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

 


 

 

 

Saturday March 4th, 2017

 

BREADS

Artisan Baguette Plugra Butter, Smoked Salt 3.5.

Corn Bread  Bacon, Pecan, Maple  - Butter 3.5

 

CHILLED SEAFOOD, SMALL PLATES. SALADS

Oysters on the Half Shell Blue Point, East Coast, 3.5.Ea. Half Dozen 18.

Cocktail Shrimp Cocktail Sauce  3.5 Ea. Half Dozen 18.

Hamachi Cruda Smoked Olive Oil, Avocado, Lime 9.

          Seared Scallop Medium, Bacon, Gosseberries, Thyme 9.  

Calamari Fried, Thai Peanut Chili Sauce 10.

Boston Clam Chowda 9.

Chargrilled Octopus Grilled Bread, Hazelnut Romesco, Butter Beans, Celery, Olive Oil, Garlic 12.

Foie Gras Crispy Prosciutto, Fried Quail Egg, Ricotta, Cinnamon French Toast 18.

Beet Salad Arugula, Frisee, Candied Pecans, Goat Cheese, Balsamic Vinaigrette 12.

Wedge Salad Baby Iceberg, Egg, Stilton Cheese, Bacon, Ranch Dressing 12.

Sicilian Salad Blood Orange, Shaved Fennel, Oil Cured Olives, Roasted Onion,

Pistachio Nuts, Evoo, Flake Salt 11.

 

SEASONAL VEGETABLES AND POTATOES

Baby Broccoli Chargrilled, Olive Oil, Lemon 8.

Tuscan Kale Sautéed, Raisins, Pine Nuts, Evoo 8.

Exotic Mushrooms and Farro Butter, Garlic, Thyme 10.

Brussel Sprouts Kung Pao Style, Shitake Mushrooms, Peanuts, Chile, Garlic, Bell Pepper, Onion 10.

Truffle Parmesan Fries Truffle Oil 9.

Hand Cut French Fries 6.

 

MAIN DISHES

Cauliflower Sweet Yellow Corn, Pine Nuts, Basil Pesto, Ricotta Salata, Pasta 16.

Chicken Curry Boneless Thighs, Rich Curry Sauce - Basmati Rice 16.

Original Chez Fried Chicken Salad Red Leaf Lettuce, Mache, Corn, Pecans,

‘Buttermilk’ Ranch Dressing 18.

Thai Curry Shrimp Shiitake Mushrooms and Vegetables, Steamed Rice 21.

Petrale Sole Spicy Chick Pea Flour, Sautéed, Olive Oil, Cucumber Mint Olive Oil Couscous,

Brussel Sprout Leaves, Tomato, Feta Cheese 26.

Sicilian Spaghetti Italian Sausage, Rapini, Garlic, Evoo, Chile Flakes, Breadcrumbs,

Fried Egg, Truffle Oil 22.

Bistro Belly Roasted and Braised Pork Belly, French Style, Fennel, Celery Root,

Mustard, Herbs, White Wine, Lentils 18.

Duck Breast Indian Vindaloo Sauce, Pan Roasted to Medium and Sliced -  

Cauliflower Basmati Rice 24.

Steak Frites 8oz Flatiron Steak, Maître D’hôtel Butter, French Fries 24.

Chicken Parmesan Light Tomato Sauce, Smoked Mozzarella & Parmesan Cheeses –

Penne Pasta, Capers 25.

Prime New York Steak Grilled, Balsamic Vinegar Reduction – Tuscan Style Greens and Beans,

Garlic, Olive Oil 34.

 

Bouzy Gastropub                                                                         Thursday Feruary 16th,  2017

Bouzy A neighborhood gastropub, Bouzy takes the best of a French brasserie, an English pub, and an American bar and grill using locally sourced and seasonal ingredients – inspired and spirited cheer

 

BREADS

Artisan Baguette Plugra Butter, Smoked Salt 3.5.

Corn Bread  Bacon, Pecan, Maple  - Butter 3.5

 

CHILLED SEAFOOD,

Oysters on the Half Shell Fanny Bay, British Columbia, 3.5.Ea. Half Dozen 18.

