Employees Only Cocktail Bar and Restaurant
Cocktail bar, 7953 Santa Monica Blvd, West Hollywood, CA
VeganScore 30
Menu
Mains
- Pistachio Pesto — Roasted pistachios blended with thai basil and parmesan, tossed with campanelle and topped with burrata and chili crunch
- Shrimp Scampi — Charred wild shrimp in garlic-butter sauce, tossed with tagliatelle and finished with local herbs
- Spicy Sausage Bucatini — Fennel sausage in a spicy gochujang vodka sauce, tossed with bucatini and finished with parmesan and chives
- Braised Short Rib Ragu — Short rib slow-cooked in red wine and aromatic spices, finished with a light curry cream and tossed with rigatoni
- Pan-Seared Trout — Crisp-skinned trout over silky purple cauliflower purée, brightened with gremolata and served alongside sautéed chinese broccoli, mustard greens, blistered cherry tomatoes, and toasted pine nuts
- Crispy Chicken Schnitzel — Curry-seasoned chicken breast, panko-crusted and fried, over aji verde crema and topped with a pickled fennel salad
- Double Wagyu Burger — Two wagyu patties, EO cali-style sauce emulsified with bacon, caramelized red onions, american cheese, dill pickles, and lettuce on a brioche bun
- Wagyu Zabuton Steak Frites — Red top farms denver cut seared on cast iron and finished in the wood-fired oven, oaxacan mole-spiced bordelaise poured tableside, with a side of crispy fries
- Burrata Margherita — Garlic marinara, burrata, basil
- Spicy Vodka Sauce Pizza — Vodka sauce, mozzarella, house made fennel sausage
- White Shiitake Pizza — Celery root pureé, shiitake, mozzarella, chives
- Pepperoni Pizza — Garlic marinara, pepperoni, mozzarella
- Crispy BBQ Chicken Pizza — Japanese style BBQ sauce, crispy chicken, jalapeno oil
- Spicy Mushroom Pasta — Sautéed shiitake mushrooms and spicy creamy miso butter tossed in housemade tagliatelle and topped with chives
Starters
- Crispy Rice Salad — Romaine, cabbage, carrots, and edamame tossed in ginger-sesame dressing, topped with crunchy crispy rice Vegan
- Grilled Focaccia — House-baked, grilled, and served with whipped ricotta
- Yuzu-Chili Tuna Carpaccio — Thinly sliced tuna under yuzu aioli and chili crunch, finished with crispy shallots, fried capers, charred scallion, and lemon zest
- Hand-Cut Steak Tartare — Prime sirloin hand-cut and crowned with a raw egg yolk, mixed tableside with truffle capers, roasted tomato, shallots, house-made hot sauce, and worcestershire; served with crostini and a mixed salad
- Miso "Caesar" Salad — Chicories and local lettuces, red miso, tamarind, house-made croutons
- Pub-Style Fried Calamari — Beer-battered and dusted with lime zest, served with house-made tartar and cocktail sauce
- Sweet & Sour Shrimp Tempura — Lightly fried and tossed in a house-made sweet-and-sour sauce
- Arancini — Crispy arborio rice balls with fire-roasted poblano, sweet onion, parmesan, and mozzarella, served over creamy tomatillo sauce
- Meatballs — Pork shoulder and panko tossed in our angeleno-style "spicy vodka sauce" built on southeast asian herbs, finished with parmesan and chives
- Fried Pickles — Horseradish cream, spiced dill rub
- Chips & French Onion Dip — Caramelized onion, sour cream, house terra chips
- Roasted Bone Marrow — Gremolata, red wine reduction, crostinis
Desserts
- Banana Crème Brûlée — Ripened bananas, madagascar vanilla, egg yolk, sugar
- Flourless Chocolate Cake — Dark chocolate, hazelnut (can be omitted upon request)
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