What To Eat When Moreton Fig Starts Serving Dinner Tomorrow

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Photo: Tatiana Arbogast

Moreton Fig, the USC-based full-service restaurant with menus that Bradley Ogden and his partners at Lark Creek helped design, is introducing dinner service on Wednesday night. It has a very early bedtime of 8:00 P.M., maybe so everyone can still find time to hit the books after drinking their liquor free, “no-proof” cocktails. The locavore menu brings a seared Pacific sturgeon with beluga lentils and salsa verde to the table, along with a grilled double pork chop with spoonbread, apple mostarda, and brussels sprouts, and a crispy roast half chicken with herb spatezle, among other ingredient heavy plates. To make the co-eds more prone to eat their vegetables, there are sides of duck fat fries and mac and cheese mixed into some green options, and also a daily “Trojan Dinner,” with choices of clam chowder or salad to start and a sausage sandwich or vegetable muffaletta, all for $13.50. Check out the full dinner menu below.

Moreton Fig
Dinner Service
Starts Wednesday, November 10th at 4:00 P.M.

STARTERS, SOUPS AND SALADS

Seared Monterey calamari with squid ink linguini, jalepeno pesto , extra virgin olive oil 12.00

Autumn vegetable “fritto misto” with sherry mayonnaise
and habañero vinegar (v) 9.00

BBQ Chicken tamale, cilantro cream sauce 10.50

Kabocha squash soufflé, parmesano reggiano, hazelnuts
and mâche (v) 9.00

Ahi Tuna “crudo” with black olive, fennel pollen,
orange powder, chili 12.00

Yankee Pier New England clam chowder
with dill drop biscuits 7.50

Daily soup 7.50

Persimmon salad with wild arugula, radicchio, almonds, pomegranate, cabernet vinaigrette (vg) 8.00

Whole leaf Caesar 7.50

Mixed field greens - just clipped - marinated beets,
goat cheese crostini, citrus vinaigrette (v) 7.50

Buratta cheese, arbequeño olive oil, Villa Manadori,
grilled garlic “fettunta” (v) 10.50

Fried Sweetbreads with mint chimichuri
and savory fig jam 11.50

Charcuterie Plate with a selection of artisan and house made pâtés, terrines and salami 18.00

Cheese Plate with La Brea Bakery Bread, fruit, jam, almonds
selection of three 15.00

Oysters on the Half Shell with apple cucumber mignonette
and cocktail sauce 18.00

ENTREES

Pappardelle, wild mixed mushrooms, black truffle shavings,
Parmesano Reggiano (v) 15.50

Seared Pacific sturgeon, beluga lentils, cippolini onions,
and salsa verde 23.75

Roasted wild king salmon, sautéed rapini,
meyer lemon beurre blanc 24.00

Crispy skin roasted half chicken, herb spaetzle,
glazed baby root vegetables 18.75

Grilled double cut pork chop, spoonbread, apple mostarda,
brussel sprouts 22.50

Pan roasted duck breast, onion soubise, dandelion greens,
Medjool dates, verjus 24.50

Lark Creek classic Yankee Pot Roast with young turnips,
red chard and grated horseradish 18.50

Grilled 10oz Certified Angus NY Strip Steak, confit shallots, chanterelles, potato gratin 24.75

Angus chuck burger - half-pound, ground fresh here daily,
challah bun, fries 10.95
Add: Cheddar, Gruyere, blue cheese .95
Mushrooms, sautéed onions, avocado, bacon 1.25
Any three 3.00

SIDES AND TIDBITS

Kennebec fries (vg) 2.95
Macaroni and cheese (v) 4.50
Sautéed Bloomsdale spinach with garlic (v) 4.50
Roasted brussel sprouts (vg) 4.75
Sautéed rapini 4.75
Big duck fat fries 3.95

TROJAN DINNER
Yankee Pier New England clam chowder
or mixed field greens
and
Grilled summer sausage sandwich,
or Vegetable muffaletta 13.50
(add butterscotch pudding for dessert 4.50)

ZERO PROOF COCKTAILS

Mixed Berry Cooler
Fresh seasonal berries, fresh lemon juice, simple syrup, soda water, fresh mint garnish 3.75

University Cooler
Fresh lemon juice, fresh lime juice, raspberry puree, peach bitters, mint simple syrup, soda water, fresh mint garnish 3.75

Ginger’s Island
Pineapple juice, fresh lemon juice, simple syrup, ginger beer, fresh lemon garnish 3.75

“No”-jito
Fresh mint & lime, mint simple syrup, soda water, mint garnish 3.75

Raspberry Chai Spritzer
Fresh brewed bombay chai tea, raspberry puree, splash soda water, fresh lemon garnish 3.75

Mango Nectar Spritzer
Fresh brewed african nectar tea, mango puree, splash soda water,
mint garnish 3.75

Fresh blended lemonade 3.00

Fresh blended lemonade with fresh fruit purees (mango, raspberry, strawberry) 3.75

Organic iced tea 3.00

What To Eat When Moreton Fig Starts Serving Dinner Tomorrow