It’s possible that the only thing better than taking the time for a relaxing brunch is being able to spend that time at Tavern House, enjoying your meal while looking out over the water. Enjoy the experience while watching birds and boats on Newport Bay. Our menu boasts:
Tater Tots – This well-loved American creation is featured alongside many of our egg dishes instead of breakfast potatoes or hash browns. Tater tots are also available as a shared appetizer, served in a cast iron skillet tossed with truffle oil and grated Parmesan. The Tater Tot was invented in 1953, and it’s estimated that Americans eat as many as 3.5 billion Tater Tots each year, per Ore-Ida’s marketing department.
This traditional beverage is to offer it with a blue cheese stuffed green olive, Jack cheese, celery stalk, and pepperoncini. Our unique twist is that we provide this traditional drink with a chaser of draft beer.
Many first time guests to Tavern House order our Tavern Bloody Mary and then inquire about the chaser. When I was looking into different regional traditions throughout the United States, I learned that Bloody Marys in Wisconsin are typically served with a draft beer chaser. I thought this would be a good fit for our service, but wanted to know more about this unique tradition and where it began.
A Bloody Mary has always been considered a hangover cure throughout the United States, as well, following the “Hair of the Dog” method. Many believe that in the 1920s an American bartender working in Paris at Harry’s New York Bar made the first one, combining tomato juice and vodka in equal parts. A patron in the bar said it reminded him of a girl he knew at the Bucket of Blood Club in Chicago, and a girl there named Mary, giving the drink it’s original name. This bartender later moved to Manhattan to work at the St. Regis hotel, and New Yorkers were less pleased with the bland drink. He began to add black pepper, lemon, Tabasco, and Worcestershire sauce, creating a classic American drink that we’ve grown to love.
Later, in the 1950s, it gained popularity as a restorative drink, but Milwaukee residents would order it and still be interested in a beer as well. Thus, the pattern of serving it with a beer chaser began, and we carry this tradition on in our restaurant today.
Big Mama Mary
No matter how they began, Bloody Marys have become known recently for a drink that can be piled with as many garnishes as possible – fried chicken, sliders, meatballs, ribs, and more, and we couldn’t not create one of these options. While Our Big Mama Mary isn’t too over the top, it’s also quite the contender. It’s quite popular with our brunch crowd, coming complete with pepperoncini, Mexican gulf shrimp, blue cheese stuffed olive, a slice of pepperoni, deliciously crispy Pecan wood smoked bacon, and a jalapeno deviled egg.
If you prefer Mimosas as your eye opening cocktail, we offer a wide variety including blood orange, traditional orange, pomegranate, and our special “Hummingbird” mimosa made with both orange and pineapple juice and featuring a cinnamon sugar rim. We’re also pleased to offer a specialty Mimosa each month. In February we’ll be offering our “Sunset Mimosa” which contains orange juice, champagne, fresh raspberries, and Chambord.
Fried Chicken and Waffles
Although the origin of this dish isn’t precisely known, many trace it to a Supper Club in the 1930s in Harlem, then another club that launched in southern California that was associated with the owner of the first club. Our specific version features our secret overnight marinade of honey, buttermilk, and spices for boneless free range chicken breasts, that are then paired with a malted, ale lighted waffle batter. It’s all then served with pecan wood smoked bacon, Vermont maple syrup, and our famous thyme cream gravy. David Wilhelm initially showed off this dish in Laguna Beach in the late 1980s at his Sorrento Grille, where it became a best seller and was known for being popular with all ages.
Prime Rib Benedict
The Prime Rib Benedict is another signature creation of Wilhelm, created due to the popularity of his Prime Rib Dip. Thinly sliced rare prime rib is piled on beautifully toasted English muffins, topped with two poached eggs, a traditional Bearnaise sauce, and crunchy onion fritters. Like all of our other brunch egg menu items, this is served with a side of tater tots, and to complete this ‘French Dip’ dish, a side of delicious beef au jus.
After spending a great deal of time in Santa Fe New Mexico, where Southwestern cuisine reigns, we created this dish based on the popular question there “Red, Green, or Christmas”? This question means, “Do you want red chile sauce, green chile sauce, or both?” I wanted to add a unique spin to our breakfast burritos by offering them Christmas style with both types of chile sauce. Our specific version is stuffed full of black beans and spices simmered in beer, breakfast pork sausage, tater tots, sharp cheddar cheese, and scrambled cage-free eggs, and then it is served with fresh guacamole and pico de gallo.
When you’re looking for a hangover cure, a big juicy burger often tops the list, and our Brunch Burger is sure to hit the spot. We start with a charred half pound of Prime Mishima Wagyu beef, known for being heart-healthy, then serve it on a toasted brioche bun garnished with sesame seeds. Then we layer it up with pecan wood smoked bacon, sharp cheddar, a sunnyside egg, and a side of Hollandaise sauce, so that you can say goodbye to your hangover.
For our unique take on this classic breakfast, we start with three grilled corn tortillas, then add beer stewed black beans, sharp cheddar cheese, and a Ranchera sauce with Chipotle flavor, then we top it with two sunnyside eggs, two pecan wood smoked bacon, chunky guacamole, and pico de gallo.
Avocado Toast Bennie
This vegetarian option starts with our grilled Campagne Batard, which is our free form rustic bread, made with wheat and rye flour, sea salt, wheat germ, and water. We form it into free form loaves and bake it on sheet pans for a thick, rustic crust. We use a longer fermentation process that helps us achieve a longer shelf life and a slightly sour taste, as well as a bread that’s easy to digest. We then grill it to order, topping it with fresh grilled tomatoes, avocado, roasted sweet corn, arugula, two poached eggs, and hollandaise sauce.
Manly Man Steak and Eggs
If you have a large morning appetite, we offer a seriously big breakfast, including a grilled 20 ounce bone in RibEye, two eggs of any style, and a side of tater tots. If you’ve awakened hungry and are ready to get your day started in style, this stick to your ribs meal is a great way to do it.
Along with these featured brunch items, we’re also pleased to offer many of our signature lunch dishes, including our Lobster Club, Prime Rib Dip, Buddha Rice Bowl, and Nashville Hot Fried Chicken Sandwich, so you’re guaranteed to find something that you’ll like.
We serve brunch on Saturdays from 11:30 a.m. to 2 p.m. and on Sundays from 11:30 a.m. to 3 p.m. Our entrees have a price range from $17 to $26, so you’re sure to find something to suit your budget. For more info or to ask us a question, reach out at: 949-673-8464.
- Please review text in red for actual schedules and prices.