Carbon Beach Club Restaurant | Malibu Beach Inn

(gf)

(gf) half dozen / one dozen

lightly fried calamari, herb aioli, fresh lemon

rich provençal fish stock with rouille, croutons, and grated parmigiano reggiano

(gf) whole maine lobster, half-pound alaskan king crab legs, dozen oysters, six jumbo shrimp

(v) warm rosemary focaccia served with creamy vermont butter

(v) greek yogurt layered with seasonal berries and a drizzle of honey

(pb)(gf) warm oatmeal topped with dried fruit, blueberries and pistachio

(v) smoked salmon, ripe sliced tomato, red onions, briny capers, cream cheese, choice of bagel

(v) basket (3) | a la carte butter croissant | seasonal fruit danish | pain au chocolat

crisp little gem lettuce, parmigiano-reggiano, spanish anchovies, crunchy croutons

mixed greens with seasonal fruits vegetables, fresh herbs, and a bright lemon vinaigrette

seared ahi tuna with olives, fingerling potatoes, organic egg, green beans, cherry tomatoes, and mixed greens, dressed in a classic red wine vinaigrette

herbed chicken, mixed greens, radishes, mandarins, cucumber, crispy wontons, finished with a soy-citrus dressing

silky whipped ricotta, honey, grilled sourdough

creamy haas avocado, layered cherry tomatoes, shaved radish, fresh herbs, toasted seeded wheat

golden panettone french toast topped with vanilla whipped cream, cinnamon, and a dusting of powdered sugar

Sourdough topped with cream cheese, house-smoked salmon, fresh herbs, briny capers, arugula, micro greens

Chilled Maine lobster tossed in drawn butter aioli, shaved fennel, fresh chives, served on a buttery brioche roll

Juicy grilled skirt steak, tangy horseradish cream, caramelized sweet onions, peppery arugula, sourdough

Tender chicken with creamy Haas avocado, ripe tomato, crispy bacon, and herb aioli, on sourdough

Melted Tillamook cheddar, herb aioli, crisp lettuce, ripe tomato, red onion, on a toasted sesame seed bun

poached eggs on toasted english muffin with velvety hollandaise

organic egg, thick cut bacon, creamy haas avocado, gem lettuce, sun dried tomato and cheddar, on a seeded pan de mie bun, served with breakfast potatoes

tillamook cheddar, fresh herbs, served with a peppery arugula salad

sweet maine lobster with fresh herbs, heirloom tomatoes, touch of garlic, and arugula salad

grilled 8oz skirt steak paired with two eggs any style and crispy breakfast potatoes

tender chicken with creamy haas avocado, ripe tomato, crispy bacon, and herb aioli, on sourdough

chilled maine lobster tossed in drawn butter aioli, shaved fennel, fresh chives, served on a buttery brioche roll

melted tillamook cheddar, herb aioli, crisp lettuce, ripe tomato, red onion, on a toasted sesame seed bun

clams in a white wine sauce with chili flakes and fresh parsley

miso-honey glazed salmon with tender broccolini and a charred lemon for a bright, savory finish

juicy cherry tomatoes and white wine sauce, garlic, and basil

Traditional | Sweet Potato | Truffle +2

Tender broccolini finished with lemon, chili flakes, and garlic

six donuts: cinnamon toast crunch, original glazed, white chocolate ganache with pistachio

casa mani anejo tequila, espresso, chocolate bitters

blanco tequila, passionfruit, lime, cointreau, red wine float

dark rum, diplomatico, falernum, all spice dram, lime, peach bitters

vodka, rosemary, ginger, grapefruit, house made tonic, club soda

bobby’s gin, fever-tree light tonic, juniper, citrus

brandy, orange liqueur, peach, rose, lemon, touch of prosecco

rye, spiced apple, angostura, cinnamon, star anise

Peroni | Corona | Firestone DBA | Guinness | Amstel Light | North Coast IPA | Kronenbourg 1664

