red pepper harissa

tunisian egg casserole tomato-chili fondue/ z’attar/ cilantro/ grilled pita

steak & eggs grilled beef tenderloin/ ripe tomato salad/ parmesan-herb potatoes

smoked salmon pizzete cucumber/ red onion/ crispy capers/ herb crema

the wave benedict poached eggs/ rock shrimp/ asparagus/ focaccia/ harissa hollandaise

rustic eggs serrano ham/ piquillo peppers/ fresh mozzarella/ potato hash

buttermilk pancakes preserved orange marmalade/ whipped butter

waffle stack sundae maple-caramel bananas/ cinnamon gelato

crispy calamari salad romaine/ radish/ cucumbers/ harissa-honey glaze

wave chopped salad smoked turkey/ mixed greens/ chick peas/ piquillo peppers/ manchego/ sherry vinaigrette

lobster club crispy pancetta/ shaved fennel/ curry aioli/ warm brioche

ahi tuna nicoise sandwich roasted tomatoes/ green beans/ tapenade/ pretzel bread

lamb kefta sandwich feta cheese/ cucumber/ greek yogurt

“hangover burger” 8 oz. angus burger/ fried egg/ choice of trimmings

grilled chicken sandwich idiazabal cheese/ pear/ arugula/ focaccia

roasted salmon kalamata olives/ eggplant/ harissa glaze

grilled prime skirt steak burnt onions/ taverna salad/ rioja reduction

half brick chicken radish/ pickled lemon confit

Executive Chef Kristine F. Subido
General Manger Keith Jackson

A gratuity of 18% will be added to parties of 6 or more. Please refrain from smoking at Wave. Consuming raw or undercooked meat, poultry or seafood may increase your risk of foodbourne illness.

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