Crustacean

9646 S. Santa Monica Blvd, Beverly Hills CA 90210

$$$$ French

Crustacean in Beverly Hills offers award-winning Euro-Vietnamese cuisine in a stunning atmosphere. Entering through the cocktail lounge, guests first experience the restaurants famous “walk on water” as they follow a weaving path atop a floor-level aquarium to the main dining room. Seated amid French-Colonial décor, the menu entices the senses with selections such as Shaken Beef flambéed in Chardonnay and Rice Ravioli in a soy-sesame emulsion. Dishes “From An’s Secret Kitchen” are especially enticing; although the entire menu, down to the desserts, demonstrates a talented mastering of unique fusion cuisine. The excellent wine menu contains recommended pairings listed beneath each respective dish.

Reservations

Crustacean Reservations

(310) 205-8990

Date

Time

Party Size

Business Info

Address: 9646 S. Santa Monica Blvd, Beverly Hills CA 90210
Cross Street: Bedford Drive
Location: Beverly Hills & Westside | Beverly Hills
Cuisine: Asian | French | Seafood | Vietnamese |
Cost: | Expensive
Category: Fine Dining
Star Rating:
Reservations: Recommended
Dress Code: Business Casual
Meals Served: Lunch | Dinner |
Parking: Street | Valet Parking |
Payment Options: VISA | Amex | MasterCard | Discover | Diners Club |
Corkage Fee: N/A
Website: http://www.anfamily.com/Restaurants/crustacean_beverlyhills/displaypages/location.html
Phone: (310) 205-8990
Features: Full Bar, Live Entertainment, Outdoor Seating, Winning Wine List, Wheelchair Access, Valet Parking, Lounge / Bar, Healthy Options,
Occasion: Romantic Dining, Dining Alone, Business Dining, Special Occasion, Trendy / Hip,

Photos

Business Hours

Reservations Available

Monday: Lunch - Main Dining Room 11:30 a.m. - 2:30 p.m.; Dinner - Main Dining Room 5:30 p.m. - 10:30 p.m.
Tuesday: Lunch - Main Dining Room 11:30 a.m. - 2:30 p.m.; Dinner - Main Dining Room 5:30 p.m. - 10:30 p.m.
Wednesday: Lunch - Main Dining Room 11:30 a.m. - 2:30 p.m.; Dinner - Main Dining Room 5:30 p.m. - 10:30 p.m.
Thursday: Lunch - Main Dining Room 11:30 a.m. - 2:30 p.m.; Dinner - Main Dining Room 5:30 p.m. - 10:30 p.m.
Friday: Lunch - Main Dining Room 11:30 a.m. - 2:30 p.m.; Dinner - Main Dining Room 5:30 p.m. - 11:30 p.m.
Saturday: Dinner - Main Dining Room 5:30 p.m. - 11:30 p.m.
Sunday: Dinner - Main Dining Room 5 p.m. - 10 p.m.

Menus

Dinner Menu

Asian Tapas

Grilled Beef or Chicken Satays 9.00: marinated in lemongrass, Asian herbs served with pickled vegetables
Crispy Rice Paper Roll 9.00: filled with chicken, black mushrooms, carrots, jicama and vermicelli, lemon chili oil liaison
Crispy Shrimp Mousse 9.50: served with duo of kiwi and strawberry sauce
Crustacean Surf & Turf Roll 9.95: Grilled steak, coconut prawn, asparagus, shitake mushrooms, avocado, cilantro, spicy aioli, garlic lime drizzle
Tuna Roll 14.95: Seared tuna cucumber roll with wasabi aioli, tobiko caviar and arugula
New Zealand Green Lip Mussels 11.50: broiled with Asian pesto, garlic crostini
Shrimp Toast 11.00: Freshly minced shrimp on French baguette, lightly glazed and broiled
Dumpling Trio 11.95: Chicken, beef and seafood dumpling with tamarind ginger balsamic sauce

Soups

Yellow corn soup with crab meat 9.00
Vietnamese Bouillabaisse 9.00: asparagus, Vietnamese celery, “doc mung”, pineapple, tomato, lemongrass and Vietnamese basil