Zepeim, Copenhagen “bla”

San Pellegrino Sparkling | Blood Orange Aranciata Rossa | Limonata

Evian | San Pellegrino

Double shot of espresso, single scoop vanilla gelato

(gf)

(gf) half dozen / one dozen

lightly fried calamari, herb aioli, fresh lemon

(gf) whole maine lobster, half-pound alaskan king crab legs, dozen oysters, six jumbo shrimp

Rich provencal fish stock with rouille, croutons, and grated parmigiano reggiano

Warm rosemary focaccia served with creamy vermont butter

Silky whipped ricotta, topped with olive oil, maldon sea salt, served with grilled sourdough

Roasted garlic and artichoke purée, served with crisp cucumbers, castelvetrano olives, watermelon radish, and toasted focaccia

Creamy haas avocado, layered cherry tomatoes, shaved radish, fresh herbs, toasted seeded wheat

Charred haas avocado topped with sweet tangy tunisian relish, toasted pistachio, and currants

(v) crisp little gem lettuce, parmigiano reggiano, spanish anchovies, crunchy croutons

(pb) (gf) (v) mixed greens with seasonal fruits vegetables, fresh herbs, and a bright lemon vinaigrette

(gf) seared ahi tuna with olives, fingerling potatoes, organic egg, green beans, cherry tomatoes, and mixed greens, dressed in a classic red wine vinaigrette

herbed chicken, mixed greens, radishes, mandarins, cucumber, crispy wontons, finished with a soy-citrus dressing

a vibrant salad of radicchio, endive, and arugula, finished with parmigiano reggiano, and a bright lemon vinaigrette

Chilled Maine lobster tossed in drawn butter aioli, shaved fennel, fresh chives, served on a buttery brioche roll

Tender chicken with creamy haas avocado, ripe tomato, crispy bacon, and herb aioli, on sourdough

Melted Tillamook cheddar, herb aioli, crisp lettuce, ripe tomato, red onion, on a toasted sesame seed bun

Char-grilled broccolini layered with fresh burrata, sun-dried tomatoes, and a touch of lemon on toasted sourdough bread

Cannolichi pasta with tender braised short rib and tangy horseradish cream sauce, topped with fresh chives

Ragu with morels, porcini, roasted hen-of-the-woods mushrooms, garlic, red wine, and a hint of rosemary

Clams in a white wine sauce with chili flakes and fresh parsley

8 oz creekstone rib eye steak served with golden fries

Miso-honey glazed salmon with tender broccolini and a charred lemon for a bright, savory finish

Saffron rice with salmon, shrimp, scallop, squid, chicken, chorizo, and young green peas

Delicate sea bass paired with manila clams, slow-braised leeks, and a vibrant parsley purée

Traditional | Sweet potato | Truffle fries +2

Tender broccolini finished with lemon, chili flakes, and garlic

Oven-roasted cauliflower served with yogurt, fresh mint, and cucumber

casa mani anejo tequila, espresso, chocolate bitters

blanco tequila, passionfruit, lime, cointreau, red wine float

dark rum, diplomatico, falernum, all spice dram, lime, peach bitters

vodka, rosemary, ginger, grapefruit, house made tonic, club soda

bobby’s gin, fever-tree light tonic, juniper, citrus

brandy, orange liqueur, peach, rose, lemon, touch of prosecco

rye, spiced apple, angostura, cinnamon, star anise

Peroni | Corona | Firestone DBA | Guinness | Amstel Light | North Coast IPA | Kronenbourg 1664

Zepeim, Copenhagen “bla”

San Pellegrino Sparkling | Blood Orange Aranciata Rossa | Limonata

Evian | San Pellegrino

Double shot of espresso, single scoop vanilla gelato

(gf)

(gf) half dozen / one dozen

lightly fried calamari, herb aioli, fresh lemon

crispy hash browns served with 20g osetra caviar, fresh chives, and crème fraiche

