맨해튼 비치 포스트

Only the best on the board for Chef David and his crackerjack team of chefs. These guys like big bold flavors: Duck Rillette, Wild Boar Terrine, Casella's Prosciutto, Challerhocker, Brebirousse D'Argentala with fig-harissa jam, strawberry preserves and apricot bread

washed in spices with a caramel finish cow's milk, Switzerland

chrystalline structure, and delicate buttery flavor cow's milk, Switzerland

creamy blue veined cheese aged over 12 months cow's milk, Roseville, CA

a soft ripened cheese with a bloomy rind and tangy taste sheep's milk, Lyon, France

heritage pork with red pepper and garlic, Minneapolis, MN

pork collar with notes of juniper, coriander and red pepper, Mike Phillips, MN

heritage pigs marbled delicate and nutty Casella's, Hurleyville NY

pork and elk with dried blueberry and honeywine Smoking, Goose, IN

sweet slow cured with star anise and orange zest Smoking, Goose, IN

Our world famous biscuits! Nueske's apple wood smoked bacon, aged cheddar and whipped maple butter

twisted and poached in lye until golden brown, served with Chef LeFevre's house made spicy horseradish mustard

grilled to order served with cucumber lime yogurt, peppadew tirokafteri, and orange-lavender marinated olives

triple blanched in house served crispy and crunchy with chef LeFevre's fry sauce

pomegranate seeds, roasted jalapeño cream feta, pomegranate molasses and dill

marinated in port wine and served on sourdough with cranberry orange jam, black poppy seeds, toasted pistachios and thyme

with creamy umeboshi ranch, calabrian chili oil, charcuterie crisps

nam chim chaeo, market radishes, bloomed basil seeds, blood oranges

sweet and spicy chili sauce, crispy pork, fresh thai basil, lime juice and peanuts

pepita dill vinaigrette, couscous, Polito Farm cara-cara oranges, pea tendrils, greek yogurt with candied Buddha's hand

endive, radicchio, little gem, butternut squash, red wine poached pears, toasted walnuts, goat cheese mousse, smoked maple vinaigrette

spicy caledonian blue prawns, Tia-Chieu sauce, slow braised swiss chard, sweet pickle celery, yuzu aioli, scallions

with roasted wild mushrooms, wilted baby spinach, Nueske's bacon lardons, butter glaze, fresh herbs

spinach pasta with spicy pork shoulder sugo and bianco sardo cheese

grilled over a white oak grill and sliced against the grain for tenderness, topped with smoked paprika chimichurri and broccolini

with white bean puree, fennel, ginger scallion momo

house-made ricotta cavatelli, Asian pear, crispy garlic, and scallions

spiced with corriander and cumin, with mint chimichurri, goat cheese cauliflower mash and english peas

buttermilk marinated free range 1/2 chicken, crispy fried hot, served with house pickles and potato dill salad

grilled over white oak, crispy potato pave with mornay sauce, olive oil confit leeks, truffle vinaigrette

steamed in coconut milk with housemade green curry, lap ceong sausage, yams, coriander sticky rice and lime leaves

Bittersweet chocolate pudding, peanut butter mousse, caramelized bananas and bacon brittle

Apple oat pudding cake with ginger turmeric ice cream and apple cider caramel

Tamai strawberries and rhubarb, strawberry rosé sorbet, cinnamon crumble

manhattan w/ templeton Rye, vanilla, caramel, bacon dust

spicy margarita w/ Teremana Reposado tequila, serrano, orange, yuzu

negroni w/ orange blossom infused Gray Whale gin, Amaro Nonino, fig, honey, rosemary

old fashioned w/ James E Pepper 1776, Angostura, raw sugar, oak

mezcal sour w/ Mero Mero Mezcal, spiced pineapple reduction, lemon, spiced demerara, aquafaba

last word w/ basil infused Loch & Union dry gin, green chartreuse, maraschino liqueur, lime

