Brunch

SEASONAL FRUIT

cup 9 plate 16 (GV+)

OYSTERS ON THE HALF SHELL

preserved meyer lemon mignonette, half dozen 21 (G)

FRITTO MISTO

crispy calamari, artichokes, olives, spanish paprika, aioli 20 (g)

CABANA MEZZE

labneh with za’atar, hummus with harissa, yogurt naan 16 (V)

YOGURT NAAN BREAD

za’atar spice 7 (V)

ARTISAN CHEESES

2 cheeses, toasted date and walnut bread, chutney, marcona almonds 24 (V)

STRAWBERRY TOAST

brioche, strawberry jam, mascarpone, almond, basil, aged balsamic 14 (V)

TURMERIC AND HONEY GRANOLA

greek yogurt, seasonal fruit 13 (G)

SMOKED SALMON TARTINE

pickled red onion, cucumber, fennel fronds, caperberries, remoulade, milk bread 23

AVOCADO TOAST

walnut date levain, cherry heirloom tomatoes, aleppo, seeds, sprouts 17 (V)
with bacon or poached egg +3

TWENTY FOUR HOUR FRENCH TOAST

orange blossom syrup, amlou
housemade conserva, chantilly cream 17 (V)

CHORIZO SHAKSHUKA

farm eggs, piquillo pepper and tomato ragout, feta, yogurt naan 23

SANDS BREAKFAST

two farm eggs, applewood smoked bacon, yukon gold potatoes, ciabatta toast 20

CABANA BENEDICT

poached farm eggs, english muffin, bearnaise sauce, young lettuces
glazed ham 20 red crab +6

COUNTRY HAM AND GRUYERE QUICHE

mornay sauce, chives, young lettuces 17

YOUNG LETTUCES

toasted almonds, shaved manchego, jerez vinaigrette 16 (gv)
add grilled chicken breast +12 | add grilled salmon +16

TENNIS GARDEN CLUB

organic turkey, swiss cheese, bacon, lettuce, avocado, tomato
alfalfa sprouts, cucumber, dijon, aioli, sourdough, french fries 19

GREEN CHILE CHICKEN TACOS

mary’s chicken thighs, pickled cabbage, cotija, crushed avocado 18 (G)

NIMAN RANCH CHEESEBURGER

american cheese, iceberg, dill pickle, tomato
pickled onion, cabana sauce, french fries 23