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 - 18

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: Artisian Salami, Prosciutto, Grilled & Roasted Vegetables, Local Honeycomb with a Selection of Cypress Grove Cheeses: Humboldt Fog, Lamp Chopper and Midnight Moon - 20

Add a Flight of any 3 South Coast Wines for Two -35

Pistachio Crusted Ahi: Pan Seared Ahi with Chilled Vineyard Grape & Estate Cucumber Salad, Coconut Flat Bread -16 

Crisp Calamari & Shrimp: Caper-Garlic Aioli - 15 

Crab Guyere Gratin: Baked Crab and Guyere Cheese, Baby Heirloom Tomatoes, Pepper Pancetta with Parmesan Toast Points - 16 

Fruta de Sangria: SCW Marinated & Chilled Watermelon, Blueberries, Citrus Segments, Toasted Coconut -11

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

Brunch Soups & Salads

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

South Coast Wedge Chef Salad


Iceberg,  Ham, Turkey, Tomatoes, Bell Pepper, Pepperoncini, Cheddar Cheese, Swiss Cheese, Ranch Dressing - 16 

Clam Chowder: Clams, Sweet Corn, Bacon-Lobster Cream - 9 

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

Sundried Tomato Soup:  Slow Roasted Tomatoes and Peppers, Basil Oil -8


Pan Seared Skuna Bay Salmon: Chimichurri, Summer Squash, Green Beans, Carrots- 23

Winemaker Recommended Pairing - 2014 South Coast Sauvignon Blanc

Fusilli Rustico

Asparagus, Green Peas, Sundried Tomatoes, Garlic and Shallots in a Dijon Sundried Tomato Cream Sauce  18

Winemaker Recommended Pairing-  2013 South Coast Tempranillo Rose

Rainbow Trout Almandine: Smoked Almond Crusted with Sauteed Spinach, Mushrooms and Brown Buter Sauce - 23

Winemaker Recommended Pairing- 2013 South Coast Viognier

Shelton Farms Chicken: Wilted Arugula and Spinach with Blistered Tear Drop Tomatoes, Herb Brown Rice Pilaf and Honey Peach Glaze -23

Winemaker Recommended Pairing- 2012 South Coast Reserve Chardonnay

New York Steak


Roasted Red Potato Wedges, Sautéed Vegetables, Grenaché Demi - 24

Winemaker Recommended Pairing- 2011 South Coast TNT Touriga Nacional Tempranillo


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

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

Blackened Chipotle Chicken Sandwich: PepperJack Cheese, Chipotle Mayo, Lettuce and Pico de Gallo on Toasted Potato Bun with Black Bean and Mango Salad -15

Rose BBQ Beef Wrap: Slow Braised Beef Brisket, Mozzarella, Roasted Red Potato & Poblano Slaw in Sundried Tomato Tortilla with Mojo Potatoes - 15

Antipasto Turkey Wrap: Rosemary Turkey, Salami, Pistachio Mortadella, Heirloom Tomatoes, Marinated Olives, Romaine, Mozzarella and Pesto Ranch in Spinach Tortilla with Fresh Fruit Skewer -15 


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: - 3.00

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.