Cafe Del Rey
4451 Admiralty Way
, Marina Del Rey, CA 90292 310-823-6395


Marina Del Rey

• Full Bar
• Bar Dining
• Entertainment
• Weekend Brunch


Valet / Parking Lot

Payment Methods
AMEX, MasterCard, Visa, Discover, DC

Private Rooms
Yes, Please Call

Monday - Friday
11:30am - 3:00pm

11:30am - 3:00pm

10:30am - 3:00pm

Monday - Thursday
5:30pm - 10:00pm

Friday - Saturday
5:30pm - 10:30pm

5:00pm - 9:00pm

Cafe del Rey Dinner Menu - Updated 6/15/2012
Menu and pricing subject to change

Cuisine inspired by the coastal towns of the Mediterranean. Intuitive service and a beautiful seaside setting. The food is about discovery: the freshest fish, fire grilled steaks, roasted free-range poultry, citrus, olives and market fresh vegetables all bursting with flavor. The luscious desserts, sophisticated cocktails and wine complete your journey. Escape to the good life at Cafe del Rey

Summer 2012


OYSTERS: KUSSHI b.c., BLUE POINT n.j., KUMAMOTO c.a., jerez vinegar mignonette, lemon 4 ea.

FOIE GRAS to top your oysters, by the ½ dozen 10

CHILLED PRAWN harissa cocktail sauce 4

WHITE TUNA CRUDO aji Amarillo gelatina, shaved melon, espelette oil, cilantro leaf

WAGYU BEEF TARTARE “picadillo style”, black currants, almonds, olives, shallot, harissa vinaigrette, potato gaufrette 16

HOUSE CURED SALMON wheat blini, lemon crème fraiche, caviar, micro greens 16


SUMMER VINE RIPE TOMATO SOUP parmesan crisp, lemon basil, opal basil oil

SWEET CORN CRAB CHOWDER dungeness crab, chive

HEARTS OF ROMAINE CAESAR garlic croutons, shaved reggiano 6 | 11

FRISEE & BABY RED OAK spinach, candied walnuts, goat cheese, currants, walnut vinaigrette 12

BURRATA SALAD herb mix, arugula, pomegranate, hot house tomato, blood orange & basil oil, saba 14

EGGPLANT PANZANELLA pickled onion, bocconcini mozzarella, prosciutto, toasted focaccia, grape tomato 12

STEAMED MUSSELS chorizo picante, coconut curry broth, kafir lime leaf, garlic, leek, tomato

AGNOLOTTI OF CORN corn beurre fondue, roasted corn 11 | 19

FRITO MISTO calamari, shrimp, fennel, lemon whole grain mustard aioli 13 | 19

DUNGENESS CRAB CAKE root vegetable slaw, tiny greens, apples, lemon aioli 13 | 26

PROSCUITTO PIZZA olive tapenade, goat cheese, reggiano, wild arugula

TRUFFLE PIZZA caramelized onion, truffle cream, reggiano 12 | 19

SEARED FOIE GRAS vanilla & black tea seared ahi, pinot noir black currant compote, tiny summer greens


SEARED AHI TUNA PROVENCAL artichoke, fennel, olive, garlic, watercress, tomato, black olive oil

BASTED SALMON savory capellini cake, roasted eggplant, dill crème fraiche, garlic chive oil

PAPARDELLE PASTA garlic, shallot, tomato, arugula, white wine, lemon basil, light tomato sauce

MAINE DIVER SCALLOPS “BLT” seared beefsteak tomato, grilled romaine wedge, basil bacon vinaigrette, braised bacon 32

GRILLED ALASKAN HALIBUT sausalito watercress, fava bean, baby heirloom tomato, peach, vanilla saffron sauce

NEW ZEALAND GROUPER caramelized fennel, israeli cous cous, tomato confit, avocado crema, orange lacquer 33

CHERRY BBQ PORK TENDERLOIN warm potato salad, bacon, whole grain mustard, corn & fava bean succotash

PETALUMA FARMS CHICKEN herb and garlic roasted vegetables, curried cauliflower, lemon poultry jus 26

CHATEAU STEAK artichoke mash potato, crisp artichoke hearts, grilled asparagus, béarnaise 38

MOROCCAN LAMB BURGER sheep’s milk cheese, tzatziki, house made bun, harissa spiced fries 18

VEAL SALTIMBOCA prosciutto, mozzarella, sautéed spinach, lemon ricotta gnocchi, sage, white wine, shallot 29

SEARED DUCK BREAST Vidalia onion, fig, faro, piquillo pepper, duck confit, fig gastrique

ROSEMARY BROWN SUGAR BRAISED BACON 1 slice for 3 or 2 slice for 5

FOIE GRAS to top your entrees 20

CHUCK ABAIR Chef De Cuisine
ANDY LEE Sous Chef
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness