Place Category: California, Contemporary American, Delivery, Global, International, Outside Dining, and Private DiningPlace Tags: Chef Owned and Operated
Tar & Roses is a globally inspired culinary experience. Chef Andrew Kirschner has transformed his kitchen into a local and welcoming home, focused on the element of the wood fired oven to bring out the best flavor in our dishes. Coming straight from the visionary mind of our award winning chef, our menu is created with only the highest quality ingredients and fresh, local products. This attention to detail helps makes our food a perfected craft which will inspire you to be adventurous, in the most approachable and delicious way possible.
When you step into Tar & Roses, you’ll feel like you are coming home. Our entire staff awaits your arrival with warm smiles and thoughtful service ~ please, come share a meal with us!
Tar & Roses Menu - Santa Monica - Updated 6/3/2023
Menu and prices subject to changeSNACKS
Chicken Liver Mousse 19.00
Pickled blackberry, arugula, toastOxtail Dumplings 15.00
San Bai Su, chili, green onionOctopus Skewers 18.00
Chorizo vinaigrette, arugula, grilled lemonWood Roasted English Peas 15.00
Mint, sea saltMoroccan Marinated Lamb Kabob 17.00
Banana raita, harissaDuck Rillettes Bruschetta 17.00
Prune jam, marcona almondsRoasted Beet & Yogurt Dip 16.00
Hazelnut, feta, za'atar, flatbread
SMALL
Soft Shell Crab 24.00
Green Papaya & Mango Salad, PeanutsCharred Gem Lettuce 17.00
Dates, pancetta, bay blue cheeseSquid Ink Fettucine 22.00
Bay Scallops, Blistered Tomato, BasilMiso Glazed Bone Marrow 20.00
Pickled shiitake, bonito, shisoYellowtail Crudo 22.00
Citrus, avocado, jalapeno, white soyBalsamic Glazed Ribs 16.00
Aleppo pepper, fried basilLemon Gnocchi 19.00
Peas, spinach, Parmesan, breadcrumbs
VEGGIES
Cheesy Whipped Potatoes 14.00
Gruyere, chivesFried Cauliflower 15.00
Lavender spiced honey, ricotta salataRoasted King Oyster Mushrooms 17.00
Gremolata breadcrumbsWood Roasted Baby Artichokes 17.00
Garlic confit, lemon yogurt, mintEggplant 15.00
Crispy garlic, chili, slivered almonds, mintWood Roasted Asparagus 16.00
Tonnato, Parmesan, fried capers, lemonGlazed Carrots 16.00
Ginger aioli, togarashi, sesame
LARGE
Duck Breast 38.00
Parsnip purée, chard, dried cherry compote, hazelnutLamb Shank 36.00
Sweet potato, pomegranate, labneh, zhoug, flatbreadHanger Steak 37.00
Royal corona bean, black kale & tomato ragoutWood Roasted Half Chicken 32.00
Tomato bread saladShellfish Pot 37.00
Scallops, clams, mussels, shrimp, shiitake, curryBlack Cod 36.00
Fermented black bean marinade, lemongrass risottoWhole Fried Snapper for Two 72.00
Cold soba noodles, dipping sauceDry Aged Ribeye for Two 92.00
24 oz., arugula & parmesan saladANDREW KIRSCHNER
CHEF/OWNERA Santa Monica-native who grew up in a family with a strong appreciation for travel, food and wine, Chef Andrew Kirschner initiated his cooking education at the age of fifteen with a summer job in the kitchen of a local restaurant. Like many great chefs, his culinary journey started as a job, but quickly turned into a passion.
After graduating from the prestigious California Culinary Academy in 1997, Kirschner immediately began cooking professionally, starting as a sous-chef at Eos Restaurant and Wine Bar in San Francisco, CA. After two years, he moved to Colorado to work at Ajax Tavern at the 5-star Little Nell Hotel in Aspen, where he worked extensively with wild game, honed his skills in butchery and gained an increased appreciation and respect for quality ingredients and locally-sourced products. He left Ajax to work at Krabloonik Restaurant, where he continued to experiment with local ingredients and sustainable cooking methods.
Kirschner returned to Los Angeles in 2000 and joined Joe Miller at the critically acclaimed Joe’s in Venice, where he served as sous chef for one year before leaving to join Axe in the same neighborhood. Soon after Kirschner became the sous chef for Chadwick in Beverly Hills, and then a chef/partner at the popular neighborhood spot Table 8 in West Hollywood.
In May of 2007, Kirschner took over as Executive Chef and partner at Wilshire, where he was praised by Angeleno magazine for orchestrating an amazing turnaround, received three stars in the LA Times, and was named Best New Chef in 2008. While at Wilshire Kirschner firmly established himself as a creative and innovative chef in Los Angeles.
Now with his first restaurant, Tar & Roses, Kirschner aims to share a restaurant that speaks to his travels and deeply ingredient-focused food philosophy. With influences from around the world and the rustic touch of a wood burning oven, quality ingredients and bold flavors will combine to create a menu that merges classical cuisine with modern sensibilities.
When not in the kitchen, Kirschner enjoys surfing, camping, and spending quality time with his wife, Monica and their dogs, Redford & Coral.
Tar & Roses SUPPERS - Santa Monica - Updated 4/22/2021
Menu and prices subject to changeT&R SUPPERS
Three full course. Serves 4 and up. Family-style Service. Be sure to order at least seven days in advance via phone or emailWood Fired Goat
Morrocan accompaniments
per person 72.00Singaporean Chili Crab
Jasmine rice
per person 76.00Dry Aged Standing Rib Rack
Traditional sides
per person 89.00