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- OYSTER NIGHT -

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Brunch Menu Brunch Drinks Menu Dinner MenuSweets Cocktail / Drinks MenuWine List divider

WINTER: JANUARY 7, 2013

- TO SHARE
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AMERICAN CHEESES local honey comb | preserved young walnut | onion jam | 19

POTATO FRITTERS 3 cheeses | herbs | lemon aioli | chili | 7

BRUSSELS SPROUTS almonds | sweet garlic | lemon zest | balsamic | mint | lebni | 9

BURRATA oven roasted cherry heirloom tomato| bagnet vert | parsley | 13

CHICKEN LIVER TERRINE pear mostarda | grainy mustard | port gellee | 12

PARKER HOUSE ROLLS served warm | hand churned butter| 3.5

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- TO START
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BLACK KALE currants | pine nuts | pancetta breadcrumbs | garlic | parmesan | 12

RED BEET 'TARTAR' sweet and sour gold beet ‘yolk’ | pink beets | sunflower seeds | herbs | arugula yogurt | 10

PARSNIP roasted in duck fat | date puree | crème fraiche | fall herbs and spices  | 12

OYSTER poached | uni | squid ink | béarnaise flavors | champagne | 14

BBQ OCTOPUS pickled mustard seeds | watermelon radish | grapes | red onion | herbs | 16

WINTER SQUASH roasted | brown butter vinaigrette | meyer lemon sage | spiced pumpkin seed cracker
aged goat’s milk cheese | 12

SUNCHOKE SOUP smoked parmesan crisp | crème fraiche | variations of garlic | trout roe | 10


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- TO FOLLOW -

CAULIFLOWER
curry crust | medjool dates | sweet garlic | lemon | pistachio granola | 18

LOBSTER butternut squash navarin | tarragon gnocchi | chestnuts | pickled squash | herbs | 27

DIVER SCALLOP carrot curry | salt roasted carrots | coconut | garlic | apple | puffed wild rice | basil | 24

LOUP DE MER pan roasted | salsify | preserved lemon | fennel salsa verde | brown butter | 28

PHEASANT roasted breast | confit leg | porcini | hazelnut | cranberry dijon
spiced feuilles de brick | pheasant jus | 24

PRIME SHORT RIB marrow bone | smoked celery root | turnips | carrots | horseradish | thyme jus | 35

SUCKLING PIG belly | loin | nose to tail crepinette | savoy cabbage sweet potato | jerez vinegar | saison + pork jus | 26

VENISON saddle | red beets | blackberries | black truffle | black truffle jus | black vinegar gastrique | 31


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a service charge of 18% will be added to parties of 6 or more
executive chef | vartan abgaryan

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Dinner Hours: Monday – Thursday 6:00PM to 10:30PM / Friday – Saturday 6:00PM to 11:00PM
Bar Hours: Monday - Thursday 6:00PM to Midnight / Friday & Saturday 6:00PM to 2AM
Brunch: Saturday & Sunday 11:00am to 3:00pm

INFO@CLIFFSEDGECAFE.COM / 3626 W SUNSET BLVD, LOS ANGELES, CA 90026 / 323.666.6116
for press inquiries please contact press@cliffsedgecafe.com
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