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Take a Look at Michael’s Brand-New Menu, Launching Today

Sonoma duck breast
Sonoma duck breast Photo: Michael’s

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

Take a Look at Michael’s Brand-New Menu, Launching Today