MENUS
EXECUTIVE CHEF FERNANDO DARIN
Brunch
for the table
KUSSHI OYSTERS* — 25 M
1/2 dozen. lemon. verjus mignionette
SELECTION OF CALIFORNIA CHEESE — 25 K
yuzu jam. marcona almonds
PLATTER OF GLUTEN-FREE PASTRIES — 21 K
vanilla crème fraîche. fig jam
SPREADS & FLATBREAD — 26 P
walnut muhammara. whipped avocado. beet hummus
add ice-cold crudités +14
MICHAEL MINA RESERVE CAVIAR — 125 per oz M
sweet potato latkes. crème fraîche. organic eggs
WEEKEND RITUAL BRUNCH — 39 PER PERSON
CHOOSE ONE DISH FROM EACH
1ST SELECTION
BONE BROTH I
duck confit. carrot. ginger
BLACK KALE SALAD I
ricotta salata. golden raisins. green grapes. pine nuts
MOTHER TONGUE SALAD P
bitter greens. butter lettuce. cucumber. nutritional yeast
SHIITAKE MUSHROOM LARB P
tofu. crispy shallots. rice cracker
OVERNIGHT OATS P
farro. chia seeds. goji berries. coconut. maple syrup
AVOCADO TOAST M
organic cherry tomatoes. pickled onions. pistachio dukkah
PACIFICO STRIPED BASS CRUDO* M
radish. fresno chiles. grapefruit vinaigrette
2ND SELECTION
EGG SANDO* M
brioche. organic scrambled eggs. caramelized onions. brie. arugula
MTLA BENEDICT* M
smoked salmon. organic poached egg. turmeric hollandaise
SHAKSHUKA* K
poached organic eggs. organic tomato sauce. feta
WHOLE GRAIN BOWL P
barley. quinoa. sweet potatoes. butternut squash
TOFU SCRAMBLE P
turmeric. avocado. sweet potato hash browns. black kale
WILD SALMON BOWL* I
fried rice. ginger. miso. organic egg
BREAKFAST BURGER* M
fiscalini cheddar. mustard. fried egg. charred avocado
GRILLED JIDORI CHICKEN K
strauss organic yogurt. fennel. granny smith apple. almond
STEAK & EGGS* — +18 supplement M
grass fed flat-iron steak. sunnyside eggs. tomatoes. sweet potato hash
SIDES
AVOCADO — 5
CRISPY PORK BELLY — 10
SWEET POTATO HASH BROWNS — 6
PITA BREAD — 2
SOURDOUGH TOAST — 2
SALAD — 4
EGGS (2) — 8
HOLLANDAISE — 3
BRUNCH LIBATIONS
4TH HARVEST — 18
paddy irish whiskey. fig. honey rosemary
MOTHER TONGUE SPRITZ — 18
symphony 6. june shine grapefruit paloma. kombucha. prosecco
MOTHER DEAREST — 18
fords gin. beet. ginger. dolin genepy
WATERMELON SAGE MIMOSA — 18
watermelon. sage syrup. prosecco
CAFE D‘COCO — 18
espresso martini. absolut elyx. coconut tincture
DIANE MINA’S GARDEN GROWN BLENDS
DIANE’S ORIGINAL BLOODY MARY MIX
classic blend. medium spice
DIRTY DIANE’S BLOODY MARY MIX
jalapeño & cilantro blend. bold & spicy
DIANE’S CLASSIC — 16
original mix • vodka
BLOODY MARIA — 17
original mix • tequila
KENTUCKY DERBY — 16
original mix • bourbon
DIRTY DIANE — 17
dirty diane’s mix • mezcal
MICHELADA — 13
light mexican lager
MARY MOCKTAIL — 6
alcohol-free • diane’s original mix
ZERO DEGREE (HOUSEMADE NON-ALCOHOLIC) — 12
PASSION FRUIT MARGARITA
free spirits tequila alternative. passion fruit. lime
MODERN WATER
amass n/a gin. lemon. sparkling strawberry. tulsi
DAIQUIRI
ritual zero rum alternative. lime. honey
GHIA
aperitif. riesling grape juice. yuzu. gentian. acacia. ginger
COLD PRESSED JUICE — 12
SANTA BARBARA
apple. pineaple. orange. lemon. strawberry. mint
MAVERICKS
cucumber. kale. celery. spinach. lime. ginger. lemon
BIG SUR
apple. cucumber. kale. celery. spinach. lemon. ginger
Social Hour
WINE — 10
ROSÉ
cinsault. la ferme rouge “les gris rosé”
zaer, morocco – crisp, strawberry, spice
WHITE
muscadet. bonnet-huteau “les gautronnieres”
loire, france – mineral, apple, nectarine
RED
cabernet sauvignon. du temps “sans ordonnance”
languedoc, france – blackberry, currant, herbs de provence
BEER — 5
LAGER
stone “buena veza” salt + lime. escondido, ca
COCKTAILS | 10
GIMLET
vodka. cucumber. mint. lime
SATELLITE OF LOVE
cachaca. mezcal. eau de vie blend. lime. passion fruit
