Marmalade Cafe - Malibu

Freshly mashed hass avocado guacamole, hand cut pico de gallo and warm white and blue corn tortilla chips. Vegan and gluten free.

Hand chopped and blended with sriracha, toasted sesame oil and diced avocado. Served with Japanese seaweed salad and wonton chips.

Baby spinach and chopped artichokes simmered with garlic, herbs and five creamy cheeses. Hand cut Yukon gold kettle chips for dipping. Vegetarian.

Citrus ponzu for dipping.

Vegetarian.

A marmalade classic, rich and creamy bisque with wild mushrooms. Gluten free and vegetarian.

Hearty vegetarian soup with kabocha squash and kale. Gluten free and vegan.

Roast chicken breast in a creamy vegetable broth with pumpkin, baby spinach and wild rice.

Lightly spiced chile broth with tortillas and chicken, garnished with cilantro.

Slow cooked spilt peas with hearty vegetable broth and herbs. Vegan and gluten free.

Our classic creamy tomato soup garnished with sourdough basil croutons.

Our classic recipe of slow simmered filet mignon pieces, kidney beans and guinness stout with tomatoes and spices. Served with warm jalapeno cheddar cornbread and topped with sour cream and cheese.

Rows of diced chicken, cucumber, tomato, hard boiled eggs, Swiss, provolone, blue cheese, smoked bacon and haas avocado on chopped lettuce. Lemon Dijon dressing. Gluten free.

Chopped chicken, salami, roasted peppers, garbanzos, provolone, kalamata olives, cucumbers, fresh and sun dried tomatoes and lettuce, tossed with Italian herb vinaigrette. Gluten free.

Chopped Romaine tossed with Parmesan, grilled chicken breast, garlic croutons and creamy Parmesan dressing.

Portobello mushrooms, asparagus, zucchini, carrots, red onions, roasted peppers and Roma tomatoes, served warm with feta cheese and organic mixed greens. Lemon dijon vinaigrette. Gluten free and vegetarian.

Chilled poached salmon atop organic mixed greens with haricot vert, red potatoes, red onions, Kalamata olives, capers, chopped tomatoes and eggs. Lemon dijon vinaigrette.

Umami soy roasted chicken thinly sliced and tossed with nappa cabbage, sugar snap peas, edamame, scallions, oranges, roasted cashews, crispy rice noodles and sesame ginger vinaigrette.

Our take on the double cheeseburger. Two Brandt beef patties seared and topped with white cheddar on toasted brioche bun with our secret sauce, shredded iceberg lettuce and vine-ripened tomatoes.

Grilled Brandt beef patty topped with thick cut bacon, melted cheddar, smoky BBQ sauce, lettuce and vine-ripened tomato, piled high with crispy onion strings on a toasted brioche bun.

Gluten-free vegan burger with vine-ripened tomato, avocado, kale slaw tossed with herb vinaigrette and served in a crispy lettuce wrap. Gluten free and vegan.

Classic brandt beef burger on toasted brioche bun with lettuce, vine-ripened tomato and your choice of cheese.

Grass fed California lamb patty grilled and topped with mozzarella cheese, baby arugula, roasted garlic mayo and pickled red onion on a toasted ciabatta roll.

Crispy bacon, heirloom tomato, arugula, green goddess dressing, avocado and pickled red onions on grilled multigrain bread.

8 oz. Thinly sliced roast prime rib warmed in rich beef jus, piled high in a crusty French roll with grilled onions, atomic horseradish cream and Au jus.

Hand-formed and seasoned turkey burger with grilled vegetables and herb goat cheese on a toasted ciabatta roll.

Featuring the beyond burger, the revolutionary meaty plant-based burger served with roasted mushrooms, caramelized onions, melted bel paese cheese, arugula and truffle aioli on a brioche bun. Vegetarian.

Shrimp simmered with chopped garlic, lemon, white wine sauce and butter, tossed in linguine with capers and Italian parsley.