Cocktail Shrimp Cocktail Sauce  3.5 Ea. Half Dozen 18.

Hamachi Cruda Smoked Olive Oil, Avocado, Lime 9  

 

SMALL PLATES

Scotch Egg The Classic British Pub DishHerb Aioli 8.

Chicharones Chile Limon 6.

Dinner Salad Mixed Lettuce, Cucumber, Tomato, Evoo, Lemon Juice 8.

Pork Bits Not Quite Chicharones, Not Quite Carnitas 7.

Spicy Fried Oysters (3) Bacon, Remoulade 7.

Calamari Fried, Thai Peanut Chili Sauce 10.

  Beet Salad Arugula, Frisee, Candied Pecans, Goat Cheese, Balsamic Vinaigrette 12.

Wedge Salad Baby Iceberg, Egg, Stilton Cheese, Bacon, Ranch Dressing 12.

Sicilian Salad Orange, Shaved Fennel, Oil Cured Olives, Roasted Onion,

  Pistachio Nuts, Evoo, Flake Salt 11.

 

SEASONAL VEGETABLES AND POTATOES

Baby Broccoli Chargrilled, Olive Oil, Lemon 8.

Kale Sautéed, Raisins, Pine Nuts, Evoo 8.

Exotic Mushrooms and Farro Butter, Garlic, Thyme 10.

Brussel Sprouts Kung Pao Style, Shitake Mushrooms, Peanuts, Chile, Garlic,

  Bell Pepper, Onion 10.

BBQ Pork Sweet Potato Fries Goat Cheese, Lime 9.

Truffle Parmesan Fries Truffle Oil 9.

Indian Potato Cake Riata Sauce 5.

Hand Cut French Fries 6.

 

BURGERS AND SANDWICHES

Sloppy Joe Ground Pork in a rich BBQ Sauce, Cole Slaw 10.

Bouzy Burger 8oz Beef Patty, Lettuce, Tomato, Onion, Cheddar, Mayonnaise 13.

‘Knife & Fork’ Pancho Burger 8oz Beef Patty, Bacon, Avocado, Chile Relleno, Franks Hot Sauce Vinaigrette 16.

‘Samurai’ Fried Chicken Sandwich Panko Fried Breast, Asian Slaw, Sriracha, Wakame 11.

Philly Cheesesteak Melt Grilled Sirloin Steak, Bell Peppers, Onions, Pepperjack Cheese 10.

 

MAINS

Chicken Curry Bone-less Thighs, Rich Curry Sauce – Basmati Rice 16.

Shepherd’s Pie Cajun Ground Pork and Beef, Mashed Potatoes , Baked 16.

Cauliflower Sweet Yellow Corn, Pine Nuts, Basil Pesto, Ricotta Salata, Pasta 16.

Chile Verde Slow Braised Pork, Green Chile, Tomatillos, Three Tortillas 16. Extra Tortillas .50 each

Fish and Chips Cod, Beer Battered, Fried - Hand Cut Fries – Curried Tartar Sauce 18.

 Thai Curry Shrimp Asian Mushrooms and Vegetables, Steamed Rice 21.

Original Chez Fried Chicken Salad Red Leaf Lettuce, Mache, Corn, Pecans, ‘Buttermilk’ Ranch Dressing 18.

Chicken Parmesan Light Tomato Sauce, Smoked Mozzarella & Parmesan Cheeses - Pasta, Capers 25.

Steak Frites 8oz. Flatiron Steak, Maître D’hôtel Butter, French Fries 24.

 

BAMBINOS

Fried Chicken Nibbles & Fries 9. 

Buttered Pasta 8.

 

 

We Fry in Peanut Oil, 20% Gratuity on Parties of 7 Or More

Email michael@chezmelange.com  Instagram: @melangeinc

Warning: Consuming Raw or Undercooked Meat, Poultry, or Eggs Can Cause Foodborne Illness

 

The Seed to Plate Garden program was created in 2003 at Palos Verdes High School to build a self-sustaining work environment for the special needs students.  The students grow the produce, we use it at the restaurant, and pay the program for it, which goes back into the growth of the garden. The garden is now located on the Valmonte school campus and encompasses an entire acre.  

Chez Melange
Chez Melange