Lunch

RAW BAR

DAILY SELECTION OF ½ DZ OYSTERS / 18
Selection of Mignonettes:
Pink Peppercorn and Yuzu Ponzu

DAILY SELECTION OF 1 DZ OYSTERS / 36

KANPACHI CEVICHE / 18
Ginger Beer, Kennebec Potato Chips

SESAME AND NORI CRUSTED TUNA TATAKI / 19
Salad of Citrus and Daikon Sprouts, Wasabi Peas

BIG GLORY BAY SALMON TARTARE / 19 
Salsa Macha, Edamame Hummus, Shrimp and Sesame Crackers

SAVORY

DEVILED JIDORI EGGS / 7
Korean Chili, Kimchee, Black Sesame Seeds

CALIFORNIA WALDORF SALAD / 14
Asian Pears, Market Grapes, Candied Walnuts, Juniper Walnut Vinaigrette

WARM QUINOA SALAD / 12
Asparagus and English Peas, Golden Balsamic Vinaigrette

WILD ARUGULA SALAD / 14
Warm Croutons, Grapefruit, Manchego Cheese, Sherry Vinaigrette

ADD TO ANY SALAD:
Add Shrimp or Chicken / 6
Add Trout / 8
Add Steak 12

BBQ CHICKEN AND CHEDDAR HOT POCKET / 14
Flakey Puff Pastry, Chermoula Ranch Dressing, Served with Fries or Salad

ROASTED TURKEY BLT / 15
Applewood Smoked Bacon, Green Goddess Aioli, Served with Fries or Salad

6 OZ. FAITH & FLOWER BURGER / 16
Sharp Cheddar, Remoulade, Onion Fondue, Served With Fries or Salad
Add Bacon 3

CRISPY CHICKEN SANDWICH / 15
Green Goddess Aioli, Spiced Relish, Served With Fries or Salad

PORCINI MUSHROOM RAVIOLI / 21
Brown Butter Madeira Sauce, Grana Padano Cheese

GEMELLI PASTA / 16
Ragout of Young Carrots and Kale, Parmigiano Reggiano

OXTAIL AGNOLOTTI / 18
Bone Marrow Butter, Stone Fruit Conserva, Beef Tendon Chicharrones

TEJON RANCH VENISON CHILI / 14
Crème Fraiche, Cheddar Cheese, Sourdough Bread

CAST IRON ROASTED PRIME FLAT IRON STEAK / 21
Mignonette of Fingerling Potatoes, Peppers, and Summer Squash

SEARED IDAHO TROUT / 24
Warm Salad of Quinoa and Summer Vegetables, Golden Balsamic Vinaigrette

MARGHERITA PIZZA / 15
Whole Milk Mozzarella, San Marzano Tomato Sauce

IMPOSSIBLE SAUSAGE PIZZA / 22
Sweet Peppers, Shallots, Smoked Mozzarella, (Make It All Vegan +2)

BROCCOLI DI CICCO / 12
Thai Vinaigrette, Crispy Shallots, Korean Chili Flakes

PARMIGIANO REGGIANO AND HERB FRIES / 8
Garlic Aioli

TEMPURA FRIED GREEN BEANS / 10
Chermoula Dipping Sauce

SWEET

GOAT’S MILK CHEESECAKE / 12
Cherry Sorbet, Brown Butter Graham Crust

GREEK YOGURT PANNA COTTA / 12
Seasonal Fruit, Honey, Puffed Rice, Yuzu Granita

VALRHONA CHOCOLATE MOUSSE BOMBE / 12
Market Strawberries, Almond Granola, Whipped Crème Fraiche

COCKTAILS 

 

Suntory Whisky Toki Highball / 11
Premium Highball with Japanese Whisky and Soda Water specially designed by Suntory

Venice Beach Spritz / 13
Grey Goose Vodka, St Germain, Luxardo Bitter Bianco, Lemon, Club Soda

Hollywood Fix / 15
Siembra Azul Tequila, Mezcal, Aqua di Cedro, Coconut Cordial, Lemon, Orange Bitters

Echo Park Rose / 13
Aberfeldy 12, Lime, Pomegranate, Montenaro Aperitivo

St Germain Spritz / 11
St Germain, Club Soda, Prosecco
FOR SHARING / 30

Playa Fortuna / 13
Bacardi Superior, Coconut Cordial, Lucky Falernum, Lime Juice, Tartaric Acid

English Milk Punch / 16
Rum, Aged Spanish Rum, White Rum Curacao, Brandy, Batavia Arrack, Absinthe, Sencha Green Tea, Cinnamon, Clove & Coriander, Clarified Milk
FOR SHARING / 125

 

DRAFT BEERS

Madewest IPA / 11

Modern Times ‘ICE’ Pilsner / 11

 

BOTTLED BEERS

Madewest ‘Standard’ Light Ale / 8

Thorn Brewing ‘Barrio Lager’ Mexican Lager / 8

Refuge Brewery Blood Orange Wit / 11

Funkwerks Saison / 10

Weltenburger Kloster Barock Dunkel / 11

Offshoot ‘Relax’ Hazy IPA / 15

Golden State Mighty Dry Cider / 13

Erdinger Non-Alcoholic / 8


WINE

BUBBLES

NV   Sommariva, Prosecco Superiore / 13/40
Italy

NV   Lucien Albrecht, Cremant d’Alsace / 13/40
Brut Rose, France

NV   Henriot, Champagne / 25/100
France

 

WHITE

 

NV Brooklyn Kura, Junmai Sake / 16/75
Brooklyn, NY

2017 Reverdy, Sauvignon Blanc / 14/50
Loire Valley, France

2016 Domaine Gaudron, Chenin Blanc / 13/50
Vouvray Sec, Loire, FR

2016 Strub, Riesling, Niersteiner / 13/50
Kabinett, Herzstuck, Rheinhessen, Germany

2016 J.C. Fagot, Bourgogne / 15/55
Burgundy, France

2016 Caroline L’Estimee / 25/100
Bourgogne,France

2017 Bold, Chardonnay / 15/55
Monterey County, CA

 

ROSE

 

2016 Barbier, Gris, Rose / 13/50
Sable de Camargue, France

 

RED

2012 Native 9, Pinot Noir / 15/55
Rancho Ontiveros, Santa Maria Valley, CA

2017 Torre alle Tolfe / 13/50
Chianti, Italy

2016 Kunin, GSM Blend / 17/60
Central Coast, CA

2018 MF Laurent / 16/55
Cotes du Rhone, France

2016 Pessac-Leognan / 20/75
Bordeaux, France

2015 Crosby-Roamann, Cabernet Sauvignon / 25/100
Reserve, Napa, CA

 

COFFEE & TEA

 

Coffee, Latte, Cappuccino / 5

Iced Tea, Hot Tea /