A blend of lamb and beef, simmered in roasted garlic and spinach marinara with Parmesan and thin spaghetti.

Cajun spiced chicken breast served atop creamy pesto penne with chopped tomatoes, scallions and Parmesan.

Ricotta, Parmesan and mozzarella with herbs, in Yolo valley tomato cream sauce. Vegetarian.

Tender maine lobster and jumbo shrimp with baby tomatoes, lemon essence and brandy-roasted lobster cream.

Pieces of tender Atlantic salmon, asparagus tips and sweet onions in lemon Chardonnay cream.

Orecchietti pasta with 7 cheeses, topped with crispy Parmesan panko. Vegetarian.

Andouille sausage and bell peppers sauteed with shrimp and blackened chicken in our creamy jambalaya sauce tossed with penne pasta.

Mary's naturally raised chicken breast, skinless and buttermilk battered, with creamy Yukon gold mashed, smothered in roasted onion gravy. Today's green vegetable.

Tender chicken breast filets and cremini mushrooms sauteed in sweet marsala wine. Served with spaghettini and a baby arugula and shaved red onion salad.

Mary's naturally raised chicken with carrots, onions, red-skinned potatoes, mushrooms and sweet peas, simmered until tender in cream and herbs, served in a flaky pastry bowl.

Naturally raised turkey with chopped baby spinach, carrots and onions, slow baked and served with Yukon gold mashed potatoes, rich sundried tomato gravy and green beans with almonds.

King crab, shrimp, mussels, Manila clams, calamari, salmon and sea bass simmered in a hot chili and cilantro spiked tomato broth with sweet peppers and onions. Served with garlic Parmesan toast.

Falling apart tender beef simmered in port wine gravy, with caramelized pearl onions, baby carrots, sweet peas and mashed Yukon gold potatoes.

Parmesan panko crusted chicken breast, simmered in marinara with melted bel paese cheese. Spaghettini marinara with virgin olive oil and fresh basil.

Rosemary lemon brined semi boneless half chicken served with crispy Tuscan potatoes, grilled broccolini and red pepper relish.

Crisp battered Alaskan cod with housemade tartar sauce, cole slaw and fries.

Tender chicken breast filets sauteed in white wine, lemon and caper, finished with butter and Italian parsley. Served with spaghettini and a baby arugula and shaved red onion salad.

Tomato basil sauce, mozzarella, Parmesan herb breaded eggplant, basil oil and shaved Parmesan reggiano. Vegetarian.

Sustainably raised British Columbia salmon grilled and served with sesame ginger glaze, garlic broccolini and Yukon gold mashed potatoes.

Smoky chipotle grilled chicken breast with guacamole, grilled corn salsa and shredded romaine lettuce.

Chili lime marinated filet mignon with pico de gallo, guacamole and pickled red onion-cilantro relish.

Marinated wild caught mahi mahi on corn tortillas with cabbage, cilantro, avocado crema & pico de gallo.

Sustainably raised British Columbia salmon grilled and served with sesame ginger glaze, garlic broccolini & Yukon gold mashed potatoes.

Smoked bacon, Tuscan potatoes, wilted spinach, crispy onion strings and pinenut-arugula chimichurri.

10oz Angus New York Strip grilled to your liking & served with asparagus, roasted garlic mashed potatoes & bourbon herb butter.

New York Strip steak, Maine lobster sauté, jumbo asparagus, Yukon gold mashed potatoes and bearnaise.

Award winning.

Tropical or black.

16oz Fountain Drink with ice. Choice of Coke, Diet Coke, Sprite, Barq's Root Beer.

Please contact to merchant for tea flavor.

Bold and refreshing cold brewed coffee from award-winning California roaster Peerless Coffee. Served in a pint glass over ice.

Dense chocolate cake with a molten truffle center, warm with vanilla bean ice cream.

