Busby's

3110 Santa Monica Blvd- At Berkeley St
Santa Monica, CA 90404

310 828-4567

Brunch Menu

Brunch - Breakfast

3 Eggs Any Style   Three large eggs (scrambled, over easy, poached etc.) are served with roasted red bliss potatoes and served with a watercress salad.

Bananna Stuffed French Toast   One super thick slice of Brioche (a bread high in butter content) is essentially hollowed out and stuffed with banana compote. This is then dipped in whipped eggs and pan fried to a golden brown. It is then dusted with powdered sugar and garnished with sliced strawberries. Served with Vermont maple syrup.

Busby's Breakfast Pizza   Our famous pizza dough is sauced with Hollandaise sauce and then we put lightly scrambled eggs with bacon, bell peppers and mushrooms on that. Cheddar cheese is sprinkled on top and then baked.

Busby's Omelette   This omelet is made with 4 eggs, sautéed onions, red bell peppers, tomato, mushrooms and scallions. This is served with roasted potatoes and watercress. Chicken or shrimp is available.

California Breakfast Burrito   Chorizo (a spicy Mexican sausage made from pork), scrambled eggs, red bell peppers, sautéed red onions, diced tomato, sliced avocado and cheddar cheese are all wrapped up in a 12" flour tortilla. This is served with roasted potatoes and watercress.

Chicken Croissant Sandwich   Chicken breast is roasted, diced and then has brie cheese melted over it. This is placed in between a croissant with baby arrugula. This is served with roasted potatoes.

Eggs Benedict   Two large eggs are poached. They are placed on top of sliced ham, which is on top of two toasted English muffins. Hollandaise sauce is ladled on top, and there you have Eggs Benedict. It is served with roasted potatoes and watercress.

Fruit Salad with Granola and Yogurt   Pretty self explanatory, a big ol' bowl of fruit with granola and yogurt. Mint chiffonade garnishes the fruit and the fruit will vary depending on freshness and availability.

Jumbo Pancakes   Three extra large pancakes (Chef's secret recipe) are cooked to a perfect golden brown and topped with a compound butter (butter whipped with a little cream cheese, sugar and chopped dried apricots) and served with Vermont maple syrup.

Oatmeal with Dried Fruit and Brown Sugar   We used steel cut oats, which are a superior quality of oats, and we cook them just like momma used to, with plenty of milk and butter. We fold in some dried fruits (cranberry, apricots, blueberries etc.) and then top it with a pad of butter and lots of brown sugar. This is a generous portion.

Smoked Salmon and Cream Cheese On a Bagel   Thin slices of smoked salmon are layered on top of a bagel spread with cream cheese (onion, egg or plain bagel). The condiments are capers, fennel sprigs and salmon roe. This is served with roasted potatoes and watercress.

Stuffed Crepes   Fresh crepes are stuffed with a variety of fillings. The menu explains all those. This is garnished with powdered sugar (the sweet ones) and or roasted potatoes and watercress.

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Lunch menu

Appetizers

Burnin' Wings of Fire   Large whole chicken wings are deep fried to golden brown and tossed with our house made Buffalo sauce (SPICY). This is served with ranch dressing and shaved celery.

Busby's Bucket O'clams   Fresh clams (variety will change daily) are steamed by cooking them in butter, garlic, shallots, white wine and clam juice. They will be garnished with fresh parsley sprigs.

Chicken "love Me Tenders"- bbq , Teriyaki or Buffalo   6 chicken breast pieces are deep fried to golden brown and served with a choice of sauces, BBQ, teriyaki or Buffalo sauce.

Crispy Chicken Potstickers with Thai Peanut Sauce   Chicken pot stickers are deep-fried and drizzled with our spicy Thai peanut sauce. This dish is served with a pickled cucumber salad and garnished with toasted white sesame seeds.

