The Menu — Wine Bar, Charcuterie & New American Kitchen in Seal Beach

Hand-built selection of three cured meats, three artisan cheeses, seasonal accompaniments, grilled bread, jam, olives, and crackers. Serves 2–3 people.

Silky burrata, delicata squash, arugula pumpkin seed pesto, sliced speck, toasted sourdough, micro basil.

Citrus-marinated artichoke hearts, citrus segments, serrano aioli, lemon zest, micro greens.

Hand-rolled beef and pork meatballs, slow-roasted marinara, garlic crisps, toasted sourdough.

Braised Mary's Organic chicken leg, béchamel, charred paprika purée, crisp breadcrumb crust, cilantro.

Mediterranean olives, orange zest, EVOO, fried garlic, marsala reduction, Sicilian sea salt.

Three caviars, housemade blinis, Meyer lemon crème fraîche, honey butter, pan de cristal, cornichons.

Three housemade breads: pan de cristal, cranberry sourdough, and Bushman brown bread. Honey butter, butternut squash butter, herb butter. Add caviar butter +15.

French Onion Soup. Slow-simmered beef consommé, six varieties of deeply caramelized onion, fresh herbs, melted gruyère, toasted pan de cristal.

Crisp baby gem hearts, Caesar dressing, shaved Parmigiano, toasted garlic croutons, fried shallots, chives.

Kale, fluffy and crispy quinoa, pears, delicata squash, crisp pancetta, shaved parmesan.

Seasonal leafy greens, radishes, parmesan crisp, balsamic dressing, or choose your dressing.

Fire-roasted cabbage, seasonal greens, burnt lemon purée, or choose your dressing.

Alaskan halibut, seasonal market vegetables, celery root cream, Meyer lemon, pickled seaweed.

Pan-seared Mary's Organic half chicken, cranberry rosemary gastrique, sweet potatoes, squash, apricots, seasonal fruit.

House-rolled pasta, Provençal bourride sauce, lump crab, charred Peppadew peppers, camembert foam.

Vegetarian or chicken available.

Parmesan-crusted Vande Rose Farms pork chop, garlic mashed potatoes, seasonal market vegetables, apple and cherry mostarda.

DemKota Ranch sirloin steak, kale crépe, cipollini onions, seasonal market vegetables.

Seared Mary's Organic duck breast, Isabella rojo mole, candied citrus peel, cilantro, tamarind glaze, pearl onions, braised fennel.

Slow-braised chuck flap, butternut mashed potatoes, pomegranate, sage, pearl onions, seasonal market vegetables.

Inch-thick roasted cauliflower, yuca fries, blistered tomatoes, mushroom medley, vegetable jus, parsley and harissa seasoning (vegan).

Fire-charred broccolini, lemon zest, chili flakes, garlic, EVOO, sea salt. A little spicy.

Smashed baby potatoes, pan-baked crisp skin, sautéed garlic, herb butter, grated parm.

Cast-iron cornbread, slightly sweet, whipped honey butter.

Wild mushroom medley, shallots, garlic, white wine, fresh herbs.

Golden yuca or potato fries with choice of dipping sauce.

Roasted squash, honey glaze, spiced pumpkin seeds, pomegranate glaze.

Classic vanilla bean custard, brûlée sugar crust.

Silky butterscotch pudding, anise caramel, pistachio cream, cinnamon rice crisp.

Espresso-soaked ladyfingers, whipped mascarpone cream, dark chocolate shavings.

Molten cake, candied pecans, compressed amaretto-infused plums.

Crisp pavlova and flaky pastry layers, vanilla pastry cream, seasonal fruit, black sesame mousse.

Hand-scooped gelato. Vanilla or other flavors available — ask your server.

Warm apples, pecans, anise caramel, vanilla crumble, vanilla gelato. Serves 2–3.

A lobster roll that got out of hand. Brioche, whole lobster confit in clarified butter, tarragon aioli, uni purée, three caviars at 10g each, 6oz A5 Wagyu, seasonal truffle, chicken liver mousse, finished in 24k gold. Split it or don’t.

48 hours notice · Serves 2 to 4.

