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Ford's Filling Station
Ford's Filling Station
9531 Culver Blvd- At Irving PlCulver City, CA 90232
310 202-1470
| Lunch Menu | ||
| Cured Meats | ||
| Choice of 3 Meats, $14.00 | ||
| Coppa pork shoulder cut from the most marbled part, cured for three weeks, spiced with cayenne or chili peppers and finely ground peppers | ||
| Hot Soppressata a coarse salami dry cured and delicately seasoned with black pepper and garlic | ||
| Sweet Soppressata a coarse salami carefully selected and timmed by hand and delicately seasoned with black pepper and a hint of galic | ||
| Finocchiona Salami slightly spicy salami made from finely ground pork that has been seasoned with frnnel, white pepper and curry | ||
| Proscuitto de Parma produced in parma, italy this proscuitto is made with the finest pork, it has a sweet tenderness and delicate taste that comes from being carefylly aged | ||
| Bresaola selected lean beef, seasoned lightly with spices and then naturally aged | ||
| Winter Salami salami with winter spices and a hint of nutmeg | ||
| Lomo made from the whole pork tenderloin cut and spiced with cayenne pepper | ||
| Starters | ||
| Butter Leaf Lettuce Salad roasted tomato, shaved egg and bacon-sherry vingaigrette |
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| Split Pea Soup with ham hock |
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| Curried Lentil Salad duck proscuitto, goat cheese, pecans and frisee |
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| Hand Chopped Steak Tartar pickled fennel and truffle potato chips |
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| Fried Ipswich Clams meyer lemon tartar sauce |
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| Iceberg Wedge Salad buttermilk blue cheese dressing, marinated tomatoes and red onions |
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| artesian cheeses offered daily: choice of 3 cheeses $14.00 | ||
| Flat Breads | ||
| Four Cheeses sliced tomato and fresh oregano |
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| Grilled White Shrimp rosemary flatbread with micro arugula and white bean hummus |
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| French Bread Pizza leek, hedgehog mushrooms and proscuitto |
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| Entrees | ||
| Crispy Chicken Breast roasted corn succotash and lemon-garlic confit |
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| Polenta Cake with pearl onion, chanterelle mushrooms, blistored tomatoes and mascarpono |
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| Pub Engineer made with hand-ground organic chick served with point reyes blue and caramelized onions |
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| Fish and Chips pacific sole, asparagus and potato wedges, served with sauce and pickled carrots |
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| Pulled Pork Panini melted pleasant ridge jack and spicy pepper relish |
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| Cured Salmon Salad salted cucumber, pink pickled onions and creme fraiche |
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| Smoked Trout Salad fingerling potatoes, pee wee egg lemon-tarrangon aioli |
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| Shrimp Po Boy green goddess dressing, shredded lettuce and marinated tomatoes |
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| Dinner Menu | ||
| Cured Meats & Cheeses | ||
| Any 3 meats or cheeses, $14 | ||
| Coppa pork shoulder cut from the most marbled part, cured for three weeks, then spiced with cayenne or chilli peppers and finely-ground peppers | ||
| Hot Sopressetta a coarse salami dry cured and delicately seasoned with black pepper and garlic | ||
| Sweet Sopresseta a coarse salami carefully selected and trimmed by hand and delicately seasoned with black pepper and a hint of galic | ||
| Salami a slightly spicy salami made from finely ground pork that has been seasoned with fennel, white pepper and curry | ||
| Proscuitto de Parma produced in parma, italy this proscuitto is made with the finest pork. it has a sweet tenderness and delicate taste that comes from being carefully aged | ||
| Serrano Ham aged eighteen months | ||
| Bresaola made from selected lean beef, seasoned lightly with spices and then naturally aged | ||
| Winter Salami salami with winter spices and a hint of nutmeg | ||
| Lomo made from the whole pork tenderloin cut and spiced with cayenne pepper | ||
| Artesian Cheeses Offerd Daily choice of 3 cheeses | ||
| Starters | ||
| Butter Loaf Lettuce Salad roasted tomato, shaved egg and bacon-sherry vinaigrette |
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| Split Pea Soup smithfield ham |
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| Curried Lentil Salad duck proscuitto, goat cheese, pecans and frisee |
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| Hand Chopped Steak Tartar pickled fennel and truffle potato chips |
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| Smoked Trout Salad fingerling potaotes, peppercress and lemon tarragon aioli |
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| Fried Ipswich Clams meyer lemon tartar sauce |
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| Flatbreads | ||
| Four Cheeses sliced tomato and fresh oregano |
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| Grilled White Shrimp rosemary flatbread with micro arugula and white bean hummus |
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| Duck Confit candied leek, mushrooms and tomatoes |
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| Entrees | ||
| Crispy Flattened Chicken roasted corn succotash and lemon garlic confit |
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| Brook Trout baby broccoli, oyster, mushrooms, wild ramps and hazzelnut cream |
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| Polent Cake baby broccoli, oyster mushrooms, blistered tomatoes, and mascarpone |
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| Flat Iron Steak spinach souffel and wedge potatoes |
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| White Fish From Lake Superior fenndel mash, leek cream and curry oil |
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| Roasted Leg of Lamb bean ragu, charred escarole and marinated olives |
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| Pub Engineer hand-ground organic chuck served with point reyes blue and caramelized onions |
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| Fish and Chips atlantic cod, jumbo shrimp, asparagus and potato wedges, with ooo see sauce |
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| Oxtail Soup cracked wheat and roasted vegetables |
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| Seared Diver Scallops crushed cauliflower, roasted brussels sprouts and blood orange vinaigrette |
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| Kobe Beef Cheeks cracked wheat risotto with carrots mushrooms, and cress |
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Cross Streets:
At Irving PlNeighborhood:
The Westside - CityPhone:
310-202-1470Location(s)
- Ford's Filling Station
- 9531 Culver Blvd
- Culver City, CA, 90232
- United States