vesper w/ St George Vodka, Loch & Union dry gin, Lillet Blanc, Amaro Lucano, lemon

gimlet w/ thyme infused St. George vodka, blood orange cordial, lime, thyme sprig

still water, sparkling

ginger beer

blackberry sage, dajearling, or decaf peach tea

french press regular & decaf

organic hot tea; chamomile blend, jasmine green, english breakfast

Only the best on the board for Chef David and his crackerjack team of chefs. These guys like big bold flavors: Duck Rillette, Wild Boar Terrine, Casella's Prosciutto, Challerhocker, Brebirousse D'Argentala with fig-harissa jam, strawberry preserves and apricot bread

washed in spices with a caramel finish cow's milk, Switzerland

chrystalline structure, and delicate buttery flavor cow's milk, Switzerland

creamy blue veined cheese aged over 12 months cow's milk, Roseville, CA

a soft ripened cheese with a bloomy rind and tangy taste sheep's milk, Lyon, France

heritage pork with red pepper and garlic, Minneapolis, MN

pork collar with notes of juniper, coriander and red pepper, Mike Phillips, MN

heritage pigs marbled delicate and nutty Casella's, Hurleyville NY

pork and elk with dried blueberry and honeywine Smoking, Goose, IN

sweet slow cured with star anise and orange zest Smoking, Goose, IN

Our world famous biscuits! Nueske's apple wood smoked bacon, aged cheddar and whipped maple butter

twisted and poached in lye until golden brown, served with Chef LeFevre's house made spicy horseradish mustard

grilled to order served with cucumber lime yogurt, peppadew tirokafteri, and orange-lavender marinated olives

triple blanched in house served crispy and crunchy with chef LeFevre's fry sauce

pomegranate seeds, roasted jalapeño cream feta, pomegranate molasses and dill

marinated in port wine and served on sourdough with cranberry orange jam, black poppy seeds, toasted pistachios and thyme

with creamy umeboshi ranch, calabrian chili oil, charcuterie crisps

nam chim chaeo, market radishes, bloomed basil seeds, blood oranges

sweet and spicy chili sauce, crispy pork, fresh thai basil, lime juice and peanuts

pepita dill vinaigrette, couscous, Polito Farm cara-cara oranges, pea tendrils, greek yogurt with candied Buddha's hand

endive, radicchio, little gem, butternut squash, red wine poached pears, toasted walnuts, goat cheese mousse, smoked maple vinaigrette

spicy caledonian blue prawns, Tia-Chieu sauce, slow braised swiss chard, sweet pickle celery, yuzu aioli, scallions

with roasted wild mushrooms, wilted baby spinach, Nueske's bacon lardons, butter glaze, fresh herbs

spinach pasta with spicy pork shoulder sugo and bianco sardo cheese

grilled over a white oak grill and sliced against the grain for tenderness, topped with smoked paprika chimichurri and broccolini

with white bean puree, fennel, ginger scallion momo

house-made ricotta cavatelli, Asian pear, crispy garlic, and scallions

spiced with corriander and cumin, with mint chimichurri, goat cheese cauliflower mash and english peas

buttermilk marinated free range 1/2 chicken, crispy fried hot, served with house pickles and potato dill salad

grilled over white oak, crispy potato pave with mornay sauce, olive oil confit leeks, truffle vinaigrette

steamed in coconut milk with housemade green curry, lap ceong sausage, yams, coriander sticky rice and lime leaves

Bittersweet chocolate pudding, peanut butter mousse, caramelized bananas and bacon brittle

