A vase of plants & Tandoori Chicken

Menus

We have a variety of fresh pastries, breads, frittatas, flatbreads and sandwiches available in our pastry case that change daily, along with seasonal soups and salads, plus wine and beer.

From 4:00-4:30 pm, we have some select drinks and items from the pastry case available until dinner starts at 4:30 pm.

Coffee & Tea

  • COFFEE

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

    Drip coffee (regular or decaf) 3
  • Espresso 3
  • Americano 3
  • Macchiato 3.5
  • Gibraltar 3.75
  • Cappuccino 4
  • Caffe Latte 4.50
  • add Caramel/Mocha/Vanilla +$.50
  • Hot Chocolate with house-made whipped cream 5

DAIRY-FREE MILK SUBSTITUTES

  • Housemade Almond Milk +$1
  • Housemade Coconut Milk +$1

cold beverages

  • Iced Tea 3

    Fresh Squeezed Orange Juice 5

    Lemonade 3

HOT TEA MENU

  • All hot herbal infusions made with locally sourced fresh herbs, and other teas sourced by Magic Hour
  • Chai Latte 4.50

    Matcha Latte 4.50

HERBAL

  • 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

Catering

The below are available for pre-order. Stop by the bakery, e-mail jesse@thedutchessojai.com or call 805-640-7987, Wed-Sun. Please allow 48 hours’ notice.

breakfast

  • Seasonal Vegetable Frittata gf 50

    Bakers Dozen Pastries gf 58

whole cakes & tortes

  • Citrus Olive Oil Cake gf 45

    Chocolate Coconut Teacake vegan 45

    Flourless Chocolate Walnut Torte gf 55

    Seasonal Fruit Crumb Cake contains nuts 60

    Coconut Almond Layer Cake – with whipped coconut ganache gf, vegan 75

whole pies

  • Seasonal Galette 60

    Seasonal Fruit Pie 65

    TCHO Chocolate Caramel Cream Pie 52

    Pecan-Walnut Kumquat Pie contains nuts 60

Small Plates

  • NAAN – tandoori oven bread, garlic herb butter 11

    PICKLES v – Sous Chef Duncan’s creation of seasonal local vegetables 9
  • CHICKPEA TOFU v – pressed & fried chickpeas, sweet & sour tamarind sauce 8
  • CRISPY WEISER POTATOES av – dill and scallion aioli, masala spice 11

    PURI – chicken liver mousse, fried naan bread 18

Burma Classics

  • CRISPY RICE SALAD – fried shallots, herb sauce, peanuts 16

    TEA LEAF SALAD v – fermented tea leaves, napa cabbage, salanova lettuce, Tutti Frutti tomatoes, sesame seeds, peanuts, fried shallots, fried garlic 20

    CHICKEN SALAD – roasted chicken breast, garlic, ginger, napa cabbage, kale, shallots, spicy peanuts, herbs 21
  • BIRIYANI (DANBAUK) – organic chicken cooked in spiced basmati rice, cashews, Kashmiri, cinnamon, cloves, cardamom, cumin, shallots, garlic, ginger, raisins, puff pastry 31

Curries

  • EVERETT’S FARM SPINACH CURRY – golden fried egg, oyster mushroom, tomato curry 18

    COCONUT CHICKPEA CURRY av – Ojai Roots braised greens, jasmine rice 20
  • GRASS-FED BEEF MASALA – braised chuck eye roll, green split peas, potatoes, golden raisins, jasmine rice 26

    MOTLEY CREW QUAIL TIKKA MASALA- oyster mushrooms, tikka masala sauce, mulberry 32

Large Plates

  • ORGANIC HALF TANDOORI CHICKEN – Ojai Roots carrots, purple spring onions, coconut cumin rice 44

    16 OZ NEW YORK STEAK – roasted oyster mushroom, zucchini, lemongrass, ginger sauce 78

    WHOLE FRIED FISH – 2.5# Loup De Mer, lentils, rice, naan, raita 60
  • PASSION FRUIT LASSI PIE gf – Rincon Tropics passion fruit, gingersnap crust, lime zest 11
  • COCONUT CREME BRULEE gf, v – 50/50 Farms lemon verbena, toasted coconut, slow roasted Murray Farms apricots 10
  • CHOCOLATE COCONUT MERINGUE TART – Tehachapi Grain Project Sonora wheat crust, salted caramel, coconut sugar meringue 10
  • ROSE GERANIUM KULFI gf – Santa Barbara pistachios, 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) 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

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

Cocktails

  • Postcard From Italy – vodka, Sirene Rosso, house orange cordial, fresh lemon, strawberry, Britt’s orange bitters 15
  • Eliza Day – Four Roses bourbon, Campari, fresh lime, honey, house elderflower champagne 16
  • Negroni – Wilder Gin, Carpano Antica, Bruto Americano 15
  • Pegu Club – Future Gin, orange oleo, lemon oleo, fresh lime, Angostura bitters, Britt’s orange bitters 16
  • Lime in the Curried Coconut – rum, coconut, fresh lime, cilantro and masala tincture 14
  • Poison Apple – Laird’s Apple Brandy, Sirene Bianco, habanero honey, house orgeat 16
  • Lucky Devil – tequila, Thai chili, fresh lime, triple sec, housemade chili rim 15
  • An Old Fashioned Date – bourbon, date, coconut palm sugar, Britt’s banana bitters 15
  • Manhattan – rye, housemade sweet vermouth, Luxardo cherry 14

    Ruben’s Oaxacan Rose – tequila, mezcal, hibiscus, orgeat 16

Amaro Flight

  • Bartenders choice of 4 of our favorite amari 25

Non-Alcoholic Cocktails

  • Shrub & Club 8
  • Lime & Mint Fizz 8

Dessert Cocktails

  • Coffee Martini – coffee liqueur, v 15
  • Brandy Alexander – Ventura Spirits strawberry 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
  • MadeWest, Standard Blonde, Ventura 8
  • Transmission, Dyna IPA, Ventura 9
  • Topa Topa, Dos Topa’s Lager Ojai 9

CANS

  • Beachwood, Hayabusa Lager, Long Beach 8
  • Institution, Mosaic Pale Ale, Camarillo 10
  • Tarantula Hill, IPA, Thousand Oaks 11
  • M. Special IPA, Santa Barbara 10

    M. Special Grapefruit IPA, Santa Barbara 11
  • Topa Topa, Spectro Hazy IPA, Ventura 8

    Golden Road, Mango Cart Non-Alcoholic, Los Angeles 7

CIDER

  • Scar of the Sea, Cider, Central Coast 17 (375ml/8.0%)
  • Anna’s Rose, Cider, Santa Paula 10 (473ml/6.0%)
  • Flying Embers, Pineapple Chili Hard Kombucha, Ventura 8 (12oz/6.8%)

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!