WITH BREAD

savr y but r 11 salmn rillet es 9 burrata & pestto 8

RAW BAR CHEESE & CHARCUTERIE

Oysters21 / half dozen 42 small board $21 r big board $ 32

Shrimp Cocktail 21
or daily selec
ask  ion of h e se
Uni mp
country paté, mr tadella, sopp
es sata, piccn te, head h e se
Little Neck Clams 16 Lobster mp
Mussels 18 King Crab mp

STARTERS
Pimento Cheese Dip 11
crackers
24
Beef Tartare
tomato, violet mustard, smoked egg yolk

Calamari 17 Mushroom "Eggroll" 14

cucumber, mango, red bell pepper, green papaya jicama, cilantro, bean sprouts, coffee nuoc cham

Moules Frites 23 Crudites 14

coconut, lemongrass, ginger, soft herbs seasonal vegetables, black goddess dressing, tzatziki

Shishito Peppers 14 Hiramasav Crudo 21

lemon, kefir yogurt, activated charcoal grapefruit, orange jam, pomelo, basil, calamansi, chili oil,
mint purée

SOUPS AND SALADS

Mom s Soup ' 14
mary’s organic chicken, toasted garlic, green onion, pasta shells
Kale Salad 18
asian pear, walnut, pickled persimmon, sherry vinaigrette

Curried Cauliflower Soup

peanut, crispy potato skin, sunflower seeds, thai basil, cilantro
12 Heirloom Beet Salad
roasted beets, beet strings, truffle aigre-doux, pistachio gremolata
18
Soup of the
chef’s choice
Day 12 Chopped Salad 21
turkey, white cheddar, provolone, pancetta, tomato, avocado,
baby corn, herb vinaigrette

ENTRÉES
Ancient Grain Risotto crème fraîche, sorrel, mushroom confit 21
Marinated Smoked Tofu cabbage wrapped ratatouille, mushroom demi-glace 18
Fish en Papillote black bass, market vegetables, white wine fumet 42
Chicken Pot Pie fennel, la ratte potato, chinese sausage, snap peas, carrots, pearl onions 24
Roasted Half Chicken spring pea panzanella, radish sprouts, red onion, pea tendrils 26
Meatloaf waxman’s sweet potato, carrots, truffle jus, crispy enoki 24
Burger angus beef, house sauce, crispy onion, gouda, fontina 21
Porterhouse 22 oz 98 Salmon 12 oz 26
Sirloin 18 oz 62 Tuna 8 oz 28
Filet Mignon 10 oz 52 Wild Shrimp 8 oz 32
CHOOSE ONE
stteak sauce, br dolaise, sauce foyot r n n ng r
CHOOSE ONE

blue h e se but r , h m h
ge beurre blc, g-soy

iiurri

SIDES
Frenh Fries 10 Broccolini de Cicco 13 h r ry Tomatoes 10 Snap Peas 13 Haricot Vr ts 13

Maynard Llera - Culinary Director & Geter Atienza - Chef de Cuisine

For severe allergies, please notif y your ser ver.
Consuming raw or undercooked meat, poultr y, seafood, shellstock or eggs may increase your risk of foodborne illness, especially if you have cer tain health conditions.
 COCKTAILS
n t r h
 homage to LA's best local farms' markets at tinue to inire our menu on p

Boyle Heights Beverly Hills

16

don julio silver tequila, vida mezcal, domaine de canton, red beet, belvedere vodka, cucumber, black pepper, rosemary, lemon,
ginger, lime
aquafaba
Echo Park
Melrose Place
avión silver tequila, butterfly pea flower, fresno chili,
agave, lime tanqueray gin, red bell pepper, habanero pepper, black pepper,
lemon, saline solution
Brentwood
Hollywood
virginia black whiskey, amaro di angostura, charred white corn,
lemon, egg white cruzan light rum, velvet falernum, cape gooseberry, lime,
saline solution, angostura bitters
Santa Monica
Little Tokyo
elyx vodka, st-germain, strawberry, rhubarb, lemon, sparkling wine
toki whisky, amaro montenegro, carrot, ginger, lemon

WINE BY THE GLASS

17/68
27/108
Prosecco di Valdobbiadene Superiore Col Fondo “Cremadora”, Malibran, Veneto [IT] ’16 o

16/64
Champagne Brut “Imperial”, Moët & Chandon, Champagne [FR] MV

30/120
Bugey Rosé “Cerdon de Bugey”, Renardat-Fâche, Bugey [FR] NV *off dry o
Champagne Brut Rosé “Imperial”, Moët & Chandon, Champagne [FR] MV
14/56
17/68
Melon de Bourgogne “Vieilles Vignes”, Lunneau Papin, Muscadet Sèvre et Maine, Loire Valley [FR] ’17 o

