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

SMOKED BEET SALATA
feta, pomegranate, roasted pistachio, greens, clementine

CRISPY BRUSSELS AFELIA
brussels sprouts, coriander seed, barberries, garlic yogurt

SHISH TAOUK
grilled chicken skewer, sumac, onions, garlic toum, grilled tomatoes

SOUJOUK PIDE*
spicy soujouk sausage, kasar cheese, 65° egg

CHICKEN SHAKSHOUKA
braised chicken in a sweet pepper and tomato stew spiced with harissa and preserved lemon and served with soft poached eggs

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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