(gf) whole maine lobster, half-pound alaskan king crab legs, dozen oysters, six jumbo shrimp

rich provençal fish stock with rouille, croutons, and grated parmigiano reggiano

(v) warm rosemary focaccia served with creamy vermont butter

(pb) mediterranean olives with lemon, guajillo, garlic, and juniper berries

(v) silky whipped ricotta, olive oil, topped with maldon sea salt, and served with grilled sourdough

(pb) (gf) charred haas avocado topped with sweet tangy tunisian relish, toasted pistachio, and currants

creamy burrata served with roasted peppers, white anchovies, marcona almonds, and grilled sourdough

(v) roasted garlic and artichoke purée, served with crisp cucumbers, castelvetrano olives, watermelon radish, and toasted focaccia

(v) crisp little gem lettuce, parmigiano reggiano, spanish anchovies, croutons

(pb) (gf) (v) mixed greens with seasonal fruits vegetables, fresh herbs, and a bright lemon vinaigrette

Cannolichi pasta with tender braised short rib and tangy horseradish cream sauce, topped with fresh chives

Ragu with morels, porcini, roasted hen-of-the-woods mushrooms, garlic, red wine, and a hint of rosemary

Clams in a white wine sauce with chili flakes and fresh parsley

Saffron spaghetti tossed with sweet Santa Barbara uni, zesty gremolata, and golden toasted breadcrumbs

Delicate sea bass paired with Manila clams, slow-braised leeks, and a vibrant parsley purée

Saffron rice with salmon, shrimp, scallop, squid, chicken, chorizo, and young green peas

Crisp-skinned Mediterranean branzino, carefully deboned and presented whole, served with shaved fennel, peppery arugula, chives, grilled lemon, and chili oil

Miso-honey glazed salmon with tender broccolini and a charred lemon for a bright, savory finish

22 oz Creekstone rib eye steak served with golden fries

Tender pork shanks slow-braised in apple cider, served with pink lady apples and creamy polenta

(pb) traditional | sweet potato | truffle fries +2

(pb) (gf)

oven-roasted cauliflower served with yogurt, fresh mint, and cucumber

french green lentils slow-braised with carrots and red wine

rainbow chard braised with garlic, tomato, and a touch of hot pepper

warm, extra-thick chocolate chip cookie dough baked to perfection in cast iron skillet, finished with one scoop of creamy vanilla bean gelato and drizzled with chocolate sauce

five scoops of vanilla gelato topped with caramel corn, salted peanuts, rich chocolate sauce, and whipped cream

fragrant five-spiced poached pear served with silky chocolate ganache

vanilla cake infused with sweet cream and coconut milk

double shot espresso poured over one scoop of vanilla gelato

vanilla | chocolate | pistachio | sea salt | caramel

strawberry | raspberry | mandarin | passion fruit | coconut | mango

pedro ximénez “aurora” jerez, spain NV

late harvest semillon blend “dolce” napa valley, 2014

port “late bottled vintage” douro, portugal, 2018

port “late bottled vintage” douro, portugal, 2017

port “30-year aged tawny” douro, portugal, NV

“vin santo del chianti classico”, tuscany, italy

“vintage” porto, portugal, 1963

pedro ximénez “don px selección” montilla-moriles, spain 1965

Roasted butternut squash with pomegranate, molasses, toasted almonds, and ranchero cheese, finished with charred radicchio

Silky Maine lobster bisque, topped with crème fraiche, chives, and a hint of chili oil

Roasted garlic and artichoke, za’atar, Persian cucumbers, Gaeta olives, and micro cilantro

Rolled turkey breast with black truffle stuffing, served with cranberry sauce, braised fennel, and frisée

Slow-roasted prime rib with potato purée, wilted spinach, crisp fried shallots, and parsley pistou