Apple oat pudding cake with ginger turmeric ice cream and apple cider caramel

Tamai strawberries and rhubarb, strawberry rosé sorbet, cinnamon crumble

Our world famous biscuits! Nueske's apple wood smoked bacon, aged cheddar and whipped maple butter

served with smoked salmon schmear, cucumber red onion and house made spicy horseradish mustard

warm brioche smothered in citrus cream cheese

housemade spiced banana bread griddled and served warm with soft butter and salted caramel

brown butter cream puff, Tamai albion strawberries, and marscarpone

salted toffee

soft poached egg served over our bacon cheddar buttermilk biscuits, arugula, Casella's proscuitto and silken hollandaise sauce

all natural beeler's pork shoulder braised in chile verde with oaxacan string cheese, potatoes, and scrambled egg wrapped in flour tortillas and fried crispy

grilled over white oak and sliced against the grain for tenderness, topped with sunnyside up egg, smoked paprika chimichurri and broccolini

house made pork and sage breakfast sausage, cheddar cheese and spicy mayo and sunny egg on a griddled soft roll

with creamy mushroom puree, chive and parmesan cheese

crispy potatoes, tender corned beef, onions, Chef LeFevre's fry sauce sunny-side up egg and coffee-chile salsa macha

brown sugar and red chile gastrique with crispy rosemary

blended with garlic, parsley and black pepper

our seasonal jam made with santa monica market fruits

just what the title says.... with a creamy cilantro dipping sauce

yup just two eggs if you want them

endive, radicchio, little gem, roasted butternut squash, red wine poach pears, toasted walnuts, goat cheese mousse, smoked maple vinaigrette

pepita dill vinaigrette, couscous, Polito Farm cara-cara oranges, pea tendrils, greek yogurt with candied Buddha's hand

nam chim chaeo, market radishes, bloomed basil seeds, blood oranges

aged cheddar, Nueske's bacon, gem lettuce, market tomatoes and a chipotle honey aioli

crispy fried chicken, cabbage slaw with cilantro and red onion, gochuchang aioli

Only the best on the board for Chef David and his crackerjack team of chefs. These guys like big bold flavors Duck Rillette, Wild Boar Terrine, Casella's Prosciutto, Challerhocker, Brebirousse with fig-harissa jam, strawberry preserves and apricot bread

washed in spices with a caramel finish cow's milk, Switzerland

chrystalline structure, and delicate buttery flavor cow's milk, Switzerland

creamy blue veined cheese cow's milk, Roseville, CA

a soft ripened cheese with a soft bloomy rind and tangy taste sheep's milk, Lyon, France

heritage pork with red pepper and garlic, Minneapolis, MN

pork collar with notes of juniper, coriander and red pepper, Mike Phillips, MN

sweet slow cured with star anise and orange zest Smoking, Goose, IN

heritage pigs marbled delicate and nutty Casella's, Hurleyville NY

pork and elk with dried blueberry and honeywine Smoking, Goose, IN

Orange juice, cranberry cherry, and pineapple yuzu

bloody mary w/ bacon infused Boyd Blair vodka, celery seed, sriracha salt, coppa

white sangria w/ peach liquor, brandy, house made mango black lime shrub, topped w/ gewürztraminer and prosecco

french 77 with Sorgente prosecco, St. Germain, creme de violet, borage blossom

spicy margarita w/ Teremana Reposado tequila, serrano, orange, yuzu

old fashioned w/ James E. Pepper '1776', Angostura, raw sugar, oak

still water, sparkling

ginger beer

freshly brewed

organic hot tea; chamomile, jasmine green, English breakfast

blackberry sage, darjeerling, decaf ginger peach

manhattan w/ templeton Rye, vanilla, caramel, bacon dust

spicy margarita w/ Teremana Reposado tequila, serrano, orange, yuzu

negroni w/ orange blossom infused Gray Whale gin, Amaro Nonino, fig, honey, rosemary

old fashioned w/ James E Pepper 1776, Angostura, raw sugar, oak

mezcal sour w/ Mero Mero Mezcal, spiced pineapple reduction, lemon, spiced demerara, aquafaba

last word w/ basil infused Loch Union dry gin, green chartreuse, maraschino liqueur, lime

vesper w/ St George Vodka, Loch Union dry gin, Lillet Blanc, Amaro Lucano, lemon

gimlet w/ thyme infused St. George vodka, blood orange cordial, lime, thyme sprig

