1611 S. Catalina Avenue
Redondo Beach, CA 90277
310-540-1222
Chez Melange - An Upmarket Bistro
Foods from the Market - Local Whenever Possible
We create our menu weekly, so that we may take advantage of the freshest ingredients available.
Our produce, meat, poultry and fish comes from farms, ranches and fisheries guided by principles of sustainability
to begin, to graze, to share
truffle pasta
italian black truffles, sweet butter, parmesan, parsley, pappardelle pasta 16.
lobster tail
potatoes, celery root, olives, egg, haricot verts, chives 21.
chestnut gnocchi
pancetta, yam, sage 11.
indian chicken lettuce wraps
spicy chicken – butter leaf lettuce – peanuts – two sauces – make your own 9.
frog legs provençale
sautéed, tomato, garlic, herbs, olive oil, white wine, butter – grilled bread 9.
crab stuffed shrimp
three - pan roasted, prosciutto, basil, lemon sauce 15.
sicilian spaghetti
italian sausage, rapini, garlic, parsley, olive oil, chile flakes, breadcrumbs, fried egg, truffle oil 15.
wild mushroom charred bruschetta
garlic, pancetta, parsley 8.
soup 8.
dinner salad 6.
grilled cheese salad
muenster & romano cheeses - mesclun, frisée, tomato 8.
nutty salad
hazelnuts, pistachios, pecans, almonds, persimmon, shaved onion & fennel, avocado, watercress, pear & walnut dressing 11.
beet salad
tangerine, goat cheese, frisee, candied walnuts, arugula, hazelnut oil 10.
poached pear and gorgonzola cheese salad
mixed greens, candied walnuts, raspberry vinaigrette 12.
med salad
arugula, mache, orange, almonds, dates, date vinegar dressing, manchego, papadom 10.
bistro salad
belgian endive, candied walnuts, roquefort, apple, french vinaigrette 9.
wedge salad
iceberg, bacon, egg, blue cheese, ranch dressing 11.
artisan cheese plate
choice of three 12. choice of five 18.
large plates
we cook our fish to medium
swordfish
pan roasted – lemon, olive, tomato, mint, oregano, couscous – black kale, goat cheese 28.
lobster tail
corn nage, chives – pea tendrils 33.
sea bass
pan roasted – beet risotto – carrot sauce – pea tendrils 28.
butterfish
mustard crust, pan roasted – caramelized onions and cabbage – sweet and sour sauce – baby turnips 28.
sea scallops spanish style
celery root, fennel puree – chorizo, bell peppers and onions – gremolata 28.
grass fed lamb rack
four bones – cherry sauce – corn agnolotti – pea tendrils 31.
veal sweetbreads
sautéed – italian black truffle, porcini mushroom fig risotto 26.
duck breast marsala
pan roasted to medium – wild mushrooms, pancetta, garlic, tomato, herbs – butternut squash – black tuscan kale 24.
free range chicken
pan roasted – lemon riesling jus – mashed potatoes – roasted winter vegetables 23.
pork chop saltimbocca
prosciutto, mozzarella and parmesan cheeses, sage marsala wine sauce – polenta – spinach 26.
filet mignon or rib eye
grilled – cheddar, bacon mashed – broccolini 36.
to supplement
mashed sweet potatoes 8.
garlicky haricot verts 8.
brussel sprouts bacon, pecans 8.
handcut french fries 6.
truffle fries 8.
We Fry in Peanut Oil.
No Substitutions, Please - Thank You
Our Produce, Meat, Poultry and Fish Comes from Farms, Ranches and Fisheries
Guided by Principles of Sustainability
We Serve a Daily Variety of our Freshest Vegetables. Seed To Plate is a Registered Name to Chez Mélange.
Some of our Vegetables and Herbs are Grown at our Garden at Palos Verdes High School by the
Special Education Students
Please No Cellular Phones or Laptops in the Dining Room.
Water Served Only on Request
Warning: Consuming Raw or Undercooked Meat, Poultry, Seafood, Shellfish and Eggs
May Increase Your Risk of Food Bourne Illness
to finish
Almost Flourless Chocolate Cake Raspberry Sauce
New York Style Cheesecake
Cinnamon Pannacotta Apple Compote
Crème Brulee
Tuscan Olive Oil Cake Fig Compote
Brown Sugar Cake Tangerines
Desserts 8.
cheese
Three Cheese $12, Five Cheeses $18
Mount Tam
Cowgirl Creamery, Point Reyes California, Organic Cow’s Milk
Smooth Creamy, Triple Crème
Red Hawk
Cowgirl Creamery, Point Reyes California, Organic Cow’s Milk
Triple Crème, Aged Four Weeks, Milk from Straus Family Dairy
Epoisses
Burgundy, France, Cow’s Milk
Stinky, Creamy
Nancy’s Camembert
Old Chatham Sheepherding Company, Old Chatham, New York
Blend of Cow and Sheeps Milk, Mellow and Buttery with a Little Tanginess
O’Banon
Capriole Dairy Farm, Greenville, Indiana Goat Cheese Wrapped in Chestnut Leaves Soaked in Bourbon. 1st Place Ribbon, American Cheese Society Competition in Burlington, Vermont, 2007
San Simon
Villalba, Spain, Cow’s Milk, Buttery, Smoky
Bosina Robiola
Piedmont, Italy, Cow’s Milk, Straw Colored
Pierre Robert
Rouzaire Cheese Company, Champagne, France, Cow’s Milk
Rich, Buttery Texture
Hidden Springs ‘Ocooch Mountain’
Hidden Springs, Westby, Wisconsin, Cave Aged Sheep’s Milk, Creamy and Rich
Colston Bassett Stilton
Neal’s Yard, The King of Blue
Hubbardston Blue
Westfield Farm Robed in powdery grey mold as soft as a cashmere sweater, Hubbardston Blue is soft-ripened to almost a camembert richness. Inoculated with Penicillium roqueforti while still in its liquid state and aged thirty days, the goat cheese is creamy and complex with deep hints of earthbound mushrooms.
Truffle Tremor
Goat Cheese from Point Reyes Dairy Farm, the Farm that Brought you Humboldt Fog Brings a Goat Cheese with subtle Truffle Flavors
Shelburne Farms Cheddar
Shelburne Farms, Lake Champlain, Vermont, Cow’s Milk, Two Years, Semi – Firm, Made from Raw, Unhomogenized Milk
Accompaniments
Honeycomb from the Hive $8
Caramelized Pistachios $5
Spiced Pecans $4
Membrillo $3
No Substitutions, Please - Thank You
Our Produce, Meat, Poultry and Fish Comes from Farms, Ranches and Fisheries
Guided by Principles of Sustainability
We Serve a Daily Variety of our Freshest Vegetables. Seed To Plate is a Registered Name to Chez Mélange.
Some of our Vegetables and Herbs are Grown at our Garden at Palos Verdes High School by the
Special Education Students
Please No Cellular Phones or Laptops in the Dining Room.
Water Served Only on Request
Warning: Consuming Raw or Undercooked Meat, Poultry, Seafood, Shellfish and Eggs
May Increase Your Risk of Food Bourne Illness
