convivial ambiance. LEAD STAFF CHEF/PARTNER Adam Sobel CHEF DE CUISINE Joseph Sasto III EXECUTIVE SOUS CHEF Angelo Ciambrone SOUS CHEF Bryan Tejada

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1 LO S A N G EL ES

2 Cal Mare is an homage to the coast of Italy and Southern California from chef/partner Adam Sobel in collaboration with Michael Mina and MINA Group. Located on the ground floor of the newly-redesigned Beverly Center in Los Angeles, the restaurant celebrates the best of coastal Italian cuisine while featuring California s bountiful ingredients. The menu highlights seafood from both the Mediterranean and Pacific Ocean, as well as fresh handmade pastas and brick oven pizzas. Cal, short for California, represents our sensibility, and Mare means sea in Italian. When combined as calmare, it means to soothe in Italian. Fortuitously, Cal Mare evokes the vibrant seaside elegance of Italy s Amalfi Coast, but also features a nod to the contemporary Southern California setting - sun-drenched soulfulness with style. The mission is to transport guests to a place of bliss and happiness through truly delicious food, creative drinks and an approachable and convivial ambiance. LOCATION 8500 Beverly Blvd Ground Level (off La Cienega Blvd.) Los Angeles, CA HOURS OF OPERATION APERITIVO HOUR Monday Friday 4:00p.m. - 6:00p.m. DINNER Daily 5:30p.m. - 10:00p.m. LEAD STAFF CHEF/PARTNER Adam Sobel CHEF DE CUISINE Joseph Sasto III EXECUTIVE SOUS CHEF Angelo Ciambrone SOUS CHEF Bryan Tejada GENERAL MANAGER Joseph Sabato ASSISTANT GENERAL MANAGER Donato Ricci DETAILS SEATING Dining Room 109 Bar 20 Patio 32 Private Dining Room 24 PARKING Valet $10 for first 3 hours $2 each 30 minutes after $20 Max Valet access from 3rd St. Self Parking in Beverly Center parking structure PRIVATE EVENTS CONTACT Athena Ashburn, Sales & Marketing Manager AAshburn@CalMareRestaurant.com

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5 ADAM Sobel CHEF/PARTNER CAL MARE BEVERLY CENTER, LOS ANGELES Adam Sobel is the chef and partner of Cal Mare in Los Angeles, located on La Cienega Blvd., tucked between Beverly Hills and West Hollywood. Cal Mare is Sobel s flagship and passion project, supported by partner Michael Mina and MINA Group, of which he has been a part of for over 6 years. Sobel earned acclaim and success in Las Vegas after graduating from the Culinary Institute of America in Hyde Park, NY. His first job out of school was opening Bradley Ogden, then moving on to become Chef de Cuisine at Guy Savoy. In 2011, Sobel moved to Washington, DC to serve as Executive Chef at Michael Mina s Bourbon Steak. His innovative style landed the modern American steakhouse a three-star review in The Washington Post and consecutive high rankings in Washingtonian magazine s annual 100 Best Restaurants issue in 2012 and In 2013, soon after he moved to San Francisco to take on the role of Executive Chef and Partner at RN74, Sobel was crowned the King of Porc at the prestigious Grand Cochon, in Aspen. In February 2014, Sobel was invited to serve as a guest judge on Food Network s cooking competition show, Chopped, and in May 2014, RN74 received a rare 3½ star review in the San Francisco Chronicle.

