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Menu
FROM THE SEA
Plunge into the briny depths
★ King Crab Legs, Tarragon Beurre Fondue
Steamed king crab legs served with beurre fondue enhanced with dijon mustard, lemon juice, tarragon, and chives. You may just want to drink the sauce once you taste it.
Gluten free
★ King Crab Legs, Tarragon Beurre Fondue
★ Tender Shrimp & Aji
Succulent tender shrimp are gently sautéed in butter. Served on a hand-chopped Central American sauce known as "Aji". Our Aji sauce is composed of shallots, spring onions, jalapeños, cilantro, lime juice, and extra virgin olive oil.
Gluten free
Mild
Organic
★ Tender Shrimp & Aji
★ Scallops, wilted spinach, beurre blanc
Pan-roasted scallops are served over spinach tossed in garlic butter with whole cloves of butter-poached garlic included. lemon and tarragon beurre blanc sauce fills the plate so there is no shortage of sauce for these sweet scallops to swim in.
Gluten free
Organic
★ Scallops, wilted spinach, beurre blanc
★ Trout à la Meunière
a French classic. Rainbow trout is dusted with flour, seasoned well, and gently basted with hot butter until cooked through. served with an almond brown butter sauce finished with lemon and aromatic parsley. a simple arugula salad is served on the side.
Organic
★ Trout à la Meunière
Monterey Sardine Salad
Arugula and tender greens are tossed with lemon juice, extra virgin olive oil, salt and fresh ground pepper. The salad is accented with pickled fennel and shallots, and lightly smoked sardines. *this salad is made in the Monterey style, not with sardines sourced from Monterey Bay.
Gluten free
Monterey Sardine Salad
Tuna Crudo, passionfruit
A simply sublime tuna crudo. Sushi-grade tuna is sliced thin and served raw with jalapeno-infused extra virgin olive oil and fresh passionfruit seeds
Gluten free
Mild
Tuna Crudo, passionfruit
★ Salmon Verte
Pan-roasted Salmon swimming in a sea of green. Haricot verts tossed with arugula in a thai chile & lime oil dressing. Salmon rests and is adorned with hand-chopped Aji sauce.
Mild
★ Salmon Verte
Swordfish, farro & bok choy, olive-caper relish
Pan-roasted swordfish rests atop a pilaf of farro, bok choy, and fermented chile paste. A relish of hand-chopped olives and capers with basil adorns the swordfish.
Mild
Organic
FROM THE LAND
Beef, pork, lamb, and other beasts.
★ Ribeye Nuoc Cham
DxD signature dish. A gustatory sensation unlike any other. Ribeye steak is marinated in Nuoc Cham sauce until it's funky sweet essense reaches the center of the ribeye's fat diamond. Once seared the fat and meat of the ribeye exhibit a unique sweet-sour, funky and intense flavor. the steak is sliced thin and served with a duo of tangy cream and rich reduction sauce. Garnished with duck fat roasted shiitake & oyster mushrooms, and charred spring onion.
Gluten free
★ Ribeye Nuoc Cham
★ Summer Duck
Fennel-brined duck breast pan-roasted with crispy skin. Sliced thin and served with our signature charred fennel, spring onion, and burst tomatoes. Extra virgin olive oil infused with thai chile, cilantro, and lime adorns the plate.
Gluten free
Mild
Winter Duck
Porcini mushroom brined duck breast is pan-roasted with crispy skin. Sliced thin and served with an intense reduction sauce made of the bones, and a variety of wild mushrooms sautéed in the duck's fat.
Winter Duck
★ Whole Roasted Chicken and Mushrooms
Fennel-brined chicken is roasted whole over king oyster, oyster, shiitake, enoki, and button mushrooms along with carrots, shallots, garlic, leeks, and fennel. The bird is basted with rosemary butter and tarragon vinegar the whole time as the vegetables absorb all of those decadent juices.
Gluten free
Lamb Provençale
Lamb rib chops are marinated in extra virgin olive oil with shallots, garlic, and rosemary. Cooked in cast iron and served with haricot verts tossed in shallot-garlic butter, and a relish of olives and capers with basil.
★ Foie Gras, Passionfruit, Blood Orange
A DxD signature dish. Hudson Valley Foie Gras is pan-seared and served over fresh passionfruit seeds and pulp spilled onto blood orange suprêmes and their juice. It's almost too good to be true.
Gluten free
★ Foie Gras, Passionfruit, Blood Orange
Pork Rib Chops, Apple Gastrique
green apple & fennel brined pork rib chops are pan-roasted. Served with a charred fennel, carrot, red onion, and green apple slaw. An apple gastrique sauce enhances all of these flavors.
Gluten free
★ Chicken Braised with Roasted Heirloom Tomatoes
Chicken thighs are braised until tender in a roasted heirloom tomato sauce. This sauce is light in texture but intense in flavor. The chicken bones lend richness to the tomato which comes more brothy than a typical tomato sauce. Our favorite summer dish.
Gluten free
★ Chicken Braised with Roasted Heirloom Tomatoes
FROM THE GARDEN
Gifts of Mother Earth.
Charred fennel, spring onion, burst tomato
Charred fennel tossed with spring onions, kim chi, cilantro, and cherry heirloom tomatoes that explode in your mouth. a great starter course or side dish.