Fresh spinach tagliatelle tossed in a rich mushroom ragu with red wine, garlic, and parmigiano-reggiano

Pan-seared trout finished with brown butter, lemon, Marcona almonds, miso, and baby bok choy

Pecan pie with candied walnuts, bourbon caramel, and a dollop of crème fraiche

Panna cotta topped with crushed cereal, fresh strawberries, and sweet cereal milk

roasted garlic and artichoke, za’atar, persian cucumbers, gaeta olives, and micro cilantro

velvety potato and leek soup topped with sweet dungeness crab, roasted peppers, and a drizzle of chive oil

crisp little gem lettuce with smoky bacon, creamy gorgonzola dressing, fried shallots, and sweet tomato confit

slow-roasted pork with calabrian chili, rosemary, thyme, arugula, and lemon

seared scallops finished with a green peppercorn au poivre sauce, served over parsnip purée with tender bok choy

marinated hen of the woods mushrooms over roasted red pepper purée, finished with fresh herbs, wilted spinach, and grilled lemon

grilled new york strip served in a classic italian pizzaiola sauce of tomato, garlic, and herbs, finished with shaved parmigiano and fresh arugula

creamy panna cotta layered with sea salt caramel, roasted peanuts, and buttery caramel corn

valrhona chocolate mousse with crème anglaise, cocoa nibs, and sea salt

prosecco

vermentino

grenache blend rose

cabernet sauvignon

Imported preserved fish tins with house pickled vegetables, crostone, and whole grain mustard

Creamy white bean dip paired with patty pan squash, rainbow carrots, young radish, and topped with chives

House-made mozzarella with heirloom tomatoes, sea salt, saba, basil, and grilled sourdough

Traditional | sweet potato | truffle +2

Crispy chicken tenders

Crispy wings tossed in a soy-sesame glaze, served with ranch dressing

Chilled Maine lobster tossed in drawn butter aioli, shaved fennel, fresh chives, served on a buttery brioche roll

Melted Tillamook cheddar, herb aioli, crisp lettuce, ripe tomato, red onion, on a toasted sesame seed bun

casa mani anejo tequila, espresso, chocolate bitters

blanco tequila, passionfruit, lime, cointreau, red wine float

dark rum, diplomatico, falernum, all spice dram, lime, peach bitters

vodka, rosemary, ginger, grapefruit, house made tonic, club soda

bobby’s gin, fever-tree light tonic, juniper, citrus

brandy, orange liqueur, peach, rose, lemon, touch of prosecco

rye, spiced apple, angostura, cinnamon, star anise

choice of fries or fresh fruit

choice of pomodoro or butter noodles

beef patty, cheddar, on a sesame bun, choice of fries or fresh fruit

sourdough, melted cheddar cheese, choice of fries or fresh fruit

warm, extra-thick chocolate chip cookie dough baked to perfection in cast iron skillet, finished with one scoop of creamy vanilla bean gelato and drizzled with chocolate sauce

five scoops of vanilla gelato topped with caramel corn, salted peanuts, rich chocolate sauce, and whipped cream

fragrant five-spiced poached pear served with silky chocolate ganache

vanilla cake infused with sweet cream and coconut milk

double shot espresso poured over one scoop of vanilla gelato

vanilla | chocolate | pistachio | sea salt | caramel

strawberry | raspberry | mandarin | passion fruit | coconut | mango

pedro ximénez “aurora” jerez, spain NV

late harvest semillon blend “dolce” napa valley, 2014

port “late bottled vintage” douro, portugal, 2018

port “late bottled vintage” douro, portugal, 2017

port “30-year aged tawny” douro, portugal, NV

“vin santo del chianti classico”, tuscany, italy

“vintage” porto, portugal, 1963

pedro ximénez “don px selección” montilla-moriles, spain 1965

Roasted butternut squash with pomegranate, molasses, toasted almonds, and ranchero cheese, finished with charred radicchio

