Mother’s Day Brunch Menu

John Ash & Co.

MOTHER’S DAY BRUNCH MENU

May 9th, 2021

Reservations accepted from 10 a.m. to 2 p.m.

We are also open for dinner on this night, 5 p.m. to 8:30 p.m.  We’ll be serving our regular dinner menu.

– STARTERS –

5 BAKED HOG ISLAND OYSTERS WITH PARMESAN CUSTARD  21
anisette infused spinach  GF

TOM’S SPRING FRENCH ONION SOUP  14
puff pastry dome, Joe Matos St. George cheese

ROASTED BEETS, ROMAINE, SOFT BOILED FARM EGG  15
Valley Ford Creamery Grazin’ Girl gorgonzola dressing  GF
ADD 3 roasted gulf prawns  9

MONTE CRISTO EGG-ROLLS  13
Hobbs’ ham and turkey breast, Joe Matos Cheese Factory St. George cheese,
strawberry gastrique

DUNGENESS CRAB AND MANGO SALAD  17
avocado, ruby red grapefruit, butter lettuce, lemon poppy seed dressing  GF

BAKED BELLWETHER FARMS RICOTTA & LOBSTER CRÊPES  19
lobster bisque sauce, Vella dry jack

– MAIN COURSES –

BANANAS FOSTER CHALLAH FRENCH TOAST  17
pecans, vanilla infused whipped cream
ADD Journeyman Meat Co. barrel smoked bacon  6

VINTNERS RESORT EGGS BENEDICT*
toasted English muffin, poached Shiloh Hill Farm eggs, Meyer lemon hollandaise,
country fried potatoes with sweet onions, roasted garlic and scallions
with Hobbs’ Canadian bacon  21
with smashed avocado and oven dried Parsons’ tomatoes  21
with Dungeness crab cakes  28

FARM EGG SPRING VEGETABLE FRITATTA  19
asparagus, spinach, green onion, piquillo peppers, feta cheese,
country fried potatoes with sweet onions, garlic and scallions  GF

COUNTRY FRIED ANGUS NY STEAK  26
buttermilk biscuit, sage pork sausage gravy, two Shiloh Hill Farm sunny side up eggs

HOUSE CURED LIBERTY DUCK CONFIT HASH  22
sweet onions, fingerling potatoes, poached Washoe Farm duck egg  GF

PAN ROASTED ŌRA KING SALMON  35
Sayre Farms asparagus, wild rice cakes, beurre blanc
ADD pan seared sea scallop  8 ea

FRIED ROCKY CHICKEN  22
green beans and onions, mashed potatoes, pan gravy

ROSEMARY AND GARLIC MARINATED GRILLED LAMB CHOPS* 32
braised estate chard, oven dried Parsons’ tomato, haricots cocos beans, lamb reduction  GF

EXECUTIVE CHEF
Thomas Schmidt

SOUS CHEF
Dan Nielson

SOUS CHEF
Gino Guerrero

PASTRY CHEF
Casey Stone

CULINARY GARDENER
Chris Connell                  

Thank you for wearing your face mask when moving about the restaurant.

20% gratuity will be added for parties of 6 or more.
Our menu does not list every ingredient used in the preparation of our dishes.
If you are allergic to or intolerant of specific foods, please tell your server when ordering.

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Reserve Dining – John Ash & Co.