Gjelina LA menu — United States

Thinly sliced raw tai snapper served with a bright jalapeño and Meyer lemon citrus paste, fresh cilantro, and olive oil.

Six fresh Row 34 oysters from Massachusetts served raw on the half shell.

Six fresh, raw oysters harvested from the waters of Schoodic Point, Maine.

Sautéed chanterelle mushrooms served in a black peppercorn sauce and garnished with fresh chives.

Wood-roasted beets served with a pistachio flour crust, preserved lemon yogurt, and fresh dill.

Roasted Japanese eggplant served with creamy tahini, a sweet and tangy red onion agrodolce, cherry tomatoes, and a dusting of sumac.

Water spinach charred over an open flame and served with a warm, savory dipping sauce made of garlic, anchovies, and olive oil.

Grilled dragon tongue beans served with a fermented chili romesco sauce and topped with pecorino cheese.

Grilled bok choy served with a savory black garlic aioli and topped with a salty, umami-rich bottarga furikake seasoning.

These grilled oyster mushrooms are prepared with a tarragon-infused butter and a touch of lemon.

Grilled summer squash served with a curry-spiced mayonnaise, a Middle Eastern herb blend, and fresh mint.

Tender cranberry beans served in a savory Parmesan broth with sautéed rapini, slow-roasted tomatoes, herb-based salsa verde, and a crunchy breadcrumb topping.

Tender butterball potatoes served with horseradish, pickled red onions, fresh dill, and a lemon aioli.

Roasted Japanese sweet potato served with a jalapeño yogurt sauce and topped with fresh scallions.

Cauliflower roasted over an open flame and seasoned with garlic, chili, and vinegar.

Crispy fried potatoes served with spicy harissa ketchup and a creamy mustard aioli.

A fresh salad of mixed greens tossed with chives, tarragon, parsley, dill, and a lemon vinaigrette.

A fresh salad of heirloom tomatoes, cucumber, and red onion, finished with a dressing of olive oil and sherry vinegar and garnished with fresh basil.

A fresh salad featuring dandelion greens, sweet Barhi dates, candied nuts, and shaved Parmesan, finished with a date vinaigrette.

A crisp salad of Little Gem lettuce topped with fresh apple, crunchy prosciutto, and chives, served with a blue cheese dressing.

A refreshing salad of heirloom cucumbers tossed with sunflower and pepita seeds, fresh mint, dill, and a bright preserved citrus vinaigrette.

Crisp puntarelle greens served with warm croutons, shaved Parmesan cheese, and a creamy anchovy dressing.

A fresh arugula salad topped with smoked trout, avocado, red onion, and citrus, finished with a lemon and olive oil dressing.

A hearty soup made with Le Puy lentils, finished with fresh cilantro, dill, and a flavorful spiced oil.

Finely chopped raw beef seasoned with Dijon mustard, capers, and shallots, served with toasted sourdough bread.

These delicate pasta pockets are filled with honeynut squash and served in a savory miso butter sauce, topped with crunchy pepita gremolata and shaved Belper Knolle cheese.

Thick, straw-like pasta tossed in a simple, savory sauce of pecorino romano cheese and cracked black pepper.

Saffron-infused spaghetti tossed with cured fish roe, slow-cooked tomatoes, garlic, spicy Calabrian chiles, and toasted breadcrumbs.

Orecchiette pasta served with a slow-cooked Wagyu beef cheek ragu and a dollop of whipped ricotta cheese.

A tender braised pork meatball served in tomato sauce with Parmesan cheese and a side of sourdough toast.

Grilled squid served with pickled melon, arugula, cherry tomatoes, and a zesty herb-based salsa verde.

Fresh black mussels and Asari clams simmered in a tomatillo and confit garlic broth, served with a side of grilled baguette.

Pan-seared black cod served with shelling beans, a savory soffritto base, aromatic huacatay herb sauce, and a bright Meyer lemon relish.

A crispy duck leg served with braised cabbage, a confit shallot, and a side of Dijon mustard, finished with a cherry sauce.

A roasted half-chicken served with sautéed black kale and a spicy red harissa sauce.

This grilled hanger steak is served with roasted cipollini onions and a fresh herb-based chimichurri sauce.

A fresh vegetable sandwich featuring avocado, pickled turnip, bell pepper, sprouts, and fennel, finished with a creamy tahini spread.

This sandwich features blackened rockfish topped with Napa cabbage slaw and a spicy fermented chile aioli.