Salads and Sashimi

Organic Mixed Green Salad 12.00: with caramelized walnut and sweet orange vinaigrette
Cured Beef Carpaccio 12.00: arugula, red onion, capers and lemongrass dressing
Sashimi 12.95: Yellow Tail thinly sliced with Daikon radish citrus soy ponzu dressing
Seafood Salad 13.95: Prawns, scallops and calamari in light miso dressing
Salmon Tartar 13.95: Spicy salmon tartar on cordon of cucumber crown with quail eggs
Hawaiian Ahi Tuna 14.95: encrusted in coriander and seared, served with arugula salad in cranberry vinaigrette and a sweet & spicy plum dipping sauce
Crab Cake Salad 18.95: Crispy Dungeness Crab Cake, organic green salad, grilled Japanese eggplant, lemongrass dressing and spicy aioli

Large Plates

Herb Roasted Halibut 28.95: sautéed sweet onions, bell pepper, cherry tomato and porta bella mushrooms
Wild Salmon 29.95: roasted over bamboo and served with an Asian herb sundried tomato relish
Red Snapper 23.95: Broiled with dill-turmeric essence, brown rice, mix herb salad
Filet Mignon 38.95: with ponzu glaze over leek mashed potato, portabella mushrooms and cipollini onions
Shaken Beef, Filet Mignon 27.95: cubed, flambéed in burgundy, served with red potatoes and roma tomatoes
Porcini Crusted Chicken Breast 25.95: peppercorn black truffle sauce, saffron and truffle risotto
Rice Ho-Fun Ravioli 19.95: pacific prawns, braised fennel, caramelized shallots and soy-sesame emulsion
Grilled Rack of Lamb 39.95: flambéed in chardonnay, served with roasted potatoes and vegetables
Braised Short Ribs 29.00: with port wine glaze, roasted portabella mushrooms and wasabi cake

From the An's Secret Kitchen

Drunken Crab 41.95: Whole Dungeness Crab simmered in sake, chardonnay garlic and scallions
Roasted Crab 41.95: Cracked Whole Roasted Dungeness Crab, AN’s garlic sauce and secret spices
Colossal Royal Tiger Prawns 39.95: charbroiled with AN’s Famous Garlic Noodles
Whole Maine Lobster 45.95: Angel hair pasta with tamarind, basil and roma tomato sauce

Crustacean Vegetarian Lite

Buddha Roll 9.55: Moist rice paper filled with black mushrooms, tender cabbage, baby carrots, water chestnuts and roasted bean curd
Organic Udon 16.95: Baked tofu, shitake mushrooms, carrots, squash, green beans and sun-dried tomato sauce
Ragout Eggplant 16.95: Japanese Eggplant, Italian pear tomato, tofu, jicama, carrots with Vietnamese herbs “Tia To”
Buddha’s Delight 15.95: Sugar snap peas, baked tofu, asparagus, shitake mushrooms, oyster mushrooms, carrots and bok choy with jus of vegetables

Accompaniments

Fresh Vegetables available by request

AN’s Famous Garlic Noodles 11.50
Ginger Pesto Brown Rice 4.50
Hothouse cucumber, mango, and garlic lime dressing 4.50
Spinach, Sugar Snap Peas, Baby Bok Choy or Asparagus 14.95: prepared steamed or with garlic sauce or with jus of vegetables
Jasmine Rice sautéed with fresh garli 4.55
Jasmine Rice sautéed with fresh garlic 4.55
Asian Pickled Vegetable 4.50
Garlic Baguette 4.50

Sunday Dinner Selections

Asian Tapas

Grilled Beef or Chicken Satays 9.00: Marinated in lemongrass, Asian herbs served with pickled vegetables
Crispy Rice Paper Roll 9.00: Filled with chicken, black mushrooms, carrots, jicama and vermicelli, lemon chili oil liasion
Crispy Shrimp Mousse 9.50: Served with duo of kiwi and strawberry sauce
Ahi Tuna Taco 14.95: Seared Ahi Tuna with tomato relish, papaya, cilantro; sweet chili sauce
New Zealand Green Lip Mussels 11.50: Broiled with Asian pesto, garlic crostini
Tapas Sampler 11.95: Coconut prawn crab puff, chicken dumpling and beef satay

