our menu changes daily. the below is our menu


globally influenced + domestically sourced

gas-stron’-e-me: the science of good food & drink without any borders or rules




pao de queijo | brazilian ‘chewy n gooey’ cheezy poofs, butter, spice honey 5

rosemary n’sage potato chips | sea salt 5

escargot ‘poppers’ | made with lots of butter & love 9

tempura blue lake green beans | grana padano, salsa romesco 9

fried green olives | fennel sausage, almonds, parmesan 8




bocadillo bites | jamon serrano, piquillo, queso manchego, EVOO 11

burrata | roasted brussels and maple carrots, hazelnuts, balsamic pomegranate 16

charcuterie and cheese board | bigwood blue, manchego, st. andre, selection of angel salumis: berkshire lomo, salami nostrano, salame rosa, duck salume 22




crispy goat cheese & wild arugula | salt roasted beets, barley, pepitas, honey sherry dressing 14

vietnamese ‘pho’ poached organic chicken salad | veggie mix, fresh herbs, almond, chili-lime vin 12

roasted medjool dates & kale salad | prosciutto, goat cheese, almonds, pomegranate 14

foraged wild mushroom | creamy polenta, grana padano, truffle oil 13

roasted brussels | bacon, goat cheese, apple vinaigrette 11

grilled asparagus | crispy prosciutto, poached egg, truffle aioli 12




salmon club | fennel salt cured smoked salmon, bacon saffron aioli, heirloom tomato 15

scallops & slab bacon | red wine risotto, crispy leeks 22

626 prawns | X.O. pea tendrils, garlic chips 15

plancha baby octopus | portuguese sausage, quail egg, bacon aioli, mojo verde 14

hamachi sashimi | cucumber radish sunomono, cherry tomato, pickled red onions, ruby red grapefruit 13




braised shortrib | spiced carrot puree, lemon garlic kale 19

crispy pork loin ‘bi bim bap’ | garlic rice, asian greens, fried egg 19

P.I.G. “pop tarts” | smoked pork confit, bacon, gruyere, wrapped in golden pastry crust 15

fried chicken (jidori f.r.) | togarashi, papaya slaw, house made hot sauce, preserved lemon gribiche 15

chipotle pork meatballs | creamy polenta, tomato gravy, cotija queso 11

roasted bone marrow | chimmichurri, sea salt, confit garlic brioche Toast 11

moroccan lamb kibbeh | spiced tomato fondue, celery & mint salsa, tzatziki, feta, toasted pita 14

tin tin – noodle | spicy sesame pork, thai basil, poached egg 9

buddha’s brother | garlic fried rice, fried egg, curried beef sate, peanuts 15

poutine | braised lamb belly, fried organic egg, caramelized onion, fries 15




lomo saltado | beef tenderloin, tomato, rice, yellow aji, cilantro, potato 21

meyers farm ‘prime’ flat iron steak | sweet onions, heirloom tomatoes, watercress, umeboshi vin 23

prime ribeye steak | truffle parmesan fries, roasted eggplant, tomatillo, wild mushroom n’ bacon ragout 30

dry aged brewery burger | gruyere, truffle aioli, arugula, heirloom tomato, caramelized onion, fries 19

                             ———— add fried egg 1 . . . add slab bacon 2

Happier ‘meal’ | BIG MIC better than its older cousin, fries, apple pie, Mexican coke or sprite 20

       ———— Make it a Happiest ‘meal’  add any beer on the list for 6 . . . that’s if your 21 and over!



baby heirloom tomato salad | baby romaine, avocado, sweet onion, red wine–herb vin 13

buddha belly feast | jasmine rice, eggplant, tofu, chilies and almond 13



chef de cuisine | david bartnes | executive chef | tin vuong

modifications are not recommended | please alert your server to any allergies

1301 Manhattan Avenue | Hermosa Beach, CA | 90254 | 310.798.8227


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