A grilled hanger steak sandwich served on a baguette with pickled vegetables, fresh cilantro, and a horseradish aioli.

A classic sandwich featuring crispy bacon, fresh arugula, and sliced tomato, finished with a bright lemon-infused mayonnaise.

A lamb patty topped with Comté cheese and lemon aioli, served on a bun.

A pizza topped with slow-cooked confit tomatoes, oregano, fresh basil, and olive oil.

A pizza topped with creamy burrata cheese, fresh cherry tomatoes, confit garlic, and olive oil.

A pizza topped with a variety of mushrooms, rosemary, confit garlic, and olive oil.

This pizza features a blend of goat cheese, Asiago, and Parmesan topped with fresh thyme and four varieties of onion.

This pizza features a base of creamy fromage blanc topped with sweet caramelized onions and fresh arugula.

A white pizza topped with mozzarella, Parmesan, confit garlic, and Castelvetrano olives.

A pizza topped with truffle-infused mushrooms, creamy fontina cheese, and fresh thyme.

This pizza is topped with delicate squash blossoms, baby zucchini, cherry tomatoes, confit garlic, creamy fontina, and fresh burrata cheese.

This pizza features housemade chorizo, smoked mozzarella, confit tomatoes, fresh arugula, and jalapeños.

This pizza features mozzarella, tomato sauce, Castelvetrano olives, and Fresno chiles, topped with cured pork jowl.

A mozzarella pizza topped with tomato sauce, thinly sliced fennel, and spicy Calabrian chiles.

A pizza topped with cured chorizo, mozzarella, tomato sauce, spicy Calabrian chiles, and red onion.

This pizza is topped with lamb sausage, creamy Asiago cheese, slow-cooked confit tomatoes, bitter rapini, and salty Pecorino cheese.

A selection of olives cured in a blend of herbs, spices, and oil.

A selection of seasonal vegetables preserved in a tangy vinegar brine.

A curated selection of cured meats served with pickles, sweet fruit mostarda, and sourdough bread.

A curated selection of cheeses served with fruit and nut bread, honey butter, and fruit preserves.

A smooth blend of chicken and duck liver served on toasted baguette, finished with aged balsamic and fresh purple watercress.

Creamy burrata cheese and savory anchovies served on toast, topped with a sweet bell pepper stew, fresh parsley, and olive oil.

Creamy burrata cheese served with grilled peaches, bitter chicory, salty prosciutto, and a drizzle of aged balsamic vinegar.

Thinly sliced raw tai snapper served with a bright jalapeño and Meyer lemon citrus paste, fresh cilantro, and olive oil.

Six fresh, raw oysters harvested from the waters of Massachusetts.

Six fresh, raw oysters harvested from Schoodic Point, Maine.

A hearty lentil soup seasoned with a blend of spices and finished with fresh cilantro and dill.

Finely chopped raw beef seasoned with Dijon mustard, capers, and shallots, served with toasted sourdough bread.

Sautéed mushrooms served on toasted bread with a creamy garlic, white wine, and thyme sauce.

Handmade pasta pockets filled with honeynut squash, served in a savory miso butter sauce and topped with toasted pumpkin seeds and shaved Belper Knolle cheese.

Thick, straw-like pasta tossed in a simple, creamy sauce made of Pecorino Romano cheese and freshly cracked black pepper.

Saffron-infused spaghetti tossed with cured fish roe, slow-cooked tomatoes, garlic, spicy Calabrian chiles, and toasted breadcrumbs.

Small, ear-shaped pasta served with a slow-cooked Wagyu beef cheek meat sauce and a dollop of creamy whipped ricotta.

Grilled squid served with pickled melon, arugula, cherry tomatoes, and a zesty herb-based salsa verde.

Pan-seared bay scallops served in a savory chili butter sauce with fermented black garlic, red onion, and fresh basil.

Fresh mussels and clams simmered in a savory tomatillo and confit garlic broth, served with a side of grilled baguette.

Pan-seared black cod served with shelling beans, a savory soffritto base, aromatic huacatay herb sauce, and a bright Meyer lemon relish.

A roasted half chicken served with sautéed black kale and a spicy red harissa sauce.

Slow-cooked duck leg served with braised cabbage, cherries, Dijon mustard, and a port wine reduction.

A grilled bone-in pork chop seasoned with Szechuan herbs and lard, finished with a touch of lemon.

A premium, dry-aged bone-in ribeye steak served with herb porcini butter and a grilled lemon.

A classic pizza topped with slow-cooked confit tomatoes, fresh basil, oregano, and olive oil.