Pacific Northwest Oysters On The Half Shell with a Spicy Mignonette   We use only Pacific Northwest (Washington & British Columbia) Oysters because they are in season all year long. The oyster beds are fed from cold mountain streams that filter all the impurities out of the water, resulting in the freshest oysters available. They are served on the half shell with lemon and a spicy mignonette. The mignonette is made with rice wine vinegar, red wine vinegar, red wine, sriracha, shallots and orange juice. The oysters are available by the ¼ dozen or a full dozen.

Roasted Pepper & Prawn Quesadilla   A 12'' flour tortilla is filled with a mixture of cheddar and mozzarella cheese, as well as roasted bell peppers and sliced tiger shrimp. Served with house-made guacamole, pico de gallo, and sour cream.

Seared Ahi with Ginger Remoulade & Pea Sprouts   Sushi grade Ahi (big eye tuna) is seared RARE, and then sliced. This is served with a ginger remoulade ( a cold sauce made with mustard, ginger, horseradish, cilantro and mayonnaise). A salad of radish and pea sprouts garnishes the dish.

Twice Baked Potato with Pancetta & Crème Fraiche   Three potato skins are filled with a mixture of mashed potatoes, pancetta, and scallions. These are topped with cheddar cheese and melted under the broiler. The dish is garnished with chive-crème fraiche and watercress.

Soups and Salads

Baby Field Greens with Balsamic-marjoram Vinaigrette   Baby field greens are tossed with sliced shallots, sliced carrots and sliced cucumber and balsamic-marjoram (an herb with a flowery scent) vinaigrette. This is our basic green salad also available in a half size.

Beef Carpaccio with Arrugula & Parmesan Reggiano   SUPER thinly sliced beef tenderloin is layered on a plate (RAW) and seasoned with a little salt & pepper. Arrugula is tossed with red wine vinaigrette and some sliced shallots. Parmesan Reggiano is shaved and placed all over the plate and the dish is finished with Dijon mustard vinaigrette and fresh cracked black pepper.

Busby's Cobb Salad   This salad is prepared by tossing romaine, arrugula, radicchio, chicken, ham, bacon, blue cheese & tomato together in a balsamic vinaigrette. Sliced avocado and a hard-boiled egg garnish the salad.

Grandma Busby's Chicken Noodle Soup   This soup is prepared using fresh fusilli pasta, marinated chunks of chicken breast, fresh garden vegetables, and a dark, roasted chicken broth.

Grilled Salmon Salad with Mango & Jicama   Fresh Scottish salmon is grilled and placed on a plate. Then a salad of baby mixed greens, sliced mango, jicama, and Kalamata olives are placed on top all tossed in balsamic vinaigrette.

Sliced Heirloom Tomato Salad with Burrata Cheese   Fresh summer heirloom tomatoes (large, multicolored and sweet) are sliced and layered with Burrata cheese on the plate. Burrata is a handmade super fresh mozzarella cheese. This is seasoned with aged red wine vinegar, garlic and shallots, and extra virgin olive oil. The dish is garnished with a micro green salad.

Spicy Asian Peanut Chicken Salad   Napa cabbage is shave very thin and mixed with radicchio, sliced carrots, sliced bell peppers, sliced scallions and diced chicken. This is all tossed with SPICY Thai peanut vinaigrette. Crispy rice noodles and mandarin orange segments garnish this salad.

Traditional French Onion Soup   Thinly slicing Spanish yellow onions and caramelizing them with butter until they are nice and brown prepare this hearty soup. Madeira wine is added and then reduced. Veal stock is then added and reduced until it's a perfect consistency. The soup is seasoned with Spanish sherry vinegar, salt and pepper, and finely diced Fresno chilies. The soup is ladled into an onion soup crock, topped with a crouton and shredded gruyere cheese and then baked in the oven.

Whole Leaf Caesar Salad with White Anchovy   Whole leaves of romaine, as well as chopped leaves, are tossed in our house made Caesar dressing. The salad is decoratively placed inside a crouton "ring" and garnished with shaved Parmesan, cracked black pepper and white anchovy fillets. This salad is available with chicken or shrimp for an additional charge.

