We change our menu frequently, depending on what looks good at the Santa Monica Farmers Market.
[expand title="Click to see a recent sample of our menu."]
SnacksPig candy 5 Garlic bread 5 Olives & candied almonds 6 Roast root vegetable soup with walnuts 8 SaladsFarmers market green salad 8 Frisée salad, house-cured bacon, poached egg 12 Shaved Brussels sprouts, hazelnut, apple, prosciutto 12 Cheese & charcuterieBurrata, roast grapes, speck, greens 12 Cheese plank: our selection of five domestic cheeses 15 Charcuterie & cheese: rillettes, speck, salumi, cheese 15 Et ceteraCoco beans, Occhipinti olive oil, grilled bread, arugula, Parmesan 8 Macaroni & cheese with Hook’s 10 year cheddar 8 Gruyère-potato tart 12 SupperEgg tortilla with chorizo and fideo 12 Winter wheat berry salad, romanesco cauliflower, cranberry, pistachio 12 Merguez lamb sausage, lentils, poached egg, harissa 16 Lamb ragu, cavatelli 19 Roast squab, porcini rice, snap peas 19 Scallops, kabocha squash, cider reduction, pepitas 19 Wild cod, fennel-leek confit, Romanesco cauliflower, carrots 19 Smoked wild boar double chop, braised cabbage, spätzle 23 Niman beef rib eye, pommes Lyonnaise, sprouting broccoli, Bordelaise 23 DessertMeyer lemon pudding cake, Santa Barbara blueberries 8 Valrhona chocolate terrine, crème Anglaise, pistachio 8 BeveragesAbita root beer 4 Monkey & Son organic press coffee caf or decaf small 4 large 10 Tea: PG Tips 4 Natura purified water: sparkling or still, $2 all you can drink!
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Our chef, DJ Olsen, sources most of our produce from the Santa Monica Farmers Markets. In addition, we often serve delicious locally grown lamb from Jimenez Farms and grass fed beef from Rocky Canyon Farms. Oh, and we like cheese…a lot! Cheese is a natural accompaniment to wine, and so our cheese plank features a changing selection of domestic artisanal and farmstead cheeses such as Soyoung Scanlan’s Andante cheeses (Petaluma), Twig Farm goat cheese (Vermont), Hook’s 10 year cheddar (Wisconsin), and Rinconada Dairy Chapparal. Oh, and if you’re curious about those big, buttery green olives we serve, they’re nocellara olives from Castelvetrano, Siciliy.