This pizza is topped with creamy burrata cheese, fresh cherry tomatoes, confit garlic, and olive oil.

A pizza topped with a variety of mushrooms, rosemary, confit garlic, and olive oil.

A pizza topped with truffle-infused mushrooms, creamy fontina cheese, and fresh thyme.

This white pizza is topped with a blend of mozzarella, fromage blanc, and parmesan cheeses, finished with confit garlic and Castelvetrano olives.

This pizza features a blend of goat cheese, asiago, and parmesan topped with fresh thyme.

This pizza features a base of creamy fromage blanc topped with sweet caramelized onions and fresh arugula.

This pizza is topped with delicate squash blossoms, baby zucchini, cherry tomatoes, confit garlic, creamy fontina, and fresh burrata cheese.

This pizza features a tomato base topped with mozzarella, thinly sliced fennel, and spicy Calabrian chiles.

This pizza features housemade chorizo, tomato sauce, fontina cheese, fennel, chili, and fresh basil.

This pizza features mozzarella, tomato sauce, Castelvetrano olives, and Fresno chiles.

This pizza features mozzarella, tomato sauce, cured chorizo, spicy Calabrian chiles, and red onion.

This pizza is topped with savory lamb sausage, slow-cooked confit tomatoes, bitter rapini, and a blend of Pecorino and Asiago cheeses.

Thinly sliced raw snapper served with a bright jalapeño and Meyer lemon citrus paste, fresh cilantro, and olive oil.

These are fresh, raw oysters harvested from the waters of Prince Edward Island, Canada.

Six fresh Row 34 oysters from Massachusetts served raw on the half shell.

A selection of fresh, sliced fruits currently in season.

A crumbly, baked blueberry pastry served with butter and fruit preserves.

A slice of toasted buckwheat banana walnut bread served with butter and fruit preserves.

Creamy Greek yogurt served with crunchy granola, fresh seasonal fruit, and a drizzle of honey.

Creamy strained yogurt served on toasted bread, topped with fruit preserves, bee pollen, sea salt, and olive oil.

A warm bowl of whole grain cereal topped with fresh seasonal fruit and a drizzle of honey.

A hearty pancake made with a blend of nine different grains, served with cultured butter and maple syrup.

These buckwheat pancakes are infused with lemon and ricotta, served with a blueberry compote and a dollop of crème fraîche.

Fluffy scrambled eggs finished with a drizzle of olive oil and a sprinkle of fresh herbs.

This breakfast omelette is filled with squash blossoms, baby zucchini, and confit leeks, topped with ricotta salata cheese and fresh arugula.

Smoked salmon served on sourdough toast with herbed goat cheese and pickles.

A poached egg served over creamy Oaxacan-style grits with spicy chorizo sausage and braised kale.

A savory mixture of diced duck and potatoes topped with a crispy egg and a touch of whole grain mustard.

Eggs baked in a spiced tomato sauce with savory lamb sausage, topped with fresh cilantro and a dollop of yogurt.

A crispy fried egg served with sautéed summer squash, red onion, Fresno chiles, confit garlic, and a zesty herb-based chermoula sauce.

A toasted sandwich featuring prosciutto, cheese, caramelized onions, mustard, and pickles.

Small, crispy fingerling potatoes seasoned with fresh rosemary and grated Parmesan cheese.

A thick-cut slice of bacon brushed with a sweet maple glaze.

A selection of seasonal vegetables preserved in a housemade vinegar brine.

A curated selection of cured meats served with pickles, sweet fruit mustard, and sourdough bread.

A selection of cheeses served with honey butter, fruit preserves, and toasted fruit and nut bread.

Toasted bread topped with creamy burrata cheese, savory anchovies, and a sweet bell pepper stew, finished with fresh parsley and olive oil.

This brunch plate features creamy burrata cheese served with grilled peaches, bitter chicory, salty prosciutto, and a drizzle of aged balsamic vinegar.

A hearty lentil soup seasoned with a blend of spices and finished with fresh cilantro and dill.

Fresh black mussels and Asari clams simmered in a tomatillo and confit garlic broth, served with a side of grilled baguette.

Finely chopped raw beef seasoned with Dijon mustard, capers, and shallots, served on toasted sourdough bread.

A tender braised pork meatball served in tomato sauce with Parmesan cheese and a side of sourdough toast.

A brunch sandwich featuring avocado, pickled turnip, sprouts, and fennel, finished with a creamy tahini spread.

A classic sandwich featuring crispy bacon, fresh arugula, and sliced tomato, finished with a zesty lemon aioli.

