Established 1982
1611 S. Catalina Avenue
Redondo Beach, CA 90277
310-540-1222
Menus: Dinner

Chez Melange -

An Eclectic Neighborhood Bistro                                    3.09.10
Our menu changes every day to allow our kitchen team to create menus from the freshest foods available. Most of our raw foods are grown by farmers we know, in communities all around Redondo Beach

Nibbles
House Marinated Olives 4.5
Spiced Pecans 5.
Deviled Egg 3.
Hummus, Babaganoush, Tsiziki – Pita Chips 6.
Bread
Warm Ciabatta Loaf plugra butter, smoked black sea salt 1.95   
Papadoms and Potato Chips two dips n/c

Cheese
‘Angelo and Franco’s’ Locally Made Fresh Mozzarella caponata, sea salt, crispy prosciutto, olive oil 8.
Artisan Cheese Plate     choice of three 12.     choice of five 18.

Soup  
Cream of Cauliflower Soup 8.     

Small Plates
Chez Toast bruschetta, gruyere, prosciutto, fried egg, truffle oil 11.
Jimi’s ‘Spicy’ Creole BBQ Shrimp cheesy grits 11.
Tortilla Pie tortillas, red chile sauce, cheese, baked – avocado salad 7.
Sweetbreads seared frisee endive, crispy sweetbreads, poached egg 12.
Escargots potato shallot ravioli, garlic butter, tomato concasse 14.
For the Table
Lettuce Wraps pork carnitas – romaine – condiments – chipotle sauce – make your own 11.
Warm Octopus Salad butterbeans, celery heart, tomato, red bell pepper, olive oil, red wine vinegar –chili, garlic dip 10.
Truffle Fries 8.          

Mostly Raw
Tonight’s Dinner Salad 6.                                       
Poached Pear and Stilton Cheese Salad mixed greens, candied walnuts, raspberry vinaigrette 12.
Beet Salad tangerines, goat cheese, frisee, candied walnuts, arugula, hazelnut oil 11.
Med Salad fennel, tangerine, frisee, radicchio, goat cheese, cured olive vinaigrette 9.
Nutty Salad pumpkin seeds, hazelnuts, macadamias, pecans, pistachios, almonds, asian pear, shaved onion & fennel,
avocado, arugula, walnut dressing 11.
Wedge Salad iceberg, bacon, egg, blue cheese, ranch dressing 11.

Vegetables and Potatoes
‘Seed to Plate’ Vegetable Plate roasted winter vegetables – butternut squash, cauliflower, brussel sprouts, carrot puree 17.       
Brussel Sprout Leaves, Butter, Lemon 4.
Broccolini, Olive Oil, Lemon, Parmesan Cheese 5.5       
Rapini, Garlic, Chile Flakes 5.5    
Cheesy Grits 5.5     
Handcut French Fries 5.5      
Mashed Potatoes 5.5  

Pasta
Ravioli braised veal, roasted potato – sautéed kale – jus, tomato, garlic 16.
Pappardelle sweetbreads, porcini mushrooms, pancetta, cream & parmesan 19.
Penne Bolognese beef, pork, lamb, tomato 15.
Sicilian Spaghetti italian sausage, rapini, garlic, parsley, olive oil, chile flakes, breadcrumbs, fried egg, truffle oil 21.

Steamed
Clams italian sausage, garlic, fregola sarda, herbs, white wine, butter 15.

Sautéed
Calf’s Liver caramelized onions, bacon, fig vinegar – mashed potatoes – green beans 21.

Grilled
Ono caribbean style marinade – black beans – zucchini, mint, orange 27.
Maitre D’Hôtel Burger beef patty, poached egg, frisee, tomato, maitre d’hôtel butter – bacon mashed potatoes – no bun 14.
Filet Mignon maitre d’hôtel butter – spinach – bacon, chive, caramelized onion mashed potatoes 29.   
USDA Prime Flatiron Steak gaucho style – chimichurri sauce – empanadas - spinach 22.
Italian Sausages mozzarella, tomato, basil risotto 17.

Pan Roasted
Chef Nobu’s Black Cod miso, sake, marinated – steamed rice – oyster mushrooms and shishito peppers 27.
Butterfish apple juice reduction – mashed butternut squash – brussel sprouts, bacon, pecans 28.
Moroccan Chicken Breast spice rubbed, kumquat, olive, harissa vinaigrette, carrot puree – sautéed greens 20.

Slow Roasted
Pork Belly and Clams tomatoes, garlic, oregano, mint, chorizo, lemon zest, sherry wine, fried potatoes 21.
Beer Braised Beef Short Ribs brussel sprouts, bacon –horseradish mashed potatoes 23.    
Twice Cooked Pork braised, grilled, glazed pork shoulder – country green beans – cheesy grits 19.

Complimentary Premium Water – Still or Sparkling                 This menu is Printed on Recycled Paper                

We Fry in Peanut Oil                                                                                                                                                   Please No Cellular Phones or Laptops in the Dining Room
We Will Not Serve Chilean Sea Bass, Grouper, Shark, or Blue Fin Tuna in Support of Oceana, Nordic and Sea Web’s Educational Efforts to Speed the Recovery of These Endangered Species.
‘Seed To Plate’ is a Registered Name to Chez Mélange. These Vegetables are Grown at our Seed to Plate Garden at Palos Verdes High School by the Special Education Students.

Chez Melange
Chez Melange