Manhattan Beach Post

our world famous buttermilk biscuit, made in house with Nueske's apple smoked bacon, aged cheddar and whipped maple honey butter

Grilled over white oak, sliced against the grain for tenderness, topped with smoked paprika, chimichurri, and broccolini

Sweet and spicy chili sauce, chermola, cashew cream, cilantro and peanuts

Baby artichokes, chickpeas, tiny sweet tomatoes, kalamata olives, Red Tables salbando salami and parmesan

Butternut squash puree, coconut rice, and charred scallion vinaigrette

Buttermilk marinated free range chicken, crispy fried in hot Nashville seasonings, served with house made pickles and creamy red bliss potato salad

Parsley, salt, crispy crunchy, served with Chef LeFevre's fry sauce

Spinach pasta with pork shoulder sugo and Bianco Sardo

Market leeks, soft poached egg, parmesean, crispy rosemary and lemon

sloe- simmered in San Marzano tomato sauce, Anson Mills polenta, grilled country bread, and parmigiano reggiano

our world famous buttermilk biscuit, made in house with Nueske's apple smoked bacon, aged cheddar and whipped maple honey butter

yeast risen, twisted and poached in lye then baked to a golden brown. Served with Chef Davids spicy horseradish mustard

peppadew tirokafteri, cucumber lime yogurt, orange and lavender marinated olives

A specialty procured board of meats and cheeses paired with just the right fruit, pickled vegetables, and condiments.

Cow's milk, Switzerland, washed in brine and spices with a caramel

Cow's milk, Somerset, England, savory flavor with a nutty meatiness

Cow's milk, Peter Dixon at Parish Hills Creamery, long- aged gruyere style with sweet piquant

Cow's milk, Andres Gut, Switzerland Crystalline structure and delicate buttery flavor

Cow's milk. aged over one year, Roseville, CA.

Sheep's milk, Fromi, France, a soft, ripened cheese with bloomy rind and tangy taste

Crafted by Mike Phillips and The Red Table Meats. Dry cured from the pork collar, marbled wit silky streaks of fat, with aromatic notes of red pepper, juniper, and coriander

Crafted by Herb Eckhouse at Quercia, aged for 12 months with a sweet, nutty, meaty flavor and caramel undertones

Crafted by Herb Eckhouse at Quercia. This is the best american prosciutto we have tasted. Aged for 3 years with a rich, nutty, flavor and a sweetness that dominates

Salame, crafted by Mike Phillips and Red Table Meats. Barley and pea fed hogs, seasoned and cured with mild chili and white pepper, and melt- in- your mouth white fat

Crafted by Giant Chris + Molly Eley. Pork elk meat salame seasoned and cured with macerated blueberries and honey wine

whole muscle, crafted by Giant Chris + Molly Eley at Smoking Goose. Moulard duck breast, sweet, slow cured and aged with star anise, all spice and candied orange peel

Sweet and spicy chili sauce, chermola, cashew cream, cilantro and peanuts

Tamai Farm beets, honey whipped ricotta, slasa matcha, local citrus and dill

Parsley, salt, crispy crunchy, served with Chef LeFevre's fry sauce

Nam Jim sauce, compressed farmer's market melons, watermelon, radish and lime

Baby artichokes, chickpeas, tiny sweet tomatoes, kalamata olives, Red Tables salbando salami and parmesan

Market apples, white sesame dressing, red radishes with sunflower, sesame and flax seeds

Spinach pasta with pork shoulder sugo and Bianco Sardo

Market leeks, soft poached egg, parmesean, crispy rosemary and lemon

Butternut squash puree, coconut rice, and charred scallion vinaigrette

Grilled over white oak, sliced against the grain for tenderness, topped with smoked paprika, chimichurri, and broccolini

Grilled over white oak, served with charred onion, red and tomatillo salsa, lime crema, and house made corn tortillas

Buttermilk marinated free range chicken, crispy fried in hot Nashville seasonings, served with house made pickles and creamy red bliss potato salad

Steamed in coconut milk with house made green curry, lap cheong sausage, coriander sticky rice and lime leaves

sloe- simmered in San Marzano tomato sauce, Anson Mills polenta, grilled country bread, and parmigiano reggiano

Mary's organic chicken breast, cabbage and jalapeno slaw, spicy aioli, and a soft toasted brioche bun.

Cooked with cinnamon, coriander and lemongrass, served with spicy green papaya salad and sticky rice

A wonderful mess of bittersweet chocolate pudding, peanut butter mousse, caramelized bananas and bacon brittle

coconut cake, passion fruit cream, and Italian meringue