Sandwiches and Burgers

Braised bbq Tri Tip Sandwich   Beef tri tip is slowly braised and then pulled apart, and then slowly cooked down with veal stock and bbq sauce. This is served on a 4-ounce sandwich roll and served with a choice of fries.

Busby's Buffalo Chicken Sandwich   Crispy chicken tenders are tossed in our buffalo sauce and then placed on a roll with crumbled blue cheese and ranch dressing, shaved celery, tomato and onions. Served with a choice of fries.

Busby's Chicken Burger   This is prepared the same way as our hamburger using ground chicken instead. Nice and moist.

Fresh Roasted Turkey Sport's Club Sandwich   Fresh roasted turkey breast is sliced thin and layered with lettuce, tomato, onion, bacon, avocado, and mayonnaise on a fresh sandwich roll. Served with a choice of fries.

Grilled Ahi Sandwich   Sushi grade ahi is grilled RARE, and served on foccacia bread with a ginger remoulade and pea sprouts. Served with a choice of fries.

Grilled Ham & Cheese Sandwich with Bacon   Fresh Black Forest ham is sliced thin and layered with Swiss and Jack cheese on two slices of Texas toast. Served with a choice of fries.

Half-pound Angus Burger with Cheddar, Jack or Swiss   Our burgers are made from my special seasoned mixture of ground Angus beef. These are formed into half-pound patties and grilled. Served with a choice of cheddar cheese, jack cheese or Swiss cheese. The burgers are served with a choice of steak fries, curly fries or shoestring fries. Also served with lettuce, tomato and onion.

Philly Cheese Steak Sandwich   This sandwich is made in the traditional way of using a sandwich roll stuffed with super thin sliced beef and melted cheddar cheese. Served with a choice of fries.

Vegetable "garden Burger"   Prepared the same way as our burgers using a "Garden Burger" vegetable patty.

Pizza

Asparagus & Garden Pepper Pizza   Marinara is the sauce used for this pizza, topped with sliced red bell peppers, sliced asparagus and fresh mozzarella cheese.

Bbq Ranch Chicken or Shrimp Pizza   This pizza is made using ranch dressing as the main sauce. Fresh-diced chicken (or shrimp) are marinated in BBQ sauce and placed generously on the pizza. Cheddar cheese is used and thinly sliced red onions top the pizza.

Classic Pepperoni Pizza   Marinara is the sauce used for this pizza, topped with sliced pepperoni and mozzarella cheese.

Hawaiian Pizza   Marinara is the sauce used for this pizza, topped with diced ham, diced pineapple, thinly sliced red onion and mozzarella cheese. Garnished with chopped cilantro.

Original " Santa Monica " Style Cheese Pizza   This cheese pizza is made using ranch dressing as the sauce. We use fresh grated mozzarella cheese, and our pizza dough is a family recipe passed on for generations.

Prosciutto & Goat Cheese Pizza   Marinara is the sauce used for this pizza, which is topped with thinly sliced prosciutto, fresh crumbled goat cheese, a little mozzarella cheese and finally, a few sliced red grapes.

Thai Chicken or Shrimp Pizza   Our spicy Thai peanut sauce is used, topped with chicken or shrimp, shaved carrots, shaved red bell peppers, mozzarella cheese and cilantro.

Seafood

Seared Ahi   Sushi grade ahi is seared RARE and sliced. It is served with melted teardrop tomatoes (small red and yellow tomatoes shaped like teardrops that are roasted so they break down), haricotvert (French green beans), pea tendrils (leaves from pea pods) and a roasted pepper coulis.

From The Grill

Grilled Meatloaf with Pancetta Gravy   A Busby's classic. Two thick ass slices of meatloaf are grilled and topped with gravy made from veal stock and diced pancetta. Pancetta is peppered Italian bacon. Served with a choice of two side dishes.

Jidori Farm's Half Chicken with Roasted Garlic   This super sweet, juicy chicken is farm raised (free range) by a local farm called Jidori Farms. There are only a handful of restaurants in Los Angeles with access to these chickens. The chicken is semi-boneless (only the wing-bone and the lower leg bone remain). The chicken is pan roasted until the skin is crispy.