Mild
Vegan
Charred fennel, spring onion, burst tomato
Greens & chile-garlic butter
Your choice of green vegetables are blanched then sautéed with whole cloves of garlic poached in chile butter. Choice of broccolini, broccoli, rapini, cauliflower, haricot verts, asparagus, yuchoy, gai lan (chinese broccoli), or spinach. Substitute extra virgin olive oil for butter to make this dish vegan.
Gluten free
Vegetarian
Mild
Greens & chile-garlic butter
Haricot Verts, Mushrooms, Shallot Butter
Haricot Verts are blanched and sauteed with mushrooms, black pepper, and shallot butter.
Gluten free
Vegetarian
Purple Sweet Potato & Carrot Gratin
thin slices of purple sweet potatoes, carrots, and a puree of parsnip are layered with cream, butter, and cheese before being roasted to a golden brown.
Gluten free
Pommes Patrice
Purple potatoes and cauliflower are roasted and tossed with sautéed red onions, jalapeños, garlic, and bacon. *Bacon can be removed to make this dish vegan or vegetarian.
Gluten free
Mild
Brussels Sprouts, Bacon, Jalapeño
Brussels sprouts are roasted and tossed with sautéed red onions, jalapeños, garlic, and bacon. *Bacon is optional, can be removed to make this dish vegan or vegetarian.
Gluten free
Mild
Sweet Potato & Olive
Roasted yams, japanese sweet potatoes, and purple sweet potatoes are roasted with pearl onions and tossed with capers, chopped green olives, and extra virgin olive oil.
Gluten free
Vegan
Spaghetti Squash, Spinach, Garlic Butter
Roasted spaghetti squash is sautéed with spinach in garlic butter with whole cloves of butter-poached garlic.
Gluten free
Vegetarian
Sunchoke, Acorn Squash, Herb-Garlic Butter
Sunchokes and acorn squash are roasted together and tossed with herb & garlic butter.
Gluten free
Vegetarian
Caesar Salad
Classic caesar salad. Romaine and red leaf lettuce tossed with a classic caesar dressing, za'atar & harissa croutons sautéed in duck fat, 24-month Parmigiano Reggiano cheese, and optional addition of bocquerones.
Caesar Salad
Arugula Salad
Arugula tossed with fresh lemon juice, extra virgin olive oil, balck pepper, and 24-month Parmigiano Reggiano.
Gluten free
Vegetarian
Burrata Salad
Burrata cheese served on a mâche salad tossed in balsamic vinaigrette, with crisp pancetta, basil, figs OR champagne mangoes, and pickled shallots.
Gluten free
Vegetarian
SOUPS TO SOOTHE
broths, brodos, bisques, and other liquid healing.
★ Shrimp brodo, pickled sweet onion, shaved shiitake
An intensely flavored shrimp broth is poured atop pickled sweet onions, raw shaved shiitake mushrooms, and sliced shrimp poached in the same broth.
Gluten free
Organic
★ Tomato broth & herbs
Intensely flavored seafood broth is enhanced with reduced tomato water. Poured atop poached shrimp OR chicken, and finished with a variety of soft and fragrant herbs.
Gluten free
Mild
Shrimp in lemongrass, coconut broth
A fragrant coconut broth based on seafood stock, scented with lemongrass, thai chile, and other herbs.
Gluten free
Hot
Pho, DxD style
Fragrant, spicy, intoxicating. Pho broth is served with rice noodles and a variety of meat accompaniments including beef tendon, tripe, meatballs, sliced eye round, or chicken thigh. Vegetable additions include mushrooms, roasted cherry tomatoes, bok choy, bean sprouts, chopped onion, pickled onion, and/or jalapeno. this dish is customizable.
Gluten free
Hot
Chicken soup
An intensely reduced and rich chicken broth is poured over chopped chicken thighs roasted in tarragon mustard, farro, pickled onions and carrots, and a poached egg.
SWEET RELEASE
A perfect end to an indulgent evening.
★ Brazilian Cenoura Cake
Brazilian style carrot cake involves blending rather than grating carrots into the batter. This results in a tender, moist, and brilliantly bright orange cake that gets soaked in 16-year old rum and raw honey syrup before being glazed with a thick layer of dark chocolate ganache. Served with a sprinkle of Himalayan pink sea salt and a tangerine reduction with tangerine suprémes.
Vegetarian
Grilled Pear Galette
Anjou pears are grilled and tossed with balsamic vinegar, raw honey, and Himalayan pink sea salt while still warm. Once the pears absorb the sauce they are layered on pie crust with a kumquat jam layer. After baking the galettes are glazed with balsamic butter, served with French Vanilla Ice Cream.
Vegetarian
Berries & Balsamic
A variety of fresh berries served with balsamic vinegar, crème fraîche, and basil.
Vegetarian
Cheese and Honey
A selection of artisanal cheeses of your choice served with raw honey, whole grain mustard, and bread toasted in butter.
Vegetarian
★ The Beach At Bixby Bridge
A magical citrus dessert. Butterfly pea flower ocean, angel food cliffs, candied meyer lemon & lime waves. Inspired by the clifftop ocean view along the Pacific Coastal Highway.
Vegetarian
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