AOC Brentwood

grapefruit, ginger & lemon

blueberry, orange & soda

green tea, cucumber, arugula & jalapeño

marcona almonds, salt

house marinated mixed olives, arbol chili, bay, citrus & olive oil

bacon-wrapped dates stuffed with parmesan, baked in our wood fire oven

with accompaniments

with accompaniments

pork rillettes, assorted salumi, chorizo & grilled toast

roasted vegetables, muhammara & chickpea purée, burrata & wood fire grilled toast

focaccia with grilled trumpet mushrooms, braised leeks, garlic & fontina

focaccia with queso oaxaca, chorizo cantimpalo, jalapeno, cherry tomato & chimichurri

string beans, fennel, dried fig, meyer lemon, almonds & ricotta salata

spinach & dandelion, leeks, dijon mustard, sieved egg & breadcrumbs*

heirloom tomato, beluga lentils, piquillos, purslane, labneh & mint

arugula, nectarine, peaches, linedeline & pistachio aillade *

swiss chard, cherry tomato, black olives, anchovy

romesco aïoli & chili-cumin butter **one dollar of the sale of this dish goes directly to The Kids Campaign for LA LOVES ALEX'S LEMONADE to find a cure for childhood cancer. thank you for your support!

creamed corn, spinach & summer truffle vinaigrette*

marinated eggplant, peppers & pine nuts*

fish in chermoula, domingo rojo beans, radish escabeche & crema

pecorino pudding, yellow tomato confit & basil

valencia rice, squid & saffron aïoli

prosciutto, gruyère & egg

clams, sherry, sliced garlic & toast

tomato, & sumac yogurt

cornbread pudding, poblanos & queso fresco

curry & red wine vinegar

currants & pine nuts

aleppo aioli, rosemary & sage*

green harissa & hazelnut dukkah

roasted half chicken, panzanella, fennel & green olives

roasted whole chicken, panzanella, fennel & green olives

soft polenta, wild mushrooms, swiss chard, mascarpone & gremolata*

crème fraîche, fleur de sel & cashew cookies

caramelized banana & peanuts

assorted berries & pecan streusel

by Suzanne Goin with wine notes by Caroline Styne. More than just a collection of recipes, this book is full of eye-opening information and techniques that will have you achieving restaurant-quality results at home.

by Suzanne Goin. With this now classic book, Suzanne first shared her commitment to the freshest ingredients available and her way of combining those ingredients in novel but impeccably appropriate ways.