Chez Melange - Bouzy Gastropub - Bar Comida
*Three Restaurants Under One Roof*
Trust the Chef

 ‘
SUPER BOWL SUNDAY
Breakfast, Brunch, Afternoon Tea and Dinner
Sunday February 6th 2012

Reservations taken for all events -310 540 1222 or Open Table

Super Bowl Sunday English Breakfast Buffet at Bouzy
Watch Chelsea v. Manchester United Live

We are opening early at 7.30am
Watch Chelsea v. Manchester United Live
Breakfast served from 7.30am to 9.00am
Bangers, Bacon, Scrambled Eggs, Baked Beans, Grilled Tomato, Mushrooms, Breakfast Potatoes $10

Bubbles by the Glass
Bottomless Mimosa Sparking Wine and Orange Juice, 12.
Jean Philippe, Brut, France, 2007, 8.

Brunch Cocktails
Pisco Sour – Cesar Pisco, Sweet/Sour, Lime, Egg Whites, Peychaud’s Orange Bitters, 9.
Bloody Oink –Bacon Infused Blue Ice Vodka, Spicy House Made Bloody Mary Mix,  8.
Chez Bloody Mary Blue Ice Organic Vodka, Spicy House Made Bloody Mary Mix, 6.
Bloody Maria Pepe Lopez ‘100% agave’ Tequila Spicy House Made Bloody Mary Mix 8.
Classic Greyh ound Blue Ice Organic Vodka, Fresh Grapefruit Juice 8.
Daiquiri Barcelo Rum, Fresh Lime Juice, Simple Syrup  6.
Jim Fizz Tru Organic Gin, Prosecco, Lemon, Simple Syrup 9.5
Saz Blanc or Saz Dark Your Call: Old Pogue 12 Year Aged Bourbon or Catdaddy Moonshine, Peychaud’s Orange Bitters, Simple Syrup, Green Liquid Not to Be Named 10.
Bellini  Sparking Wine and Peach Schnapps , 8.
Moscow Mule Russian Standard Vodka , Fentimans Ginger Beer, Lime Juice 9.
Figgy Manhattan House Made Fig Bourbon Manhattan , Dried Fig Garnish 9.
Holiday Old Fashioned House Made Chai Bourbon, Peychaud’s Orange Bitters, Sugar   8.
Bourbon Cooler Four Roses Bourbon, Triple Sec, Bitters, Gingerale, Squeeze of Lime, Ice 8.

Sunday Brunch at Chez Mélange
Served from 9.30 am -2.00pm
Menu
Beignets
Raspberry Jelly, Whipped Cr eam (6) 5.
Brioche French Toast
Pan Toasted – Butter, Powdered Sugar 7.5
‘Knife and Fork’ Grilled Ham & Cheese Sandwich
Ham, Gruyere, Brioche, Mornay Sauce, Topped with a Fried Egg and Baked 10.9
Turkey Jalapeno Sausage
A Chez Signature – Grilled, Eggs Any Style, Black Beans, Tortillas, Salsa Verde 10.9
Chicken and Chorizo Hash
Poblano Chile, Onion, Potato, Smoked Paprika – 2 Eggs Any Style - Tortillas 10.9
Italian Sausage Scramble
Bell Peppers, Onions, Scrambled with Eggs  - Breakfast Potatoes  9.9
Bouzy Ribs & Brioche French Toast
Lightly Smoked Pork Back Ribs, Coca Cola Bar-B-Que Sauce Brioche French Toast, Pan Toasted, Butter, Warm Vermont Maple Syrup 13.5
Migas Con Huevos 
Chorizo, Tomato, Caramelized Onions, Olive Oil, Garlic, Oregano, Breadcrumbs Scrambled with Eggs – Tomatoes, Olive Oil, M anchego Cheese  10.5
Robert’s Eggs
Scrambled Eggs with Goat Cheese and Chives, English Muffin – Country Potatoes 10.9
Neuske’s Bacon & Eggs
Challah Toast – Breakfast Potatoes- Brioche Toast 9.9
Eggs Panchito 
Scrambled Eggs, Ground Beef, Chili Relleno, Sope, Hot Sauce – Black Beans 12.9
Southern Eggs
Pulled Pork, Grits, Tasso Gravy, Fried Eggs 12.9
Chicken Fried Steak 
Grits, Gravy, Fried Eggs 13.9
The Pancho Burger
‘Knife & Fork’ Bacon, Avocado, Chile Relleno, Franks Hot Sauce Vinaigrette 12.9
Bouzy Burger
Lettuce, Tomato, Onion, Cheddar, Mayonnaise 9.9
The Chez Southern Fried Chicken Salad
Red Leaf Lettuce, Mach e, Corn, Chopped Pecans, Ranch Dressing 14.9


