dinner menu

Menus are updated daily; please contact mar’sel for additional information.

December 2014

For the Table

Selection of petrossian caviar MP
Charcuterie board 28
Oysters on the half shell 3.5/per


Little gem lettuce, sicilian anchovies, radish, grana padano, buttermilk 15
Shave brussel sprout salad, marcona almond, pecorino, sieved egg, honey 15
Octopus ceviche, fregola sarda, persian cucumber, makrut lime, avocado crema 15
Salmon tartare, lemon creme fraiche, fueille de brick 20
Dungeness crab cake, watercress salad, harissa butter 15
Monterey squid adobo, spanish vermicelli, golden garlic, puttu cake 16
Roasted caladonia blue prawns, crispy rice, taro leaf curry, serrano chili 20
Baked pacific oysters, garlic, spinach, echire butter 21
Longganisa sausage, satsuki brown rice, organic hen egg, pickled papaya salad 11

Soups and Pastas

Aromatic lobster soup, lobster and leek crepe, kefir lime, garlic chives 25
Carrot coconut soup, carrot tempura, cilantro jicama slaw 17
“Mac n cheese”, conchiglie pasta, gruyere cheese 14
Oxtail bolognese, melted tomatoes, pecorino, golden crumbs 22
Duck tortellini, autumn squash, truffle pecorino, sage cream 25


Hokkaido scallops, sicilian pistachio, cauliflower grenobloise, caper-raisin relish 35
Steamed black bass, melted leeks, manila clam vinaigrette 32
New zealand john dory, butternut squash, grilled escarole, saba reduction 30
Red snapper for two, roasted in salt crust, banana leaf, pickled papaya salad, coconut rice 80
Spice glazed duck breast, braised endives, quince agridolce 34
Slow braised pork cheeks, spiced carrot jam, tuscan kale, toasted hazelnuts 44
Omaha beef tenderloin, celery root salad, grilled porcini, spinach mousseline 48
Roasted jidori chicken, brussel sprouts, seared apple, golden chanterelle, sauce poullet 32
Miyazaki a5 wagyu striploin, grilled mushroom, scallion, soy gastrique 120


Wood fired grilled broccolini, garlic confit, chili condiment 14
Celery root “risotto”, black truffle, champignons de paris 14
Butter braised radishes, maldon sea salt, whipped lardo, mustard greens 9
Tartiflette, yukon potatoes, bacon lardon, melted onions, douceur du jura 14
Crispy brussel sprouts, toasted hazelnuts, pickled shallots, lime aioli 9
Twice fried sunchokes, salsa verde, sunchoke hummus 9

Menu Degustation

We do ask the entire table to enjoy this option 120


Guided by principles of sustainability. Parties of six or more eighteen percent service charge. Allergies and Dietary Restrictions will be accommodated to the best of our ability with 24 hours notice. We cannot guarantee modifications for allergies/restrictions without this advance notice.



310.265.2836 or Reserve Now



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

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


Sun: 10:00am-2:00pm

Sunday Brunch

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

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