Established 1982
1611 S. Catalina Avenue
Redondo Beach, CA 90277
310-540-1222
Join us on Facebook! Join us on Twitter!
Catering

Michael and Robert have created Out of the Chez catering to bring Chez Mélange to your at home or in office dining needs. Michael and Robert enjoy working with each customer to build a menu that suits your at home or party needs, and the possiblities are endless. Our kitchen is happy to produce almost any cuisine that you may require, with an individual menu built solely for each customer. For more details, please contact Michael at 310-540-1222 to get your event rolling.

HORS D’OEUVRES

Tray Passed
Smoked Salmon on Crispy Potato Skin Crème Fraiche & Dill
Mexican Steak Tartare on Quesadilla
Skewered Jumbo Shrimp Dipping Sauce
Dungeness Crab Cakes Remoulade Sauce
Mini Shrimp Tostadas Salsa, Cabbage
Rock Candy Fried Shrimp in a Sweet & Spicy Thai Glaze
Roasted Pepper & Goat Cheese Crostini Olive Tapenade Spread
Pacific Rim Tostadas
Chilled Rare Ahi Tuna, Japanese Salsa, Wasabi Cream Sauce on Crispy Wontons
Spicy Fried Oysters Salsa Roja, Wasabi Cream
Cheese Quesadillas with Pear
Prosciutto Wrapped Shrimp With Crab
Baby Lamb Chops Pesto
Chicken Empanadas Corn, Zucchini, Cheese
Prosciutto Wrapped Arugula Fig Jam, Gorgonzola Cheese
Spanish ‘Wrinkled’ Potatoes - 2 dips
Asparagus Chopsticks

Stationary Appetizers

Vegetable Crudités
Ranch Dip, Blue Cheese Dip & Herb Aioli
Serves 25

A Selection of Artisan Cheeses
Assorted Rustic Breads & Chips
Serves 25

Fresh Fruit & Nut Platter
Fruits, Fresh & Dried with an Array of Roasted Nuts
Serves 25

Cocktail Prawns
Cocktail Sauce & Roasted Garlic Aioli

Scottish Smoked Salmon Platter
Bermuda Onion, Cream Cheese,
Capers, Tomato, Cucumber
Toast Points

Chilled Poached Atlantic Salmon Platter
Lemon, Cucumbers and a Dill Sauce

Sushi Platters
Tuna Rolls
Spicy Tuna Rolls
California Rolls
Vegetable Rolls
Tuna Sashimi
Shrimp
Soy, Ginger, Wasabi
Serves 25

The Antipasto Table
Thin Slices of Proscuitto & Array of Salumi
Selection of Olives
A Selection of Cheeses
Country Pate
Roasted Peppers
Grilled Breads and Chips
Chopped Tomato, Olive Oil, Basil
Olive Tapenade
Serves 25


A Tasting Menu and Wine Pairings

Passed Appetizers
Canapés
Roederer Estate Brut, Anderson Valley

Menu
Scallop
seared , risotto
Tangent Albarinho 2008, Edna Valley

Spring Salad
asparagus, peas,, roasted butternut squash, tuscan farro, pecans, bacon, french vinaigrette
Miner Family Viognier 2008, Napa Valley

Three Cheese Ravioli
heirloom tomatoes, basil, olive oil
Franks & Bell ‘Huber’ Chardonnay 2008, Santa Ynez

Butterfish
pan roasted – english peas, sugar snaps, pea tendrils – new potatoes
Tensley Grenache 2007 Santa Ynez

Steak Diane
new york steak, traditional brandy, cream, black pepper sauce – roasted potatoes - spinach
Tittarelli Malbec 2005, Mendoza, Argentina

Brown Sugar Cake
Strawberry Compote
Quady ‘Essencia’ Late Harvest Orange Muscat, Santa Ynez

A TYPICAL SET MENU

Side Room
Passed Appetizers
Assorted Flatbreads
Dinner
Our House Dinner Salad
------

Shelton Farms Chicken
pan roasted, lemon, garlic, riesling –vegetable, mashed potatoes

Butterfish
apple juice reduction – mashed butternut squash – brussel sprouts, bacon, pecans

Filet Mignon
maitre d’hôtel butter – spinach – bacon, chive, caramelized onion mashed potatoes
------
Almost Flourless Chocolate Cake
Whipped Cream
$45.00 per person for Food ++

SUGGESTED ENTRÉE SELECTIONS

Hawaiian Butterfish
Pan Roasted,
apple juice reduction – mashed butternut squash – brussel sprouts, bacon, pecans

Sea Scallops
Pan Seared - Butternut Squash, Orange Reduction - Sautéed Pea Tendrils

Shelton Farms Organic Chicken Breast
Pan Roasted – Seasonal Vegetables - Mashed Potatoes

Beef Short Ribs
Au Jus, Gorgonzola Cheese Mashed Potatoes and Sautéed Spinach

Pan Roasted Wild Alaskan Salmon
Mashed Potatoes, Seasonal Vegetables -
Lemon Beurre Blanc