The Super Bowl Afternon Tea and Happy Hour at Bouzy
Watch the Game - It's Ladies Day at Bouzy
Afternoon Tea Buffet
Served from 3.00pm
Finger Sandwiches, Scones, Pastries, Loose Leaf Tea - $5.00
The Wine Specials
Special – A gLass of Jean Phillippe Champagne, Pinot Grigio, Peralta, Washington State, 2008
and Cabernet Sauvignon, Tolosa, Paso Robles, 2006, - 8½ oz Quartino at $5.00
During Happy Hour we Offer Bottles of Wine at 25%+ off
Please Understand No Wine is Available for Take-Out, Only One Bottle Can Be Purchased at a Time,
& Wines Bought During Happy Hour Can Only Be Enjoyed in Bouzy. Thank You.
The Cocktails 4.
Bourbon Cooler Four Roses Bourbon, Triple Sec, Bitters, Gingerale, Squeeze of Lime, Ice
Iced Cold Pinnacle Vodka Martini : Traditional, Cosmopolitan, Lemon Drop
Chez Margarita Barcero Tequila, Triple Sec,
House Made Sweet and Sour
Pommy Martini Vanilla & Raspberry Vodkas, Pomegranate, Sweet and Sour
Mr. Tom Collins Amsterdam Gin, Sweet and Sour, Lemon Soda
Bouzy Hurricane Bacelo Rum, Fresh Orange Juice, Pineapple Juice, Float of Kraken Black Spiced Rum, Splash of Gren adine
The Draft Beer 4.
North Coast Brewing, ‘Scrimshaw’ , Pilsner, Fort Bragg, Ca 4.4% abv
Green Flash , West Coast, IPA,  San Diego,  7.3% abv
2.30pm till the End of the Game

Super Bowl Sunday Roast from 5.30pm
Roast Prime Rib, Yorkshire Pudding and the Trimmings $24.95
Available in Chez and Bouzy while supplies last
Chez Melange and Bouzy will be open for dinner with normal menu
Valentine’s Day Tuesday February 14th 2012

Chez Melange, Bouzy and BarComida are each cooking special menus for this year's Valentine Day

Chez Melange Valentine's Day menu
Choose One Dish from Each Course

Ist
Stuffed Roasted Anaheim Chile
 smoked mozzarella, italian sausage - tomato, cream, parmesan sauce
Crispy Pork Belly
 pecan wild mushroom grits – spicy pecan glaze
Crab Cake
sweet corn nage, chives
Jimi’s Barbequed Shrimp
grits

2nd
Japanese Salad
very large shrimp (2) persian cucumber, seaweed (wakame), pine nuts, scallion, nori –
ginger, miso, sesame dressing
Foie Gras
pan seared, five spice - sticky rice – sweet black vinegar braised onions -  add $5.
Sicilian Style Lamb Ragu
chick pea cake, yogurt sauce
The Wedge
iceberg lettuce , blue cheese, bacon, chopped egg, ranch dressing

3rd
New England Scallops
pan caramelized–mashed sweet potatoes – apple glazed turnips
Braised Short Ribs
au jus, mashed potatoes, roasted brussel sprouts
Filet and Lobster Tail
pan roasted, twice cooked stuffed baked potato – sautéed broccolini - add $10.
Prime Rib
au gratin potatoes, sauteed spinach –horseradish cream, au jus
Pan Roasted Duck Breast
cooked to medium, orange sauce – wild rice – brussel sprouts

4th
Chocolate Nutella Cake
Carrot Walnut Cake
Sticky Toffee Pudding
White Chocolate and Cherry Bread Pudding


$49.00 per person for food

Reserve by calling 310-5401222 for Chez Melange, Bouzy and BarComida
Menus subject to change


 
Bouzy
3 Course Prix Fixe Menu

Choose On Dish from each Course

Scotch Egg
Antipasto
Escargots
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Beef Bourguinnone
Steak Frites
Shepherd’s Pie
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Trifle
Cannoli 
Olive Oil Cake
$25.00 per person


BarComida Tapas Tasting menu

Arugula Salad with Serrano Han, Shaved Manchego and Pistachios
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Spicy Lamb Empanadas with Balsamic Pomegranate Sauce
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Tortilla Espanola with Chorizo and Piquillo Peppers ,Grape Tomato Salad
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Pasta with Shellfish in Citrus Sherry Sauce
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Wild mushroom saute' with garlic and sherry
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Spanish Cheeses
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dessert
Epi Baguettes for mopping up the sauces.

