Starting Sunday April 17th at The Winery Newport Beach, Executive Chef Yvon Goetz will present a brunch menu that will change weekly and consist of dishes like Almond Croissant Crème Brulee French Toast with fresh berries, applewood smoked bacon and a berry-zinfandel syrup. The menu will feature Chef Goetz’s Pacific Rim flavorings, such as Ono & Mahi Mahi flown in daily from Hawaii, and will also tie in to the expansive wine list with numerous wine-infused ingredients. The Winery Newport Beach Sunday Brunch intends to transport guests with one of the most incredible views of the Pacific Ocean and Newport Marina in Orange County.
The Winery Restaurant Newport Beach will be open for dinner service seven days a week, and brunch service from 11 a.m. to 2 p.m. on Sunday. For more information, call (949) 999-6622 or visit http://www.thewineryrestaurant.net/.