Reserve
Location
Call
Menus
Our menu is seasonal, modern American with regenerative agriculture and sustainability at its forefront. We work with local purveyors to source our ingredients. In addition, our on-site garden is full of native plants, flowers, herbs, fruits, and vegetables, which we incorporate into our dishes and cocktails where possible. Our garden is also home to our chickens, which provide us with fresh eggs.
Open for lunch, brunch, and dinner, enjoy seasonal market vegetables, meat, and fish cooked over our wood-fired grill, served with a selection of casual plates and grains.
Small & To Share
Jack Whitten’s Octopus Salad for a Party*
Recipe by Mary Whitten & Mirsini Amidon, from ‘A Cookbook for Iwan’
Cream Biscuits
Steen’s butter, market jam
Smoked albacore dip*
Carolina gold rice crackers
Cast iron cornbread
cultured butter, wildflower honey
Beignets
powdered sugar, market jam
Miyagi oysters*
Nantes carrot mignonette
Barbecued oysters*
poblano scallion butter, parmesan, breadcrumbs
Ocean trout tartare*
red onion, capers, colatura vinaigrette, garlic toast
Louisiana shrimp aguachile*
cucumber, avocado, radish, chiltepin-lime, charred allium, benne seeds
Salad
Baby market lettuces*
pickled carrots, ricotta salata, hazelnuts, coriander buttermilk
Persimmon
carrot, whipped mascarpone, pilconcillo glaze, red skin peanut salsa macha, cilantro blossom
Arugula
cherries, goat cheese, spiced pecan, aged balsamic
Burrata
Persian cucumber, sungold tomatoes, urfa vinaigrette, polenta toast
Brunch
Overnight oats
house made granola, seasonal berries
Pecan frangipane French toast
maple toffee sauce, Chantilly cream
Onion tart
rosemary crème pâtissière, goat cheese, arugula
Chilaquiles negro*
fried egg, escabeche, cilantro, crema, queso
House bacon steak
pencil cob grits, fried egg, sage maple
Hen of the woods mushroom
polenta cake, crème fraiche, garlic
Poached egg*
green lentils, confit nopal & tomato, requesón cheese, salsa de semillas, cilantro
Popover benedict*
sweetheart ham, poached eggs, hollandaise, greens
Venison burger
brioche, pickled green tomato, crisp leeks, roasted garlic aioli
Shrimp & rice grits*
hen of the woods mushrooms, bacon, lemon, parsley
Hanger steak*
red chimichurri, Easter egg radish, shallot butter, fried egg
Grilled yellowtail*
Castelvetrano olives, red onion, celery aioli, lemon
Market Vegetables
Roasted cauliflower
date vinegar, almonds
Butterball potatoes
crème fraîche, pickled onion, shishito, horseradish
Blistered snap peas
black quinoa, sesame date butter, feta
Grilled okra
ajwain oil, raita, serrano, cilantro
Italian sweet peppers
poblano cream, green chorizo, cotija breadcrumbs, cilantro
* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
Small & To Share
Jack Whitten’s Octopus Salad for a Party*
Recipe by Mary Whitten & Mirsini Amidon, from ‘A Cookbook for Iwan’
Cream biscuits*
Col. Newsom’s aged country ham, Steen’s butter
Smoked albacore dip*
Carolina gold rice crackers
Cast iron cornbread
cultured butter, wildflower honey
Miyagi oysters*
Nantes carrot mignonette
Barbecued oysters*
poblano scallion butter, parmesan, breadcrumbs
Ocean trout tartare
red onion, capers, bronze fennel, colatura vinaigrette, garlic toast
Louisiana shrimp aguachile
cucumber, avocado, radish, chiltepin-lime, charred allium, benne seeds