16/64
Sauvignon Blanc “CRU Wairu”, Smith & Sheth Wines, Marlborough [NZ] ’17 s

15/60
Trousseau Gris “Fanucchi Wood Road Vineyard ”, Zeitgeist, Russian River Valley [CA] ’17 o

18/72
Riesling Kabinett “Vom Basalt”, Eugen Müller, Pfalz [DE] ’17 s
Chardonnay, Tyler Winery, Santa Barbara County, [CA] ’17 o
17/68
19/76
Rosé of Mourvedre “Vogelzang Vineyard”, Liquid Farm, Happy Canyon [CA] ’17 s
Rosé of Grenache/Cinsault/Syrah, Château Lèoube, Côtes de Provence [FR] ’17 o
18/72
18/72
Gamay, Georges Descombes, Morgon - Beaujolais [FR] ’17 o

16/64
Cab Sauv/Merlot/Schioppetino, Conte d’Attimis-Maniago, Colli Orientali del Friuli [IT] ’10 s

15/60
Mencía “Pétalos del Bierzo”, Descendientes de J. Palacios, Bierzo [ESP] ’17 b

18/72
Syrah Blend “Fundamental”, Joey Tensley, Central Coast [CA] ’17 o
Cabernet Franc/Syrah “Genuine Risk”, Black Sheep Finds, Central Coast [CA] ’16 o

SPARKLING WINE BY THE BOTTLE

540
250
Champagne Brut, Dom Pérignon, Champagne [FR] ’08

575
Champagne Brut “Blanc de Blancs”, Ruinart, Champagne [FR] MV o

245
Champagne Brut “Grand Cuvée”, Krug, Champagne [FR] MV o
Champagne Brut Rosé “Imperial”, Moët & Chandon, Champagne [FR] ‘12

WHITE WINE AND ROSÉ BY THE BOTTLE

60
65
Chenin Blanc, Lieu Dit, Santa Ynez Valley [CA] ’17

65
Albariño, Lagar de Pintos, Rias Baixas [ESP] ’17 o

70
Pigato/Vermentino, Terenzuola, Cinque Terre - Liguria [IT] ’16 o

80
Greco di Tufo, Pietracupa, Campania [IT] ’16 s

90
Roero Arneis, Bruno Giacosa, Piedmont [IT] ’17

125
Riesling Trocken “Ruppertsberger Reiterpfad”, von Winning, Pfalz [DE] ’17 o

170
Chardonnay “Vanguard”, The Hilt, Santa Barbara County [CA] ’15 o

360
Chardonnay “Four”, Liquid Farm, Sta. Rita Hills [CA] ’15 s
Puligny-Montrachet “Clavoillon – 1er Cru”, Domaine Leflaive, Burgundy [FR] ’16 b
55
70
Rosé of Mourvedre/Grenache, The Withers, El Dorado County [CA] ’17
Rosé of Pinot Noir, Gerard Boulay, Chavignol – Loire Valley [FR] ’17 o

RED WINE BY THE BOTTLE

65
70
Unknown Varietal “No Sapiens”, Bichi, Guadalupe Valley [MX] ’17 o

75
Cabernet Franc, Habit Wine Co., Santa Ynez Valley [CA] ’16 o

80
Barbera d’Alba “Vigna Martina”, Elio Grasso, Piedmont [IT] ’15 o

85
Barbaresco, La Ca’Nova, Piedmont [IT] ’15 o

95
Pinot Noir “Seafarer”, Aequorea, San Luis Obispo County [CA] ’16

95
Saint-Julien, Château Lalande-Borie, Bordeaux [FR] ’12

105
Zinfandel Field Blend “Geyserville”, Ridge Vineyards, Russian River Valley [CA] ’16 o

115
Syrah “CRU Omahu”, Smith & Sheth Wines, Hawke’s Bay [NZ] ’14 s

120
Toscana IGT “Eneo”, Montepeloso, Tuscany [IT] ’14 o

150
Pinot Noir “Bien Nacido Vineyard”, Chanin Wine Company, Santa Maria [CA] ’14 o

165
Saint-Émilion, Château Fonplegade, Bordeaux [FR] ’12 o

215
Merlot/Cab Franc/Cab Sauv “Fenix”, Jonata, Santa Ynez Valley [CA] ’14

295
Brunello di Montalcino, Fuligni, Tuscany [IT] ’12

350
Cabernet Sauvignon “Altagracia”, Eisele Vineyard, Napa Valley [CA] ’15 b
Pauillac, Château Pontet Canet, Bordeaux [FR] ’08 b

o - made with organically farmed grapes b - made with bio-dynamically farmed grapes s - made with sustainably farmed grapes