Hand-built selection of three cured meats, three artisan cheeses, seasonal accompaniments, grilled bread, jam, olives, and crackers. Serves 2–3 people.

Silky burrata, delicata squash, arugula pumpkin seed pesto, sliced speck, toasted sourdough, micro basil.

Citrus-marinated artichoke hearts, citrus segments, serrano aioli, lemon zest, micro greens.

Hand-rolled beef and pork meatballs, slow-roasted marinara, garlic crisps, toasted sourdough.

Braised Mary's Organic chicken leg, béchamel, charred paprika purée, crisp breadcrumb crust, cilantro.

Mediterranean olives, orange zest, EVOO, fried garlic, marsala reduction, Sicilian sea salt.

Three caviars, housemade blinis, Meyer lemon crème fraîche, honey butter, pan de cristal, cornichons.

Three housemade breads: pan de cristal, cranberry sourdough, and Bushman brown bread. Honey butter, butternut squash butter, herb butter. Add caviar butter +15.

French Onion Soup. Slow-simmered beef consommé, six varieties of deeply caramelized onion, fresh herbs, melted gruyère, toasted pan de cristal.

Crisp baby gem hearts, Caesar dressing, shaved Parmigiano, toasted garlic croutons, fried shallots, chives.

Kale, fluffy and crispy quinoa, pears, delicata squash, crisp pancetta, shaved parmesan.

Seasonal leafy greens, radishes, parmesan crisp, balsamic dressing, or choose your dressing.

Fire-roasted cabbage, seasonal greens, burnt lemon purée, or choose your dressing.

Heirloom tomatoes, roasted squash, feta cheese, olive tapenade, nutritional yeast dressing, side of leafy greens with selection of dressing.

House-ground beef patty, Nisi Craft Bakery bun, thousand island house sauce, gruyère cheese, side of leafy greens with selection of dressing. Sub yuca or potato fries +4.

Honey butter glazed fried chicken, housemade coleslaw, Nisi Craft Bakery bun, side of leafy greens with selection of dressing. Sub yuca or potato fries +4.

Roasted Mary's Organic chicken breast, frisée, shaved Parmigiano, lemon, capers, Dijon vinaigrette.

Wild-caught Alaskan halibut, tomatillo, corn tortillas, red onions and radishes, aji amarillo and guajillo sauce, cilantro.

Grilled top sirloin, mushroom medley, pearl onions, risotto.

Slow-cooked Mary's Organic duck leg confit, crackling-crisp skin, wild mushroom risotto, herb butter peewee potatoes, yuzu dressing.

Inch-thick roasted cauliflower, yuca fries, blistered tomatoes, mushroom medley, vegetable jus, parsley and harissa seasoning (vegan).

Fire-charred broccolini, lemon zest, chili flakes, garlic, EVOO, sea salt. A little spicy.

Smashed baby potatoes, pan-baked crisp skin, sautéed garlic, herb butter, grated parm.

Cast-iron cornbread, slightly sweet, whipped honey butter.

Wild mushroom medley, shallots, garlic, white wine, fresh herbs.

Golden yuca or potato fries with choice of dipping sauce.

Roasted squash, honey glaze, spiced pumpkin seeds, pomegranate glaze.

Classic vanilla bean custard, brûlée sugar crust.

Silky butterscotch pudding, anise caramel, pistachio cream, cinnamon rice crisp.

Espresso-soaked ladyfingers, whipped mascarpone cream, dark chocolate shavings.

Molten cake, candied pecans, compressed amaretto-infused plums.

Crisp pavlova and flaky pastry layers, vanilla pastry cream, seasonal fruit, black sesame mousse.

Hand-scooped gelato. Vanilla or other flavors available — ask your server.

Warm apples, pecans, anise caramel, vanilla crumble, vanilla gelato. Serves 2–3.

A lobster roll that got out of hand. Brioche, whole lobster confit in clarified butter, tarragon aioli, uni purée, three caviars at 10g each, 6oz A5 Wagyu, seasonal truffle, chicken liver mousse, finished in 24k gold. Split it or don’t.

48 hours notice · Serves 2 to 4.