Scampi and Four Cheese Ravioli
Garlic, White Wine Sauce

Surf & Turf
Filet Mignon and Large Shrimp - Beurre Blanc
Sautéed Spinach – Roasted New Potatoes

Lamb Rack
Black Tuscan Kale – Roasted Potatoes – English Mint Sauce
Austrian Pork Schnitzel
Red Potatoes, Cabbage and Grain Mustard Sauce

Roasted Stuffed Chicken Breast
Cheese, Asparagus and Prosciutto,
Seasonal Vegetables and Mashed Potatoes

Filet Mignon
Mashed Potatoes - Sautéed Spinach
Maitre D’Hôtel Butter

New York Steak
Peppercorn Sauce - Seasonal Vegetables - Baked Potato

Butternut Squash Ravioli
Tossed in a Sage Butter Sauce, Sautéed Black Tuscan Kale

The Side Room
The Side Room is a private area where the cuisine and ambiance reflect the seasons. The menu can be off the menu. If you would like something special, the menu is left to Chef Robert Bell. Each evening is individually shaped and has a unique menu representing the ingredients the farmers make available to us .
Catering and banquet food is not often held to the same standards as fine dining establishments… but it should be. No matter how fantastic your event may be, if the food is not up to par, you and your guests will remember. Great meals begin with quality ingredients. Chez Mélange uses only the finest ingredients with a strong emphasis on locally produced, seasonal, and organic foods. This insistence on freshness is not usually found outside of the finest restaurants. Chez Mélange prepares all their foods from scratch.

Our Produce, Meat, Poultry and Fish Comes from Farms, Ranches and Fisheries
Guided by Principles of Sustainability
Seed To Plate is a Registered Name to Chez Mélange.
Some of our Vegetables and Herbs are Grown at our Seed to Plate Garden at Palos Verdes High School by the Special Education Students.
We Use a Reverse Osmosis System for our Water, Which Takes out the Impurities Including Fluorides.

Chez Mélange
Contact: Michael Franks
p: 310.316.1566
f : 310.316.9283
e : melangeinc@aol.com
w : http://www.chezmelange.com


Side Room Policies & Procedures

  • No Food or beverage may be brought into the facility by the hosts or guests
  • We do not allow guests to bring in their own wine or liquor
  • A room rental fee will apply for all events - $150 for lunch $250.00 for Dinner
  • A 50% or $500 deposit is required in order to reserve your room. This amount will be deducted from your final payment, which is due at the conclusion of your event.
  • All food and beverage are subject to a 20% service charge
  • All food, beverage, service charges, and banquet rentals are subject to an 9.75% sales tax
  • All prices are subject to change without notice, except those quoted in a contractual agreement and we do not give separate checks.
  • Final Guest count and Menu selection is required 7 days prior to your event.
  • Cancellations will be handled by credits towards banquet, restaurant, and off-site catering events
  • Any entertainment that uses amplified music will not be permitted in the Side Room
  • Audio/Visual equipment is not be permitted in the Side Room
  • Chez Mélange assume no responsibility for damaged or lost articles left on the premises prior to /or following your function
  • Any food left over on a buffet is not permitted to be taken off site due to Health Department Regulations
  • Cancellation Policy
  • If we can rebook the room before the date of your cancelled event, the full $300 will be refunded
  • 30 days before event – 50% refunded
  • 7 days before event – no refund


Minimums to book the Side Room

For Lunch $1000
For Dinner, Sunday - Thursday $1500.00
For Dinner, Friday – Saturday $2500.00


Booking Chez Melange Policies & Procedures

  • No Food or beverage may be brought into the facility by the hosts or guests
  • We do not allow guests to bring in their own wine or liquor
  • A room rental fee will apply for all events
  • A 50% deposit is required in order to reserve your room. This amount will be deducted from your final payment, which is due at the conclusion of your event.
  • All food and beverage are subject to a 20% service charge
  • All food, beverage, service charges, and banquet rentals are subject to an 9.75% sales tax
  • All prices are subject to change without notice, except those quoted in a contractual agreement and we do not give separate checks.
  • Final Guest count and Menu selection is required 7 days prior to your event.
  • Cancellations will be handled by credits towards banquet, restaurant, and off-site catering events
  • Any entertainment that uses amplified music will not be permitted in the Side Room
  • Audio/Visual equipment is not be permitted in the Side Room
  • Chez Mélange assume no responsibility for damaged or lost articles left on the premises prior to /or following your function
  • Any food left over on a buffet is not permitted to be taken off site due to Health Department Regulations


Cancellation Policy

  • If we can rebook the room before the date of your cancelled event, the full $300 will be refunded
  • 30 days before event – 50% refunded
  • 7 days before event – no refund

Minimums to book entire Chez Melange
For Lunch $3000.00
For Dinner, Sunday - Thursday $6000.00
For Dinner, Friday – Saturday $9000.00

Chez Melange. the Pulse of the Village
shrimp
rack of lamb