Silky Maine lobster bisque, topped with crème fraiche, chives, and a hint of chili oil

Roasted garlic and artichoke, za’atar, Persian cucumbers, Gaeta olives, and micro cilantro

Rolled turkey breast with black truffle stuffing, served with cranberry sauce, braised fennel, and frisée

Slow-roasted prime rib with potato purée, wilted spinach, crisp fried shallots, and parsley pistou

Fresh spinach tagliatelle tossed in a rich mushroom ragu with red wine, garlic, and parmigiano-reggiano

Pan-seared trout finished with brown butter, lemon, Marcona almonds, miso, and baby bok choy

Pecan pie with candied walnuts, bourbon caramel, and a dollop of crème fraiche

Panna cotta topped with crushed cereal, fresh strawberries, and sweet cereal milk

prosecco

vermentino

grenache blend rose

cabernet sauvignon

casa mani anejo tequila, espresso, chocolate bitters

blanco tequila, passionfruit, lime, cointreau, red wine float

dark rum, diplomatico, falernum, all spice dram, lime, peach bitters

vodka, rosemary, ginger, grapefruit, house made tonic, club soda

bobby’s gin, fever-tree light tonic, juniper, citrus

brandy, orange liqueur, peach, rose, lemon, touch of prosecco

rye, spiced apple, angostura, cinnamon, star anise

choice of fries or fresh fruit

choice of pomodoro or butter noodles

beef patty, cheddar, on a sesame bun, choice of fries or fresh fruit

sourdough, melted cheddar cheese, choice of fries or fresh fruit

silky whipped ricotta, honey, grilled sourdough

creamy haas avocado, layered cherry tomatoes, shaved radish, fresh herbs, toasted seeded wheat

juicy grilled shrimp, chili oil, creamy haas avocado, on toasted sourdough

soft scrambled eggs topped with salmon roe caviar, fresh chives, and shaved parmigiano reggiano

brioche bread with roasted pistachio paste, drizzled with honey and chia seeds

golden panettone french toast topped with vanilla whipped cream, cinnamon, and a dusting of powdered sugar

warm oatmeal topped with dried fruit, blueberries and pistachio

farmer’s market selection of berries

greek yogurt layered with seasonal berries and a drizzle of local malibu honey

two organic eggs, any style, golden breakfast potatoes, choice of protein and toast

organic egg, thick cut bacon, creamy haas avocado, gem lettuce, sun dried tomato and cheddar, on a seeded pan de mie bun, served with breakfast potatoes

warm blue corn tortillas filled with scrambled eggs, spanish chorizo, pico de gallo, avocado, cilantro, and fresh cilantro

smoked salmon, ripe sliced tomato, red onions, briny capers, cream cheese, choice of bagel

grilled 8oz skirt steak paired with two eggs any style and crisp breakfast potatoes

poached eggs on toasted english muffin with velvety hollandaise

fluffy quinoa tossed with cherry tomatoes, cucumber, and haas avocado, topped with sunny side up egg, fresh cilantro, and a squeeze of lemon

baked eggs nestled in a rich cherry tomato and pepper stew with calabrian chili, haas avocado, and toasted sesame seeds

Fluffy farm-fresh eggs folded with Tillamook cheddar and fresh herbs, served with mixed green salad

Spanish chorizo, sweet caramelized onions, creamy avocado

Spinach, blistered cherry tomatoes, and briny Castelvetrano olives

Sweet lobster meat tossed with fresh herbs, heirloom tomato, and a touch of garlic

six donuts: cinnamon toast crunch, original glazed, white chocolate ganache with pistachio

absolut vodka, house-crafted bloody mary mix

prosecco, peach purée

absolut vodka, pressed juicery orange turmeric

seedlip garden, cucumber, lime

seedlip spice, falernum, peach puree

seedlip garden, violet, lemon, seltzer

Double shot of espresso, single scoop vanilla gelato

(gf)