Sides

Curly Fries

Mashed Potatoes

Onion Rings

Seasonal Vegetables

Shoestring Fries

Steak Cut Fries

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Dinner menu

Appetizers

Pacific Northwest Oysters On The Half Shell with a Spicy Mignonette   We use only Pacific Northwest (Washington & British Columbia) Oysters because they are in season all year long. The oyster beds are fed from cold mountain streams that filter all the impurities out of the water, resulting in the freshest oysters available. They are served on the half shell with lemon and a spicy mignonette. The mignonette is made with rice wine vinegar, red wine vinegar, red wine, sriracha, shallots and orange juice. The oysters are available by the ¼ dozen or a full dozen.

Seared Ahi with Ginger Remoulade & Pea Sprouts   Sushi grade Ahi (big eye tuna) is seared RARE, and then sliced. This is served with a ginger remoulade ( a cold sauce made with mustard, ginger, horseradish, cilantro and mayonnaise). A salad of radish and pea sprouts garnishes the dish.

Twice Baked Potato with Pancetta & Crème Fraiche   Three potato skins are filled with a mixture of mashed potatoes, pancetta, and scallions. These are topped with cheddar cheese and melted under the broiler. The dish is garnished with chive-crème fraiche and watercress.

Soups and Salads

Baby Field Greens with Balsamic-marjoram Vinaigrette   Baby field greens are tossed with sliced shallots, sliced carrots and sliced cucumber and balsamic-marjoram (an herb with a flowery scent) vinaigrette. This is our basic green salad also available in a half size.

Beef Carpaccio with Arrugula & Parmesan Reggiano   SUPER thinly sliced beef tenderloin is layered on a plate (RAW) and seasoned with a little salt & pepper. Arrugula is tossed with red wine vinaigrette and some sliced shallots. Parmesan Reggiano is shaved and placed all over the plate and the dish is finished with Dijon mustard vinaigrette and fresh cracked black pepper.

Busby's Cobb Salad   This salad is prepared by tossing romaine, arrugula, radicchio, chicken, ham, bacon, blue cheese & tomato together in a balsamic vinaigrette. Sliced avocado and a hard-boiled egg garnish the salad.

Grandma Busby's Chicken Noodle Soup   This soup is prepared using fresh fusilli pasta, marinated chunks of chicken breast, fresh garden vegetables, and a dark, roasted chicken broth.

Grilled Salmon Salad with Mango & Jicama   Fresh Scottish salmon is grilled and placed on a plate. Then a salad of baby mixed greens, sliced mango, jicama, and Kalamata olives are placed on top all tossed in balsamic vinaigrette.

Sliced Heirloom Tomato Salad with Burrata Cheese   Fresh summer heirloom tomatoes (large, multicolored and sweet) are sliced and layered with Burrata cheese on the plate. Burrata is a handmade super fresh mozzarella cheese. This is seasoned with aged red wine vinegar, garlic and shallots, and extra virgin olive oil. The dish is garnished with a micro green salad.

Spicy Asian Peanut Chicken Salad   Napa cabbage is shave very thin and mixed with radicchio, sliced carrots, sliced bell peppers, sliced scallions and diced chicken. This is all tossed with SPICY Thai peanut vinaigrette. Crispy rice noodles and mandarin orange segments garnish this salad.

Traditional French Onion Soup   Thinly slicing Spanish yellow onions and caramelizing them with butter until they are nice and brown prepare this hearty soup. Madeira wine is added and then reduced. Veal stock is then added and reduced until it's a perfect consistency. The soup is seasoned with Spanish sherry vinegar, salt and pepper, and finely diced Fresno chilies. The soup is ladled into an onion soup crock, topped with a crouton and shredded gruyere cheese and then baked in the oven.

Whole Leaf Caesar Salad with White Anchovy   Whole leaves of romaine, as well as chopped leaves, are tossed in our house made Caesar dressing. The salad is decoratively placed inside a crouton "ring" and garnished with shaved Parmesan, cracked black pepper and white anchovy fillets. This salad is available with chicken or shrimp for an additional charge.

