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Easter Brunch

BREAKFAST

Egg White Frittata | Spinach, onions, and mushrooms topped with Laura Chanel goat cheese and tomatoes.
Primavera Frittata | Spinach, red bell peppers, onions, mushrooms and cheddar- jack cheese.
Smoked Salmon | Served with capers, tomatoes, onions, cream cheese and crostini’s.
Fresh Burrata Cheese | Drizzled with olive oil and garnished with parsley. Served with arugula and toasted ciabatta bread with garlic and olive oil.
Caprese | Sliced fresh buffalo mozzarella, roma tomatoes and basil, seasoned with salt and pepper and olive oil.

Venti’s assorted cheese and mixed Olives

Fresh cut mixed fruits and berries

 

Strawberry Fields | mixed greens, strawberries, walnuts, gorgonzola cheese crumbles, and poppy seed dressing.
Pesto Tortellini | Sun dried tomatoes and fresh spinach, in a light Pesto cream sauce topped with smoked Gouda cheese, baked in oven.
Lasagna | With meat sauce, mozzarella and provolone cheeses.
Eggplant Parmigiana | Eggplant breaded and baked served with ventis marinara sauce.
Mushroom Pizza | Sautéed assorted wild mushrooms, fresh thyme, and goat cheese & truffle oil.
Arugula and Prosciutto Pizza | Red onion, Parmigiano-Reggiano cheese, mozzarella cheese, drizzled with olive oil.

(Other pizza options available upon request.)

 

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