Nearly a month ago, Michael McCarty revealed plans to reinvent the body and mind of his 33-year-old farm-to-table legend, Michael’s, into that of a “modern-day, moderately priced” restaurant with American/Californian brasserie touches. Here we have a look at the new menu, designed by chef John Carlos Kuramoto and still supplied by McCarty’s old friends on the farm.
The wide-ranging selection offers choices under categories like “raw,” “vegan,” “small plate,” “seafood,” and “pasta,” with every dish coming in under $30, except a dry-aged New York steak priced at $44. The new variety seeks to accommodate a seasonal slew of dietary inclinations, with options including a sixteen-dollar burger with duck fat onions, wild mushroom polenta, house-made Merguez sausage with smoked mozzarella, cioppino, veal ragu, carbonara, Jidori liver pate, apple-jalapeno poke, and a changing roster of twelve-dollar tacos. “Best of” tasting menus are now also offered at $75 for five-courses, $100 for seven, with room for wine pairings. Check out Michael’s full new food and cocktails menu below, launching today, and let us know what you think of the new ‘do.
MENU
RAW
EAST / WEST COAST OYSTERS 18
Seasonal Mignonette
GRAVLAX 14
Mustard-Dill Aioli, Brioche
HAWAIIAN KANPACHI 15
Market Citrus, Cilantro, Avocado Puree, Ginger Breadcrumbs
APPETIZERS
ROASTED BUTTERNUT SQUASH
SOUP 12
Orange, Gastrique, Crispy Chorizo, Apple, Crème Fraîche
CRISY DUROC PORK BELLY 15
Kabocha Squash, Arugula, Walnuts, Saba
CIOPPINO 15
Market Fish, Rouille, Grilled Bread
SALADS
COLEMAN FARMS GREENS 10
Fines Herbes, Fiore Sardo, Shallot-Dijon Vinaigrette
WEISER FARMS BEETS 12
Laura Chenel Goat Cheese, Spiced Walnuts, Vadouvan Vinaigrette
HEIRLOOM TOMATOES 14
Burrata, Basil, Arugula, Aged Balsamic
Small Plates
JIDORI CHICKEN LIVER PATE 10
Caramelized Grapes, Chervil, Brioche
SLIDERS 12
Beef, Russian Dressing, Duck Fat Onions,
American Cheese
HOUSEMADE FOCACCIA 5
Housemade Butter, Balsamic
CALIFORNIA CHEESES 15
Housemade Membrillo, Marcona Almonds, Housemade
Raisin-Walnut Bread
DAILY TACOS 12
Selection Varies
TUNA POKE 13
Apple, Jalapeño, Pine Nuts, Cilantro, Ginger-Soy Dressing
MELTED RACLETTE 10
Arugula, Serrano Ham, Pickled Onion, Grilled Bread
MERGUEZ LAMB SAUSAGE 14
Peperonata, Greek Yogurt, Goat Cheese, Grilled Bread
MAINE LOBSTER 21
Couscous, Pomegranate, Feta, Charred Rosemary Vinaigrette
VEGAN
FALL RISOTTO 14
Salsa Verde, Chanterelles, White Corn
WILD MUSHROOMS 15
Soft Polenta, Spiced Hazelnuts
ASSORTMENT OF VEGETABLES 16
Seasonal Vegetables from the Santa Monica Farmers’ Market
PIZZA
MARGHERITA 12
Burrata, Tomato Confit, Basil
HEIRLOOM TOMATO 14
Housemade Ricotta, Arugula, Grilled Tomato Butter
