Weekend Brunch Menu

Weekend Brunch - Vineyard Rose

OC brunch
Chef’s Personalized Weekend Brunch Menu – South Coast Winery Resort & Spa's Vineyard Rose Restaurant is serving up brunch from 8 am to 3:30 pm Saturday & Sunday. For reservations, please call 951-587-9463 Or reserve a table now online:

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Rolling Hills Banana Foster Pancake: A Buttermilk Pancake Topped with Banana Foster Sauce, Vanilla Bean Sauce, Cinnamon Powdered Sugar - 9

Vineyard Breakfast: Two Eggs, Any Style, Choice of Country Ham Steak, Sausage Links or Applewood-Smoked Bacon, Wine Country Potatoes -11

Add Rye, Wheat, Sourdough or White Toast -1.50

New York Steak and Eggs:  Haystack Onions, Two Eggs Any Style, Wine Country Potatoes - 15

Biscuits & Gravy:  Country Scrambled Eggs, Sausage Gravy- 12

California Spa Frittata: Egg Whites, Mushrooms, Tomato, Baby Spinach, Drake Farmstead Chevre, Wine Country Potatoes - 11

South Coast Rancheros Burrito: Scrambled Eggs & Chorizo, Pepper Jack Cheese, Pico de Gallo, Borracho Beans in a Flour Tortilla with Wine Country Potatoes - 12

Create Your Own French Style Rolled Omelet - 11

Choose Any 3 Items, Additional Items are $.50 each: Mushrooms, Sweet Peppers, Spinach, Bacon, Ham, Sausage, Pepper Jack, Cheddar, Pico de Gallo

Continental Breakfast: Assorted Mini Muffins, Seasonal Fruit & Candied Pecans -10

Side Orders

Ham Steak, Bacon, Sausage - 3.50

Rye, Sourdough, Wheat or White Toast -1.50

English Muffin - 2.00

Basket of Fresh Baked Mini Muffins - 2.50

Wine Country Potatoes - 2.50

Seasonal Fruit - 3.95

Side of Berries - 2.00

Cup of Berries -  6.00

Large Flour Tortilla -1.00

Brunch Beginnings

Golden Bear Charcuterie: Artesian Salami, Prosciutto, Grilled & Roasted Vegetables, Humboldt Fog, Purple Moon, Midnight Moon Cheese, Local Honeycomb -20

Add a Flight of any 3 South Coast Wines for Two -30

Marinated Grilled Artichoke Flat Bread: Balsamic Pearl Onions, Parmesan & Crispy Prosciutto -13

Crisp Calamari & Shrimp: Caper-Garlic Aioli - 13 

Pistachio Crusted Ahi: Pan Seared Ahi with Chilled Vineyard Grape & Estate Cucumber Salad, Coconut Flat Bread -15 

Meyer Lemon Lobster Salad: Chilled Asparagus, Hard Boiled Egg, Feta, White Balsamic Vinaigrette -18

Brunch Soups & Salads

Roasted Pepper & Sundried Tomato Bisque: Basil Oil- 8 

Sweet Corn & Clam Chowder: Bacon-Lobster Cream - 9

Wild Arugula Salad: Gala Apples, Pears, Mandarin Oranges, Ruby Cuvee Pickled Onions, Sliced Almonds, Point Reyes Blue Chesse, Temecula Valley Blood Orange Vinaigrette - 12

Winter Greens Salad: Roasted Butternut Squash, Dried Tart Cherries, Spiced Pecans, Feta, Cherry Viniagrette - 12

Vineyard Rose Salad: Baby Greens, Cucumbers, Farmstead Goat Cheese, Tomatoes, Grapes, Dried Cranberries, Candied Pecans, White Balsamic -12


Pan Seared Skuna Bay Salmon: Chardonnay Caper Cream Sauce with Green Bean and Carrot Almandine- 23

Winemaker Recommended Pairing – South Coast Sparkling Blanc de Blanc

Shelton Farms Chicken: Lemon, Fresh Herbs, Sautéed Fennel, Butternut Squash, Sage & Rosemary, Brown Rice, SCW Grenache Demi - 23

Winemaker Recommended Pairing-  2011 South Coast Grenache

New York Steak: Sauteed Broccoli Rabe, Roasted Garlic, Crimini Mushrooms, Crispy Poblano Strips, Blue Cheese Crumbles, Chipotle Demi and Marbled Potatoes -23

Winemaker Recommended Pairing- 2011 Wild Horse Peak '4 Block' Cabernet Sauvignon

Penne Pesto:  Sundried Tomato, Spinach, Pine Nuts  18

add Chivalini Sausage, Chicken or Shrimp 23                

Winemaker Recommended Pairing- 2009 South Coast Sangiovese


South Coast Signature Burger: Tillamook Cheddar, Lettuce, Tomato, Red Onion, South Coast Sauce and Fried Pickles on Ciabatta Bun with House-made Roasted Garlic & Herb Chips-16

Warm Turkey Sandwich: Sliced Herb Roasted Turkey, Port Salut Cheese, Cranberry Chutney, Arugula, Mayonnaise on Pretzel Bun with Sweet Potato Fries -15

Pot Roast Sandwich: Slow Braised Top Round, Celery, Onion, Crispy Carrots on Ciabatta Bun, Mojo Potatoes -16 

Blackened Chicken Wrap: Tomato, Corn, Pinto Beans, Roasted Red Peppers, Oven Roasted Tomato Aioli, Romaine and Cilantro in a Spinach Wrap. Served with Fresh Fruit Skewer and Honey-Lime Drizzle -15 

Artisan Grilled Cheese: Gruyere, Smoked Gouda, Irish White Cheddar, Roasted Cauliflower and Red Bell Peppers on Parmesan Crusted Sourdough with Roasted Pepper & Sundried Tomato Bisque 14

Specialty Pizzas

Meritage: Italian Sausage, Pepperoni, Bacon, Smoked Pork, Ground Beef, Mozzarella Cheese - 16

Aloha: Ham, Pineapple, White Onion (Add  Jalapeño) - 16

Chipotle BBQ Chicken: Red Onion, Mozzarella, Avocado, Cilantro & Chipotle BBQ Drizzle -16

Santa Rosa: Goat & Mozzarella Cheese, Prosciutto, Caramelized Pears, Mushrooms, Onions - 16

Margarita: Fresh Tomato, Mozzarella Ovaline Cheese & Basil -15 


Peet's fresh Roasted Coffee: - 3.00

Soft Drinks or Lemonade: - 2.50

Ice Tea or Tropical Tea: - 2.50

Juices: - 3.75

Hot Tea: - 3.00

Hot Chocolate : - 3.00

The South Coast Culinary Team is proud to support Local & Regional products including a “Field to Fork” from our Estate Garden. A charge of $3 will be applied to any split menu item. A 20% service charge will be applied for parties of 7 or more. We apologize, but we are unable to split checks for large parties over 7 guests.