6 Private Dining MENUS All Dinners Begin with House Bread Service Sesame Semolina Rolls and California Olive Oil Add an Amuse Specialità Della Casa $20 supplement/pp Add Signature Potato Foccacia Rolls Basil Pesto, Parmigiano Fonduta $5 supplement/pp THREE COURSE MENU $85 PER PERSON Select 1 Antipasti -or- Primi -or- Crudo Add Chef s Seasonal Acquerello Carnaroli Risotto Course $25/pp supplement Select 2 Secondi (for your guests to choose from) Select 1 Dessert FOUR COURSE MENU $95 PER PERSON Select 1 Antipasti Select 1 Primi -or- Crudo Add Chef s Seasonal Acquerello Carnaroli Risotto Course $25/pp supplement Select 2 Secondi (for your guests to choose from) Select 2 Dessert(for your guests to choose from) SIX COURSE MENU $135 PER PERSON Specialità Della Casa Caviar, Stracciatella, Caramelized Onion, Zeppole Select 1 Crudo Select 1 Antipasti Select 1 Primi Seasonal Acquerello Carnaroli Risotto Course Select 2 Secondi (for your guests to choose from) Select 2 Dessert (for your guests to choose from)

7 DELICATA SQUASH CHIPS Ricotta, Persimmon Conserva, Sage Antipasti FRIED RAINBOW CAULIFLOWER Guanciale, Sea Urchin, Finger Lime NANA S STUFFED PEPPERS Pancetta, Pecorino, Parsley INSALATA TRI COLORE Chicory, Semolina Croutons, Negroni Vinaigrette SPICY CALAMARI Local Squid, Tomato Broth, Fregola MORTADELLA & SUNCHOKES Truffle Vinaigrette, Pistachio MOZZARELLA AND PROSCIUTTO Hand-Pulled Mozzarella, Caramelized Onions Wild Flower Honey add caviar $35 supplement/pp MARINATED TURBOT Passion Fruit, Mustard Seed, Fennel NANTUCKET BAY SCALLOPS Nduja, Apple, Lime Crudo YELLOW FIN TUNA Blood Orange, Radish, Chilies PACIFIC AMBERJACK Stuffed Cherry Peppers, Capers, Lemon FARM EGG RAVIOLO Lardo, Black Pepper, Sage Primi AGNOLOTTI DELLA CASA (CHANGES DAILY) Seasonal Hand-Made Pasta With a Pinch GRIST & TOLL POLENTA Ragù di Fungi, Pinenut, Soft-Cooked Egg, Speck CAVATELLI ALLA ROMANO Ricotta Cavatelli, Spicy Tripe, Pancetta, Mint CHESTNUT GEMELLI Parmigiano-Reggiano, Duck Liver Ragù, Chestnut Pasta PASTA AL POMODORO House-Made Pasta, San Marzano Tomato, Grana Padano LOCAL CALIFORNIA HALIBUT Smoked Butter, Potato, Citrus Secondi AGED NY STRIP STEAK Wild Mushroom, Black Garlic Bagna Càuda GRILLED BRANZINO Salsa Verde, Brassicas, Chilies BRICK PRESSED CHICKEN Chickpea Conserva, Pancetta DRY AGED ROASTED DUCK Lavender Honey & Fennel Seed Mostarda $19 supplement/pp CHOICE OF SEASONAL GELATO OR SORBETTO SUNDAE Dolci TRIO OF CANNOLI Chocolate, Pistachio, Vanilla Mascarpone, Ricotta, Crema Dietary restrictions can be accommodated Menus are subject to change based on seasonal availability *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

8 FamilyStyle MENUS All Courses Served Family-Style Add an Amuse Specialità Della Casa $20 supplement/pp All Dinners Begin with Signature Potato Foccacia Rolls Basil Pesto, Parmigiano Fonduta THREE COURSE MENU $75 PER PERSON Select 1 Crudo ($14pp Supplement) Select 2 Antipasti Select 2 Secondi and 2 Contorni Select 1 Dessert FOUR COURSE MENU $95 PER PERSON Select 1 Crudo Select 2 Antipasti Select 1 Primi Add Chef s Seasonal Acquerello Carnaroli Course $15/pp supplement Select 2 Secondi and 2 Contorni Select 2 Dessert SIX COURSE MENU $125 PER PERSON Select 1 Crudo Select 1 Antipasti Select 1 Primi Add Chef s Seasonal Acquerello Carnaroli Course $15/pp supplement Select 2 Secondi and 2 Contorni Select 2 Dessert

