7/26/2019 Mare Santa Monica Dinner

1/1Executive Chef /Owner Eric Greenspan

CRUDIT OF VEGETABLES - 11

market vegetables with almond romesco and house ranch

FRIED SMELT - 11

with roasted lemon sauce and radicchio

ARUGULA SALAD - 12

with red onion cherry tomatoes dates and capers

CRUDO OFRUDO OF TUNA - 17

with pickled strawberry red onion arugula pink peppercorn and saffron

YUKON GOLD POTATO GNOCCHI - 15

with mushroom daube kale orange puttanesca and olives

SALT ROASTED POTATOES - 9

with bold aioli

RAPINI - 9

with chili and garlic chips

CRISPY OCTOPUS - 16

with lemon mostarda chili leeks and fennel

OLIVE OIL PLIVE OIL POACHED PORK BELLY - 16

with lime and currant gremolata fresh horseradish and parsley

LAMB BEEF MEATBALLS - 15

with red pepper arrabbiata and mint salad

CHOOSE YOUR SHELLFISH:

clams black mussels or shrimp

CHOOSE YOUR BROTH:

leek and white wine tomato fennel pistou

spicy sausage romesco or vadouvan curry and green apple

- 19

SKIRT STEAK - 19

oregano chimichurri and sea urchin butter

WHOLE BRANZINO - 25

fig pomegranate glaze

CRISPY SKIN TROUT - 19

with baby spinach and walnut guanciale gribiche

MOORISH CHICKEN - 21

with chickpea pancakes warm salad of kale

dates lemon and pistachio

TRIO OF SORBETS - 9

with bitter chocolate

CHOCOLATE CHILI CREPE - 9

with Nutella and Coffee Whipped Cream

OLIVE OIL PANETTONE - 11

with candied citrus salted caramel and crme frache

BLOOD ORANGE TRIFOLO - 10

with semolina cake and fruit compote

served with Rosemary Cookies

FRENCH PRESS COFFEE 6

LOOSE LEAF TEAS 6