dinner menu

Please note: Menu Items are subject to seasonal availability and may change at any time

For The Table

mar’sel Seafood Platter 100/150/200

Clams- Manila, Seattle, WA State
Mussels-Prince Edward Island ,Canada
King Crab,Anchorage,AK
Lobster-Portland,ME
Oysters- Luna, Carlsbad, CA | 3.50 each
Prawn-Santa Barbara,CA | 10 each
Sea Urchin-San Diego,CA | 15 each

Three Artisan Cheeses 18

seasonal fruit jam, sea salt crackers
pecorino toscano, Italy
point reyes,toma, San Francisco, CA
point reyes blue, San Francisco, CA

country charcuterie board 28

prosciutto wrapped cheese crackers
pate de campagne
soppresatta
duck salami
chicken liver and jam
pickled vegetables
add artisan cheese $8 per 1oz

Small Plates

Dungeness Crab Toast 12

radicchio, preserved lemon, pistachio vinaigrette, toasted brioche

Halloumi Toast 12

heirloom tomato, persian cucumber, mint

Grilled Spanish Octopus 18

chorizo, fingerling potato, preserved lemon, piquillo peppers, salsa verde

Buttermilk Fried Fish 22

“fresh from the garden” salad, roasted lemon aioli

Little Gems & Dungeness Crab 17

green goddess, hobbs bacon, hass avocado

Wild Caught Hamachi Crudo 18

ojai orange, shaved fennel, lemon labne

Crispy Duck Confit 17

delta asparagus, chimichurri, enoki mushrooms, radish sprouts, pecorino

Seafood Linguini 22

pacific catch,cherry tomato, grilled green onion, white wine sauce

Roasted Bone Marrow 15

pickled vegetables, garlic confit, grilled ciabatta

Vegetables

Harry’s Strawberries 15

st. andre, crushed marcona almonds, wild arugula, aged balsamic

Crushed Wieser Potatoes 10

lavendar crème fraiche, scallion salad

Grilled Broccolini 10

garlic, chili, olive oil

Endive “Caesar” 18

la quercia proscuitto, white anchovy, shaved parmesan, duck fat crackers, roasted garlic dressing

Shaved Fennel and Bloomsdale Spinach 16

green olives, hass avocado, feta cheese, farro

Roasted King Trumpet Mushrooms 22

caramelized fennel, peperonata, black kale, creamy mascarpone polenta

Dimitri’s Heirloom Tomatoes 18

arugula pesto, di stefano burrata, sweet basil, verjus sorbet

Squash Blossom Beignets 12

garden herbs, caper aioli, goat cheese

Large Plates

Loup de Mer. (2) people 80

summer vegetables, crispy potatoes, ancho chili sauce, kumquat chimichurri, garlic aioli

Wild Pacific Halibut 36

fava puree, shimeji mushrooms, white asparagus, hobbs bacon

Maine Diver Scallops 32

forbidden black rice, kumquat jam, watercress

Crispy Shelton Farms Chicken Thighs 29

baked ricotta, pea tendrils, maitake mushrooms, parmesan

Vintage Farms Hanger Steak 45

roasted calcots, summer bean ragout, tomato vinaigrette

Roasted 10oz Idaho Pork Chop 36

baked cauliflower gratin, greens from our garden, parmesan

Grass Fed Double Lamb Chop 54

summer “panzanella” salad, preserved lemon yogurt

guided by principles of sustainability
parties of six or more eighteen percent service charge


Menu Items are subject to seasonal availability and may change at any time

Reserve

310.265.2836 or Reserve Now

Hours

Dinner

Sun - Thurs: 5:30-9:00pm

Fri - Sat: 5:30-10:00pm

Brunch

Sun: 10:00am-2:00pm

Sunday Brunch

Join us for brunch every Sunday from 10am - 2pm.