RoZAY Brunch

Toast to the weekend with our RoZAY Brunch four-course mezze menu, with dessert to share, and rosé tasting trio. Created by Master Sommelier Andy Myers, this patio perfect flight, served with a mat and tasting notes, will take you on a trip to the Mediterranean as you sip each rosé. Zaytinya Concept Chef Michael Costa has crafted the ultimate brunch spread to complement this unique collection of wines.

RoZAY Brunch Flight Tasting Notes For ThinkFoodGroup Sommelier Andy Myers

Available for pickup, delivery via Grubhub and dine-in, Saturday through Sunday from 12 - 3 PM. 

RoZAY Brunch for Two ($75)

Hommus - purée of chickpeas, garlic, tahini

Baba Ghannouge - fire-roasted eggplant, tahini, lemon, garlic

Cretan Dakos Salata - cherry tomatoes, feta, olives, cucumber, Cretan whole wheat rusks, pickled peppers

Crispy Brussels Afelia - brussels sprouts, coriander seed, barberries, garlic yogurt

Shish Taouk - grilled chicken skewer, sumac, onions, garlic toum, grilled tomatoes

Soujouk Pide* - flatbread with spicy soujouk sausage, kasar cheese, 65° egg

Chicken Shakshouka - braised chicken in a sweet pepper and tomato stew with a soft poached egg

Greek Yogurt with Apricots - Muscat soaked apricots, vanilla yogurt cream, pistachio powder 

Olive Oil Cake - Mahlab scented chocolate ice cream, caramelized breadcrumbs

RoZAY Brunch Flight (8 oz of each) - Dio Fili 2019, Turasan 2018, Bosinakis 2018 served with a flight mat with tasting notes

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