If the perfect Mother’s Day includes beautiful weather, amazing views, and delicious flavors, then look no further! Shorebird Restaurant in Newport Beach is hosting its first Mother’s Day brunch, and we’re not letting Mom leave without feeling like she’s the most important person in the world! Offering a three-course, plated experience, Chef and the team have put together a menu that will ensure everyone’s hearts are as full as their stomachs. See the full menu and reservations link below.

Cheers!

Shorebird Team

10AM – 3PM | May 9th, 2021  

COURSE ONE (CHOOSE ONE)

• GOLDEN BEET CARPACCIO SALAD: Herbed goat cheese, pickled red onions, walnuts, baby arugula, fresh strawberries, poppy seed dressing
• AVOCADO FRIES: Green goddess dressing, chives, cilantro-lime salt
• LEMON CAESAR SALAD: Romaine, Sicilian oregano croutons, shaved parmesan, lemon cesar dressing
• SESAME SEARED TUNA TATAKI: Pickled red Fresno chili, ginger dressing, crispy herb salad, black sesame
• OVERSTUFF BACON & EGGS: House-smoked free-range deviled eggs, shaved celery, applewood smoked bacon, chives, sweet smoked paprika

COURSE TWO (CHOOSE ONE)

• LEMON RICOTTA SOUFFLÉ HOT CAKES: Blueberries, whipped honey butter, Vermont maple syrup
• CHICKEN CHILAQUILES: Pulled rotisserie chicken, two over-medium eggs, homemade tortilla chips, ranchero sauce, cheddar cheese, guacamole, pico de gallo
• CARNE ADOVADA Y HUEVOS: Santa Fe-style smoked pork shoulder, two over-medium eggs, cheddar cheese tostada, ranchero sauce, cilantro leaves, guacamole, pickled red Fresno chilis, pico de gallo
• MARYLAND CRAB EGGS BENEDICT: Lump crap cakes, two poached free-range eggs, sourdough toast, vine-ripened tomatoes, asparagus, hollandaise, crispy herb Yukon gold potatoes w/ lemon aioli
• SWORDFISH SANDWICH: Grilled Pacific swordfish, Napa cabbage & apple slaw, garlic aioli, cilantro lime-salt, guacamole, brioche bun
• BLACK ANGUS BURGER: Freshly-ground Creekstone Farms short rib & chuck, gruyere cheese, arugula, tomato, dill pickle, roasted garlic aioli, brioche bun

COURSE THREE

• WARM BEIGNETS: Topped w/ powdered sugar and served w/ honey

KIDS MENU

COURSE 1 

• SMALL LEMON CAESAR SALAD: Romaine, Sicilian oregano croutons, shaved parmesan, lemon cesar dressing

COURSE 2 (CHOOSE ONE)

• LEMON RICOTTA SOUFFLÉ HOT CAKES (2 Cakes): Blueberries, whipped honey butter, Vermont maple syrup
• KIDDIE BREAKFAST: 1 egg, bacon, toast, crispy herb Yukon gold potatoes 

COURSE 3

• WARM BEIGNETS