Salad
Jack Whitten’s Octopus Salad for a Party*
Recipe by Mary Whitten & Mirsini Amidon, from ‘A Cookbook for Iwan’
Baby market lettuces*
pickled carrots, ricotta salata, hazelnuts, coriander buttermilk
Persimmon
carrot, whipped mascarpone, pilconcillo glaze, red skin peanut salsa macha, cilantro blossom
Arugula*
cherries, goat cheese, spiced pecan, aged balsamic
Burrata
Persian cucumber, sungold tomatoes, urfa vinaigrette, polenta toast (add grilled chicken breast*)
Peads & Barnetts pork toro
yellow nectarine, cucumber, salsa negra, burnt allium oil, serrano, purslane
Lunch
Grilled Mary’s chicken sandwich*
aged provolone, arugula, pickled peppers, olive
Chilaquiles negro*
fried egg, escabeche, cilantro, crema, queso
House focaccia
thick pepper bacon, heirloom tomato, lemon aioli, salanova
Poached egg*
green lentils, confit nopal & tomato, requesón cheese, salsa de semillas, cilantro
Peads & Barnetts Pork Toro*
Brentwood corn, guindilla peppers, red onion, green goddess labne, parsley
Shrimp
Brentwood corn, guindilla peppers, red onion, green goddess labne, parsley
Hen of the woods mushroom
polenta cake, crème fraiche, garlic
Venison burger*
brioche, pickled green tomato, crisp leeks, roasted garlic aioli
Hanger steak*
red chimichurri, Easter egg radish, shallot butter
Grilled yellowtail*
Castelvetrano olives, red onion, celery aioli, lemon
Barramundi
maitake mushroom, Brentwood corn, brown butter dashi
Market Vegetables
Blistered snap peas
black quinoa, sesame date butter, feta
Roasted cauliflower
date vinegar, almonds, parsley
Butterball potatoes
crème fraîche, pickled onion, shishito, horseradish
Grilled okra
ajwain oil, raita, serrano, cilantro
Italian sweet peppers
poblano cream, green chorizo, cotija breadcrumbs, cilantro
* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
Small & To Share
Jack Whitten’s Octopus Salad for a Party*
Recipe by Mary Whitten & Mirsini Amidon, from ‘A Cookbook for Iwan’
Cream biscuits*
Col. Newsom’s aged country ham, Steen’s butter*
Smoked albacore dip*
Carolina gold rice crackers
Cast iron cornbread
cultured butter, wildflower honey
Miyagi oysters*
Nantes carrot mignonette
Barbecued oysters*
poblano scallion butter, parmesan, breadcrumbs
Louisiana shrimp aguachile*
cucumber, avocado, radish, chiltepin-lime, charred allium, benne seeds
Ocean trout tartare*
red onion, capers, bronze fennel, colatura vinaigrette, garlic toast
Salad
Baby market lettuces*
pickled carrots, ricotta salata, hazelnuts, coriander buttermilk
Persimmon
carrot, whipped mascarpone, pilconcillo glaze, red skin peanut salsa macha, cilantro blossom
Arugula*
cherries, goat cheese, spiced pecans, aged balsamic
Burrata
Persian cucumber, sungold tomatoes, urfa vinaigrette, polenta toast
Peads & Barnetts pork toro*
chicories, roasted apple vinaigrette, Bartlett pear, cider glaze, horseradish
Plates
Venison burger*
brioche bun, pickled green tomato, crispy leeks, arugula, roasted garlic aioli
Roasted artichokes
Lima beans, leek mascarpone, Parmesan, duck fat breadcrumb
Roasted local oyster mushroom*
charred leek aioli, malt vinegar, lemon
Heirloom half chicken*
chili de arbol, white bbq sauce, watermelon radish, sorrel, lemon
Blue Caledonian prawns
pipián mole verde, red onion, hoja santa oil, benne seed, lime