ZUCCHINI 12
Romesco, Manchego, Thyme
HOUSEMADE MERGUEZ 14
Smoked Mozzarella, Tomato Chutney, Parsley
PASTA
HAND-TORN PASTA 14/21
Mushroom Ragu
VEAL RAGU 14/21
Pappardelle, Cavalo Nero, Parmesan
CARBONARA 16/24
Bacon, Scallion, Egg Yolk
DUCK CONFIT RAVIOLI 16/24
Kabocha Squash, Spinach, Citrus Brown Butter
FISH AND SHELLFISH
SEARED DAYBOAT SCALLOPS 22
Peperonata, Thyme, Parmigiano-Reggiano Aioli
WILD ALASKAN HALIBUT 23
Carrot Puree, Haricots Verts, Roasted Tomatoes, Lemon-Caper Vinaigrette
WILD ALASKAN KING SALMON 25
White Corn Puree, Wild Mushrooms, Cilantro Salad, Bacon Beurre Blanc
MEDITERRANEAN LOUP DE MER 22
Sunchoke Puree, Pea Tendrils, Romesco
MEAT AND POULTRY
MICHAEL’S BURGER 16
Duck Fat Onions, Heirloom Tomato, Butter Lettuce, American Cheese, Russian Dressing, Fries
GRILLED JIDORI CHICKEN 25
Breast and Thigh, Fries, Tarragon Butter
SONOMA DUCK BREAST 28
Bloomsdale Spinach, Lentils Du Puy, Quince and Basil Mostarda
PAN-ROASTED PORK CHOP 24
Sauté of Peewee Potatoes, Honshimeji, White Corn, Garlic Cream
28-DAY DRY-AGED NY STEAK 44
Cabernet-and-Thyme Jus, Fries
SIDES
FARMERS‘ MARKET SAUTE 8
TRUFFLE FRIES 8
GARLIC POTATO PUREE 8
GRILLED CORN 8
BROCCOLINI 8
ONION RINGS 8
TASTING
FIVE-COURSE PRIX-FIXE 75
Wine Pairing 30
SEVEN-COURSE MENU 100
Wine Pairing 50
COCKTAILS
THE KY ORANGE GUY 16
Seasonal Orange, Lemon, Egg White, Turbinado Sugar, Amer Picon, Blanton’s Bourbon, Nutmeg, Rosemary, Bitters
THE FRENCH REVOLVER 13
Seasonal Grapefruit, Lemon, Fennel, Absinthe, Magellan Gin, Dill, Sage, Bitters
THE FORTUNE TELLER 16
Black Pepper, Strawberry, Sugar, Pomegranate Molasses/Tawny Port/Balsamic Reduction, Dolin Blanc Vermouth, Right Gin, Humboldt Fog Stuffed Queen’s Olive
MESCAL MONK 15
Seasonal Grapefruit Oil, Lime, Sugar, Clove, Jalapeño, Chinaco Silver, Cold-Smoked Mescal Vida, Green Chartreuse
KARI KARI 15
Meyer Lemon, Seasonal Grapefruit, Red-Bell Pepper, Basil, Jalapeño, Yamasaki 12 Yr Single Malt Whiskey, J’s Roof Grown Hot Sauce
WILBUR’S NEMESIS 18
Bacon-Washed Buffalo Trace Kentucky Bourbon, Willett Rye Kentucky Whiskey, Dolin Rouge Vermouth, Leopold Bro.’s Apple Whiskey, Maraschino Jus, Torched Bacon
STAR OF AFRICA 12
Star of Africa Tea Infused Tito’s Vodka, Meyer Lemon, Kumquat Thyme Sugar, Smoked Strawberry/Chili Flake/Lemon Zest Soda, Mint
THAI’D UP 15
Ancho Chili, Turmeric, Yellow Curry, Sugar, Grilled Pineapple Puree, Red Bell Pepper, Lime, Thai Basil, Atlántico Reserva Rum, Orange Oil
THE PASSION 14
Lime, Vanilla, Sugar, Passion Fruit, Lemon Zest, Grand Marnier, J’s Spiced Rum, Float of Da Bubbly
DESERT FIRE 15
Pomegranate Pearls, Cilantro, Seasonal Grapefruit, Lime, Sugar, Mescal Fidencio, Chipotle
