Spring is in the air at Wally’s and Executive Chef Ryan Kluver has crafted a brand-new brunch menu to celebrate the season. The menu highlights some delicious seasonal ingredients that just hit the farmers’ market, like morel mushrooms and green and white asparagus, along with year-long favorites such as smoked salmon and mixed berries.

Take a look at the mouthwatering additions below and join us at Wally’s for weekend brunch every Saturday & Sunday from 11am-3pm.

Bloody Mary & Mimosa Cart

Build the ultimate brunch beverage, designed exactly the way you want it. Start with either a Calirosa Tequila Bloody Mary or Sunny Vodka Bloody Mary, mixed with our perfectly spicy or mild house made mix and garnished with your choices of bacon, peppers, cornichons, celery, lime, herbs and more.

Or, go with a bright and fruity Mimosa, with a sparkling Prosecco base and your choice of freshly squeezed orange juice or strawberry/peach juice, and garnished with a selection of fresh berries and citrus. Make it your own and start off brunch right.

Wood Oven French Toast

We start with thick-cut rustic bread, baked to perfection in our wood oven, with a custardy center and crisp, caramelized crust, topped with an assortment of fresh berries and herbs, a dollop of vanilla mousse, and a drizzle of Wally’s signature maple syrup. It’s almost too beautiful to eat—but it’s too delicious not to.

Smoked Salmon Tartine

Ok buckle up, this is where things get real exciting. Thick-cut country bread, topped with thin sliced smoked salmon, garnished with fresh herbs and pickled red onion, and topped with a green deviled egg with avocado puree. It’s a fresh twist on avo toast that will satisfy your most serious savory cravings.

Asparagus & Morels Tart

If there’s a brunch item that shouts “spring,” this one is it. We start with a flaky crust, blanket it with house made ricotta and soft-scrambled eggs, then add perfectly-cooked morel mushrooms and asparagus—bursting with fresh flavor straight from the farmers’ market. Then we top it with asparagus and herb garnish, which gives this tart a wonderful texture combination of creamy and crunchy to complement the dreamy spring flavors.

Truffle Eggs

We couldn’t add to the menu without including a generous helping of truffles, and this dish has them in spades. It’s a simple plate of sunny-side eggs, elevated with a decadent black truffle albufera sauce and garnished with shaved Burgundy truffle, served with grilled French baguette on the side. It’s our version of “basic”—which is to say, not exactly basic at all.