Finger Food

  • NAAN – tandoori oven bread, garlic herb butter 9
  • COCONUT CHICKPEA CURRY av – flaky buttery paratha 12
  • CHICKPEA FRITTERS v – pressed & fried chickpea, sweet & sour tamarind sauce 8
  • CRISPY WEISER POTATOES av – garlic aioli, masala spice, fried white sage 8
  • ALOO PURI av – potato masala, fried naan bread 12

Small Plates

  • DUNCAN’S SPICY PICKLES v – seasonal local vegetables 9
  • CRUDO – ikejime rock cod, hibiscus, winter citrus, burnt chili peppers 18
  • LETTUCES v – red gems, sesame seeds, honey soy chili dressing 12
  • OJAI ROOTS CITRUS v – orange, grapefruit, tangerine, shallots, lemon verbena 17
  • BEETS & GINGER av – charcoal roasted beets, pickled ginger, mustard greens, coriander whipped yogurt, smoked red oil 15
  • RIO GOZO FARMS KABOCHA CURRY SOUP v – charred onions, fried leeks, garlic 21

Burma Classics

  • TEA LEAF SALAD v – fermented tea leaves, napa cabbage, red gems, Tutti Frutti tomatoes, sesame seeds, peanuts, fried shallots, fried garlic 18
  • BIRIYANI – yogurt marinated ground lamb cooked in spiced basmati rice, cashews, Kashmiri, cinnamon, cloves, cardamom, cumin, shallots, garlic, ginger, raisins, puff pastry 26

Mains

  • OMAR’S OYSTER MUSHROOMS v – spinach, swiss chard, ginger, garlic confit 16
  • GRASS-FED BEEF MASALA – braised chuck eye roll beef, potatoes, golden raisins, jasmine rice 22
  • MOTLEY CREW QUAIL – mushrooms, green garlic, spicy persimmon chutney 26
  • DYLAN’S LAMB – Coleman spigarello, green cashew chutney, paratha 38
  • FLANNERY FLAT IRON – slow braised cabbage, broken masala butter sauce 47
  • ORGANIC HALF TANDOORI CHICKEN – fermented peppers, pickled shallots, green onions, rice 42
  • PASSION FRUIT LASSI PIE gf – Rincon Tropics passion fruit, gingersnap crust, lime zest 11
  • COCONUT CREME BRULEE gf, v – 50/50 Farms lemongrass and lemon verbena, toasted coconut, See Canyon quince & pear 10
  • CHOCOLATE COCONUT MERINGUE TART – Tehachapi Grain Project Sonora wheat crust, salted caramel, coconut sugar meringue 10
  • KULFI gf – Santa Barbara pistachios, rose geranium, cardamom 9

After Dinner Drinks

COFFEE

(regular or decaf, all made with locally roasted Bonito coffee beans and organic dairy)

  • Pour Over 4

HOT TEA MENU

(all herb teas are made from locally sourced fresh herbs, and other teas sourced by Magic Hour)

HERBAL (CAFFEINE FREE)

  • 50/50 Farms (thyme, white sage) 3
  • BDs Chamomile 3
  • 50/50 Farms (mint, lemon, verbena) 3
  • Magic Hour Queen of the South 4

BLACK (HEAVY CAFFEINE)

  • Organic Puerh 4
  • Organic Flower Dutchess 4
  • Organic Earl Greater Grey 4

OOLONG (MEDIUM CAFFEINE)

  • Organic Ti Quan Yin 4

GREEN (MEDIUM CAFFEINE)

  • Organic Dragon Phoenix Jasmine Pearl 4

AFTER DINNER BOOZY DRINKS

  • Christian’s Coquito (vegan option) 16
  • Spiked Pour Over 12

DESSERT WINES & DIGESTIVES

  • Niepoort Ruby Port 12
  • Barbadillo 12 year Cuco Olorosso Sherry 21
  • Barbadillo 12 year Principe Amontillado Sherry late harvest riesling 22
  • Amaro Averna 10
  • Fernet Branca 10
  • Angeleno 10
  • Cynar 10
  • Braulio 10

For a full list of spirits please ask to see our cocktail list.