Tapas tasting menu
$25 per person

Reserve by calling 310-5401222 for Chez Melange, Bouzy and BarComida
Menus subject to change



‘Upcoming Trust the Chef’

Each Monday night we Trust the Chef .

It may be a Chef Robert Bell, it may be guest chef, it may be one of his lieutenants, it may be about cuisine , it may be an  experiment.

Past dinners include British, Italian, Turkish, New Orleans, American Classics
It is always priced between $30 and $39.Generally 4 or 5 Courses


February 6th – Chef Jim Tate’s Birthday Party Dinner.

February 13th – Chef Diane Scalia – Aphrodisiac Cuisine
 
February 20th – Steve Clifton –Dave Robinson -Pairings
A pair of cooks, two wineries and food+wine

Food and Wine are inseparable companions, and have forged a friendship between Steve Clifton and Dave Robinson.  The two often cook together at winery functions, at home or have even catered for friends weddings.  Each event starts with the wine and then, using as much local and seasonal food ingredients as possible, dishes are developed that showcase both. While not professional chefs, they are masters of the grill, priests of the pizza oven and supreme sauciers in our Santa Barbara Wine Country world. They believe that wine and food are an essential part of a nourishing meal, a respite from texting and traffic and a solution to world peace. Whenever there is an event at either Palmina or Buttonwood Farm wineries, you’ll find Steve and Dave in the kitchen creating a delicious complement to the wines.
 
Steve Clifton, winemaker/owner/chef Palmina
Steve is the owner and winemaker for both Palmina and Brewer-Clifton. While Steve shares a phenomenal passion for Burgundian varietals with his Brewer-Clifton partner Greg, he came to his love for wine from Italian grape varietals in a somewhat unusual way. His appreciation began while working in restaurants, supporting himself through college in the late ‘80s. A trip to Italy to visit family inspired him to find work in an Italian restaurant in Laguna Beach where he learned all that he could about Italian wines. At an industry tasting Steve was amazed when he realized the immense similarities between his favorite Barolos and Barbarescos and the red Burgundies. Instant bi-polar disorder followed - while Brewer-Clifton pursues the purest possible expression of Burgundian varietals, Palmina is a passion project devoted to producing exclusively Italian varietal wines.
 
Dave Robinson, wine webmaker/unofficial chef Buttonwood Farm
Dave Robinson began his love affair with wine as a student at Bristol University in England, when he spent most summer vacations touring wine regions in France, Germany, Italy, Greece and Spain. As he honed his palate, he became the president of the Wine Society at Southampton University.  After working in high tech in England and Japan, he landed in California’s Silicon Valley with a transfer soon thereafter to Portland, Oregon where he found that this new world makes some good wine! After a transfer to Los Angeles, Dave and his wife made many a weekend trip to Santa Barbara County to discover the wines, people and regions. Abandoning their corporate careers, they decided to jump into the local wine community full time in 2001. Dave owns Vintegrated Solutions, a company that provides marketing and logistics support to Santa Barbara County wineries and is also often pressed into service as Buttonwood Farm’s chef d’ cuisine.

February 27th –'Eat, Pray, Love'. ‘Italy, India and Bali’ Menu
A FUNDRAISER FOR THE HerShe Group exposing Foster Youth to extraordinary people and places
A movie tie-in 'Eat, Pray, Love'. The movie stars Julia Roberts on a journey to find herself after a difficult marriage - she travels to ‘Italy, India and Bali’ and finally finds love at the end.

Upcoming – Chef Jack Witherspoon –The 11 year old Wonderkid
 
There will be no choices or substitutions, so all you have to do is “Trust the chef…”
Reservations can be made by calling us at 310-540-1222 or booking through Open Table.  Book now so you don’t miss out, as the night will fill up quickly.  We look forward to seeing you
 BYOB will be allowed at no charge. 
reservations are a must.