This blackened rockfish sandwich is served on a bun topped with crunchy Napa cabbage slaw and a spicy fermented chili aioli.

A grilled hanger steak sandwich served on a baguette with pickled vegetables, fresh cilantro, and a horseradish aioli.

A lamb patty topped with Comté cheese, pickles, and lemon aioli, served as a brunch plate.

A brunch pizza topped with slow-cooked confit tomatoes, fresh basil, oregano, and olive oil.

This brunch pizza is topped with creamy burrata cheese, fresh cherry tomatoes, confit garlic, and olive oil.

A brunch pizza topped with a variety of mushrooms, rosemary, confit garlic, and olive oil.

A brunch pizza topped with earthy truffle, creamy fontina cheese, and fresh thyme.

A brunch pizza topped with a blend of goat cheese, asiago, and parmesan, finished with fresh thyme.

This brunch pizza features a base of creamy fromage blanc topped with sweet caramelized onions and fresh arugula.

A brunch pizza topped with mozzarella, Parmesan cheese, and Castelvetrano olives.

This brunch pizza is topped with baby zucchini, cherry tomatoes, confit garlic, fontina, and creamy burrata cheese.

This brunch pizza features anchovies topped with nettle, creamy burrata, pickled Fresno chili peppers, and confit garlic.

This brunch pizza features housemade chorizo, tomato cream, fontina cheese, fennel, chili, and fresh basil.

This brunch pizza features mozzarella, tomato sauce, cured pork jowl, Castelvetrano olives, and Fresno chiles.

This brunch pizza features a tomato base topped with mozzarella, savory fennel salami, and a touch of spicy Calabrian chili.

A brunch pizza topped with cured chorizo, mozzarella, spicy Calabrian chili, and red onion.

This brunch pizza features lamb sausage, creamy Asiago and Pecorino cheeses, slow-cooked confit tomatoes, and sautéed rapini.

Premium bottled water sourced from the Ouachita Mountains, available in either still or carbonated varieties.

A glass of juice made from freshly squeezed oranges.

A refreshing, non-alcoholic drink made with seasonal fruit, sugar, and vinegar.

A refreshing, non-alcoholic sparkling drink made with fresh ginger and lemon juice.

A refreshing, carbonated beverage made with fresh lime juice and sweetened to taste.

A smooth, refreshing coffee steeped in cold water for an extended period to reduce acidity.

A chilled, refreshing beverage made by steeping black tea leaves and serving them over ice.

A refreshing Japanese green tea blended with roasted brown rice, served chilled.

A refreshing blend of iced tea and lemonade.

A refreshing, non-alcoholic juice made from 100% Muscateller grapes sourced from Austria.

A refreshing blend of chilled champagne and fresh orange juice.

A refreshing Italian cocktail made with Cappelletti aperitivo, sparkling wine, and a splash of soda water.

A refreshing Mexican drink made with beer, lime juice, assorted sauces, spices, and chili peppers, served over ice in a salt-rimmed glass.

A hot, brewed beverage made from roasted coffee beans.

A concentrated, small serving of coffee brewed by forcing hot water through finely-ground coffee beans.

A shot of espresso topped with a small amount of steamed milk.

An Americano is a coffee drink made by diluting a shot of espresso with hot water.

A smooth espresso-based coffee served with a thin layer of velvety steamed milk.

A smooth espresso drink served over ice with a thin layer of velvety steamed milk.

A smooth, refreshing coffee steeped in cold water for an extended period to reduce acidity.

Six fresh, raw oysters served on the half shell.

A selection of olives cured in a blend of herbs, spices, and oil.

A selection of seasonal vegetables preserved in a housemade vinegar brine.

A daily selection of thinly sliced raw fish served with fresh, seasonal accompaniments.

A curated selection of cheeses served with fruit and nut bread, honey butter, and fruit preserves.

A curated selection of cured meats served with pickles, fruit mostarda, and sourdough bread.

A smooth spread of chicken and duck liver served on toasted baguette, finished with aged balsamic and fresh purple watercress.

Creamy burrata cheese and savory anchovies served on toast, topped with a sweet bell pepper stew, fresh parsley, and olive oil.

Finely chopped raw beef seasoned with Dijon mustard, shallots, and capers, served with toasted sourdough bread.

Creamy burrata cheese served with grilled peaches, bitter chicory, salty prosciutto, and a drizzle of aged balsamic vinegar.