still water, sparkling

ginger beer

blackberry sage, dajearling, or decaf peach tea

french press regular decaf

organic hot tea; chamomile blend, jasmine green, english breakfast

Only the best on the board for Chef David and his crackerjack team of chefs. These guys like big bold flavors: Duck Rillette, Wild Boar Terrine, Casella's Prosciutto, Challerhocker, Brebirousse D'Argentala with fig-harissa jam, strawberry preserves and apricot bread

washed in spices with a caramel finish cow's milk, Switzerland

chrystalline structure, and delicate buttery flavor cow's milk, Switzerland

creamy blue veined cheese aged over 12 months cow's milk, Roseville, CA

a soft ripened cheese with a bloomy rind and tangy taste sheep's milk, Lyon, France

heritage pork with red pepper and garlic, Minneapolis, MN

pork collar with notes of juniper, coriander and red pepper, Mike Phillips, MN

heritage pigs marbled delicate and nutty Casella's, Hurleyville NY

pork and elk with dried blueberry and honeywine Smoking, Goose, IN

sweet slow cured with star anise and orange zest Smoking, Goose, IN

Our world famous biscuits! Nueske's apple wood smoked bacon, aged cheddar and whipped maple butter

twisted and poached in lye until golden brown, served with Chef LeFevre's house made spicy horseradish mustard

grilled to order served with cucumber lime yogurt, peppadew tirokafteri, and orange-lavender marinated olives

triple blanched in house served crispy and crunchy with chef LeFevre's fry sauce

pomegranate seeds, roasted jalapeño cream feta, pomegranate molasses and dill

marinated in port wine and served on sourdough with cranberry orange jam, black poppy seeds, toasted pistachios and thyme

with creamy umeboshi ranch, calabrian chili oil, charcuterie crisps

nam chim chaeo, market radishes, bloomed basil seeds, blood oranges

sweet and spicy chili sauce, crispy pork, fresh thai basil, lime juice and peanuts

pepita dill vinaigrette, couscous, Polito Farm cara-cara oranges, pea tendrils, greek yogurt with candied Buddha's hand

endive, radicchio, little gem, butternut squash, red wine poached pears, toasted walnuts, goat cheese mousse, smoked maple vinaigrette

spicy caledonian blue prawns, Tia-Chieu sauce, slow braised swiss chard, sweet pickle celery, yuzu aioli, scallions

with roasted wild mushrooms, wilted baby spinach, Nueske's bacon lardons, butter glaze, fresh herbs

spinach pasta with spicy pork shoulder sugo and bianco sardo cheese

grilled over a white oak grill and sliced against the grain for tenderness, topped with smoked paprika chimichurri and broccolini

with white bean puree, fennel, ginger scallion momo

house-made ricotta cavatelli, Asian pear, crispy garlic, and scallions

spiced with corriander and cumin, with mint chimichurri, goat cheese cauliflower mash and english peas

buttermilk marinated free range 1/2 chicken, crispy fried hot, served with house pickles and potato dill salad

grilled over white oak, crispy potato pave with mornay sauce, olive oil confit leeks, truffle vinaigrette

steamed in coconut milk with housemade green curry, lap ceong sausage, yams, coriander sticky rice and lime leaves

Bittersweet chocolate pudding, peanut butter mousse, caramelized bananas and bacon brittle

Apple oat pudding cake with ginger turmeric ice cream and apple cider caramel

Tamai strawberries and rhubarb, strawberry rosé sorbet, cinnamon crumble

Our world famous biscuits! Nueske's apple wood smoked bacon, aged cheddar and whipped maple butter

served with smoked salmon schmear, cucumber red onion and house made spicy horseradish mustard

warm brioche smothered in citrus cream cheese

housemade spiced banana bread griddled and served warm with soft butter and salted caramel

brown butter cream puff, Tamai albion strawberries, and marscarpone

salted toffee

soft poached egg served over our bacon cheddar buttermilk biscuits, arugula, Casella's proscuitto and silken hollandaise sauce