Seafood

Busby's Seafood Cioppino   This is a stew of mussels, halibut and tiger shrimp cooked down with teardrop tomatoes, garlic, shallots, white wine, and tomato broth. The stew is garnished with grilled ciabatta croutons.

Cedar Roasted Scottish Salmon   An 8-ounce fillet of Scottish salmon is baked on a piece of cedar wood (giving a unique aroma to the fish) until it's medium rare. This is served with tender Northern white beans and a mixture of baby spring vegetables.

Pan Roasted Alaskan Halibut   Fresh Alaskan halibut (6-ounces) is seared golden brown. It's served with roasted Russian fingerling potatoes (small fingerlike potatoes - skin on) and Swiss chard (a heavy green, kind of like collard greens). The dish is finished with a port wine - cream sauce.

Seared Ahi   Sushi grade ahi is seared RARE and sliced. It is served with melted teardrop tomatoes (small red and yellow tomatoes shaped like teardrops that are roasted so they break down), haricotvert (French green beans), pea tendrils (leaves from pea pods) and a roasted pepper coulis.

Pasta

Fresh Pasta of The Week   We get fresh pasta made for us weekly. Sautéing chicken, bell peppers, asparagus and Swiss chard makes this dish. Then pesto, chicken stock and cream are added, along with the pasta. The dish is then garnished with ground parmesan.

From The Grill

10 Ounce Filet Mignon with Peppercorn Sauce   A 10-ounce portion of choice beef tenderloin is grilled to perfection. This is sauced with a pink peppercorn-red wine sauce. Served with a choice of two side dishes.

10 Ounce Prime Sirloin with Cabernet Sauce   A 10-ounce portion of prime sirloin is pan seared. This is sauced with a cabernet sauce. Served with a choice of two side dishes.

10 Ounce "cowboy" Rib Eye Steak with Red Wine Sauce   A 10-ounce portion of choice rib eye with the bone still attached is also grilled. This is sauced with a red wine sauce. Served with a choice of two side dishes.

16 Ounce Dry Aged New York Steak with Red Wine Sauce   A 16-ounce portion of New York steak has been dry aged for 28 days. This steak is grilled then sauced with a red wine sauce. Served with a choice of two side dishes.

16 Ounce Prime Rib, Seared, with Worcestershire Butter   A 16-ounce portion of prime rib eye is seared to rare-medium rare. This is not sliced like traditional prime rib resulting is a more tender and juicier steak. This steak topped with a compound butter made with shallots and Worcestershire sauce. Served with a choice of two side dishes.

20 Ounce Porterhouse Steak with Bordelaise Sauce   Our 5 star Chef's favorite steak in the world. It is similar to a t-bone steak but is a thicker cut. On one side of the bone you have the filet mignon, and on the other side you have the New York steak. This 20-ounce steak is seared and sauced with a Bordelaise sauce. Bordelaise sauce is a red wine sauce with veal bone marrow garnishing the sauce. Served with a choice of two side dishes.

Beef Back Ribs with Moroccan bbq Sauce   Beef back ribs are cooked until they are falling off the bone. They are then glazed with a Moroccan barbeque sauce, and served with a choice of two side dishes.

Colorado Rack of Lamb with Blueberry Cabernet Sauce   There are two major places restaurants get their lamb from. One is New Zealand, and the other is from Colorado. We get ours from Colorado. Colorado lamb rack is a bit bigger than New Zealand, and in my opinion much tastier. This is seared to from medium rare to medium and is sauced with a blueberry - cabernet sauce. I use dried blueberries in the sauce. Served with a choice of two side dishes.

Double Cut Pork Loin Chop with Spicy Apricot Chutney   We use a double cut, pork rack chop. This comes from the same part of the animal as the rack of lamb, but obviously, is much bigger. This is grilled to medium. No more, no less. Spicy apricot chutney is spooned on top of the chop. The chutney is made with dried apricots, Fresno chilies, red onions and red wine vinegar. This is all cooked down to a thick consistency. Served with a choice of two side dishes.

