What to Eat at Chaya Brasserie, Now Serving a New Menu

Chaya Brasserie's new decor
Chaya Brasserie’s new decor

Though the Chaya Restaurant Group has functioned for over 390 years since its start in Japan, Chaya’s local outposts are celebrating 25 years of serving diners in L.A. by offering $25 three-course tasting menus at their three area locations. Meanwhile, Chaya Brasserie in Beverly Hills has experienced a total rebirth, changing décor, uniforms, and most importantly, menus. Chaya’s large new menu goes heavier on true Brasserie selections and lighter on Japanese fusion, offering market-driven French plates and Mediterranean pastas, with only the occasional flourish of miso or kurobuta. We’re talking escargot, onion soup, charcuterie, and fruits de mer-French now, which all join a prosciutto-wrapped fig salad, lamb osso buco, harrisa-accented lobster claw bouillabaisse, and small wonders like French butter in grape leaves, duck rillettes, and honey lavender gelee with goat cheese in a focused selection of European elegance. It might not be Chaya’s 390th birthday, but it L.A. restaurant years, it’s pretty close. Enjoy Chaya Brasserie’s full new menu, below.

Chaya Brasserie’s New Menu

Fruits de Mer
Oyster (each) 2
Shrimp Cocktail 15
Bigeye Tuna 18
Hamachi 17
King Salmon 15
Maine Lobster 20(Half)/40(Whole)
Petit Plateau 55
6 Oysters, 3 Shrimp, 3 Mussels, ½ Maine Lobster, Tuna Tartare
Grand Plateau 95
12 Oysters, 6 Shrimp, 6 Mussels, 1 Maine Lobster, Tuna Tartare

Le Petite Cocotte
French Butter in Grape Leaf 3
Kalamata Olive Tapenade 3
Free-Range Chicken Liver Mousse & Jam 4
Pork & Duck Rillettes 6
French Goat Cheese & Honey Lavender Gelée 7

Hors D’ Oeuvres
Soupe a l’Oignon Gratinée 9
Wild Mushroom Crostini & Fontina Cheese 10
Kurobuta Pork Belly with Apple Cider 13
Bigeye Tuna Tartare 16
Grilled Gulf Shrimp Provencal 13
Escargots de Bourgogne 13
Charcuterie 12

Seaweed Salad 11
Wild Arugula & Parmigiano-Reggiano 11
Frisée Aux Lardons 12
Grilled Figs wrapped with Prosciutto & Fourme d’Ambert 12
Farmer’s Market Pear, Beet, & Fresh Goat Cheese 12
Grilled Sardine, Potatoes & Haricot Vert 11
Shaved Fennel & Tuna Niçoise 13

Pappardelle, Wild Boar Bolognaise &White; Truffle Oil 11/19
Maine Lobster & Shrimp Ravioli 13/23
Spaghetti, Hirloom Tomato & Fresh Basil 10/18
Free-Range Chicken & Porcini Mushroom Risotto 12/22


Moules À La Marinière
Tomatoes/Fennel/Fresh Herbs/Pommes Frites/Aioli 18

Bacon Wrapped Monk Fish Forestière
Wild Mushrooms/Fingerling Potatoes/Black Truffle Jus 27

Wild Alaskan King Salmon
Chanterelle Mushrooms/Ricotta Spinach Gnocchi/Tuscan Kale/Sorrel Vine Blanc Sauce 29

Bouillabaisse Saffritto
Lobster Claws/White Fish/Mediterranean Black Mussels /Manila Clams/Harissa Aioli 26

Boudin Blanc a la Normande
Potato Purée/Halicot Vert/Apple/Beurre Noisette 22

Kurobuta Pork Chop Milanese
Prosciutto di Parma/Tuscan Kale/Fennel/Haricot Coco Beans au Pistou/Tomato Chutney 28

Honey Glazed Duck Breast
Roasted Root Vegetables/Horseradish & Celery Root Purée/Pomegranate Cider 26

Braised Lamb Osso Bucco
Potato Purée 26

Classic Dishes
Miso Marinated White Sea Bass / Hijiki Brown Rice/Wasabi Beurre Blanc 29
Chaya Rib Eye / Three Peppercorn Sauce 26 (8oz)/38(16oz)
Wood Grilled Free-Range Chicken Dijon / Roasted Fingerling Potatoes 25

Haricot Vert 7
Grilled Asparagus 7
Roasted Autumn Root Vegetables 7
Sautéed Wild Mushrooms 8
Moroccan Garbanzo Beans / Pearl Couscous/Organic Yoghurt 7
Fingerling Potatoes 5
Pommes Frites 5
Potato Puree 5

Three Selections of the day 13
Warm Dried-Fruit & Nuts Breads

Fallen Chocolate Cake 9
Crêpe Marron 9
Pistachio Chocolate Chip Cookies 8
French Apple Tart 8
Warm Chocolate Croissant Bread Pudding 10
Market Fresh Berries M/P
Sorbet or Ice Cream 5
Dessert Sampler 13

Daily Specials
Monday- Kobe Short Rib 26
Tuesday- Kobe Short Rib 26
Wednesday- Filet Mignon 33
Thursday- Filet Mignon 33
Friday- Côte de Bœuf (For Two) 79
Saturday- Côte de Bœuf (For Two) 79
Sunday- Crispy Catfish 25

Chaya Brasserie 8741 Alden Dr. Los Angeles CA 90048 (310) 859-8833

What to Eat at Chaya Brasserie, Now Serving a New Menu