Vanilla and brandy flavored with raisins and warm caramel sauce, topped with vanilla bean ice cream.

Rich mascarpone cheese and Marsala layered with espresso laced ladyfingers.

Come with fresh strawberry compote, topped with powdered sugar.

Half portions of 3 of our most popular desserts include warm bread pudding, tiramisu and New York style cheesecake.

House rum, crushed mint, fresh lime juice, soda water, & topped with Whaler's dark rum.

Fresh lime juice, crushed mint, fresh watermelon, coconut & watermelon purées served with your choice of vodka or rum.

Tanteo Jalapeño Tequila, mango puree with sweet & sour.

House tequila, triple sec, wildberry purée, fresh lime juice.

Tequila, triple sec, Grand Marnier, house-made sweet & sour.

Tito's Vodka, Fresh lime juice, ginger beer, & mint.

House tequila, cointreau, & blood orange purée.

Tito's vodka, pineapple juice, fresh lime, & ginger beer.

Raspberry vodka, Cointreau, raspberry liqueur, & fresh lemon juice.

Raspberry vodka, watermelon purée, lime juice, crushed mint, soda.

Two crisp thick-cut strips of lean hardwood smoked bacon, with our housemade blend of tomato juice, Atomic horseradish, cracked black pepper, fresh citrus juices & Worcestershire, kicked up with smoky chipotle.

House vodka, fresh tomato juice, Atomic horseradish, cracked black pepper, Worcestershire & fresh citrus.

Made with Tanteo jalapeño tequila, fresh tomato juice, Atomic horseradish, cracked black pepper, Worcestershire & fresh citrus.

Made with Bombay Sapphire Gin, fresh tomato juice, Atomic horseradish, cracked black pepper, Worcestershire & fresh citrus.

A jumbo locally grown artichoke steamed and split, brushed with lemon and olive oil and grilled. Basil aioli.

Freshly mashed hass avocado guacamole, hand cut pico de gallo and warm white and blue corn tortilla chips.

Baby spinach and chopped artichokes simmered with garlic, herbs and five creamy cheeses. Hand cut yukon gold kettle chips for dipping.

Flash fried cauliflower florets tossed with tabanero hot sauce and served with blue cheese yogurt dip, house pickled celery and carrots.

Choose steamed or crispy. Citrus ponzu for dipping.

Hand chopped and blended with sriracha, toasted sesame oil and diced avocado. Served with Japanese seaweed salad and wonton chips.

Dusted with seasoned flour and flash fried, served with roasted garlic aioli and marinara for dipping.

Greenlip mussels and manila clams steamed in pesto, white wine, tomatoes, and garlic, served with grilled sourdough baguette.

With jack and cheddar cheeses. Pico de gallo, guacamole, sour cream.

A marmalade classic, rich and creamy bisque with wild mushrooms.

Hearty vegetarian soup with kabocha squash and kale.

Roast chicken breast in a creamy vegetable broth with pumpkin, baby spinach and wild rice.

Lightly spiced Chile broth with tortillas and chicken, garnished with cilantro.

Classic creamy tomato soup garnished with sourdough basil croutons.

Slow cooked split peas with hearty vegetable broth and herbs.

Organic baby greens and romaine, with julienne carrots and chopped tomatoes. Lemon Dijon dressing with choice of soup.

Grilled 7-grain bread, pea shoot salad, roasted baby tomatoes, pickled onions, kale, green beans, maldon sea salt and lemon Dijon dressing.

Rows of diced chicken, cucumber, tomato, hard boiled eggs, swiss, provolone, blue cheese, smoked bacon and haas avocado on chopped lettuce. Lemon Dijon dressing.

Chopped chicken, salami, roasted peppers, garbanzos, provolone, kalamata olives, cucumbers, fresh and sun-dried tomatoes and lettuce, tossed with Italian herb vinaigrette.

Chopped romaine tossed with Parmesan, garlic croutons and creamy Parmesan dressing with a hint of anchovy.

