Los Milics Vineyards now serves weekend brunch at its downtown Tucson tasting room at 98 E. Congress St. Brunch runs 11 a.m.-4 p.m. on Saturdays and Sundays, with dinner service continuing from 4-9 p.m.

The brunch menu pairs with the estate-grown wines from the Sonoita region anchor the drink side, alongside curated flights, cocktails, and local beer.

The menu opens with starters built around the kitchen's house-made focaccia and a rotating cast of shareable items. The "lite-bite" charcuterie board arrives with artisan meat and cheese, nuts, pickled vegetables, olives, tapenade, jam, and focaccia ($22). A la carte options include olive and boquerones ($7), a pickled vegetable plate ($8), and salumi with manchego ($13).

House-made focaccia with olive oil runs $6 and works as both a standalone snack and a natural wine companion. The chef's feature focaccia slice changes daily. Fried halloumi arrives with mint yogurt, pomegranate molasses, and za'atar ($10), one of the stronger starters on the menu.

Two salads round out the starters section. The Caesar uses brown butter herb bread crumbs and offers the option to add boquerones for $2 ($15). The citrus fennel salad, marked gluten-free, combines arugula, fennel, orange, feta cheese, and marcona almonds with a caesar dill vinaigrette ($16). Chicken can be added to either salad for $6.

The shakshuka, listed on the menu as "eggs in purgatory," poaches eggs in roasted tomato sauce with peppers, paprika, chiltepin, feta, Italian parsley, and focaccia ($15). The breakfast burrito takes a more grounded approach, with a seared tortilla holding two eggs, gruyere and cheddar blend, salsa roja, cholula, escabeche, and poblano home fries ($15).

Two vegan options anchor the lighter end of the brunch section. Avocado toast arrives on rye bread with balsamic glaze, citrus, chiltepin, and confit tomatoes ($12). Focaccia French toast uses cinnamon oat milk butter with a berry medley, powdered agave, fresh mint, and maple syrup ($13).

The sandwich section leans savory and satisfying. The K4 Ranch premium Angus burger uses provolone, roasted hatch chile, fried onion, pickled poblano, aioli, and a bun, served with fries or salad ($23). The Bourdain layers grilled mortadella with provolone, dijonnaise, and pickles on a bun, also with fries or salad ($16). The confit BLT swaps fresh tomatoes for confit cherry tomatoes alongside bacon, romaine, aioli, and focaccia, with fries or salad ($16).

Coconut milk panna cotta arrives with yellow peaches, blueberry streusel, and tanque verde honey ($12). Los Milics' signature Basque cheesecake shows up this season as a tropical Basque cheesecake with mango, pineapple, toasted coconut, and coconut whip ($12). Plantain foster rounds out the trio with vanilla bean gelato, cinnamon, and sugar ($10), with a dairy-free and vegan oat milk gelato option available.

Los Milics Vineyards Tucson is at 98 E. Congress St., a few blocks from the Fox Theater. The tasting room is closed Monday and Tuesday. Wednesday through Friday, it opens at 3 p.m. Saturday and Sunday hours run 11 a.m.-9 p.m., with brunch available 11 a.m.-4 p.m. Reservations are recommended on weekends and available at losmilicsvineyards.com.

For more on Los Milics Vineyards, see the Tucson Foodie tasting room opening coverage and the guide to Sonoita-Elgin wine country.

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