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

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Chez Mélange

Sea Change Menu

At Chez Mélange

Seafood-centric restaurant with market-driven daily changing global menu: Tuna Burgers to Zarzuela to Lobster Kung Pao. Full bar and champagne cocktails.



Sample Menu

SEA CHANGE
A Term Used to Mean a Metamorphosis, A Striking Change for the Better, A Major Transformation

BREADS
CHEZ MELANGE’S FAMOUS BREAD AND DIP 6.
PITA FOR THE TABLE Hummus, Olives,Tomato, Feta, Sumac, EVOO 7.
ARTISAN BAGUETTE Pasture Butter, Smoked Salt 4.

FROM THE OYSTER BAR
TONIGHT’S OYSTERS ON THE HALF SHELL
Assateague Channel – Virginia 3.5 / Half Dozen 19.
Kumiai – Baja 3.5 / Half Dozen 19.
Fanny Bay – British Columbia 3.5 / Half Dozen 19
Mission – Baja 3.5 / Half Dozen 19.
COCKTAIL SHRIMP 3.5 Ea. / Half Dozen 19.
AVOCADO & BAY SHRIMP Marie Rose Sauce 10.
SMOKED SALMON FLAT BREAD Hummus, Grilled Brocollini, Marinated Artichoke, Capers 12
AVOCADO UNI TOAST Santa Barbara Uni, Pickled Carrot Salad 16.
CAJUN CRAB ARTICHOKE DIP Baguette Toast Points 12.
YELLOWTAIL CEVICHE TOSTADA 12.
SMOKED FISH PLATTER Hot Smoked Salmon, Smoked Sturgeon, Smoked Sable, Accoutrements 22.
TUNA POKE Avocado, Cucumber, Garlic 14.
PACIFIC RIM TOSTADAS (4) Ahi Tuna, Japanese Salsa, Wonton, Wasabi Greens, Spicy Aioli, Avocado, Ginger 12.
HAMACHI SASHIMI Avocado, Grapefruit, Pink Peppercorns, Smoked Salt 10.
SEAFOOD TOWERS : : Deluxe 6 Oysters, 4 Shrimp, Avocado & Bay Shrimp, Ceviche 50.
Royal 8 Oysters, Ceviche, Avocado & Bay Shrimp, ½ Lobster Tail 75.
Grand 12 Oysters, 8 Shrimp, Avocado & Bay Shrimp, 1 Lobster Tail, Ceviche 95.

TO BEGIN
BOSTON CLAM CHOWDA 9.
LOBSTER BISQUE 10.
CAJUN CRAB DIP Shredded Crab Meat, Cream Cheese, Artichoke, Spinach, Garlic 11.
FRIED CALAMARI Thai Peanut Dip 10.
SPICY FRIED OYSTERS (3) Japanese Salsa 9.
FOIE GRAS Seared, Brioche Toast, Fried Quail Egg, Maple Syrup, Crispy Prosciutto, Caperberry 17.
HOUSEMADE CHICKEN LIVER PATE Pickles, Mustard, Bread 10.
CLAM & CORN FRITTERS Remoulade Sauce 9.
OCTOPUS Char-Grilled, Micro Green and Olive Salad, Sun Dried Tomato Pesto, Charred Bread 14.
TUSCAN SALAD Raw Mushrooms, Frisee, Croutons, Marinated Artichokes, Parmesan Cheese, EVOO, Lemon 12.
WEDGE SALAD Iceberg Lettuce, Egg, Stilton Cheese, Bacon, Ranch Dressing 12.
GRILLED BROCCOLINI SALAD Frisee, Aged Gouda Cheese, Radish, Chick Peas, Blood Orange, Evoo 12.

