Melisse 1104 Wilshire Blvd. Santa Monica, CA 90401 • 310-395-0881

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Melisse Menu - Updated 9/2/2011
Menu and pricing subject to change

Caviar

Golden Imperial Osetra Caviar, 28 Grams $185

Royal Transmontanus Osetra Caviar, California 30 Grams $120

Served with Potato Blinis, Kendall Farms Creme Fraiche,
Parsley, Onion and Lemon

Menu

~$115~

Excluding Noted Items with SUPPLEMENTS

The Ten and Carte Blanche Menus are for the entire table, please.

FIRST COURSE

Mandarin Tomato Soup
Cromesquis of Saint Agur, Tomato Sorbet

Egg Caviar
Poached Egg, Lemon-Chive Crème Frâiche
American Osetra Caviar
$20 Supplement

Monterey Abalone
Avocado, Rhubarb and Rose

Lobster Bolognese
Fresh Cappelini, Black Truffles, Basil

Heirloom Tomato
Basil Emulsion, Olive, Beamster Goat Gouda Crisp

Santa Barbara Prawn Roasted in its Shell
Shellfish, Watermelon and Shiso

Seasonal Vegetable Salad
Burrata Cheese, Garden Herbs and Flowers

California Porcini Mushroom
Young Garlic, Barley Risotto and Cabacero
$10 Supplement

SECOND COURSE

Black Bass”En Ecailles”
Artichoke, Yu Choi, Mélisse, Shellfish and Lemon Blossom Blossom Nage

Maine Lobster
“Flavors of Thermidor,” 2011
$5 Supplement

Chef’s Daily Seafood Selection

Wild King Salmon
Chanterelle Mushrooms, Courgette, Lemon Basil Infused Tomato Emulsion

ENTREE

Devil’s Gulch Ranch Rabbit
Stuffed with Cherries, Barley and Swiss Chard, Natural Jus

Liberty Duck Breast and Confit
Rosa Bianca Eggplant and Black Mission Figs

Prime Rib Eye, Braised Beef Cheeks
Potato-Tomato Galette, Mustard Greens, Red Wine Herb Jus

Jimenez Farms Lamb Seasoned with Espelette Pepper
Braised Shelling Beans, Jus d’Agneau

TABLESIDE

Almond Crusted Dover Sole
White Corn, Chanterelles, Scallions, Brown Butter Corn Jus
$25 Supplement When Substituted on the Menu

Dry Aged “Cote de Boeuf Roti,” For Two
Potato-Leek Torte, Wild Mushrooms, Pole Beans, Herb Jus
$35 Supplement When Substituted on the Menu

Rotisserie Chicken, Stuffed with Truffles-For Two
Morel Mushrooms, Roasted Summer Squash, Sauce Albufera
$30 Supplement When Substituted on the Menu

Potato Parmentier, Braised Short Ribs, Foie Gras and Potato Puree
Side Dish $18

FROMAGE

A Selection of Fine Cheeses
$15 Supplement

DESSERTS

Sticky Toffee Pudding
Mocha Malt Ice Cream, Red Berries-Hibiscus Consommé

Strawberry Cream Soda, Verbena and Meringue

Flavors of Nectarine and Pink Lemon Pie

Chocolate, Chocolate, Chocolate

CHEF DE CUISINE
Ken Takayama


Vegetarian Tasting Menu ~ $105 ~

Sweet White Corn Agnolotti
Slivered Nantes Carrots, Creme Fraiche Verbena Sauce

Artichoke Risotto
Sweet Onions, Green Curry

Chino Farm “Toad in the Hole”
Vegetables Roasted, Glazed and Pureed, Burrata Cheese

Selection of Fine Cheeses

Passion Fruit Souffle Glace
Coconut Sorbet, Pistachio and Lemongrass


Sample “10″ Menu
$150

By Josiah Citrin

Amuse

-

Egg Caviar
Lemon Crème Fraîche, American Caviar

Vin de Savoie, Chautagne Mondeuse, Domaine de Verronet, France

-

Wild New Zealand Tai Snapper
Morel Mushrooms, Kohlrabi, Mustard Vinaigrette

2009 Txakoli, Hondarribi, Talai Berri, Getariako Txakolina, Spain

-

Smoked Sweet White Corn Velouté
Italian Sweet Pepper, Petite Onion, Truffle Cromesquis

2009 White Bordeaux, Chateau Lamothe de Haux, France

-

Seared Foie Gras
Honey Kist Nectarine, Fennel, Ginger

2005 Riesling, Auslese, “Brauneberger Juffer”, Mosel, Germany

-

Santa Barbara Spot Prawn Ravioli
Japanese Cucumbers, Yu Choy, Tomato Consomme

2008 Savennieres, Laffourcade, Loire

Or

Australian Black Truffle Risotto
$50 Supplement

-

Crispy Black Bass
Porcini Mushrooms, Eggplant, Radicchio

2007, Bourgueil, Les Perrieres, Catherine Breton, Loire

-

Iberico Pork Shoulder “Presa”
Roasted Peppers, Okra, Tapped Potatoes, Pork Jus

Sommelier Choice

-

Fourme d’Ambert
100 Year Old Mulberries, Candied Pecans, Peppered Honey

2008 Coteaux du Layon, Château de l’Echardiere, Loire

-

Chocolate and Caramel Fondant
Hazelnut Crumble, Valrhona Abiano Sorbet, Mochachino

Madeira, Malmsey, Borges

-

White and Yellow Peach, Ginger Beer and Melisse

Wine Pairing-$95



Sample Carte Blanche Menu

Wild Japanese Mackerel
Tokyo Negi, Prawn Salt

Fennel Flan
Orange Gelée, Cashew Foam, Vanilla Essence

Artichoke Soup
ParmesanFritters, White Truffle

Egg Caviar
Lemon Crème Fraîche, American Osetra Caviar

Trio of Mélisse Foie Gras
Quince, Blueberry and Yuzu

Maine Lobster
Cippolinni Onion “Chowder” Geoduck Clam, Cuttle Fish, Tamarind & Rose

Sweet Corn Agnolotti
Shaved White Truffles

Dover Sole
Broccoli, Pine Nuts, Brown Butter-Sudachi

Scottish Wood Pigeon
Truffled Brioche Toast, Navet, Perigourdine Sauce

Prime Beef Rib Eye Cap & Braised Wagyu Beef Cheek
Mustard Greens, Japanese Yams, Bordelaise Sauce

Fromage

Vanilla Yogurt
Strawberry Compote, Strawberry Sorbet

Frozen Passion Fruit Parfait
Pistachio, Coconut, Lemongrass Broth

Chocolate, Chocolate, Coffee
Chocolate Soufflé, Chocolate Peanut Butter Crunch, Coffee and Mascarpone