Sidedoor Santa Monica Menu

Experience the rich flavors of our Long Island Pekin Duck, elevated with a delectable house-made hoisin sauce, fresh cucumber, and vibrant scallions—all beautifully wrapped in Rita's house-made flour tortillas. \r\n\r\nSavor the tender roasted Pekin duck breast, inspired by the traditional Beijing-style duck pancake, but with a delightful Californian twist that pays homage to the warmth of our kitchen. Each bite is a celebration, reminiscent of cherished our Chef Jared's family dinners in London, where roasted duck meant joy and togetherness. We invite you to relive those joyful moments with us and indulge in this extraordinary flavors!

Delight in our Ruby Curry sauce, thoughtfully paired with a medley of grilled winter vegetables: acorn squash, celery root, and broccolini. This luxurious butter curry is elegantly topped with a creamy yogurt swirl and fresh cilantro, creating a stunning contrast of flavors, and is served alongside our fragrant basmati rice.\r\n\r\nGrowing up in London, curry was a staple I enjoyed three to four times a week. Upon discovering butter chicken here in America, I was inspired to craft this dish, blending classic chaat masala and kasoori methi with a rich lobster stock and velvety butter. Each spoonful is a decadent journey of indulgence that brings the warmth of home to your table!

Savor the delightful medley of roasted maitake, oyster, and our beloved chanterelle mushrooms, expertly tossed in garlic butter and roasted to perfection until their intoxicating aromas fill the air. To elevate this dish, we generously shave aged Pecorino over the top and finish it with a luscious Chino Valley egg yolk, creating a rich, creamy finish. This dish is a true celebration of the exquisite mushrooms we proudly feature and makes an irresistible addition to any shared main course. Indulge in this savory masterpiece and let your taste buds rejoice!

Enjoy the vibrant flavors of Finley Farms broccolini, expertly blanched and then sautéed in a savory blend of tamari and rich salsa macha, which adds a delightful kick. Finished with a sprinkle of crunchy sesame seeds, this dish is a delectable and wholesome addition to any meal, showcasing the perfect balance of flavor and texture. Dive into this irresistible combination and taste the goodness!

Indulge in our charred Brussels sprouts, expertly roasted to perfection and tossed with fragrant Thai basil and a zesty splash of lime. This dish is delightfully simple yet bursting with flavor, making it the perfect light and refreshing side to complement any dinner. With each bite, you’ll experience the perfect harmony of smoky, herbal, and citrus notes—truly a scrumptious addition to your plate!

Crab Garlic Noodle - A nice little cross over of a Chinese ingredients with a Italian flavor profile. Hearty lumps of crab meat tossed through the garlicky noodles. Then topped with our slightly spicy salsa macha and parsley. A soulful bowl that packs a punch of flavor. \r\n\r\nIngredients: \r\n\r\nEgg noodle\r\nJumbo Lump Crab\r\nGarlic\r\nButter\r\nParsley\r\nChili oil\r\nChanterelle\r\n\r\nAllergens: shellfish, gluten, sesame

Grass fed | cheddar | bourbon caramelized onions | Pickled Remoulade\r\n\r\nDescription: two patties stacked with cheddar and bourbon caramelized onions, topped with our burger pickle dressing\r\n\r\nAllergens: gluten, dairy\r\n\r\nOrder/Drop notes: our dirty, (slutty), bar burger. Super flavorful ground beef mix seared to a crunch in beef tallow and topped with bourbon caramelized onions, california cheddar, and our zesty dill pickle dressing. Take the whole thing down yourself, or split it with the table as an appetizer.\r\n\r\nWine : Spider Chase/ Les Luna Vin/ Cab/ Gamey/ Any of the Whites

Bakkan Spiced Lamb | Pea Hummus | Sumac Onion Salad | Mint Yogurt | Flatbread\r\n\r\n8 hour smoked lamb shoulder which has been rubbed in Bakken Spice. I looked up to a chef call Lee Tiernan of st Johns in central london. He has this spice mix that he curated and called it Bakken and forever more it stuck. Its deep and moorish! Also growing up in London Kebabs were a big part of our lives and one of my favor ways to enjoy Lamb! Dont be afraid of suggesting the golden potatoes and curry sauce with this as a pairing!\r\n\r\nWine : Aresca Barolo/ Cab / Les Luna Zin/