Grilled Meatloaf with Pancetta Gravy   A Busby's classic. Two thick ass slices of meatloaf are grilled and topped with gravy made from veal stock and diced pancetta. Pancetta is peppered Italian bacon. Served with a choice of two side dishes.

Jidori Farm's Half Chicken with Roasted Garlic   This super sweet, juicy chicken is farm raised (free range) by a local farm called Jidori Farms. There are only a handful of restaurants in Los Angeles with access to these chickens. The chicken is semi-boneless (only the wing-bone and the lower leg bone remain). The chicken is pan roasted until the skin is crispy.

Side Dishes

Baked Yukon Potato   A Yukon potato is baked until nice and tender. Butter, sour cream and scallions top the potato

Creamed Corn   Sweet yellow corn sautéed with red and green jalapenos and then cooked down in cream.

Creamed or Sautéed Spinach

Jumbo Asparagus   We use jumbo green asparagus and jumbo white asparagus. White asparagus is rare and is a treat to be able to use here at Busby's. The asparagus is sautéed in olive oil

Macaroni & Cheese   This is not your average macaroni and cheese. Nice and smooth and creamy and a little gratinized is how we do it here.

Mushroom Risotto   Risotto is cooked with butter, white wine and chicken stock. Wild mushroom are then added and finished with fresh Parmesan cheese.

Roquefort Cheese Gratin   Another Busby's classic. Thinly sliced potato is layered in a deep pan with Roquefort cheese, cream, bacon and scallions. ^This is then baked in the oven until the potatoes are cooked and the cheese and cream have bound everything together.

Sautéed Broccolini   Broccolini is baby broccoli. It is less flowery than regular broccoli, more stemmy (if that's an actual word).

Whipped Potatoes (plain, Roasted Garlic or Horseradish)   We use Yukon gold potatoes. They are whipped with cream and butter and are available plain or with horseradish or with roasted garlic.

White Beans & Pancetta   Northern white beans are cooked until nice and tender. They are then cooked with a lot of butter and rendered pancetta.

Wild Mushrooms   We use Cremini, Oyster, Shiitake, Morel, Chanterelle and Porcini mushrooms, cooked down with chicken sauce, butter and a little cream.

Deserts

Busby's Chocolate Bombe

Classic French Vanilla Crème Brule

Trio of Ice Cream

White Chocolate, Banana Bread Pudding

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Bar Menu

Appetizers

Burnin' Wings of Fire   Large whole chicken wings are deep fried to golden brown and tossed with our house made Buffalo sauce (SPICY). This is served with ranch dressing and shaved celery.

Busby's Bucket O'clams   Fresh clams (variety will change daily) are steamed by cooking them in butter, garlic, shallots, white wine and clam juice. They will be garnished with fresh parsley sprigs.

Chicken "love Me Tenders"- bbq , Teriyaki or Buffalo   6 chicken breast pieces are deep fried to golden brown and served with a choice of sauces, BBQ, teriyaki or Buffalo sauce.

Crispy Chicken Potstickers with Thai Peanut Sauce   Chicken pot stickers are deep-fried and drizzled with our spicy Thai peanut sauce. This dish is served with a pickled cucumber salad and garnished with toasted white sesame seeds.

Pacific Northwest Oysters On The Half Shell with a Spicy Mignonette   We use only Pacific Northwest (Washington & British Columbia) Oysters because they are in season all year long. The oyster beds are fed from cold mountain streams that filter all the impurities out of the water, resulting in the freshest oysters available. They are served on the half shell with lemon and a spicy mignonette. The mignonette is made with rice wine vinegar, red wine vinegar, red wine, sriracha, shallots and orange juice. The oysters are available by the ¼ dozen or a full dozen.

Roasted Pepper & Prawn Quesadilla   A 12" flour tortilla is filled with a mixture of cheddar and mozzarella cheese, as well as roasted bell peppers and sliced tiger shrimp. Served with house-made guacamole, pico de gallo, and sour cream.

