BottleRock Downtown Due Next Week

Downtown: After a veritable cornucopia of delays, the end is finally near for BottleRock Downtown. Very near, in fact: the final inspection will take place in the next two days. Then, assuming they get the green light, we should see an opening as soon as early next week. But for those who can't wait, we've gotten our hands on a copy of the new menu that Jared Levy has put together. Levy has previously cooked under Michael Cimarusti and Kris Morningstar, and the main difference between this BottleRock location and the original Culver City one is the inclusion of a full menu, with a wide variety of shared plates, charcuterie and everything. Here's a peek at the menu as it currently stands:
 

Charcuterie

Choice of 1, 3 or 5

Assorted Creminelli Salamis, Chicken Liver Pâté, Cappicolla Confit Pork, Duck Rillette, Foie Gras Torchon, Prosciutto Americano, Speck

Antipasto and Nuts:

Choice of 1, 3 or 5

White Anchovies in Olive Oil, Brined Sardines, Grilled and Marinated Baby Octopus, Gravlax, Marinated Artichokes with Piquillo, Mixed Olives, Pickled Market Vegetables, Marcona Almonds, Roasted Cashews, Caramelized Pecans

Shared Plates

Fish

Brulee Golden Eye Snapper
Sashimi sliced and torched Kinmedai, House Pickled Vegetables, Yuzu Kosho, Microgreens

Pan Fried Maryland Softshell Crab
Crispy Polenta, Marcona Almonds, Smoked Paprika, Garlic, Lemon, Basil Olive Oil

Green Curry Mussels
Coconut Curry Broth, Oven Dried Tomatoes, Garlic Onion Soubise, Thai Basil, Baguette

Crispy Arctic Char
Asparagus, So. Cal. Citrus, Sauce Béarnaise, Dijon Dressed Pea Tendrils

Pan Seared Diver Scallop with Crispy Lamb Sweetbreads
Costa Rican Heart of Palm, Sugar Snap Peas, Coriander Glaze

Meat

Roasted Half Young Chicken
Glazed LA Farmers’ Market Vegetables, Roast Baby Potatoes, Chicken Jus

Flatiron Steak
Chili Mora Sauce, Spring Corn with Epazote, Tortilla Crème Fraiche

Pork Belly Risotto
Vialone Nano Rice, Pork Three Ways, Sesame, Cilantro, Jalapeno, Ginger, Soy

Foie Gras
Miso Gelee, Grapes, Buna Shimeji Mushroom

Roasted Bone Marrow
Red Wine & Wala Wala Onion Marmalade, Crispy Capers, Vincotto, Baguette

Vegetables

Fresh Fava & Pistachio Falafel
Eggplant, Mint, Cherry Tomatoes, Watercress, Sumac, Black Olive Oil

Potato Gnocchi
English Peas, Chanterelle Mushrooms, Parmesan Brodo Glaze

Agnolotti
Bacon and Date Hand Cut Agnolotti, White Wine Lemon Verbena Sauce

Roast Vegetables
Fresh Downtown LA Farmers’ Market Vegetables, Spring Pea Puree

Cheeses:

Choice of 3, 5, 7 or Brioche Grilled Cheese Sandwich

Soft and Mild

Bermuda Triangle: California
Goats milk from Cypress Grove

Gratte Paille: France
Soft ripened triple cream cow’s milk with elegant mushroom flavors

Firm

Ewephoria: Holland
Sheep’s milk gouda style. Pungent, fruity and nutty finish.

Fenacho: Oregon
Aged goat cheese spiced with fenugreek seeds for a butterscotch finish

Pecorino Toscano: Italy
Firm sheep’s milk cheese, nutty and sweet finish

“Serenita”: California
Three Sisters Farmstead Cheese Co. cow’s milk. Sweet and savory with herb notes and a caramel finish

Zamorano: Spain
Mild gamey sheep’s milk. Buttery, nutty and piquant.

Vintage Quebec Cheddar: Canada
Five year old aged cow’s milk cheddar. Rich, bold and sharp.

Blue

Cambozola: Germany
Soft and mild blue-brie

Queso de Valdeon: Spain
Semi-firm blue from a mix of goat and cow’s milk, wrapped in maple or oak leaves and cave aged.

Smokey Blue: California
Rogue Creamery’s raw cow’s milk blue, smoked over hazelnut shells.

Strong and Stinky

Epoisses: France
Soft, washed rind cow’s milk from Burgundy. Extra stinky and grassy.

Hooligan: Connecticut
Raw cow’s milk, soft and creamy with a washed rind.

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