Reserve by calling 310-5401222 or Open Table
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Join us online for the latest news, recipes and events. Please visit us at www.ChezMelange.com

Chez M&ea cute;lange Restaurant Hours:
Monday-Thursday 5.30pm to 9.30pm
Friday-Saturday 5.00pm to 10.00pm
Sunday Brunch 9:30AM-2.00pm
Sunday 5.00pm to 9.00pm

Bouzy Hours:
Monday-Friday 11.30am to 1.30pm
Monday-Thursday 4.00pm to 10.30pm
Friday-Saturday 5.00pm to 11.00pm
Sunday 5.00pm to 10.00pm
Happy Hour 4.00pm-6.00pm, 7 days a week
Happy Hour 9.00pm to close, 7 days a week

BarComida Hours:
Tuesday-Saturday from 5.30pm

Parking:
In our efforts to give you the complete dining experience, Chez Mélange is pleased to offer valet parking services for our patrons. Please enter on S. Catalina. Cost is $4.00 per car. Plenty of complimentary self-parking is also available in our underground garage.

Address:
1611 S. Catalina Avenue
Redondo Beach, CA 90277
310-540-1222

Big Bowl
A Meal Within a Bowl, Changes Weekly. Always Hot – Always A lot 9.9
 
The Chez’s Signature Southern Fried Chicken Salad
Lunch Size 9.9
 
Seafood Salad from the Cart
A Classic Salad of Iceberg, Tomato, Hard Boiled Egg, Louie Dressing or House Vinaigrette
Your Choice of Seafood  - Dungeness Crab 2.50each Large Shrimp 2.50 each
- Base Salad 4.
 
Beef or Chicken Kabob Caesar Salad
. Traditional Caesar Salad, Sour Dough Croutons, Parmesan Cheese
1 Kabob 8.9 2 Kabobs 12.9
 
The Pancho Burger ‘Knife & Fork’
Bacon, Avocado, Chile Relleno, Franks Hot Sauce Vinaigrette 12.9
 
Recession Burger
6oz Beef Chuck, American Cheese, Lettuce, Tomato, Mayo 7.9
 
Korean Shredded Pork
Romaine Leaves , Kim Chee, Ginger Grape Tomatoes, Sambal 8.9
 
Fish Tacos
Fried Butterfish, Guacamole, Salsa Verde, Cabbage 8.9
 
Cornish Pasty and Salad
Short Rib Meat, Peas, Carrots and Potato –Served with a Green Salad, Beets,
Goat Cheese Vinaigrette 8.9
 
8oz Rib Eye Steak
Bistro Salad 11.9
 
Short Rib and Cheese Quesadilla
Cheddar Cheese and Caramelized Onions –Roasted Tomato Salsa 8.9
 
Turkey Leg Confit
Mashed Potatoes, Onion Gravy 7.9
 
Chez Turkey Jalapeno Sausages
Melted Cheddar Cheese, Christmas Apple Relish
1 Sausage 5.  2 Sausages  8.
 
Hand Cut French Fries 5.      Ranch Dressing .75
Truffle Parmesan Fries Truffle Oil 6.9

     
Take Away: 310 540 1222

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Coming Soon in the morning
‘Morningcall @ Bouzy’
Monday thru Saturday – 8.00am to 11.00am

Bouzy T Shirts now available
B y the way we now have Bouzy t shirts. They make great presents and are $22 a shirt for all sizes.

Riviera Village Farmers Market
The Village has a certified Farmers Market on Friday afternoons, rain or shine, from 3 to 7 pm, on the corner of Ave. I and Catalina Ave.
The carefully selected vendors include organic, responsible, and traditional farmers from southern and central California presenting an array of seasonal offerings. Come taste the flavorful fruits and vegetables, meat and eggs, and honey and olive oil. Find beautiful flowers, plants, and fragrant herbs.

Happy Cocktail Hour at Bouzy –Early and Late
7 Days a Week 4pm – 6pm and 9.00pm to close

The Side Room
The Side Room is our room for private parties
Seats up to 32
Available for lunch or dinner
The Side Room is a private area where the cuisine and ambiance reflect the seasons. If you would like a special menu or a more traditional party menu. Each evening is individually shaped and has a unique menu representing the ingredients the farmers make available to us that day.

The Seafood Cart
Every night we offer the Seafood Cart
An array of the freshest seafood - shrimp ,crab claws, lobster, sashimi, oysters brought to your table
At very reasonable prices -for example Crab Claws and Shrimp two dollars a piece

No Corkage Tuesdays
Every Tuesday BYOB and we don't charge you corkage

Chez Melange Foodie Club
Monday March 22nd, 2010
7.00pm
$50.00 per person plus tax and service.
Bring your own wine.

An evening of food,wine, fun and discussion
A multi course dinner of unique foods
Guests from the world of food
Conversion about food, restaurants and the good life.
Limited to 18 guests