Brunch was served on Saturday and Sunday, followed by a light-menu interval before dinner. The August 2015 selection began with soup and salads, moved into flatbreads and brunch specials, then closed with sides and sweets.
The menu balanced familiar weekend forms with Bolsa’s seasonal style. Egg sandwiches, French toast cakes, biscuits and chilaquiles appeared beside burrata with pickled beets, a cornbread panzanella, crispy oysters with eggs and pork belly with borracho beans.
Seasonal fruit, garden vegetables, roasted grapes, peppers and herbs ran through both savory and sweet dishes. Return to Menus for the full menu family or continue to Dinner for the evening selection.