Charlie’s in Malibu put a new executive chef, David Linville, in the kitchen in October and he’s just released a brand new menu to go with the restaurant’s revitalized wine program. Linville, a NorCal expat, got his chops straight in many local hotel dining rooms like The Standard Hollywood, The Viceroy, St. Regis, Marina del Rey’s Ritz, and at Mastro’s. The new menu showcases the seafood Linville is obsessed with, as well as pizzas, numerous chops, and pasta plates. There’s a grilled ostrich tenderloin in port reduction, French bone-in short ribs, saltwater prawns, Australian lobster tail, Kurabuto pork cheeks, free range veal Delmonico, and Bolognese with a slow braised ground beef, veal, and pork ragu among the choices. The wine has been curated by consultant Caitlin Stansbury, who tailored 150 vintages to the menu. See Charlie’s new dishes below.
starters
duo of Housemade focaccia bruschetta 13
marinated tomatoes with goat cheese, wild mushrooms with roasted garlic
Pan seared blue Crab Cakes 16
dijon cream sauce and micro greens
crispy Calamari 12
spicy marinara and sweet basil aioli
Your browser may not support display of this image. Jumbo Shrimp Cocktail 16
a classic…served with fresh horseradish sauce
prime filet carpaccio 17
shaved filet mignon drizzled with extra virgin olive oil and balsamic glaze, fried capers
Charlie’s Cheese Plate 17 Three cheeses / 25 Five cheeses
a unique selection of fine cheeses, accompanied by figs, grapes, honeycomb and almonds * a specially designed beverage tasting is also available to enhance the experience
Salads
Baby arugula salad 10
avocado, hearts of palm and artichoke, toasted pine nuts, parmesan cheese, dressed with lemon oil
Chilled Iceberg Wedge 11
crispy pancetta, cherry tomatoes, crumbled Gorgonzola and bleu cheese dressing
Caesar Salad 11
crisp romaine, baby red endive, parmesan crusted croutons
Roasted Beet carpaccio 12
quenelles of goat cheese, wild arugula and red wine vinaigrette
Heirloom tomato & Burrata caprese 15
sweet basil pesto, fleur de sel and balsamic reduction
Soups
Rustic tomato 10
Lobster-sherry Bisque 11
PIZZAS
MARGHERITA 14
housemade tomato sauce, mozzarella, vine-ripened tomatoes and opal basil
Wild Mushroom & asparagus 15
goat cheese and sage
pepperoni 15
housemade tomato sauce and mozzarella
White pizza 14
creamy ricotta, feta, mozzarella, parmesan and white truffle essence
Pastas
Angel Hair Pomodoro 16
fresh tomato and basil
Penne in Pink Sauce 19
creamy tomato-vodka sauce with salmon
rigatoni Bolognese 18
slow braised ground beef, veal and pork ragu
Pappardelle Carbonara 18
large pasta ribbons with pancetta and parmesan
Linguine and clams 19
in a garlic, fresh herb and white wine broth
entrées
New York Strip, 14 oz 36
Bone-in Filet Mignon, 14 oz 42
8 OZ Filet Mignon 30
Dry aged Bone-in Ribeye, 18 oz 47
free range veal Delmonico, 12 oz 36
braised Kurabuto pork cheeks 28
sonoma Lamb Rack 35
Frenched bone-in beef short Ribs, 16 oz 32
Pan roasted boneless jidori Chicken tarragon jus 24
Oven roasted half duck cherry and port wine reduction 28
Grilled Ostrich tenderloin port wine reduction 35
Grilled Loch duart Salmon white truffle beurre blanc 27
Seared Maine day-boat scallops heirloom tomato beurre blanc 28
Sweetwater Prawns herbed drawn butter 28
Steamed king crab legs drawn butter market price
Broiled Australian lobster TAIL drawn butter and lemon market price
Sides\Potatoes
Baked Potato butter, sour cream and chives 6
Fried parmesan potatoes 6
Potatoes au gratin goat cheese and parmesan 7
Whipped potatoes choice of plain, roasted garlic, basil or horseradish 6
Shoestring french fries sea salt 6
mac and cheese crispy sage 8
vegetables
Sautéed spinach garlic and shallot 6
Creamed spinach parmesan 6
Grilled Asparagus balsamic glaze 7
Grilled corn on the cob herbed butter 6
haricot verts sautéed with pancetta 7
Sautéed wild mushrooms shallots and fresh herbs 9
Organic Seasonal vegetables chef’s selection
