Dinner

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

Dessert

• 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.

Drinks

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%)

Private Dining

The-Dutchess-Private-Events-Deck