Soups

Lemongrass Mushroom Soup 9.00
Corn Soup 9.00: With crab meat

Salads & Sashimi

Cured Beef Carpaccio 12.95: Arugula, red oinion, capers and lemongrass dressing
Sashimi 15.00: Yellow Tail thinkly sliced with Daikon radish citrus soy ponzu dressing
Warm Lobster Mango Salad 45.95: In light miso dressing
Salmon Tartar 13.95: Spicy salmon tartar on cordon of cucumber crown with quail eggs
Tuna Roll 14.95: Seared tuna cucumber roll with wasabi aioli, tobiko caviar, citrus soy ponzu dressing
Crispy Sliced Filet of Sole 13.95: With Vietnamese cole slaw
Hawaiian Ahi Tuna 14.95: Encrusted in coriander and seared, served with arugula salad in cranberry vinaigrette and a sweet & spicy plum dipping sauce

Large Plates

Kung Pao Chicken 17.50: Roasted cashews, red and yellow pepper and red onions
Crispy Chicken Breast 21.95: With shallot basil lemon sauce
Roasted Filet of Sole 22.95: With shiitake mushrooms, roasted corn, baby bok choy, and wasabi rice cake; sesame miso emulsion
Filet Mignon 38.95: With ponzu glaze over leek mashed potato, portabella mushrooms and cipollini onions
Braised Short Ribs 23.95: With port wine glaze, roasted portabella, mushrooms and wasabi cake
Chicken Roulade 21.95: Wrapped with sun dried tomatoes, herbs, spinach, in light pesto peril sauce
Shaken Beef 23.95: Glazed beef tenderloin, lettuce, red onion and tomato salad with raspberry vinaigrette
Grilled Yuzu Shrimp 22.95: With angel hair pasta in tamarind basil tomato sauce

From the Secret Kitchen

AN's Famous Roasted Crab 41.95: Cracked Whole Roasted Dungeness Crab, AN's garlic sauce and secret spices
Charboiled Royal Colossal Tiger Prawns 39.95: Served with AN's Famous Garlic Noodles

Light Vegetarian

Buddha Roll 9.00: Shitakee mushroom, water chestnuts, roasted bean curd, baby carrots, and tender cabbage
Ratatouille Eggplante 15.95: With tofu and ginger
Buddha's Delight 15.95: Sugar snap peas, baked tofu, asparagus, shiitake mushrooms, oyster mushrooms, carrots and bok choy with jus of vegetables
Organic Green Salad 14.00: Of watercress frisee, mache, vine-ripened tomatoes, sliced apple and pears; lemongrass vinaigrette

Bar Selection

Cognac

Courvoiser VS 8.00
Courvoiser VSOP 9.00
Hine Triomphe 29.00
Hine 75 Year Reserve 41.00
Hennessey XO 29.00
Hennessey Paradis 44.00
Hennessey Richard 150.00
Marteil Cordon Bleu 21.00
Martell XO 24.00
Delamain Pale & Dry 12.00
Remy Martin VSOP 9.00
Remy Martin Louis XIII 125.00

Armagnac & Calvados

Cles des Ducs VSOP 7.00
Larressingle VSOP 8.00
Bas. F. Darroze 75.00: "Dormaine aux Ducs" 1941
Bas F. Darroze 90.00: "Domaine du Peyrot" 1936
Bas. F. Dazrroze 118.00: "Domaine du Moullot" 1924
Adrien Camut 9.00: "Pays d'Auge" 6 years old
Adrien Camut 14.00: "Pays d'Auge" 18 years old

Vintage Madeira & Port

Miles " Verdelho" 197428 0.00
Leacock 9.00: "Medium Rich Bual" 10 year
Warre's Warrior 8.00
Fonseca Bin 27 7.00
Graham's Six Grapes 8.00
Dow's 20 Year Tawny 14.00
Dow's Vintage 1985 23.00

Sherry

Dry Sack 6.00
Duet Hazelnut Cream Sherry 8.00
Gonzoles Y Bypass Tio Pepe 7.00
Harvey's Bristol Creme 6.00
Sanderman Armada Rich Cream 6.00
Sanderman Character Medium Dry 7.00

Aperitifs

Campari 7.00
Dubonnet Red or White 6.00
Lillet Blanc 6.00
Martini & Rossi Sweet or Dry 5.00
Pernod 6.00
Pimm's 6.00

Grappa

Quady Grapa Elisium 6.00
Nonino Grapa di Fragolino 18.00
Nonino Grapa di Picolit 27.00
Nonino Grapa di Muller 18.00
Nonino Grapa di Verduzzo 18.00