9 DELICATA SQUASH CHIPS Ricotta, Persimmon Conserva, Sage Antipasti FRIED RAINBOW CAULIFLOWER Guanciale, Sea Urchin, Finger Lime NANA S STUFFED PEPPERS Pancetta, Pecorino, Parsley SPICY SHRIMP & CHICKPEA PANCAKE Saffron Aïoli, Escarole, Senise Peppers INSALATA TRI COLORE Chicory, Semolina Croutons, Negroni Vinaigrette SPICY CALAMARI Local Squid, Tomato Broth, Fregola MOZZARELLA AND PROSCIUTTO Hand-Pulled Mozzarella, Caramelized Onions Wild Flower Honey add caviar $35 supplement/pp Crudo Additional $14/pp MARINATED TURBOT Passion Fruit, Mustard Seed, Fennel NANTUCKET BAY SCALLOPS Nduja, Apple, Lime YELLOW FIN TUNA Blood Orange, Radish, Chilies PACIFIC AMBERJACK Stuffed Cherry Peppers, Capers, Lemon GRIST & TOLL POLENTA Ragù di Fungi, Hazelnut, Soft-Cooked Egg, Speck Primi AGNOLOTTI DELLA CASA (CHANGES DAILY) Seasonal Hand-Made Pasta With a Pinch CAVATELLI ALLA ROMANO Ricotta Cavatelli, Spicy Tripe, Pancetta, Mint CHESTNUT GEMELLI Parmigiano-Reggiano, Duck Liver Ragù, Chestnut Pasta PASTA AL POMODORO House-Made Pasta, San Marzano Tomato, Grana Padano GRILLED BRANZINO OVEN ROASTED SNAPPER Secondi AGED NY STRIP STEAK BRICK PRESSED CHICKEN FRIED BRUSSELS SPROUTS Black Garlic - Bagna Càuda WHOLE ROASTED CAULIFLOWER Pomegranate, Fennel, Golden Raisins Contorni BROCCOLI DI CICCIO Calabrian Chile, Preserve Orange SMASHED POTATOES Bottarga, Roasted Garlic CHOICE OF SEASONAL GELATO OR SORBETTO SUNDAE Dolci HEIRLOOM CARROTS Sweet & Sour, Carrot Crumb TRIO OF CANNOLI Chocolate, Pistachio, Vanilla Mascarpone, Ricotta, Crema Dietary restrictions can be accommodated Menus are subject to change based on seasonal availability *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

10 TRAY-PASSED Assaggi Price listed is per person per hour of reception Choose 2 $18 PER PERSON Choose 3 $26 PER PERSON Choose 4 $35 PER PERSON GRILLED OCTOPUS Pine Nuts, Livornese CRISPY POLENTA Mascarpone, Rosemary, Walnut HEIRLOOM BEETS Whipped Ricotta, Black Sesame CRISPY BLOWFISH TAILS Fennel, Salsa Verde SMOKED TROUT ROE Squid Ink Cracker, Stracciatella MARINATED BURRATA Persimmon Conserva NANTUCKET BAY SCALLOPS Nduja, Apple, Lime RICOTTA GNUDI Preserved Black Truffle $3 supplement/pp SEASONAL OYSTER Limoncello, Pink Peppercorn SPECIALITA DELLA CASA Stracciatella, Caramelized Onion, Zeppole add caviar $12 supplement/pp FRIED RAINBOW CAULIFLOWER Sea Urchin, Lardo, Lime CRISPY SMASHED POTATOES Bottarga, Saffron MINI POTATO FOCACCIA PINWHEELS Parmigiano Fonduta, Basil Pesto LOCAL AMBERJACK Stuffed Cherry Peppers, Capers, Lemon MORTADELLA & SUNCHOKES Truffle Vinaigrette, Pistachio