Cocktails

  • Garibaldi – Campari, lemon oleo, Ojai Roots tangerine 14
  • Cosmopolitan – vodka, 50/50 Farms lemongrass, hibiscus, fresh lime 12
  • Negroni – Wilder Gin, Carpano Antica, Bruto Americano 15
  • Pegu Club – Future Gin, Ojai Roots tangerine, fresh lime, Angostura bitters, Dutchess orange bitters 16
  • Penicillin – Bank Note Scotch, 50/50 Farms honey, fresh lemon, fresh ginger 12
  • Smokeshow – mezcal, Amaro Angeleno, quince, lemon 15
  • Rookie of the Year – Oaxacan pot still rum, persimmon, fresh lemon, 50/50 Farms sage 12
  • Lucky Devil – tequila, Thai chili, fresh lime, orange curaçao, housemade chili rim 13
  • An Old Fashioned Date – bourbon, date, coconut palm sugar, Britt’s banana bitters 14
  • Vesper – Future Gin, vodka, Amaro Angeleno 16

Non-alcoholic Cocktails

  • Shrub & Club 8
  • Quince & Geranium Fizz 8

Dessert Cocktails

  • Christian’s Coquito av – rum, Magic Hour tea, cinnamon, coconut condensed milk, cinnamon cookie 16
  • Brandy Alexander – brandy, cream, nutmeg 15

Wines

Wine by the Glass

BUBBLES

  • 2020 Meinklang Rosé, Austria ’Prosa’ 12
  • 2019 Cremant de Bourgogne, Montchovet France 19
  • NV Champagne, P.Gimonnet France ‘Blanc de Blancs’ 30

WHITE & ROSÉ

  • 2019 Muscadet, Metaireau ‘Sèvre et Maine’, France 12
  • 2020 Vinho Verde, Anselmo Mendes ‘Escolha’, Portugal 9
  • 2020 Grüner Veltliner, Nigl ‘Freiheit’, Austria 13
  • 2020 Riesling, Kruger Rumpf ‘Dry’, Germany 12
  • 2019 Sancerre, Domaine du Nozay, France 19
  • 2020 Meinklang White (skin contact), Austria 14
  • 2020 Sauvignon Blanc, Dragonette, Santa Barbara 14
  • 2019 Chenin Blanc, Lieu Dit, Santa Ynez Valley 14
  • 2019 Chardonnay, Sandhi, Central Coast 15
  • 2020 Rosé, Fakin, Croatia 14

Red

  • 2019 Schiava, Niklas, Alto Adige, Italy, 12
  • 2019 Fleurie, ‘Domaine des Marrans’, France 14
  • 2019 Dolcetto, Aldo Marenco ‘Dogliani’, Italy 13
  • 2017 Grenache, A Tribute to Grace, Santa Barbara 17
  • 2019 Cabernet Franc, ‘Les Terres Blanches’, France 16
  • 2019 Cab Sauv/Cab Franc, Genuine Risk, Central Coast 16
  • 2016 Syrah, Ojai Vineyard ‘Duvarita’, Santa Barbara 19

Local Beer

ON TAP

  • Ventura Coast Brew Co., Beachscape Pilsner, Ventura 9 (16oz/5.6%)
  • MadeWest, Standard Blonde, Ventura 8 (16oz/5.5%)
  • Transmission, Dyna IPA, Ventura 9 ( 16oz / 7.0%)
  • Ojai Valley Brewery, J.F.B. Lager Ojai 11 (16oz/5.0%)

CANS

  • Beachwood, Hayabusa Lager, Long Beach 8
  • Institution, Mosaic Pale Ale, Camarillo 10
  • Tarantula Hill, IPA, Thousand Oaks 11
  • Alesmith Speedway Stout, San Diego 10
  • Topa Topa, Spectro Hazy IPA, Ventura 8
  • Scar of the Sea, Newtown Pippin Cider, Central Coast 17
  • Golden Road, Mango Cart, NA Los Angeles 7

CIDER

  • Scar of the Sea, Cider, Central Coast 17 (375ml/8.0%)

DIETARY CODE:

  • v = vegetarian
  • av = available vegetarian
  • vq = available vegan
  • gf = gluten-free

A 3% charge is added by the restaurant to all checks to help offer fully covered healthcare to our employees. Please let us know if you have questions. Thanks for supporting a healthier staff!