(gf) half dozen / one dozen

lightly fried calamari, herb aioli, fresh lemon

rich provençal fish stock with rouille, croutons, and grated parmigiano reggiano

(gf) whole maine lobster, half-pound alaskan king crab legs, dozen oysters, six jumbo shrimp

(v) warm rosemary focaccia served with creamy vermont butter

(v) greek yogurt layered with seasonal berries and a drizzle of honey

(pb)(gf) warm oatmeal topped with dried fruit, blueberries and pistachio

(v) smoked salmon, ripe sliced tomato, red onions, briny capers, cream cheese, choice of bagel

(v) basket (3) | a la carte butter croissant | seasonal fruit danish | pain au chocolat

crisp little gem lettuce, parmigiano-reggiano, spanish anchovies, crunchy croutons

mixed greens with seasonal fruits & vegetables, fresh herbs, and a bright lemon vinaigrette

seared ahi tuna with olives, fingerling potatoes, organic egg, green beans, cherry tomatoes, and mixed greens, dressed in a classic red wine vinaigrette

herbed chicken, mixed greens, radishes, mandarins, cucumber, crispy wontons, finished with a soy-citrus dressing

silky whipped ricotta, honey, grilled sourdough

creamy haas avocado, layered cherry tomatoes, shaved radish, fresh herbs, toasted seeded wheat

golden panettone french toast topped with vanilla whipped cream, cinnamon, and a dusting of powdered sugar

Sourdough topped with cream cheese, house-smoked salmon, fresh herbs, briny capers, arugula, micro greens

Chilled Maine lobster tossed in drawn butter aioli, shaved fennel, fresh chives, served on a buttery brioche roll

Juicy grilled skirt steak, tangy horseradish cream, caramelized sweet onions, peppery arugula, sourdough

Tender chicken with creamy Haas avocado, ripe tomato, crispy bacon, and herb aioli, on sourdough

Melted Tillamook cheddar, herb aioli, crisp lettuce, ripe tomato, red onion, on a toasted sesame seed bun

poached eggs on toasted english muffin with velvety hollandaise

organic egg, thick cut bacon, creamy haas avocado, gem lettuce, sun dried tomato and cheddar, on a seeded pan de mie bun, served with breakfast potatoes

tillamook cheddar, fresh herbs, served with a peppery arugula salad

sweet maine lobster with fresh herbs, heirloom tomatoes, touch of garlic, and arugula salad

grilled 8oz skirt steak paired with two eggs any style and crispy breakfast potatoes

tender chicken with creamy haas avocado, ripe tomato, crispy bacon, and herb aioli, on sourdough

chilled maine lobster tossed in drawn butter aioli, shaved fennel, fresh chives, served on a buttery brioche roll

melted tillamook cheddar, herb aioli, crisp lettuce, ripe tomato, red onion, on a toasted sesame seed bun

clams in a white wine sauce with chili flakes and fresh parsley

miso-honey glazed salmon with tender broccolini and a charred lemon for a bright, savory finish

juicy cherry tomatoes and white wine sauce, garlic, and basil

Traditional | Sweet Potato | Truffle +2

Tender broccolini finished with lemon, chili flakes, and garlic

six donuts: cinnamon toast crunch, original glazed, white chocolate ganache with pistachio

casa mani anejo tequila, espresso, chocolate bitters

blanco tequila, passionfruit, lime, cointreau, red wine float

dark rum, diplomatico, falernum, all spice dram, lime, peach bitters

vodka, rosemary, ginger, grapefruit, house made tonic, club soda

bobby’s gin, fever-tree light tonic, juniper, citrus

brandy, orange liqueur, peach, rose, lemon, touch of prosecco

rye, spiced apple, angostura, cinnamon, star anise

Peroni | Corona | Firestone DBA | Guinness | Amstel Light | North Coast IPA | Kronenbourg 1664

