Award-Winning Restaurant at San Francisco’s only AAA Five Diamond Hotel Introduces Monthly Brunch Series, Taking Place the Second Sunday of Each Month
SAN FRANCISCO, Calif. – December 17, 2015 – Parallel 37, the critically acclaimed restaurant at The Ritz-Carlton, San Francisco, is pleased to announce the debut of its monthly brunch series – “Second Sunday” – offered exclusively on the second Sunday of each month.
Mirroring Parallel 37’s globally inspired, modern California cuisine, “Second Sunday” brunch features an extravagant spread of dishes crafted with the Bay Area’s finest ingredients by Chef de Cuisine and Charlie Trotter-alum, Michael Rotondo, as well as a custom Bloody Mary bar. Chef Rotondo will change the menu monthly, highlighting the best ingredients the season and local markets have to offer.
The open-format brunch includes chef’s action stations serving hand-carved meats and entrées including Herb Roasted Prime Rib with Périgord sauce and wild mushrooms, Roasted Sea Scallops with Meyer lemon and polenta, and King Salmon “Wellington” with creamed leeks and romesco sauce; made-to-order breakfast specialties such as Truffle Eggs Benedict; raw bar with delicacies including caviar, oysters, shrimp, sushi, and other fresh seasonal seafood such as Halibut Ceviche with Jimmy Nardello pepper and Tuna Tartare with crispy rice and wasabi aioli; California artisanal cheeses and charcuterie with house-made accoutrements such as Beet & Chevre Mousse and Spiced Apple Chips; artisanal breads; an elaborate dessert display; custom Bloody Mary bar; and mimosas. Also included in “Second Sunday Brunch” is an assortment of Dim Sum, inspired by nearby Chinatown, where Chef Rotondo sources many of his ingredients. Dom Pérignon by-the-glass is also available for those wishing to indulge in the ultimate luxury brunch experience.
The “Second Sunday” brunch menu is available from 11 a.m. to 2 p.m. for $115 per guest, exclusive of tax and gratuity. Dom Pérignon by-the-glass is available for an additional $55 per glass. Reservations are now being accepted and can be made at http://www.opentable.com/parallel-37 or by calling (415) 773-6198.