The Menu — Wine Bar, Charcuterie & Coastal California Kitchen in Seal Beach

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

Silky burrata, heirloom tomatoes, basil pesto (nut-free), sliced speck, toasted bread, frisee lettuce.

Citrus-marinated artichoke hearts, smoky serrano aioli, micro greens, snipped chives.

Hand-rolled beef and pork meatballs, slow-simmered marinara, garlic crisps, toasted buckwheat, yogurt.

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

Three housemade breads: focaccia, caraway sourdough, and pan de cristal. Served with salted butter, serrano butter, and herb butter.

French Onion Soup. Slow-simmered beef consomme, deeply caramelized onions, fresh herbs, melted gruyère, toasted pan de cristal.

Crisp little gem hearts, anchovy-forward Caesar dressing, shaved Parmigiano-Reggiano, fried shallots, chives, croutons.

Fluffy quinoa, caramelized onion vinaigrette, roasted sweet potato, crisp pancetta, shaved parmesan.

Seasonal leafy greens, crispy parmesan rinds, balsamic dressing, or choose your dressing.

Fire-charred savoy cabbage, seasonal fruit segments, burnt lemon puree, or choose your dressing.

North Coast caught halibut, celery root soubise, and market veggies.

Pan-seared half chicken, red currants, roasted sweet potato, tangy chicken gastrique, fresh herbs.

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

Vegetarian or chicken available.

Sliced pork chop, herb crust, apple mostarda, roasted Brussels sprouts, confit garlic mashed potatoes.

Grilled picanha (Brazilian top sirloin cap), roasted farmer's market vegetables, wild mushroom medley, red beef jus, savory crepe, golden puff pastry.

Slow-roasted duck breast, hand-stirred isabella mole, bright tamarindo, orange blossom notes.

Whole-roasted cauliflower, golden yuca fries, blistered tomatoes, vegetable mushroom reduction, harissa (vegan).

Fire-charred broccolini, lemon zest, chili flakes, shaved garlic, EVOO, flaky sea salt.

Smashed baby potatoes, pan-baked then crisped, garlic-herb butter, grated parm, parsley.

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

Wild mushroom medley, shallot, garlic, white wine, fresh thyme.

Golden yuca fries with choice of house sauce.

Classic vanilla bean custard, brûlée sugar crust.

Silky butterscotch pudding, anise caramel, pistachio cream, cinnamon crisps.

Moist seasonal olive oil cake, candied pecans, compressed amaro-infused pears.

Crisp pavlova and flaky pastry layers, vanilla pastry cream, fresh raspberries, black sesame.

Hand-scooped vanilla bean gelato. Dairy-free option available: seasonal sorbet.

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

Silky burrata, heirloom tomatoes, basil pesto (nut-free), sliced speck, toasted bread, frisee lettuce.

Citrus-marinated artichoke hearts, smoky serrano aioli, micro greens, snipped chives.

Hand-rolled beef and pork meatballs, slow-simmered marinara, garlic crisps, toasted buckwheat, yogurt.

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

Three housemade breads: focaccia, caraway sourdough, and pan de cristal. Served with salted butter, serrano butter, and herb butter.

French Onion Soup. Slow-simmered beef consomme, deeply caramelized onions, fresh herbs, melted gruyère, toasted pan de cristal.

Crisp little gem hearts, anchovy-forward Caesar dressing, shaved Parmigiano-Reggiano, fried shallots, chives, croutons.

Fluffy quinoa, caramelized onion vinaigrette, roasted sweet potato, crisp pancetta, shaved parmesan.

Seasonal leafy greens, crispy parmesan rinds, balsamic dressing, or choose your dressing.

Fire-charred savoy cabbage, seasonal fruit segments, burnt lemon puree, or choose your dressing.

Focaccia, zucchini, roasted squash, frisee lettuce, nutritional yeast dressing, olive tapenade (contains anchovy), feta cheese, and side of leafy greens with selection of dressing.

Beef patty, giardiniera spread, house sauce, Swiss cheese, and side of leafy greens with selection of dressing. Sub yuca fries for salad +4.

Chicken paillard, frisee lettuce, shaved Parmigiano, lemon, capers, Dijon vinaigrette.

Wild-caught halibut, smoky aji amarillo and guajillo salsas, corn tortillas, cilantro, red onions.

Grilled top sirloin, hand-stirred mushroom risotto.

Slow-cooked duck leg confit, crackling-crisp skin, wild mushrooms, chives, yuzu dressing, smashed potatoes.

Whole-roasted cauliflower, golden yuca fries, blistered tomatoes, vegetable mushroom reduction, harissa (vegan).

Fire-charred broccolini, lemon zest, chili flakes, shaved garlic, EVOO, flaky sea salt.

Smashed baby potatoes, pan-baked then crisped, garlic-herb butter, grated parm, parsley.

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

Wild mushroom medley, shallot, garlic, white wine, fresh thyme.

Golden yuca fries with choice of house sauce.

Classic vanilla bean custard, brûlée sugar crust.

Silky butterscotch pudding, anise caramel, pistachio cream, cinnamon crisps.

Moist seasonal olive oil cake, candied pecans, compressed amaro-infused pears.

Crisp pavlova and flaky pastry layers, vanilla pastry cream, fresh raspberries, black sesame.

Hand-scooped vanilla bean gelato. Dairy-free option available: seasonal sorbet.