FRESH VEGETABLES
ROASTED CARROTS Locally Grown, Shiso Leaf Sesame Pesto 7.
FRENCH GREEN BEANS Raisins, Pine Nuts, Capers, Evoo 9.
SHISHITO & SHIITAKE MUSHROOMS Stir Fried Japanese Style 10.
BRUSSEL SPROUTS Lemon, Pistachio, Zaatar, Honey Yogurt 10.
CAULIFLOWER Sweet Yellow Corn, Pine Nuts, Basil Pesto, Ricotta Salata 10.
BROCCOLINI Chinese Sausage, Sesame 10

SEAFOOD SPECIALITIES
ZARZUELA Spanish Seafood Stew, Shrimp, Clams, Calamari, Mussels, Fish, Scallop,
Tomato, Sherry, Cream – Baguette to Dip 28.
STEAMED CLAMS & FRIES Tomato, Garlic, Butter, Herbs, White Wine 19.
SHRIMP ‘KUNG PAO’ Shiitake Mushrooms, Peanuts, Chile, Garlic, Bell Pepper, Onion, Micro Radish Sprouts,
Steamed Rice 22.
NEW ENGLAND ‘DRY PACK’ SCALLOPS Pan Seared, Apple Cinnamon Reduction –
Tuscan Kale – Butternut Squash Ravioli, Sage, Butter, Parmesan Cheese 29.

TODAY’S FISH – Your Way
BRANZINO FILETS 22. Sautéed or Roasted
AUSTRALIAN BARRAMUNDI 23. Pan Roasted or Baked
JOHN DORY 25. Sautéed or Baked
Choose a Sauce: Cajun Tartare – Asian Orange – Basil Pesto – Sun Dried Tomato Cream
Choose a Side: Rice Pilaf – Corn – Broccolini – Mashed Potatoes – Dinner Salad – Extra Side $4

TODAY’S FRESH FISH – Our Way (No Changes Please)
STRIPED BASS FILET Pan Roasted, Shiitake Mushrooms, Corn, Cilantro, Butter – Sautéed Kale, EVOO 29.
ALASKAN COD Thai Curry Sauce, Coconut Milk, Shiitake Mushrooms, Chile, Garlic, Bell Pepper, Green Onion,
Micro Radish Sprouts, Ramen Noodles 25.
PACIFIC OPAH Pan Braised, Moroccan Style, Carrot, Currant, Olive, Kumquat, Mint, Spices, Israeli Couscous 25.
PETRALE SOLE Dusted in Chick Pea Flour, Sautéed in EVOO, Riata, Tomato Mint Couscous – Spinach 26.
CLASSICS
STEAK DIANE 8oz. New York Steak, Black Pepper, Brandy Cream Sauce – Rice Pilaf – Broccolini 25.
DUCK BREAST SCHNITZEL 2 Cutlets, Blueberry Sauce – German Style Cabbage – Buttered Egg Noodles 25.
SICILIAN SPAGHETTI Italian Sausage, Rapini, Garlic, Evoo, Chile Flakes, Breadcrumbs,
Fried Egg, Truffle Oil 22. – No Changes
CHICKEN PARMESAN Light Tomato Sauce, Smoked Mozzarella & Parmesan Cheeses,
Penne Pasta, Capers 25.

SALAD MAINS
ASIAN SHRIMP SALAD Cucumber, Avocado, Micro Greens, Sesame, Rice Vinegar, Olive Oil 16.
CHEZ’ FAMOUS FRIED CHICKEN SALAD Red Leaf Lettuce, Mache, Corn, Pecans,
‘Buttermilk’ Ranch Dressing 19.
SARDINES Simply Grilled, Served on an Arugula and French Fry Salad 16.

SANDWICHE’S All come with House Fried Chips
LOBSTER ROLL Lobster Tail, Mayonnaise, Celery, Chives, Buttered Brioche Roll 18.
FRIED CATFISH PO’ BOY Lettuce, Tomato, Cajun Tartare Sauce, Sesame Roll 14.
TUNA BURGER Sicilian Cherry Pepper Mayonnaise, Arugula 15.

