Helmed by Executive Chef Victoriano Lopez, the new brunch menu features a twist on the classic omelet with the Tortilla de Cangrejo, made with fresh Pacific Dungeness crab, creamy black rice, avocado, sweet peppers, brioche crostini, and crab oil. The hearty Pepper Steak & Eggs is a grilled 8oz beef tenderloin, glazed with brandy and black pepper sauce, and served with crispy hashbrowns, arugula, and two fried eggs. Other menu highlights include the Tostada a la Limeña, a crunchy French toast drizzled with caramelized banana rum, and topped with suspiro Limeño foam, house made malted milk ice cream, crunchy caramelized pecans, crunchy quinoa, and fresh berries, and the Aeropuerto Mananero, a pork belly fried rice with vegetables, topped with a scallop omelet, pachikay sauce and pickled vegetables.
La Mar’s Brunch will be offered every Sunday from 11:30 a.m. – 2:30 p.m. and is available in all dining rooms, as well as in La Mar Bar.