Zepeim, Copenhagen “bla”

San Pellegrino Sparkling | Blood Orange Aranciata Rossa | Limonata

Evian | San Pellegrino

Double shot of espresso, single scoop vanilla gelato

(gf)

(gf) half dozen / one dozen

lightly fried calamari, herb aioli, fresh lemon

(gf) whole maine lobster, half-pound alaskan king crab legs, dozen oysters, six jumbo shrimp

Rich provencal fish stock with rouille, croutons, and grated parmigiano reggiano

Warm rosemary focaccia served with creamy vermont butter

Silky whipped ricotta, topped with olive oil, maldon sea salt, served with grilled sourdough

Roasted garlic and artichoke purée, served with crisp cucumbers, castelvetrano olives, watermelon radish, and toasted focaccia

Creamy haas avocado, layered cherry tomatoes, shaved radish, fresh herbs, toasted seeded wheat

Charred haas avocado topped with sweet & tangy tunisian relish, toasted pistachio, and currants

(v) crisp little gem lettuce, parmigiano reggiano, spanish anchovies, crunchy croutons

(pb) (gf) (v) mixed greens with seasonal fruits & vegetables, fresh herbs, and a bright lemon vinaigrette

(gf) seared ahi tuna with olives, fingerling potatoes, organic egg, green beans, cherry tomatoes, and mixed greens, dressed in a classic red wine vinaigrette

herbed chicken, mixed greens, radishes, mandarins, cucumber, crispy wontons, finished with a soy-citrus dressing

a vibrant salad of radicchio, endive, and arugula, finished with parmigiano reggiano, and a bright lemon vinaigrette

Chilled Maine lobster tossed in drawn butter aioli, shaved fennel, fresh chives, served on a buttery brioche roll

Tender chicken with creamy haas avocado, ripe tomato, crispy bacon, and herb aioli, on sourdough

Melted Tillamook cheddar, herb aioli, crisp lettuce, ripe tomato, red onion, on a toasted sesame seed bun

Char-grilled broccolini layered with fresh burrata, sun-dried tomatoes, and a touch of lemon on toasted sourdough bread

Cannolichi pasta with tender braised short rib and tangy horseradish cream sauce, topped with fresh chives

Ragu with morels, porcini, roasted hen-of-the-woods mushrooms, garlic, red wine, and a hint of rosemary

Clams in a white wine sauce with chili flakes and fresh parsley

8 oz creekstone rib eye steak served with golden fries

Miso-honey glazed salmon with tender broccolini and a charred lemon for a bright, savory finish

Saffron rice with salmon, shrimp, scallop, squid, chicken, chorizo, and young green peas

Delicate sea bass paired with manila clams, slow-braised leeks, and a vibrant parsley purée

Traditional | Sweet potato | Truffle fries +2

Tender broccolini finished with lemon, chili flakes, and garlic

Oven-roasted cauliflower served with yogurt, fresh mint, and cucumber

casa mani anejo tequila, espresso, chocolate bitters

blanco tequila, passionfruit, lime, cointreau, red wine float

dark rum, diplomatico, falernum, all spice dram, lime, peach bitters

vodka, rosemary, ginger, grapefruit, house made tonic, club soda

bobby’s gin, fever-tree light tonic, juniper, citrus

brandy, orange liqueur, peach, rose, lemon, touch of prosecco

rye, spiced apple, angostura, cinnamon, star anise

Peroni | Corona | Firestone DBA | Guinness | Amstel Light | North Coast IPA | Kronenbourg 1664

Zepeim, Copenhagen “bla”

San Pellegrino Sparkling | Blood Orange Aranciata Rossa | Limonata

Evian | San Pellegrino

Double shot of espresso, single scoop vanilla gelato

(gf)

(gf) half dozen / one dozen

lightly fried calamari, herb aioli, fresh lemon

crispy hash browns served with 20g osetra caviar, fresh chives, and crème fraiche

