Diners can start with a pastry basket with croissants, cheese Danishes, and fig crostatas; honey yogurt with candied walnuts and Harry’s Berries mint; oysters; or shellfish. A semolino budino, farmhouse tart with sausage and mushrooms, frittata, housemade waffles, and zucchini crepes make up the main courses. Other options include a mortadella melt with robiola cheese, a Milanese sandwich with Parmigiano Reggiano and basil aioli peperonata, and a panzano burger.
Rocheleau brought in Diane’s Bloody Mary, a blend from Diane Mina, chef Michael Mina’s wife. The $15 cocktail can use vodka, gin, tequila, or bourbon. Brunch cocktails include an espresso martini; the Bella Rosa with Beefeater Gin, St. Germain, lemon, raspberry, and Prosecco; the Spritzza Setosa with Prosecco, Italicus, grapefruit juice, and Fever Tree grapefruit soda; and the Angelo Azzuro with Botanist Gin, blue Curacao, Luxardo maraschino, pineapple juice, and Cointreau. The restaurant also offers mimosas and Bellinis.
Brunch runs on Saturdays and Sundays from 11:30 a.m. to 3:30 p.m. A patio overlooks the Las Vegas Strip.
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