AND FRESH HANDCUT FRENCH FRIES
TRUFFLE FRIES Parmesan Cheese 9.
FRENCH FRIES 6.

Sea Change proudly Supports Local Farmers and Sustainable Fishing
Consuming Raw and Undercooked Meats, Poultry, Shellfish, Seafood and Eggs may increase your risk of foodbourne illness
We are a member of Heal the Bay, and we are going to make a difference, a little at a time
Many restaurants automatically serve plastic straws, which in most cases are totally unnecessary Even then, most of these straws end up in landfills at best, and in oceans at worst, where they choke sea creatures. From today we will start by only giving out straws if somebody asks for one. ‘

‘If you are proud of what you do, put your mark on it’ – Jim Beam
‘I don’t like gourmet cooking or ’this’ or ‘that’ cooking, I like good cooking’ – James Beard

Sea Change proudly Supports Local Farmers and Sustainability Efforts
Consuming Raw and Undercooked Meats, Poultry, Shellfish, Seafood and Eggs may increase your risk of foodbourne illness
Chef/Co-Owner Robert Bell Sous Chef Adrian Bastida

“I’m on a Seafood Diet, I see food and I eat it” Michael Franks

Chez Mélange

Bouzy Menu

Neighborhood gastropub inspired by a French brasserie, an English pub, and an American bar and grill. Full bar with wine and seasonal selection of artisan beers


LUNCH AT BOUZY

Starts  Tuesday, April 10th, 2018
BOUZY COMBOS
Soup and Salad 10.
Soup Salad Sandwich 15.

SIGNATURE SANDWICHES AND BURGERS Served with House Fried Chips
Lobster Grilled Cheese Cheddar, Muenster, Brie, Chives, Artisan Sourdough Bread 15.
The Bouzy Double Double Burger Double Patty, Double Cheese, Caramelized Onions,
1000 Island – Pickle 7.
‘Soup Sandwich’ A French Dip Served in a Bowl of French Onion Soup 17.
Teriyaki Swordfish Grilled and Basted Swordfish Steak, Sliced, Pineapple,
Grilled Radicchio, Ciabatta Roll 14.
Tuna Burger Sicilian Cherry Pepper Mayonnaise, Arugula, Brioche Bun 14.
‘Knife & Fork’ Pancho Burger Bacon, Avocado, Chile Relleno, Franks Hot Sauce Vinaigrette 15.
Grilled Vegetable Sandwich Eggplant, Bell Pepper, Zucchini, Arugula, Portobello Mushroom,
Havarti Cheese, Sour Dough 12.
Cheeseburger Tacos (2) Avocado, Tomato 9.
Fish Tacos (2) Barramundi Filet, Fried, Guacamole, Salsa Verde, Cabo Sauce 10.
Quesadilla Beef Brisket, Brussel Sprouts, Brie and Smoked Mozzarella Cheeses 10.

SALADS
Chez’ Famous Fried Chicken Salad Red Leaf Lettuce, Mache, Corn, Pecans,
‘Buttermilk’ Ranch Dressing 14.
Greek Shrimp Salad Four Large Chilled Shrimp, Feta Cheese, Tomato, Olive, Cucumber,
Mixed Lettuces, Olive Oil, Lemon 18.
Chicken Nicoise Chicken Breast, Mesclun Lettuces, Green Beans, Potatoes, Boiled Egg, Olives,
Lemon Juice, Evoo 18.
Cobb Salad Chicken Breast Avocado, Tomato, Egg, Bacon, Chiffonade of Lettuce,
Ranch Dressing,Tossed 15.
Five Spice Chinese Duck Salad Napa Cabbage, Cilantro, Green Onions, Romaine, Frisee,
Sesame Dressing, Almonds, Rice Noodles 15.

