Your Sunday Brunch options are about to expand for the better. For the first time, Pizzeria Ortica in Costa Mesa, will add Sunday brunch to its already popular lunch and dinner service.
The simple, but delicious a la carte menu, will be available starting Sunday, Aug. 14 from 11 a.m. to 2 p.m.
Chef Justin Miller’s new menu features small plates, “eggs and such,” and pizzas, with prices ranging from $6-$16. Innovative cocktails, crafted by award-winning beverage director Joel Caruso, include The Vegetarian—a bloody Mary with housemade mix and pickled vegetables; The Pescatarian, a tequila or gin version with house shrimp stock, and a POG (Hawaiian juice blend of passionfruit, orange and guava) spritzer.
Guests can enjoy a basket of complimentary morning buns, flaky and stuffed with tomato conserva and Parmigiano, the creation of talented sous chef Colleen Flynn. Squash-blossoms filled with lemon ricotta; heirloom tomato-rubbed toast with prosciutto di Parma; and pork belly, braised and sliced with agrodolce, are among the starters.
Entrées include wood grilled shrimp, Anson Mills polenta and fried green tomatoes; baked eggs in San Marzano tomatoes, zucchini, chile crostini; wood grilled skirt steak sandwich with horseradish panna on a housemade English muffin, and panzanella salad with heirloom tomato, cucumbers, and squash blossoms. Miller uses Chino Valley Ranchers' eggs for brunch dishes.
Three of Ortica’s savory Neapolitan-style pizzas will be available, as well as a sweet version with ricotta, mascarpone, housemade Harry’s Berries jam and mozzarella.
For reservations or more information on Pizzeria Ortica’s brunch, go to pizzeriaortica.com or call 714.445.4900.
Open for lunch 11:30 a.m. to 2:30 p.m. Monday through Friday; open for diner 5 to 9 p.m. Monday, Wednesday and Sunday; 5 to 10 p.m. Thursday and Saturday;
Pizzeria Ortica is at 650 Anton Blvd. near Bristol St. and South Coast Plaza, in the Costa Mesa theater district.
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