There’s something about Sunday brunch that feels so celebratory. Bottomless mimosas for one reason. Getting to sleep in and still enjoy a gourmet meal, is another. When Tierra Sur at Herzog Wine Cellars in Oxnard recently jumped into the brunch scene, we knew it would be top-notch, given Chef Gabe Garcia and his team’s creativity and their reliance on the freshest produce from Ventura County farmers.
Save room for dessert.
We put the brunch to a test on a recent Sunday. With our plates in hand, we strolled along tables with artistically arranged breakfast and lunch dishes. We plucked some Kale and Cranberry Salad, house-smoked salmon and Tempura Zucchini and Squash with Zhatar before heading over to the All-American pancakes and Roasted Yukon Gold Potatoes and Peppers. We made room on our plates for the carve-to-order meat station (Herb-Crushed Prime Rib with Horseradish Aioli is a winner). We went back for the made-to-order omelets and waffles. If you’re vegetarian, you’ll find dishes with you in mind, too.
We washed it down with coffee, though you can also choose tea or bottomless mimosas, all included with the brunch. Other alcoholic beverages are available for purchase.
We were full, but after seeing the selection of desserts, we had to sample a few. We’re glad we did. They were a nice finishing touch to an excellent meal. And more good news? The brunch held us over until dinner.
Chef Gabe is planning to switch up the menu items to reflect what’s in season and also to keep things interesting. The brunch is available 11am to 2pm on Sundays.
For more info, visit TierraSurAtHerzog.com/brunch.
