Established 1982
1611 S. Catalina Avenue
Redondo Beach, CA 90277
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Menus: Dinner





CChez Mélange Translates to “Our Place Of Many ThingsIt’s Our Name, Concept and Mantra.As Such, Our Daily Changing Menu Highlights Fresh, Seasonal Ingredients with an Innovative Point of View.We Call it ‘Creative Comfort Cuisine’ We Do Sell Out of Dishes During the Evening,but We Think it’s Ok. It Allows Us To Start Fresh Tomorrow.

Friday April 21st, 2017


Corn Bread  Bacon, Pecan, Maple  - Butter 4.

Artisan Baguette Plugra Butter, Smoked Salt 4.



Oysters on the Half Shell Blue Point, East Coast, 3.5.Ea. Half Dozen 18.

Hamachi Cruda Smoked Olive Oil, Avocado, Lime 9.

Cocktail Shrimp Cocktail Sauce  3.5 Ea. Half Dozen 18.



Burrata Cheese & Beets Pea Shoots, Blood Orange, Walnuts 10.

Chez Toastie Flank Steak Butterflied, Stuffed, Prosciutto, Parmesan Cheese, Garlic, Pine Nuts, Rolled, Pan Roasted, Tomato Nage 12.

Calamari Fried, Thai Peanut Chili Sauce 10.

Escargots Garlic, Stilton Cheese, Brussel Sprout Leaves, Thyme, Butter, White Wine,

Grilled Bread 12.

Mushrooms and English Peas Butter, Parsley, Garlic 10.

Swiss Chard Sautéed, Red Onions, Tomato, Feta Cheese 8.

Asparagus Kung Pao Style, Shiitake Mushrooms, Peanuts, Chile, Garlic, Bell Pepper, Onion 9.

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

Black Tuscan Kale Sautéed Pine Nuts, Golden Raisins, Garlic 9.

Housemade Chicken Liver Pate Pickled Vegetables, Dijon Mustard, Bread 10.



Mexican Chicken and Cheese Dumpling Soup 8.



Easter Salad Butter Lettuce, Peas x 4, Heirloom Tomato, Asparagus, Fresh Mozzarella, Carrot,

Lavender Blood Orange Balsamic Dressing 13.

Dinner Salad Mixed Lettuces, Tomato, Cucumber, Ranch Dressing 8.

Sicilian Salad Orange, Shaved Fennel, Oil Cured Olives, Roasted Onion,  Pistachio Nuts,

Evoo, Flake Salt 11.

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

Original Chez Fried Chicken Salad Red Leaf Lettuce, Mache, Corn, Pecans,

‘Buttermilk’ Ranch Dressing 18.



Duck Schnitzel Breaded Cutlets, Blueberry Port Wine Reduction - German Braised Cabbage -

Gruyere Cheese Rye Bread Pudding 26.

California Halibut Sautéed, Ramp Avocado Pesto – Sautéed Tuscan Kale, Cannellini Beans,

Evoo, Garlic 28.

New England Scallops Pan Seared to Medium, Lemon Mint Curd – Greek Style Couscous, Tomato, Olives, Feta, Herbs -Spinach 29.

Pork Shank Apple and Onion Braise, Au Jus – Cheddar Cheese Mashed Potatoes – Broccolini 23.

Lamb Shank ‘Mexican Style’ Braise, Pepperjack Cheese Risotto, Au Jus 23.

Asian Marinated Flank Steak Grilled – Shiitake Basmati Rice – Garlicky Broccolini 24.

Veal Osso Buco Braised -Pasta Pappardelle, au Jus, Ricotta Salata 26.

Sicilian Spaghetti Italian Sausage, Rapini, Garlic, Evoo, Chile Flakes, Breadcrumbs,

Fried Egg, Truffle Oil 22.

Rack of Lamb Half, Grilled, Kale Basil Walnut Pesto – Farro – Asparagus 24.

Chicken Parmesan Light Tomato Sauce, Smoked Mozzarella & Parmesan Cheeses –

Pasta, Capers 25.

Steak Frites 8oz. New York Steak, Grilled, Maître D’hôtel Butter, French Fries 24.

Filet Mignon Pan Roasted, Stilton Cheese, Port Wine Reduction – Mashed Potatoes, Peas, Corn  - Mushrooms 34.



Truffle Parmesan Fries Truffle Oil 9.   Hand Cut French Fries 6.



Fried Chicken Nibbles & Fries 9. Buttered Pasta 8.

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


The Seed to Plate Garden program was created in 2003 at Palos Verdes High School to build a self-sustaining work environment for the special needs students.  The students grow the produce, we use it at the restaurant.

We Fry in Peanut Oil, 20% Gratuity on Parties of 7 Or More   INSTAGRAM: @chezmelange


Chez Melange
Chez Melange