The Coastal LA menu takes its cues from the easy abundance that great produce and primo seafood afford. Family style spreads ensure you’re soaking up QT with your guests outdoors.
HELLO! | THE APPETIZER
Our Homemade Ricotta & Figs appetizer inspired by Santa Monica mainstay Rustic Canyon kicks off the evening. Make your guests feel immediately at home by inviting them to tuck into a fresh spread. Pile up casual ceramic appetizer plates (ours are from LA-based artist Studio LQ) so everyone can help themselves.
Homemade Ricotta & Figs
- 2 sheets of cheesecloth
- 4 cups whole milk
- 2 cups heavy cream
- 1 tsp kosher salt
- 3 tbsp fresh squeezed lemon juice
- 6-8 black mission figs, stemmed
- Sugar in the Raw (enough for sprinkling)
- ½ cup hazelnuts, toasted and chopped
- 1 tsp fresh thyme, chopped
- Red wine vinegar for drizzling
First, place a large sieve over a deep bowl in the sink. Dampen two layers of cheesecloth with water and line the sieve with the cheesecloth.
Pour milk and heavy cream into a stainless steel or enameled pot. Stir in salt. Bring to a full boil over medium heat, stirring occasionally. Turn off heat and stir in the fresh squeezed lemon juice. Allow the mixture to stand for 1 minute. It will separate into curds (solid) and whey (liquid).
Drain mixture in the sieve and allow to sit at least 20 minutes. The longer you let it drain, the thicker it will be. Once it has drained to your desired thickness, transfer to a bowl and discard the cheesecloth. You can eat immediately, but if making in advance, cover and refrigerate for up to 4 days.
For figs, place oven rack on the top shelf. Turn your oven to the broil setting.
Line a baking sheet with parchment paper. Slice figs in half. Place skin side down and sprinkle lightly with sugar. Place baking sheet on the top rack and broil figs for 2 to 4 minutes, until the tops are bubbling. Remove and let stand until they come to room temperature.
Spoon about ½ cup of fresh ricotta into the center of a shallow bowl. Arrange 4 halves of fig around the ricotta. Sprinkle with hazelnuts and thyme. Drizzle lightly with red wine vinegar and serve.
May We Suggest…
HAVE A SEAT | THE MAINS
For a table that’s truly Californian, let the market inform what fills your salad bowl and top with a simple, delicious vinaigrette. Our Little Gem number is inspired by The Pacific Palisades Farmer’s Market.
The main course is an abundant platter of comfort and freshness where seafood is the star. This Spicy Lemon Scampi Linguine is bursting with flavor and spice from a generous heap (or two) of red pepper flakes, inspired by Italian institution Caffe Delfini in Santa Monica.
Little Gem Salad
- 4 heads organic little gem lettuces, red and green
- 2 pints organic heirloom cherry tomatoes, try the black plum and yellow pear varieties
- 2 ripe California avocados, sliced
- Simple vinaigrette (*recipe below)
Toss all ingredients in a large salad bowl.
For vinaigrette, pour ½ cup fresh squeezed lemon juice into a mason jar. Add ½ tsp of honey, ¼ tsp of Dijon mustard, and salt and pepper to taste. Secure the top onto the mason jar and shake vigorously to combine. Remove the top and add ¼ cup olive oil. Close it back up and shake again, until dressing appears smooth and combined.
Spicy Lemon Scampi Linguine
- 1 tablespoon kosher salt, 1 teaspoon kosher salt
- 1 pound linguine
- 1.5 pounds fresh jumbo shrimp (peeled and deveined)
- 4 tablespoons butter
- 3 tablespoons olive oil
- ½ teaspoon fresh black pepper
- ½ cup arugula
- 1 tsp crushed red pepper flakes
Bring a large pot of water to a boil. Add 1 tablespoon salt and 1 pound linguine. Cook per package instructions.
While the pasta cooks, heat butter and oil in a saucepan over medium-low heat. Add garlic and stir about 10 seconds before adding shrimp, 1 teaspoon of salt and ½ teaspoon of black pepper. Saute until shrimp turn pink, about 7 minutes.
Remove shrimp from heat. Toss with lemon juice and zest as well as arugula and red pepper flakes. (Add a few more flakes than called for above if you’re like us and want it spicy!)
Drain pasta and transfer back to large pot. Add shrimp mixture and toss together so flavors really combine. Spread onto large white platter, top with lemon slices and enjoy!
May We Suggest…
WINDING DOWN | DESSERT + NIGHTCAPS
As the candles dwindle and the last of the wine is poured, get a little cozier outdoors or migrate in for a sweet and savory end to the evening. Our California Cheese + Chocolate Plate is inspired by California Creameries and the irresistible K Chocolatier.
California Cheese + Chocolate Plate
- 2-3 cheeses of varying dairy source or texture (a good trio: Truffle Tremor, Original Blue and Triple Creme Brie)
- Truffles
- 1 pint raspberries
Remove cheeses from refrigerator at least 30 minutes before serving and bring them to room temperature.
Arrange on a plate or serving board with one knife per cheese. Arrange truffles and raspberries either on the same board or on a separate plate.
For our plate, rich, pungent blue paired well with sweet berries & chocolate; sparkling wine plays off the brie’s creaminess and a sip of scotch loves the earthy, tart Truffle Tremor.