all natural beeler's pork shoulder braised in chile verde with oaxacan string cheese, potatoes, and scrambled egg wrapped in flour tortillas and fried crispy

grilled over white oak and sliced against the grain for tenderness, topped with sunnyside up egg, smoked paprika chimichurri and broccolini

house made pork and sage breakfast sausage, cheddar cheese and spicy mayo and sunny egg on a griddled soft roll

with creamy mushroom puree, chive and parmesan cheese

crispy potatoes, tender corned beef, onions, Chef LeFevre's fry sauce sunny-side up egg and coffee-chile salsa macha

brown sugar and red chile gastrique with crispy rosemary

blended with garlic, parsley and black pepper

our seasonal jam made with santa monica market fruits

just what the title says.... with a creamy cilantro dipping sauce

yup just two eggs if you want them

endive, radicchio, little gem, roasted butternut squash, red wine poach pears, toasted walnuts, goat cheese mousse, smoked maple vinaigrette

pepita dill vinaigrette, couscous, Polito Farm cara-cara oranges, pea tendrils, greek yogurt with candied Buddha's hand

nam chim chaeo, market radishes, bloomed basil seeds, blood oranges

aged cheddar, Nueske's bacon, gem lettuce, market tomatoes and a chipotle honey aioli

crispy fried chicken, cabbage slaw with cilantro and red onion, gochuchang aioli

Only the best on the board for Chef David and his crackerjack team of chefs. These guys like big bold flavors Duck Rillette, Wild Boar Terrine, Casella's Prosciutto, Challerhocker, Brebirousse with fig-harissa jam, strawberry preserves and apricot bread

washed in spices with a caramel finish cow's milk, Switzerland

chrystalline structure, and delicate buttery flavor cow's milk, Switzerland

creamy blue veined cheese cow's milk, Roseville, CA

a soft ripened cheese with a soft bloomy rind and tangy taste sheep's milk, Lyon, France

heritage pork with red pepper and garlic, Minneapolis, MN

pork collar with notes of juniper, coriander and red pepper, Mike Phillips, MN

sweet slow cured with star anise and orange zest Smoking, Goose, IN

heritage pigs marbled delicate and nutty Casella's, Hurleyville NY

pork and elk with dried blueberry and honeywine Smoking, Goose, IN

Orange juice, cranberry cherry, and pineapple yuzu

bloody mary w/ bacon infused Boyd & Blair vodka, celery seed, sriracha salt, coppa

white sangria w/ peach liquor, brandy, house made mango black lime shrub, topped w/ gewürztraminer and prosecco

french 77 with Sorgente prosecco, St. Germain, creme de violet, borage blossom

spicy margarita w/ Teremana Reposado tequila, serrano, orange, yuzu

old fashioned w/ James E. Pepper '1776', Angostura, raw sugar, oak

still water, sparkling

ginger beer

freshly brewed

organic hot tea; chamomile, jasmine green, English breakfast

blackberry sage, darjeerling, decaf ginger peach

manhattan w/ templeton Rye, vanilla, caramel, bacon dust

spicy margarita w/ Teremana Reposado tequila, serrano, orange, yuzu

negroni w/ orange blossom infused Gray Whale gin, Amaro Nonino, fig, honey, rosemary

old fashioned w/ James E Pepper 1776, Angostura, raw sugar, oak

mezcal sour w/ Mero Mero Mezcal, spiced pineapple reduction, lemon, spiced demerara, aquafaba

last word w/ basil infused Loch & Union dry gin, green chartreuse, maraschino liqueur, lime

vesper w/ St George Vodka, Loch & Union dry gin, Lillet Blanc, Amaro Lucano, lemon

gimlet w/ thyme infused St. George vodka, blood orange cordial, lime, thyme sprig

still water, sparkling

ginger beer

blackberry sage, dajearling, or decaf peach tea

french press regular & decaf

organic hot tea; chamomile blend, jasmine green, english breakfast