Local squid
andouille sausage, purple marble potato, Basquaise sauce, vermouth, tarragon
Grilled yellowtail*
Castelvetrano olives, red onion, celery aioli, lemon
Barramundi
maitake mushroom, Brentwood corn, brown butter dashi
Hokkaido scallops,*
brown butter-bacon vinaigrette, mustard greens
Peads & Barnetts pork chop*
fermented scallions in chili, yellow peach, sesame oil
Liberty duck*
Japanese sweet potato, preserved citrus, brown butter, mustard frill
Double R Ranch bone-in 18oz ribeye*
charred leek chimichurri
Smoked tri-tip*
pencil cob grits, mint chimichurri, cilantro (Sundays only)
Market Vegetables
Blistered snap peas
black quinoa, sesame date butter, feta
Roasted cauliflower
date vinegar, almonds, parsley
Butterball potatoes
crème fraiche, pickled onion, shishito, horseradish
Grilled okra
ajwain oil, raita, serrano, cilantro
Italian sweet peppers
poblano cream, green chorizo, cotija breadcrumbs, cilantro
* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
Fig crostata
balsamic caramel
Banana pudding
vanilla wafers, mascarpone, coconut, macadamia
Apple sticky toffee pudding
Graham cracker crumble, chamomile ice cream
Chocolate Basque cheesecake
peanut butter, toffee nuts
Espresso bean ice cream
chocolate feuilletine
Frozen yogurt
huckleberry lemon reduction
Black splendor plum sorbet
Brown butter ice cream
Mocktails
Ta Ta Tatiana*
Watermelon, ginger, honey, lemon, mint, bitters
Virgin Mai Tai
Orgeat of brown butter and spiced pecans, fresh orange, lemons
Pimm’s Cup
Earl Grey and citrus oleo, sparkling water, cucumber
Phony Mezcal Negroni
St. Agrestis, rosemary sprig, lemon peel
Coffee
All espresso drinks are double shots
Brewed coffee
Espresso
Americano or macchiato
Cortado or cappuccino
Regular, vanilla, brown sugar & cinnamon, mocha latte
Cold brew
Fresh Juice
Schaner Farms orange or grapefruit juice
Pineapple juice
Cold pressed green apple juice
Rainbow Orchard cider
Fermensch Kombucha
Hibiscus Ginger
Yuzu
Bloom lavender chamomile
Tea Lattes
Masala chai
Mizuba Tea Co. matcha
Tea
Classic black iced tea
Hibiscus iced tea
Iron Goddess of Mercy
oolong green
French lemon ginger
herbal
Yunan Black
Earl grey
Ethos chamomile
Tali’s Masala chai
Jasmine green
*We are proud to support Nest Global with $1 from every sale of this drink
Cocktails
Sangria
white wine, Dolin white vermouth, Chinola passionfruit, strawberry, lemon
Nightshade
tequila macerated with yellow bell peppers, pepper tincture, lemon
Bros Before Tomatoes
heirloom tomato washed Absolut Tobasco, suze, oregano, rosemary tea syrup, lemon, celery salt
Parsley Gimlet
Dead of Night Eastsider gin, cucumber, parsley, lime, mint
Vesper
Farmer’s gin, Crop Meyer lemon vodka, Lillet blanc
House Martini
Barr Hill gin, Lillet blanc, orange bitters
House Negroni
Sipsmith London dry gin, Forthave aperitivo, Carpano Antica sweet vermouth, rocks
Archie
beet rested Illegal mezcal, Oro blanco, lemon
Florida Man
blueberry rested Ilegal mezcal, Lo-Fi vermouth, lemon, African basil
Honey-Dew Me
Honeydew melon, Cardenxe sotol, lime, melon salt
Moving to Vegas
Angel’s Envy bourbon, fig jus, vanilla bean, lemon, mint
Peach sour
Galpin Farms yellow peaches rested with Grey Goose & coriander, walnut bitters, lemon
Convicted melon
Wiser Farms sugar melons, tequila, amaro, lime, chamomile