Eaux de vie

St. George Framboise 8.00
Trimbach Mirabelle Plum Brandy 8.00

Dessert Wines

Bonny Doon "Vin de Glaciere" Muscat, '95 0.00: 8.5 glass / 32 (1/2)
Chateau Clos Haut-Pegraguey, Sauternes, '88 100.00
Chateau d'Yquern, Sauternes, '89 0.00: 235 (1/2)
Chateau d'Yquern, Sauternes, '90 0.00: 240 (1/2)
Chateau Ste. Michelle, Late Harvest Riesling, '95 0.00: 38 (1/2)
Domaine Durban, Muscat de Beaumes de Venise, '96 0.00: 38 (1/2)
Far Nichente "Dolce," '95 0.00: 100(1/2)
Grgich Hills, Late Harvest Chard./Sauv. Blanc, '94 0.00: 75 (1/2)
Mount Horrocks, Reserve Riesling, "Cordon Cut," '97 0.00: 65 (1/2)
Ojai Vineyards, Late Harvest Viognier, '97 0.00: 120 (1/2)
Quady Vineyards "Essencia," '95 0.00: 7.5 glass / 30 full

Single Malt

Glendronach Sherry Wood 15 year 11.00
Glenlivet 12 Year 8.00
Glenlivet 18 Year 12.00
Glenmorangie 10 Year 9.00
Glenmorangie Madeira Wood 12 Year 10.00
Glenmorangie Port Wood 12 Year 10.00
Glenmorangie Sherry Wood 12 Year 10.00
Johnny Walker Gold 11.00
Johnny Walker Blue 27.00
Knockando 12 Year 9.00
Knockando 18 Year 12.00
Lagavulin 16 Year 11.00
La Phroaig 15 Year 13.00
La Phroaig 30 Year 31.00
Loch Dhu Black 10 Year 7.00
Macallan 18 Year 16.00
Macallan 25th Anniversary 33.00

Liqueur

Alize Gold or Red Passion 7.00
Amaretto di Sarrono 7.00
Bailey's Irish Cream 7.00
Chambord 7.00
Cointreu 7.00
Dom B&B 8.00
Drambuie 8.00
Frangelico 7.00
Fernet Branca 8.00
Godiva Dark Chocolate 7.00
Godet White Chocolate 8.00
Grand Mariner 9.00
Grand Mariner Cuvee du Centenaire 100 Year 20.00
Grand Mariner Cuvee du Cent Cinquantenaire 150 Year 28.00
Metaxa Ouzo 7.00
Sambuca Black or White 7.00
Southern Comfort 6.00
Tia Maria 7.00
Tuaka 7.00

Dessert Menu

Menu Items

Music Box 7.25: White Sponge Cake, alternating layers of Chocolate and Strawberry Mousse covered with Chocolate Ganache
Mille Feuille 7.25: Crisphy Chocolate Puff Pastry, layered with Chocolate Creme
Creme Carmel Cake 7.25: Layers of Caramel Mousse, Apple Rum Syrup & Sponge Cake topped with Coffee Glaze
Walnut Cake 7.25: Chocolate Mousse with Crushed Walnuts, alternating Praline Mousse, Sponge Cake and Amaretto Syrup
Cappucino Cake 7.25: White Sponge Cake laytered with Cappuccino Mousse, Scotch, Rum, & Coffee Syrup
Mont Blanc 7.25: Chocolate Genoise (Chocolate Sponge Cake with Rum) layered with Whipped Cream, covered in a hard shell Chocolate Ganache & topped with White Chocolate
Eurasian Fritters 6.25: Available as Pineapple, Apple or Banana. Dipped in batter and served warm, a la mode
Sorbet of the Day 6.50: Our homemade Sorbet is made daily. Presented in their shells
Special Trio 8.25: Pink Ginger Ice Cream, Blackberry Cabernet Sorbet & Kiwi Sorbet

Crustacean

Reservations

Crustacean Reservations

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Business Info

Photos

Business Hours

Reservations Available

Menus

Dinner Menu

Asian Tapas

Soups

Salads and Sashimi

Large Plates

From the An's Secret Kitchen

Crustacean Vegetarian Lite

Accompaniments

Sunday Dinner Selections

Asian Tapas

Soups

Salads & Sashimi

Large Plates

From the Secret Kitchen

Light Vegetarian

Bar Selection

Cognac

Armagnac & Calvados

Vintage Madeira & Port

Sherry

Aperitifs

Grappa

Eaux de vie

Dessert Wines

Single Malt

Liqueur

Dessert Menu

Menu Items

Customer Reviews & Ratings

4.5 out of 5 stars based on 1 votes

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