Sunday, April 9 from 10 AM - 3 PM

Three-course brunch menu
Choose one dish from the following three-course options.
$55 per person
Children's menu available (12 and younger) 

Executive Chef Nick With  |  Sous Chef Austin Reichold  |  Chef Tournant Tanner Feich

Menu subject to change based on availability of ingredients.

Make your reservation today!

Hors d'Oeuvres

a choice of

Plats Principaux

a choice of 

Les Desserts

a choice of

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Children's Menu!!

For children 12 and younger
Choose one from each course
(menu subject to change)


Fruit Cup

Mix of Pineapple, Melons and Berries with Yogurt Dip

Yogurt Parfait

Vanilla Yogurt with Fresh Berries and Toasted Granola


Scrambled Eggs

One Scrambled Egg, Thick Cut Bacon, Brioche Toast

French Toast

One Slice of French Toast dipped in Egg Custard served with Maple Syrup and Thick Cut Bacon 

Petit Filet

4 oz Filet served with Choice of Potato

Chicken Tenders

3-Breaded Chicken Tenders and French Fries served with Ranch and Ketchup


Petit Ice Cream Sundae

One Scoop of Vanilla Ice Cream with Chocolate Sauce and Whipped Cream. Topped with a Maraschino Cherry

Chocolate Cake

Moist Chocolate Cake with Chocolate Icing and Sprinkles