Ever since opening with an ambitious tasting menu concept that didn’t prove very popular or practical, Michael Mina’s XIV keeps trying to pull a Thoreau and simplify simplify simplify. Following fall’s foray into burgers, the Sunset Strip restaurant helmed by talented chef Steven Fretz has again reinvented its menu. This time it’s easily digestible in a glance, broken up into eight sections such as “market salads,” “raw and caviar,” “main dishes,” and “shared plates,” with roughly four to six dishes under each, from a modern shrimp cocktail to Michael’s caviar parfait and baked potato pierogi with pork belly. The new scheme allows Mina’s whimsy and deft use of ingredients to shine, while also grounding the fanciful with some structure. There are also seafood and meat sections that highlight wood-fired grill cooking, with Tasmanian salmon, N.Y. wagyu, jidori chicken, and Colorado lamb chops among the proteins prepared by Fretz and team. The end result here is much cleaner and better balanced, and surprisingly offers more affordable options like pasta plates that all come at fifteen bucks or under, veggie and vegan options, and a $40 version of the tasting menu. Take a look at the full new menu below to see how XIV’s universe has finally become simpler and stronger.
XIV’s New Menu
SHARED PLATES
“CHICKEN NUGGETS”
Vadouvan, Cilantro, Coconut Sambal 9
BIGEYE TUNA
Jade Rice Cake, Hijiki Ponzu 11
KOBE BEEF SLIDERS
Oven-Dried Tomatoes 10
KOBE SKIRT STEAK
Moroccan-Spiced Vegetables 12
“MODERN” SHRIMP COCKTAIL
Cocktail “Salsa” Sauce 11
BAY SCALLOPS
Passion Fruit, Marcona Almonds,
Tapioca Tempura 14
MARKET SALADS
HEIRLOOM TOMATO & PEACH
Burrata Cheese, Pickled Peach Vinaigrette, Watercress 15
SAM’S “CHOPPED” SALAD
Gem Lettuce, Chicken, Avocado
Buttermilk Ranch, Bacon 14
XIV CAESAR SALAD
Classic Dressing, Parmesan,
Tomato Raisins 13
SANTA MONICA MARKET SALAD
Daily Market Selection 14
RAW & CAVIAR
AHI TUNA TARTARE
Ancho Chile, Pears, Mint, Pine Nuts,
Sesame Oil 18
MICHAELS’S CAVIAR PARFAIT
Selection of Wild and Farmed
Caviar MP
HAMACHI TATAKI
Nuoc Cham Vinaigrette, Ginger, Cucumber, Peanuts 17
CHILLED OYSTERS ON THE
HALF SHELL
Apricot Horseradish Foam,
Compressed Apricot Mignonette 19
PASTA & SOUP
SUMMER CORN SOUP
Laughing Bird Shrimp, Lime & Sea Salt Air, Harissa Oil 15
BEAUFORT CHEESE AGNOLOTTI
Morels, English Peas, Pea Shoots 14
“BAKED POTATO” PIEROGI
Braised Pork Belly, Gouda Cheese,
Chive Blossoms 15
SUMMER TRUFFLE CAVATELLI
Castelmagno Cheese, Violet Artichokes, Sylvetta 13
LOBSTER GRILLED CHEESE “DIP”
Basil Foam, Tomato Soup 14
XIV MAIN DISHES
TAI SNAPPER
Tapioca-Crusted, Rice Cake, White Soy Vinaigrette 33
KOBE BURGER
Farmhouse Cheddar, Balsamic Onions,
Secret Sauce 19
FALAFEL BURGER
Housemade Tahini, Tomato Relish 17
MAINE LOBSTER POT PIE
Baby Summer Vegetables,
Brandied Cream Sauce MP
JAPANESE JIDORI CHICKEN
Corn Spaetzle, Baby Corn, Leeks,
Caramelized Onion Jus 26
OFF THE GRILL “LAND”
12 OZ BONELESS RIBEYE
Piedmontese, Montana 38
10 OZ NEW YORK STRIP
Prime Angus, Nebraska 35
8 OZ FILET MIGNON
Prime Angus, Kentucky 36
BRAISED BEEF SHORTRIB
American Wagyu 26
DOMESTIC LAMB CHOPS
Colorado 37
IMPERIAL WAGYU NEW YORK STRIP
Nebraska MP
OFF THE GRILL “SEA”
BLUE SPOT PRAWNS
Hawaii 32
AHI TUNA
Hawaii 34
HALIBUT
Washington 33
WHOLE LOBSTER
1 ½ Pound, Maine MP
KING CRAB
½ Pound, Alaska MP
TASMANIAN SALMON
Australia 32
SIDES FOR THE TABLE
TRIO OF FRENCH FRIES
Rosemary, Cheddar, Harissa 8
“BAKED CAPRESE”
Japanese Tomatoes, Mozzarella 8
YUKON GOLD POMME PURÉE
Green Onion Crème Fraîche 7
BLOOMSDALE SPINACH GRATIN
Mornay Sauce, Fried Shallots 8
JALAPEÑO-CREAMED CORN
Micro Chives 7
GRILLED BABY ASPARAGUS
Shallot-Balsamic Butter 8