PUB GRUB
Quiche and Salad
French Omelette Ham, Swiss Cheese, Potato Chips, Chives – Tomato Bread Salad 13.
Chile Verde Slow Braised Pork, Green Chile, Tomatillos – Tortillas 17.
Mac & Cheese Chorizo 10.
Fish & Chips Beer Battered Barramundi, Fried – Hand Cut Fries – Curried Tartar Sauce 18.
Mezze Platter Tzatziki, Hummus, Feta Cheese,Olives, Roasted Pepper, Stuffed Grape Leaves 15.
Steak Frites 8oz. Rib Eye Steak & French Fries. 18.
Moules Frites Prince Edward Island Mussels, Tomato, Garlic, Butter, Herbs, White Wine –
French Fries 19.
Steak Tartar Filet, Chopped To Order, Traditional – French Fries 22.

NON BOOZE
Grapefruit & Rosemary Mocktail
Homemade Mint Limeade (fresh from our garden)
Apple Pie Moscow Mule
The Nectar (juice mix)
Grapefruit Ginger Spritzer
Mint Mojito
Honey Lemonade
Coconut Water
Pomegranate Passion Tea
Fresh Peach Tea
Cranberry Crush

DINNER

BREADS

Artisan Baguette Pasture Butter, Smoked Salt 4.

Corn Bread  Bacon, Pecan, Maple  – Butter, Chili Jam 4.

Sour Dough Pasture Butter 4.

CHILLED SEAFOOD

Oysters On The Half Shell Each 3.5 / Half Dozen 18.

Snow Crab Claws Each 2.5 / Half Dozen 14.

Hamachi Sashimi Avocado, Grapefruit, Pink Peppercorns, Smoked Salt 10.

Cocktail Shrimp  3.5 Ea. / Half Dozen 19.

Smoked Salmon Red Onion, Capers, Cucumber 10.

TO BEGIN/TONIGHT’S SALADS

Pita For The Table Hummus, Olives, Pomegranate, Feta, Sumac, EVOO 8.

Fried Calamari Thai Chili Sauce 10.

Belly Bits Our New Version of Pork Bits 7.

Housemade Chicken Liver Pate Pickles, Dijon Mustard, Baguette 10.

Chicharones Chile Limon 4.

Dinner Salad Choice of Dressing 8.

Caesar Salad Traditional 9.

Wedge of Iceberg Lettuce Egg, Stilton Cheese, Bacon, Ranch Dressing 12.

FRESH VEGETABLES & POTATOES FOR THE TABLE

Cauliflower Sweet Yellow Corn, Pine Nuts, Basil Pesto, Ricotta Salata 10.

Brussel Sprouts Lemon, Pistachio, Zaatar, Honey Yogurt 10.

Green Beans Almandine 9..

Spinach Golden Raisins, Garlic, Pine Nuts, Olive Oil 8.

Truffle  Fries Parmesan Cheese 9.

Hand Cut French Fries 6.

BURGERS, SANDWICHES

Philly Cheesesteak Thinly Sliced Tri Tip , Onions, Peppers, Mushrooms, Provolone Cheese 10.

Lobster Roll Lobster Tail, Mayonnaise, Celery, Chives, Buttered Brioche Roll 17.

Tuna Burger Wakame, Wasabi Mayonnaise, Micro Greens – Potato Chips 12.

Pulled Pork Coca Cola Barbeque Sauce, Cole Slaw, Pretzel Roll 11.9

‘Knife & Fork’ Pancho Burger Bacon, Avocado, Chile Relleno, Franks Hot Sauce Vinaigrette 16.

Bouzy Burger Lettuce, Tomato, Onion, Cheddar, Mayonnaise, Brioche Bun 13.

MAINS

Fish & Chips Beer Battered, Cod, Fried – Hand Cut Fries – Curried Tartar Sauce 18.

Chile Verde Slow Braised Pork, Green Chile, Tomatillos, Three Tortillas 17.

Extra Tortillas .50 each

Fried Chicken Salad Red Leaf Lettuce, Mache, Corn, Pecans, ‘Buttermilk’ Ranch Dressing 19.

