Charlie's Malibu Reveals a New Exec Chef and New Menu

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Charlie's in Malibu put a new executive chef, David Linville, in the kitchen in October and he's just released a brand new menu to go with the restaurant's revitalized wine program. Linville, a NorCal expat, got his chops straight in many local hotel dining rooms like The Standard Hollywood, The Viceroy, St. Regis, Marina del Rey's Ritz, and at Mastro's. The new menu showcases the seafood Linville is obsessed with, as well as pizzas, numerous chops, and pasta plates. There's a grilled ostrich tenderloin in port reduction, French bone-in short ribs, saltwater prawns, Australian lobster tail, Kurabuto pork cheeks, free range veal Delmonico, and Bolognese with a slow braised ground beef, veal, and pork ragu among the choices. The wine has been curated by consultant Caitlin Stansbury, who tailored 150 vintages to the menu. See Charlie's new dishes below.

starters

duo of Housemade focaccia bruschetta 13
marinated tomatoes with goat cheese, wild mushrooms with roasted garlic

Pan seared blue Crab Cakes 16
dijon cream sauce and micro greens

crispy Calamari 12
spicy marinara and sweet basil aioli

Your browser may not support display of this image. Jumbo Shrimp Cocktail 16
a classicserved with fresh horseradish sauce

prime filet carpaccio 17
shaved filet mignon drizzled with extra virgin olive oil and balsamic glaze, fried capers

Charlies Cheese Plate 17 Three cheeses / 25 Five cheeses

a unique selection of fine cheeses, accompanied by figs, grapes, honeycomb and almonds * a specially designed beverage tasting is also available to enhance the experience

Salads

Baby arugula salad 10
avocado, hearts of palm and artichoke, toasted pine nuts, parmesan cheese, dressed with lemon oil

Chilled Iceberg Wedge 11
crispy pancetta, cherry tomatoes, crumbled Gorgonzola and bleu cheese dressing

Caesar Salad 11
crisp romaine, baby red endive, parmesan crusted croutons

Roasted Beet carpaccio 12
quenelles of goat cheese, wild arugula and red wine vinaigrette

Heirloom tomato & Burrata caprese 15
sweet basil pesto, fleur de sel and balsamic reduction

Soups

Rustic tomato 10
Lobster-sherry Bisque 11

PIZZAS

MARGHERITA 14
housemade tomato sauce, mozzarella, vine-ripened tomatoes and opal basil

Wild Mushroom & asparagus 15
goat cheese and sage

pepperoni 15
housemade tomato sauce and mozzarella

White pizza 14
creamy ricotta, feta, mozzarella, parmesan and white truffle essence

Pastas

Angel Hair Pomodoro 16
fresh tomato and basil

Penne in Pink Sauce 19
creamy tomato-vodka sauce with salmon

rigatoni Bolognese 18
slow braised ground beef, veal and pork ragu

Pappardelle Carbonara 18
large pasta ribbons with pancetta and parmesan

Linguine and clams 19
in a garlic, fresh herb and white wine broth

entrées

New York Strip, 14 oz 36

Bone-in Filet Mignon, 14 oz 42

8 OZ Filet Mignon 30

Dry aged Bone-in Ribeye, 18 oz 47

free range veal Delmonico, 12 oz 36

braised Kurabuto pork cheeks 28

sonoma Lamb Rack 35

Frenched bone-in beef short Ribs, 16 oz 32

Pan roasted boneless jidori Chicken tarragon jus 24

Oven roasted half duck cherry and port wine reduction 28

Grilled Ostrich tenderloin port wine reduction 35

Grilled Loch duart Salmon white truffle beurre blanc 27

Seared Maine day-boat scallops heirloom tomato beurre blanc 28

Sweetwater Prawns herbed drawn butter 28

Steamed king crab legs drawn butter market price

Broiled Australian lobster TAIL drawn butter and lemon market price

Sides\Potatoes

Baked Potato butter, sour cream and chives 6

Fried parmesan potatoes 6

Potatoes au gratin goat cheese and parmesan 7

Whipped potatoes choice of plain, roasted garlic, basil or horseradish 6

Shoestring french fries sea salt 6

mac and cheese crispy sage 8

vegetables

Sautéed spinach garlic and shallot 6

Creamed spinach parmesan 6

Grilled Asparagus balsamic glaze 7

Grilled corn on the cob herbed butter 6

haricot verts sautéed with pancetta 7

Sautéed wild mushrooms shallots and fresh herbs 9

Organic Seasonal vegetables chefs selection