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