(gf) whole maine lobster, half-pound alaskan king crab legs, dozen oysters, six jumbo shrimp

rich provençal fish stock with rouille, croutons, and grated parmigiano reggiano

(v) warm rosemary focaccia served with creamy vermont butter

(pb) mediterranean olives with lemon, guajillo, garlic, and juniper berries

(v) silky whipped ricotta, olive oil, topped with maldon sea salt, and served with grilled sourdough

(pb) (gf) charred haas avocado topped with sweet & tangy tunisian relish, toasted pistachio, and currants

creamy burrata served with roasted peppers, white anchovies, marcona almonds, and grilled sourdough

(v) roasted garlic and artichoke purée, served with crisp cucumbers, castelvetrano olives, watermelon radish, and toasted focaccia

(v) crisp little gem lettuce, parmigiano reggiano, spanish anchovies, croutons

(pb) (gf) (v) mixed greens with seasonal fruits & vegetables, fresh herbs, and a bright lemon vinaigrette

Cannolichi pasta with tender braised short rib and tangy horseradish cream sauce, topped with fresh chives

Ragu with morels, porcini, roasted hen-of-the-woods mushrooms, garlic, red wine, and a hint of rosemary

Clams in a white wine sauce with chili flakes and fresh parsley

Saffron spaghetti tossed with sweet Santa Barbara uni, zesty gremolata, and golden toasted breadcrumbs

Delicate sea bass paired with Manila clams, slow-braised leeks, and a vibrant parsley purée

Saffron rice with salmon, shrimp, scallop, squid, chicken, chorizo, and young green peas

Crisp-skinned Mediterranean branzino, carefully deboned and presented whole, served with shaved fennel, peppery arugula, chives, grilled lemon, and chili oil

Miso-honey glazed salmon with tender broccolini and a charred lemon for a bright, savory finish

22 oz Creekstone rib eye steak served with golden fries

Tender pork shanks slow-braised in apple cider, served with pink lady apples and creamy polenta

(pb) traditional | sweet potato | truffle fries +2

(pb) (gf)

oven-roasted cauliflower served with yogurt, fresh mint, and cucumber

french green lentils slow-braised with carrots and red wine

rainbow chard braised with garlic, tomato, and a touch of hot pepper

roasted garlic and artichoke, za’atar, persian cucumbers, gaeta olives, and micro cilantro

velvety potato and leek soup topped with sweet dungeness crab, roasted peppers, and a drizzle of chive oil

crisp little gem lettuce with smoky bacon, creamy gorgonzola dressing, fried shallots, and sweet tomato confit

slow-roasted pork with calabrian chili, rosemary, thyme, arugula, and lemon

seared scallops finished with a green peppercorn au poivre sauce, served over parsnip purée with tender bok choy

marinated hen of the woods mushrooms over roasted red pepper purée, finished with fresh herbs, wilted spinach, and grilled lemon

grilled new york strip served in a classic italian pizzaiola sauce of tomato, garlic, and herbs, finished with shaved parmigiano and fresh arugula

creamy panna cotta layered with sea salt caramel, roasted peanuts, and buttery caramel corn

valrhona chocolate mousse with crème anglaise, cocoa nibs, and sea salt

Imported preserved fish tins with house pickled vegetables, crostone, and whole grain mustard

Creamy white bean dip paired with patty pan squash, rainbow carrots, young radish, and topped with chives

House-made mozzarella with heirloom tomatoes, sea salt, saba, basil, and grilled sourdough

Traditional | sweet potato | truffle +2

Crispy chicken tenders

Crispy wings tossed in a soy-sesame glaze, served with ranch dressing

Chilled Maine lobster tossed in drawn butter aioli, shaved fennel, fresh chives, served on a buttery brioche roll

Melted Tillamook cheddar, herb aioli, crisp lettuce, ripe tomato, red onion, on a toasted sesame seed bun