Classic Red Bloody
house-made organic bloody mix, Nat Kidder vodka
Michelada
Chinolada, Bohemia Mexican lager, Tajin
Mocktails
Pimm’s Cup
Earl Grey and citrus oleo, sparkling water, cucumber
Ta Ta Tatiana*
watermelon, ginger, honey, lemon, mint, bitters
Phony Mezcal Negroni
St. Agrestis, rosemary sprig, lemon peel
Hey There, Dillyla
Pentire Seaward, green apple, cucumber mint, lime, quinine, dill sprig
Draft
Reissdorf, Kolsch
4.8%, Koln, Germany
Radiant, Dreams of Youth Pale Ale
Anaheim, CA 5.5%
Stem, Hibiscus Apple Cider
6.3%, CO
Paperback Brewing, Bunny with a Chainsaw, Hazy IPA
8.2%, Glendale, CA
Guinness, Extra Stout
4.2%, Dublin, Ireland
Mommenpop Blood Orange Spritz
8%, Napa, CA
Bottles & Cans
Bohemia, Lager
4.7%, Mexico
Harland, Japanese Lager
5%, San Diego, CA
Rancho West, West Coast IPA
7%, Malibu, CA
Shoreline, London Dry Cider
6.6%, Colorado
Taihu Brewing, Meyer Lemon Sour
5%, Taiwan
Erdinger Non-Alcoholic
Erding, Germany
Duvel, Belgian Blond Ale
8.5%, Belgium
Ugly Half Beer Co. Guava Gose
5.2%, Taiwan
Ugly Half Beer Co. Toasted Amber
5.2%, Taiwan
*We are proud to support Nest Global with $1 from every sale of this drink
Wine by the glass. For a list of wines by the bottle please call 323-849-0480.
Corkage is permitted, with a fee of $40 per 750 ml bottle for the first two bottles and $80 per bottle thereafter.
Champagne
Louis Roederer, “246 Collection”, Brut
Reims, FR NV
Bubbles & More!
Leo Steen, Chenin Blanc “Bubbles of Steen”
Healdsburg, CA 2022
Apres Sol, Longanesi “Rose Brut”
Emilia-Romangna, IT NV
Skin Contact
Pinot Gris, Robert Sinskey “Orgia”
Napa, CA 2019
Rosé
Montepulciano, Lunaria “Pettirosce”
Cerasuolo d’Abruzzo, IT 2025
White
Gruner Veltliner, OTT “Am Berg”
Niederosterriech, AT 2025
Sauvignon Blanc, Mazette “Mutual Muse”
Santa Ynes Valley, CA 2025
Albariño/Treixadura/Loreria, Maria Andrea
Ribeiro, ES 2024
Chenin Blanc/Chardonnay/Grenache Blanc, J.L. Denois “Les Garrigues”
Loire Valley, FR 2025
Chardonnay, Birichino “St. Georges”
Santa Cruz, CA 2024
Chilled Red
Nerello Mascalese, Ayunta “Etna Rosso”
Mt. Etna, Sicily, IT 2021
Red
Dolcetto, Brandini “di Diano D’Alba”
Piedmonte, IT 2024
Pinot Noir, Reeve “Septime”
Sonoma Coast, CA 2024
Grenache, Sardo “Cannonau”
Sardegna, IT 2020
Mencia, Peique “Vinedos Viejos”
Bierzo, ES 2022
Cabernet Sauvignon, Obsidian “Volcanic Estate”
Sonoma, CA 2022
Fortified
Kopke, 10 year tawny port
Douro, PT NV
Luis Perez, Fino Sherry “Caberrubia”
Jerez, ES NV
Chateau Raymond Lafon
Semillion, Sauternes, Bordeaux, FR 1998
Amaro/Vermouth
Cynar, Termoli, IT
Forthave Amaro, Brooklyn, NY
Amaro Nonino, Fruili, IT
Available for dinner, August 14 – August 28
Manuela prides itself on building strong relationships with locally owned, family farms. We strive to source only organic, sustainable & ethically grown produce, meat & seafood.
Menu offerings may change due to local & seasonal availability.
A 20% gratuity will be added to parties of 6 or more. Please inform a member of our staff if you would like this amended.
A 4% service charge will be added to each guest check, all of which goes directly to our staff. If you would like this removed, please inform a member of our staff.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness especially if you have certain medical conditions.