Chicken Parmesan Light Tomato Sauce, Smoked Mozzarella & Parmesan Cheeses – Pasta, Capers 25.

Steak Frites Rib Eye Steak, Maître D’hôtel Butter, French Fries 29.

BAMBINOS

Fried Chicken Nibbles & Fries 9.

Buttered Pasta 8.


We Fry in Peanut Oil, 20% Gratuity on Parties of 7 Or More

Warning: Consuming Raw or Undercooked Meat, Poultry, or Eggs Can Cause Foodborne Illness.

Chez Melange

Oyster Bar 150 Menu

Hidden oyster and raw bar with carefully selected pristine seafood. Handcrafted cocktails, wine and beer.


TONIGHT’S OYSTERS ON THE HALF SHELL

KUMIAI  – Baja, California  Each 3.5 / Half Dozen 18.
FANNY BAY – British Columbia  Each 3.5 / Half Dozen 18.
JAMES RIVER  – Virginia  Each 3.5 / Half Dozen 18.
TO BEGIN – Cold
AVOCADO & BAY SHRIMP COCKTAIL  French Dressing 10.
HAMACHI SASHIMI Avocado, Grapefruit, Pink Peppercorns, Smoked Salt 10.
PITA FOR THE TABLE Hummus, Olives,Tomato, Feta, Sumac, EVOO 8.
HOUSEMADE CHICKEN LIVER PATE Pickles, Dijon Mustard, Artisan Baguette 10.
SNOW CRAB CLAWS Each 2.5 / Half Dozen 14.
COCKTAIL SHRIMP  3.5 Ea. / Half Dozen 19.
‘HOT’ SMOKED SALMON Red Onion, Capers, Cucumber 10.

Chez Mélange

Bouzy Happy Hour

Bouzy Gastropub

HAPPY HOUR     Wednesday, October 4th, 2017

 

7 Days a Week 4pm – 6pm
Late Night – Friday and Saturday 9:30pm till Late

 

Only One Drink per Person at a Time * Not Available for Take Out
Happy Hour Only Served in Bouzy * Please Enjoy Responsibly

 

WINE

8½ oz. Quartino

 

White

Pinot Grigio 7.

Campagnola, Italy, 2016

 

Rhone Blend 8.

‘Pistoleta’ Quady North, Southern Oregon

 

Chardonnay 9.

Carmenet, ‘Sonoma, 2015

 

Rose

Chateau De Campuget  7.

Rhone, Fr 2016

 

Red

Pinot Noir 9.

Dark Horse,

Central Coast.2015

 

Meritage 10.

Domaine Ouled Thaleb, Morocco, 2012

 

 

 

All Other Wines

By the Bottle Are

25% Off

 

BEER

Trumer 6.

Pilsner, Berkeley, 4%

 

Strand Brewing 6.

’24th Street’ Pale Ale,

Torrance, CA 6.1%

 

 ‘Hop Mélange’ 6.

IPA, Eureka, CA Draft 6.5%

 

Yorkshire Square, Early Doors 6.

English Bitter, Torrance, CA, 3.6%

 

Wandering Aengus 6.

Apple Cider, Oregon, 6.9% 8.

 

 

 

Flights of Fancy

Pick Any 4 Draft Beers

3oz. pours $12

 

 

Because of our Special Pricing

during Happy Hour –

we do not Substitute, Add on or Change Dishes

Thank you for your understanding

HAPPY HOUR MENU

SNACKS TO SHARE

 

Buffalo Chicken Balls 6.

Blue Cheese Dressing

 

Corn Bread 3.

  Bacon, Pecan, Maple  – Butter

 

Belly Bits 5.

Our New Version of Pork Bits

 

Fried Jalapenos 3.

Ranch Dip

 

Sweet Tater Tots 4.

Sweet Potato, Spiced Maple

 

Artisan Baguette 3.

