The Lighthouse Cafe

Chopped Nicoise dressed in a black bean dressing

Elegant school lunch-style starter

Impossible meat cigars wrapped in phyllo dough with a spicy almond milk yogurt

Escabeche-cooked shellfish into a swan-like crust of puff pastry filled with shallot-leek cream

Double-fried green banana patties served with a lip-puckering ajillo sauce

Plump shrimp over red chimichurri

Sticky and vibrantly spiced honey chicken berbere bites

Bathed in garlic mojo

Gently blackened sweetbreads

Razor-thin, achiote oil-splashed, draped over a yuca tostada

Buttery, briny starters

Ice-cold margaritas

Cocktail made with Espadin mezcal, cucumber juice, and grapefruit syrup

With caramelized onion, cheese sauce, 1000 island

Sloppy joe style with dill pickle

Apple pie served by the slice on a sizzling platter a la mode

Duck-fat caramel dotted with nuts and draped over yolk-heavy vanilla ice cream

Genoise cake with dulce de leche and meringue

Colorful rice flour and red bean confections

Flame-licked asada cooked over mesquite in blistered tortillas, topped with salsa roja, avocado salsa, and cabbage

Pint-sized bean and cheese burritos

Platter-sized flour tortilla with choice of protein (asada, pollo, or cabeza), guacamole, Monterey Jack cheese, stewed beans, and spicy chiltepin salsa

Camote stacks salsa macha butter, pork rinds, and chives onto a smoky, coal-roasted Japanese sweet potato

Flour tortilla folded around pinto beans, cheese, salsas, avocado, and cabbage

Chivichangas filled with shredded chicken and blistered tomatoes

Served alongside coconut vinegar-spiked beans

Gluten-free, lollipopped and dusted with a verdant seasoning salt comprised of pulverized roasted rice, shiitake mushrooms, and an intoxicating blend of alliums and herbs

Jollof rice topped with herby lamb chops, branzino, or barbecue jerk cauliflower

Spicy khrenovina, a tomato sauce from Siberia, wrapped with tatsoi and topped with tender beef tongue slices

Fall-apart-tender with consomé

Crispy corn tostada topped with Monterey Jack, salsa roja, avocado salsa, cabbage, and choice of protein (poblano and pinto beans for vegetarians)

Seasonal highlights like hairy crab and bluefin tuna from Tokyo's Toyosu Market

Black lentils transform into a silky puree with slight stretch from salty quesillo

With fatty olives and charred lemon

Root beer-braised short ribs with whipped yams

In a peppery au poivre sauce

Carefully wheeled through the dining room, transforms into roasted duck breast and duck legs confit

Crispy tripa-topped tacos

Carefully chosen wood-fired steaks

Cabernet sauvignon from Paso Robles

From Paso Robles

Chianti from Italy

From Italy

Cabernet sauvignon from Paso Robles

From Paso Robles

Pinot noir from Russian River Valley

From Russian River Valley

With olive oil, sea salt, scallion, lemon, chili flake

With eggs, chorizo, potato, pico de gallo, pickled jalapeno, crema, cilantro

With berries, pistachio, raspberry maple syrup

With two sunny eggs, bacon, sausage, hashbrown, sourdough

With hard egg, bacon, avocado green goddess, blue cheese, tomato, chicken

With ranch beans, pico de gallo, sour cream, monterey jack

With sourdough, cornichon, paprika, dill

With extra sharp cheddar, oregano, breadcrumbs

With caesar dip, parmesan, lemon

With avocado, cilantro, tajin, chips

Tev's barbecue chicken wings

Exquisitely creamy

Aromatic, saucy oxtails served with cabbage, plantains, and creamy mashed potatoes

Stout, 5.8% ABV from Boonville

5.8% ABV from Boonville

Wheat beer, 4.5% ABV from Fort Bragg

4.5% ABV from Fort Bragg

6.8% ABV from Anaheim

Amber ale, 7% ABV from Torrance

7% ABV from Torrance

Near-perfect circles

Chicken wings, deboned and stuffed with cheese and ham, alongside a Buffalo beurre blanc dipping sauce

Delicate, in beurre blanc

In a shallow puddle of olive oil

Rich, may be more cheese than soup

Topped with bone marrow aioli and a thick slice of white cheddar

Freshly-fried

Bottomless

Benedict that showcases a runny tomato-based egg yolk

With sesame-lime vinaigrette

With old bay seasoning, malt vinegar aioli

With chipotle ranch

With pineapple, shallot, ginger

With vodka, house made bloody mix, lemon

With mr. black, pineapple aged rum, bitters, sugar

With rum, lime, peach

With cold brew coffee, vodka, irish cream

Mexican lager, 4.7% ABV from San Diego

4.7% ABV from San Diego

4.8% ABV from San Diego

7.1% ABV from Long Beach

Pale ale, 5.8% ABV from San Diego

5.8% ABV from San Diego

7% ABV from DTLA

Pilsner, 4.5% ABV from Fort Bragg

4.5% ABV from Fort Bragg

Duck and bacon sausage

Spicy arrabiata sauce, fresh mozzarella, Italian sausage, garlic, grape tomatoes, and fresh basil

With kogi slaw, sweet pickle, gochujang mayo

With tempura fried, salsa verde, radish, crema

With sourdough loaf, sun dried tomatoes, sautéed spinach, spicy tomato soup, basil

Rosé from France

From France

Grenache rosé from Santa Barbara

From Santa Barbara

Champagne from France

From France

Prosecco from Italy

From Italy

Crusty garlic bread

Maléna's chef's tasting experience

With aperol, prosecco, green chartreuse, grapefruit, lemon, orange

With aperol, prosecco, green chartreuse, grapefruit, lemon, orange

With mezcal, reposado tequila, orange, cinnamon syrup

With vodka, prosecco, raspberries, lemon

With rum, vermentino, peach, raspberries, orange, lemon

With hibiki harmony, bitters, sugar

With jalapeño tequila, pineapple, lime, black salt

With bourbon, bitters, sugar

With tequila, pepper, grapefruit, egg white, lemon

With cucumber, watermelon, lime, your choice of vodka, mezcal, tequila, gin, rum

Startlingly hearty French onion soup sans beef broth

Butterflied branzino

Includes breads, spreads, hearth-fired small plates, and one large main

From Paso Robles

Vermentino from Italy

From Italy

Chardonnay from Russian River Ranches

From Russian River Ranches

Sauvignon blanc from Monterey

From Monterey

Uni and littleneck clam shooter

Weekend barbacoa

With nam jim sauce

Thai-style fried chicken

With nam jim sauce

Pre-packaged Levantine dishes

With nam jim sauce