Baleen
260 Portofino Way Redondo Beach, CA 90277 • 310-379-8481

Cuisine
American
Steakhouse
Seafood

Neighborhood
Redondo Beach

Cross Street
N. Harbor Drive

Ambiance
Up-Scale Casual

Dress Code
Business Casual

Features
Private Rooms Available
Lounge
Full Bar
Counter Seating
Entertainment
Fireplace
Happy Hour
Outside Garden / Patio
Takeout Available
Views
Weekend Brunch
Wheelchair Access

Reservations
Suggested

Parking
Private Lot

Payment Methods
AMEX
Carte Blanche
Dinners Club
Discover
JCB
Mastercard
Visa

Private Rooms
please call

Hours
Breakfast Daily
6:30am - 11:00am

Lunch Daily
11:00am - 2:00pm

Dinner
Open until 11:00pm nightly.

On Friday and Saturday "dine late" in our lounge until 12:00am.

Baleen Dinner Menu - Updated 6/15/2012
Menu and pricing subject to change

Offering marina views with both indoor and outdoor dining, Baleen is open for breakfast, lunch, and dinner while featuring Saturday & Sunday Brunch. From Crab Benedict at breakfast, Smoked Salmon at Brunch, local’s lunch time favorite New England Clam Chowder, to our top selling Roasted Sea Scallops & Braised Beef Short Ribs or Cane Sugar Seared Ahi Tuna at dinner, hand crafted cocktails and a culinary adventure awaits you at BALEEN.

FIRST TASTES

Market Salad / 8
baby tomato, radish, cucumber, sea salt, white balsamic vinaigrette

Classic Caesar Salad / 9
romaine, shaved reggiano, white anchovy, mini grilled cheese sandwich

New England Clam Chowder / 9
applewood-smoked
bacon, littleneck clams, potatoes

Asian Pear & Arugula Salad / 11
mustard shallot vinaigrette, candied walnuts, point reyes blue cheese

“BLT” Salad / 12
iceberg wedge, sugar-herb roasted bacon, jalapeño ranch, sherry/bacon vinaigrette

Duck Carnitas / 14
cornmeal crepes, chipotle blackberry, apple slaw

“Hole in One” / 13
brioche, over-easy egg, asparagus, mushrooms, reggiano, truffle vinaigrette

Dungeness Crab Cake / 15
shrimp mousse, lobster/lemongrass sauce, tomato jam

Ahi Tuna Tartare / 14
soy, toasted sesame, avocado, scallion, crisp wontons, wakame

Raw Oysters / 16
red and green cocktail sauces

LAND
entrées and half portion sharables

Pan-Roasted Half Chicken / 25
sautéed wild mushrooms, goat cheese dumplings, midnight
tomatoes, madeira cream

Lamb Bolognese / half 13, full 22
pappardelle, romano, cerignola olive, mint

Beef Short Rib / half 16, full 28
rich potato puree, peas & carrots, citrus/herb braising jus
Roquefort-Crusted

Filet of Beef / 38
short rib ragout, whipped potato, asparagus, natural jus

Grilled Hanger Steak / half 16, full 28
“bacon and egg” hash, garlic spinach, housemade
steak sauce

“Sugar & Spice” Pork Chop / 28
potato/bacon hash, braised cabbage, maple glaze,
housemade apple sauce

SEA
entrées and half portion sharables

Seared Irish Salmon / half 15, full 27
lemon/parmesan risotto, marinated tomato, arugula pesto

Surf & Turf / half 17, full 30
roasted sea scallops, braised beef short rib, vanilla parsnip
puree, glazed carrots, mustard pan sauce

Baleen Bouillabaisse | 29
scallop, shrimp, mussels, rockfish, calamari, spanish
chorizo, tomato, fennel, saffron, aioli crouton

Pan-Roasted Mahi Mahi | 30
mascarpone risotto cake, garlic spinach, dungeness crab/
brown butter vinaigrette
Cane Sugar-Seared

Ahi Tuna / half 19, full 33
coconut rice, spicy papaya salad, avocado/wasabi mousse

Seared Tofu / half 13, full 21
choose accompaniments from either ahi tuna or
salmon entrees

AL LA CARTE

Pork Chop 12 oz / 24
Hanger Steak 8 oz / 24
Filet of Beef 8 oz / 32
Mahi Mahi 7 oz / 26
Sea Scallops / 26

Irish Salmon 7 oz / 24
served with citrus butter

ADDITIONS

Buttered Asparagus / 8
Sautéed Mushrooms / 8
Creamed Spinach / 8
Truffle Fries / 8
Potato Puree / 7
Lobster Mac & Cheese / 14

Consuming raw or uncooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodbourne illness.