Portobello mushrooms, asparagus, zucchini, carrots, red onions, roasted peppers, roma tomatoes, feta cheese, organic mixed greens and lemon Dijon vinaigrette, served warm.

Locally sourced baby kale, toasted walnuts, dried cherries, herb roast chicken, blue cheese and toasted walnut vinaigrette.

Crunchy spiced walnuts and rich California goat cheese, with organic field greens and balsamic vinaigrette.

Spice crusted tuna seared very rare & chilled, sliced thin with Napa cabbage slaw (contains cilantro). Sesame ginger vinaigrette, pickled ginger & wasabi.

Chilled poached salmon atop organic mixed greens with haricot vert, red potatoes, red onions, kalamata olives, capers, chopped tomatoes, and eggs. Lemon Dijon vinaigrette.

Umami soy roasted chicken thinly sliced & tossed with Napa cabbage, sugar snap peas, edamame, scallions, oranges, roasted cashews, crispy rice noodles, cilantro & sesame ginger vinaigrette.

Keto avocado BLT salad chopped chicken breast, avocado, roasted tomatoes, and scallions over a mixture of iceberg and arugula lettuce tossed with ranch dressing and topped with a poached egg.

Free-range ABF chicken, skinless and buttermilk battered, with creamy yukon gold mashed, smothered in roasted onion gravy and today’s green vegetable.

Naturally raised turkey with chopped baby spinach, carrots, and onions, slow baked, and served with yukon gold mashed potatoes, rich sun-dried tomato gravy and green beans with almonds.

Tender chicken breast filets and cremini mushrooms sautéed in sweet marsala wine. Served with spaghettini and a baby arugula and shaved red onion salad.

Free-range ABF chicken with carrots, onions, red-skinned potatoes, mushrooms and sweet peas, simmered until tender in cream and herbs, served in a flaky pastry bowl.

Crisp battered Alaskan cod, with housemade tartar sauce, cole slaw, and fries.

Falling-apart tender beef simmered in port wine gravy, with caramelized pearl onions, baby carrots, sweet peas and mashed yukon gold potatoes.

King crab, shrimp, mussels, calamari, salmon, and sea bass simmered in a hot chili and cilantro spiked tomato broth with sweet peppers and onions. Served with garlic-Parmesan toast.

Rosemary lemon brined semi boneless 1/2 free-range ABF chicken served with crispy tuscan potatoes, grilled broccolini and red pepper relish.

Sustainably raised british Columbia salmon grilled and served with sesame ginger glaze, garlic broccolini and ukon gold mashed potatoes.

Tender chicken breast filets sautéed in white wine, lemon, and caper, finished with butter and Italian parsley. Served with spaghettini and a baby arugula and shaved red onion salad.

Smoked bacon and spinach roasted potatoes, crispy onion strings and pine nut-arugula chimichurri.

New York strip, Maine lobster sautée, jumbo asparagus, yukon gold mashed potatoes and béarnaise.

Marinated wild caught mahi mahi on corn tortillas with cabbage, cilantro, avocado crema and pico de gallo.

Shrimp simmered with chopped garlic, lemon, white wine, and butter, tossed in linguine with capers and Italian parsley.

A blend of lamb and beef, simmered in roasted garlic and spinach marinara with Parmesan and thin spaghetti.

Orecchiette pasta with 7-cheeses, topped with crispy Parmesan panko.

Cajun spiced chicken breast served atop creamy pesto penne with chopped tomatoes, scallions and Parmesan.

Pieces of tender Atlantic salmon and asparagus tips in lemon chardonnay cream.

Tender Maine lobster and jumbo shrimp with baby tomatoes, lemon essence and brandy-roasted lobster cream.

Andouille sausage and bell peppers sautéed with shrimp and blackened chicken in our creamy jambalaya sauce tossed with penne pasta.

Ricotta, Parmesan, and mozzarella with herbs, in yolo valley tomato cream sauce.