A fresh salad of mixed greens, radish, and assorted herbs tossed in a lemon vinaigrette.

A fresh salad featuring sweet Barhi dates, candied nuts, and shaved Parmesan cheese, finished with a date vinaigrette.

This salad features crisp little gem lettuce topped with sliced Asian pear, crispy prosciutto, chives, and a blue cheese dressing.

This refreshing salad features sliced heirloom cucumbers tossed in a bright, preserved citrus vinaigrette, finished with fresh mint, dill, and a crunchy blend of sunflower and pepita seeds.

Crisp puntarelle greens served with a creamy anchovy dressing, topped with warm croutons and Parmesan cheese.

A refreshing salad of heirloom tomatoes, cucumber, and red onion, finished with fresh basil, olive oil, and sherry vinegar.

A pizza topped with slow-cooked confit tomatoes, oregano, fresh basil, and olive oil.

This pizza is topped with creamy burrata cheese, fresh cherry tomatoes, confit garlic, and olive oil.

A pizza topped with a variety of mushrooms, rosemary, confit garlic, and olive oil.

This white pizza is topped with mozzarella, Parmesan, confit garlic, and Castelvetrano olives.

This pizza features a blend of goat cheese, asiago, and parmesan topped with fresh thyme.

This pizza is topped with baby zucchini, squash blossoms, cherry tomatoes, confit garlic, fontina, and creamy burrata cheese.

This pizza is topped with a blend of mushrooms, creamy fontina cheese, and fresh thyme.

This pizza features a base of creamy fromage blanc topped with sweet caramelized onions and fresh arugula.

This pizza features housemade chorizo, tomato sauce, creamy fontina cheese, fennel, chili, and fresh basil.

A pizza topped with tomato sauce, mozzarella, thinly sliced fennel, and spicy Calabrian chili.

A pizza topped with tomato sauce, cured chorizo, spicy Calabrian chili, red onion, and mozzarella cheese.

This pizza is topped with savory lamb sausage, slow-cooked confit tomatoes, bitter rapini, and a blend of Pecorino and Asiago cheeses.

This pizza features mozzarella, tomato sauce, Castelvetrano olives, and Fresno chiles.

A rich, chilled butterscotch custard topped with salted caramel and a dollop of tangy crème fraîche.

A rich chocolate tart topped with crushed pistachios, served with a dollop of tangy crème fraîche and a drizzle of pistachio oil.

A chilled, creamy yogurt custard served with a topping of fresh seasonal fruit.

A warm, baked fruit dessert featuring strawberries and rhubarb topped with a crunchy crust, served with a scoop of almond-flavored ice cream.

A rotating selection of house-made Italian-style ice cream and fruit-based frozen desserts.

A refreshing selection of fresh, sliced fruits currently in season.

A selection of cheeses served with fruit and nut bread, honey butter, and fruit preserves.

This is a sweet, lightly sparkling white wine from the Piedmont region of Italy.

• Glass$14
• Bottle$75

This is a sweet, late-harvest white wine from the Alsace region of France.

• Glass$16
• Bottle$95

This is a sweet, aged white wine from the Loire Valley in France, made from Chenin Blanc grapes.

• Glass$25
• Bottle$225

This is a fortified Italian dessert wine from Piedmont, infused with a blend of aromatic herbs and spices.

• Glass$25
• Bottle$225

This is a vintage-dated, fortified white wine from Madeira, Portugal, known for its balanced acidity and nutty, complex flavor profile.

• Glass$30
• Bottle$330

A hot, brewed beverage made from roasted coffee beans, served as a classic finish to your meal.

A concentrated, small serving of coffee brewed by forcing hot water through finely-ground beans.

An Americano is a coffee drink made by diluting a shot of espresso with hot water, resulting in a strength similar to drip coffee.

A shot of espresso topped with a small amount of steamed milk.

A smooth espresso-based coffee served with a thin layer of velvety steamed milk.

A chilled espresso-based coffee served with a smooth layer of micro-foamed milk.

A smooth, chilled coffee made by steeping grounds in cold water for an extended period.

A black tea blend flavored with the citrusy, floral essence of bergamot oil.

A caffeine-free herbal tea made from dried chamomile flowers, known for its mild, floral flavor.

A soothing, caffeine-free hot beverage made by steeping slices of fresh ginger root in hot water.

A robust, full-bodied black tea blend perfect for starting your day.

A pan-fired green tea from China known for its flat, needle-shaped leaves and a smooth, toasted flavor.

A caffeine-free herbal tea brewed with fresh or dried mint leaves.