ON LA BREA
wild roots pear vodka. falernum. lemon
SUNSET SANGRIA
red wine. apple brandy. rosemary. ginger. pink lady apple
1+1 — 8
choice of spirit: vodka. gin. rum. tequila. whiskey
one mixer: soda. tonic. fresh juice
PHONY NEGRONI — 8
st. agrestis spirit free negroni
SPREADS & TOASTED FLATBREAD
ROASTED BEET HUMMUS — 5
za’tar. crispy chickpeas
WHIPPED AVOCADO — 5
tarragon. spirulina
TOASTED WALNUT MUHAMMARA — 5
piquillo pepper. pomegranate molasses
SELECTION OF ALL 3 SPREADS — 12
ADD CRUDITÉ — 5
SMALL BITES
NUTRITIONAL YEAST POPCORN — 5
olive oil. black pepper
ROASTED MUSHROOM TOAST — 8
pickled onion. sourdough. vegan queso
TIKKA-MASALA SKEWER — 4
organic mary’s chicken. ginger. turmeric
MOTHER TONGUE SLIDER — 4
caramelized onion. truffle cheese
Dinner
spreads & flatbread
WALNUT MUHAMMARA — 12 P
charred peppers. pomegranate molasses
WHIPPED AVOCADO — 16 P
spirulina. california olive oil
ROASTED BEET HUMMUS — 9 P
spicy chickpeas. za’atar
SELECTION OF ALL THREE SPREADS — 26
ICE-COLD FARMERS CRUDITÉS — 14 P
add to any spread
share or not to share
MICHAEL MINA RESERVE CAVIAR* — 125 per oz M
onion mousseline. dill pickle potato chips
TORTELLINI IN BRODO — 18 M
confit chicken. bone broth. fines herbs
LUMPIANG SARIWA — 21 P
farmers market vegetables. caramelized coconut sauce
SHIITAKE MUSHROOM LARB — 23 P
toasted rice. crispy tofu. lime. coconut mct
MAINE SCALLOP CRUDO* — 24 K
blood orange. tarragon. fresno chile. citrus vinaigrette
MOTHER TONGUE SALAD — 22 P
endive. radicchio. butter lettuce. green apple. nutritional yeast. balsamic vinaigrette
GRILLED OYSTER MUSHROOMS — 18 P
vadouvan curry. crispy chickpeas
HAND-CUT STEAK TARTARE* — 26 I
avocado. confit tomato. pine nuts. turmeric
KOREAN BEEF SHORT RIBS — 26 I
scallion pancake. house kimchi
farmers
ROASTED SQUASH AGNOLOTTI — 25 M
sunflower butter. hazelnut purple kale. camu camu
GREEN LENTIL MUJADRA — 24 I
spiced rice. za’atar. organic yogurt. crispy onion
SEVEN-VEGETABLE COUSCOUS — 28 I
tfaya. argan oil. turmeric
ROASTED SUNCHOKE RISOTTO — 23 M
lion’s mane mushrooms. burrata. calabrian chiles
fishermen
PACIFICO STRIPED BASS “MOQUECA BAIANA”* — 43 M
peruvian bay scallops. coconut broth. jiquitaia pepper
WILD PACIFIC SALMON CHAN CHAN YAKI* — 37 K
white miso sauce. shimeji mushrooms
ROSSEJAT DE FIDEOS FOR 2 — 110 M
p.e.i. mussels. roasted scallop. little neck clams. saffron aioli
ranchers
ROASTED MARY’S FARM DUCK BREAST — 46 M
mustard spätzle. celeriac cream
JIDORI CHICKEN “TIKKA MASALA” — 39 I
ginger. shishito pepper. jeera rice
ROASTED COLORADO LAMB NECK “EN PAPILLOTE FOR TWO” — 85 M
salsa verde. caponata. citrus yogurt
steaks
sunchoke bravas. chimichurri
6oz flat iron reserve label — 55 K
black hawk farms, kentucky
8oz american wagyu rib eye — 69 K
snake river farms, idaho
BEVERAGE
cocktails — 18
MOTHER DEAREST
fords gin, beet, ginger, dolin genepy
ANCIENT WATER
wonderbird gin, sherry, lemon, sparkling strawberry, tulsi
SHRUBS SMUDGE
ayuuk, mezcal, avocado leaf & sage, cold press yerba mate
BOURBON BEE
michters, aperol, pineapple, lime, honey
SATELLITE OF LOVE
mezcal, cachaca, eau de vie blend, lime, passion fruit
STRANGE MAGIC
japanese whisky, inferno bitter, lime, pineapple gum, curry leaf, coconut spice
CAFE D’COCO
espresso martini, absolut elyx
MTLA SPRITZ
empirical symphony 6, hard grapefruit kombucha, prosecco
The menu prominently features functional ingredients designed to support your wellness intentions
K KETO-FRIENDLY / LOW GLYCEMIC
P PLANT-BASED
M MIND / COGNITION
I ANTI-INFLAMMATION
A gratuity of 20% is included for parties of six or more.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.