Next Monday will bring the public debut of restaurateur Tom Morales’ latest concept, Gulch seafood restaurant Fin & Pearl. Serving breakfast, brunch, lunch and dinner seven days a week, the all-day dining spot covers a lot of ground, so to help diners get a jump on the decision-making process, here is a look at all of Fin & Pearl’s opening day menus.
Executive chef Matt Farley and chef de cuisine Dale Levitski collaborated on the wide-ranging menus, with dishes running the gamut from crispy chicken-filled Belgian waffles for breakfast and a hot shrimp avocado benedict at brunch, to whole-fried bronzini at dinner. The ‘Ocean Bar’ offers up oysters, poke, ceviche, caviar and much more. So take a look at all of the menus below (order: breakfast, lunch, appetizers/salads, dinner, dessert, brunch, ocean bar).
Beverage options include a variety of house cocktails, a number of wines by the glass or bottle and a small selection of draft and bottled brews.
Planned hours are 7:30 a.m. to 10 p.m. Monday through Thursday, 7:30 a.m. to 11 p.m. Friday, 10 a.m. to 11 p.m. Saturday and 10 a.m. to 10 p.m. Sunday.