Parmesan panko crusted chicken breast, simmered in marinara with melted bel paese cheese. Spaghettini marinara with virgin olive oil and fresh basil.

Tomato basil sauce, mozzarella, Parmesan herb breaded eggplant, basil oil and shaved Parmesan reggiano.

King crab, shrimp, mussels, calamari, salmon, and sea bass simmered in a hot chili and cilantro spiked tomato broth with sweet peppers and onions. Served with garlic-Parmesan toast.

Free-range ABF chicken, crispy fried on toasted brioche bun with buttermilk jalapeño slaw and pickled red onion.

Crispy bacon, vine-ripened tomatoes, arugula, green goddess dressing, avocado and pickled red onions on grilled multi-grain bread.

Slow roasted turkey breast sliced thin and piled high, with smoked bacon, hass avocado and melted provolone, on grilled sourdough.

Thick bacon, avocado, lettuce, tomato and mayo on toasted sourdough.

Lean, reduced-sodium corned beef custom cured to marmalade’s recipe, shaved thin, and piled high on grilled corn rye, with fresh sauerkraut, melted swiss and 1000 Island.

Sustainably caught light tuna, blended with mayo, Dijon and chopped veggies on sourdough with lettuce and tomato.

Thinly sliced roast prime rib warmed in rich beef jus, piled high in a crispy French roll, with atomic horseradish cream, au jus.

Roasted turkey breast and smoked bacon on toasted sourdough with lettuce, tomato and mayo.

Thick cut bacon, avocado, lettuce, tomato, and mayo on a toasted la Brea sourdough with choice of soup.

Our take on the double cheeseburger. Two beef patties seared and topped with white cheddar on toasted brioche bun with our secret sauce, shredded iceberg lettuce and vine-ripened tomatoes.

Classic beef burger on toasted brioche bun with lettuce, vine-ripened tomato and your choice of cheese.

Stevenson’s farms gluten-free vegan burger with vine ripened tomato, avocado, kale slaw tossed with herb vinaigrette and served in a crispy lettuce wrap.

Grilled beef patty with thick cut bacon, melted cheddar, smoky barbeque sauce, lettuce and vine-ripened tomato, piled high with crispy onion strings on a toasted brioche bun.

Grass fed Colorado lamb patty grilled and topped with mozzarella cheese, baby arugula, roasted garlic mayo, pickled red onion on a toasted ciabatta roll.

Hand-formed and seasoned turkey burger with grilled vegetables and herb goat cheese on a toasted ciabatta roll.

The revolutionary "meaty" plant-based burger served with roasted mushrooms, caramelized onions, melted bel paese cheese, arugula and truffle aioli on a brioche bun.

4-Cheese blend on thick-cut grilled bread, served with a cup of creamy tomato bisque.

Grilled 7-grain bread, pea shoot salad, roasted baby tomatoes, pickled onions, kale, green beans, maldon sea salt and lemon Dijon dressing.

With fresh strawberry compote.

Cheese quesadilla served with steamed vegetables, green salad, applesauce, whole banana, or French fries.

Grilled cheese sandwich served with steamed vegetables, green salad, applesauce, whole banana, or French fries.

Hamburger served with steamed vegetables, green salad, applesauce, whole banana, or French fries.

Crispy hand battered or grilled chicken breast. Served with steamed vegetables, green salad, applesauce, whole banana, or French fries.

Penne pasta served with steamed vegetables, green salad, applesauce, whole banana, or French fries.

Refreshing non-alcoholic cooler. Fresh squeezed lime juice and crushed mint leaves, watermelon and coconut shaken with ice.

Please make your selection when you pick up your order.

Chicken tortilla soup.

Light cream base with pureed mushrooms.

Sourdough basil croutons.

Kabocha squash and toasted pumpkin seeds.

Diced pumpkin, fresh baby spinach and chicken breast in a creamy vegetable broth.