Sandwiches and Burgers

Braised bbq Tri Tip Sandwich   Beef tri tip is slowly braised and then pulled apart, and then slowly cooked down with veal stock and bbq sauce. This is served on a 4-ounce sandwich roll and served with a choice of fries.

Busby's Buffalo Chicken Sandwich   Crispy chicken tenders are tossed in our buffalo sauce and then placed on a roll with crumbled blue cheese and ranch dressing, shaved celery, tomato and onions. Served with a choice of fries.

Busby's Chicken Burger   This is prepared the same way as our hamburger using ground chicken instead. Nice and moist.

Fresh Roasted Turkey Sport's Club Sandwich   Fresh roasted turkey breast is sliced thin and layered with lettuce, tomato, onion, bacon, avocado, and mayonnaise on a fresh sandwich roll. Served with a choice of fries.

Grilled Ahi Sandwich   Sushi grade ahi is grilled RARE, and served on foccacia bread with a ginger remoulade and pea sprouts. Served with a choice of fries.

Grilled Ham & Cheese Sandwich with Bacon   Fresh Black Forest ham is sliced thin and layered with Swiss and Jack cheese on two slices of Texas toast. Served with a choice of fries.

Half-pound Angus Burger with Cheddar, Jack or Swiss   Our burgers are made from my special seasoned mixture of ground Angus beef. These are formed into half-pound patties and grilled. Served with a choice of cheddar cheese, jack cheese or Swiss cheese. The burgers are served with a choice of steak fries, curly fries or shoestring fries. Also served with lettuce, tomato and onion.

Philly Cheese Steak Sandwich   This sandwich is made in the traditional way of using a sandwich roll stuffed with super thin sliced beef and melted cheddar cheese. Served with a choice of fries.

Vegetable "garden Burger"   Prepared the same way as our burgers using a "Garden Burger" vegetable patty.

Pizza

Asparagus & Garden Pepper Pizza   Marinara is the sauce used for this pizza, topped with sliced red bell peppers, sliced asparagus and fresh mozzarella cheese.

Bbq Ranch Chicken or Shrimp Pizza   This pizza is made using ranch dressing as the main sauce. Fresh-diced chicken (or shrimp) are marinated in BBQ sauce and placed generously on the pizza. Cheddar cheese is used and thinly sliced red onions top the pizza.

Classic Pepperoni Pizza   Marinara is the sauce used for this pizza, topped with sliced pepperoni and mozzarella cheese.

Hawaiian Pizza   Marinara is the sauce used for this pizza, topped with diced ham, diced pineapple, thinly sliced red onion and mozzarella cheese. Garnished with chopped cilantro.

Original " Santa Monica " Style Cheese Pizza   This cheese pizza is made using ranch dressing as the sauce. We use fresh grated mozzarella cheese, and our pizza dough is a family recipe passed on for generations.

Prosciutto & Goat Cheese Pizza   Marinara is the sauce used for this pizza, which is topped with thinly sliced prosciutto, fresh crumbled goat cheese, a little mozzarella cheese and finally, a few sliced red grapes.

Thai Chicken or Shrimp Pizza   Our spicy Thai peanut sauce is used, topped with chicken or shrimp, shaved carrots, shaved red bell peppers, mozzarella cheese and cilantro.

Sides

Curly Fries

Mashed Potatoes

Onion Rings

Seasonal Vegetables

Shoestring Fries

Steak Cut Fries

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Tapas

Beef Tartar   Ultra-lean beef tenerloin is chooped and served raw. Classically seasoned

Griled Sweet Prawns   Marinated in an Orange-achiote sauce and cilantro, served in a crisp phyllo cup

Individual Size Pizza   Pepperoni or Margherita

Marinated Picholine Olives   Served with Burrata cheese and grilled toast

Sample Cheese Plate   Served with toast points and chestnut honey

Seared Crab Cakes   Served wth a spicy aioli and micro-greens

Wild Mushroom Tart   Topped with shaved Pecorino cheese

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