Pasture Butter, Smoked Salt

 

Chichirones 3.

Chile Limon

 

Grilled Cheese 6.

Ham, Muenster Cheese

 

Hand Cut French Fries 4.

Spicy Ketchup

 

Cheese Quesadilla 4.

Salsa Verde

 

Truffle Parmesan Fries 8.

Truffle Oil

 

Dinner Salad 5.

 

BIGGER

Bouzy Burger 9.

Lettuce, Tomato, Onion, Cheddar, Mayonnaise, Brioche Bun

 

Fried Chicken Salad 14.

Red Leaf Lettuce, Mache, Corn, Pecans, ‘Buttermilk’ Ranch Dressing

 

‘Knife & Fork’ Pancho Burger 14.

Bacon, Avocado, Chile Relleno, Franks Hot Sauce Vinaigrette

 

Chile Verde 14.

Slow Braised Pork, Green Chile, Tomatillos, Three Tortillas . Extra Tortillas .50 each

 

COCKTAILS

 

Bouzy Hurricane 7.5

White Rum, Black Spiced Rum,

Grenadine, Fresh OJ & Pineapple

 

Margarita 7.

Tequila, Triple Sec,

House Sweet & Sour

 

Cosmopolitan 7.

 

Lemon Drop 7.

 

Bourbon Cooler 7.

Bourbon, Triple Sec, Bitters, Ginger Ale, Squeeze of Lime

 

Ice-Cold Vodka Martini 8.

 

Gin Martini 8.

New Amsterdam

 

SPIRIT FLIGHTS

¾ oz. Pours Each

 

Scotch Whiskey 14.

Pigs Nose

Sheep Dip

Great King

 

Four Roses Bourbon 17.

Yellow Label

Small Batch

Single Barrel

 

Tequila Pasote 20.

Silver

Reposado

Anejo

 

Mezcal Del Maguey 20.

Vida

Chichicapa

San Luis Del Rio

 

 

   

 

Chez Mélange

Desserts

 DESSERTS

Almost Flourless Chocolate Cake  Whipped Cream 8.

Pumpkin Banana Cake Cream Cheese Frosting, Pumpkin Puree 8.

New York Cheesecake Lemon Curd 7.

Apple Galette Vanilla Ice Cream 9.

LIQUID DESSERTS

Stryker’s Espresso Martini 14.

Cold Medicine Four Roses Bourbon, Fresh Lemon, Honey, Hot Water 12.

Chez’s Irish Coffee Jameson, Baileys, Coffee topped with Whipped Cream 12.

Keoke Coffee Brandy, Kahlua, Crème de Coca 12.

Ferrari Carano ‘Elderado Gold’ Semillon, 2010 15.

Limoncello 12.

SHERRY, MADEIRA, PORT

Grahams 10 Year Aged, Tawny Port 12.

Grahams 20 Year Aged, Tawny Port 16.

Grahams LBV 2009 Single-Vineyard Port 14.

Grahams ‘Six Grapes’ 3 Year Aged, Reserve Port 12.

Grahams ‘Malvedos’ Single-Vineyard Port 12.

Blandy’s ‘Rainwater’ Madeira 13.

ABSINTHE, GRAPPA, AMARO

Lucid Absinthe 18.

St. George Absinthe 15.

Lorenzo Inga Grappa 14.

Nonino Amaro 12.

COGNAC, CALVADOS

Cerbois, Armanac 15.

Camus VS 13.

Camus VSOP 18.

Courvoisier VSOP 15.

Remy Martin VSOP 13.

Camus XO Elegance 45.

Boulard VSOP, Calvados 13.

COFFEE

Coffee Americano 3.5

Espresso 3.5   Double Espresso 5.

POT of TEA

Earl Grey Tea, English Breakfast, Chamomile Citrus, Green Jasmine

Bombay Chai – Chocolate Mint Truffle 5.