Who: When restaurateur Michael Franks met chef Robert Bell, the pair knew they were destined to become business partners which ultimately led to opening Chez Melange in 1982. With hopes of making the South Bay recession-proof, Chez Melange offered unique options that were unheard of at the time by combining American, European, and Asian fusion dishes into a menu that changed daily. Throughout the years, the restaurant has gone through many changes to become what it is today: three restaurants under one roof. Chez Melange offers Bouzy Gastropub which is inspired by a French brasserie, English pub, and an American bar and grill; The Oyster Bar which carefully selects pristine seafood and handcrafted cocktails; and their newest addition Sea Change which is a formal, seafood-centric restaurant with a menu that continues to change daily, creating items such as Zarzuela, Lobster Kung Pao, and the classic ‘Hangtown Fry’. With rare, eclectic menus under one umbrella, it’s easy to see how Chez Melange has been loved by the community for over 35 years.
What: Chez Melange is Kicking off New Year’s Eve with the right way by serving a special and lively four-course, multi-choice, Prix Fixe menu in Sea Change. Tickets will be $79 Per Person.
When: Monday, December 31st at 5:30pm.
Where: Sea Change located Chez Melange is located at 1611 S. Catalina Ave, Redondo Beach, CA 90277 (310) 540-1222 http://www.chezmelange.com/
Choose One Dish from Each Section
Boston Clam Chowder
Caesar Salad Parmesan Croutons, Anchovies
Lamb Osso Buco Pomegranate Sauce, Sweet and White Potato Gratin
Seared Sea Scallop Christmas Relish, Butternut Squash
Grilled Radicchio and Endive Salad Pears, Candied Pecans, Roasted Grapes, Stilton Dressing
Catalonian Salad Tomato, Manchego Cheese, Marcona Almonds, Olives, Shaved Red Onion, Romesco Dressing – Pan Con Tomate
Kung Pao Brussel Sprouts Shiitake Mushrooms, Peanuts, Chile, Garlic, Bell Pepper, Onion
Shrimp Cocktail (3)
Tuna Poke Avocado
Octopus Char Grilled, Chorizo & Corn Studded Mashed Potatoes
Italian ‘French’ Onion Soup
Roast Quail Onion, Bacon JamBrioche, Pomegranate Sauce
Lobster Mac And Cheese
Chilean Sea Bass Basil Pesto, Potato, Pasta
Swordfish Saffron Tomato Jam -Pine Nut Raisin Rice – Broccolini
Lamb Rack Grilled, Red Wine Sauce – Roasted Brussel Sprouts – Rosemary Roasted Potatoes
Veal Tenderloin Wild Mushroom Brandy Cream Sauce, Potato au Gratin
Filet Mignon Mashed Potatoes – Spinach -Maître D’hôtel Butter
Duck Breast Pan Roasted, Cherry Sauce – Nutted Basmati Rice – Broccolini
Veal Sweetbread and Lobster Pasta Yellowfoot Mushrooms, Pancetta, Cream, Parmesan Cheese, Pappardelle
Wild Mushroom Pasta
Choices of Dessert
How to Register?
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