Cuisines and Dishes at Geoffrey's Malibu:
- Californian
- American
Geoffrey's Malibu
27400 Pacific Coast Hwy,
Malibu
CA
90265
geoffreysmalibu.com (310) 457-1519
Menu for Geoffrey's Malibu
Dinner - Menu Four - First Course
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Baked Brie in a Puff Pastry
With beurre blanc and roasted pinenuts
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Sauteed Maryland Lump Crab Cake
Served over a sweet corn butter sauce topped with pasilla chile and grilled corn relish
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Fresh Ahi Tuna Tartar
With fresh avacado, scallions, ginger, red onions, wonton crisp and tobeiko caviar
Brunch - Menu Four - First Course
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Baked Brie in Puff Pastry
With beurre blanc and roasted pine nuts
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Moroccan Shrimp
With a sweet vermouth sauce
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Sauteed Maryland Lump Crab Cake
Served over a sweet corn butter sauce topped with a pasilla chile and grilled corn relish
Lunch - Menu Four - Second Course
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Mixed Baby Greens
With a tarragon balsamic vinaigrette and pear tomatoes
- Wild Mushroom Soup
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Geoffrey's Caesar Salad
With parmesan, classic caesar dressing and garlic croutons
Dinner - Menu Four - Second Course
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Mixed Baby Greens
With a tarragon balsamic vinaigrette and pear tomatoes
- Wild Mushroom Soup
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Geoffrey's Caesar Salad
With parmesan, classic caesar dressing and garlic crutons
Brunch - Menu Four - Second Course
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Mixed Green Salad
With balsamic vinaigrette
- Wild Mushroom Soup
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Geoffrey's Caesar Salad
With shaved parmesan, classic caesar dressing and a garlic croutons
Lunch - Menu Four - Third Course
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Chicken Picatta
With sauteed vegetables, mashed potatoes, and a lemon caper sauce
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Grilled Filet Mignon
With fresh vegetables and roasted potatoes
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Chilean Sea Bass
With pesto whipped potatoes, heirloom tomato marmalade and basil oil
Dinner - Menu Four - Third Course
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Herb Crusted Salmon
Parsnip puree, brocolini, english pea butter sauce
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Grilled Angus Filet Mignon
With mashed potatoes, grilled asparagus and a cabernet sauce
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Oven Roasted Chicken Breast
Bravo sage potatoes, whole grain mustard sauce
Brunch - Menu Four - Third Course
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Herb Crusted Salmon
Parsnip puree, brocolini, english pea butter sauce
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Grilled Filet Mignon
With fresh vegetables and roasted potatoes
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Crab Cake Benedict
With house made hollandaise and rosemary potatoes
Lunch - Menu Four - Fourth Course
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Chocolate Hazelnut Crunch Torte
With creme anglaise and strawberry coulis
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Crisp Apple Tart
Served warm with caramel sauce with vanilla bean ice cream
Dinner - Menu Four - Fourth Course
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Crisp Apple Tart
Served warm with caramel sauce with vanilla bean ice cream
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Chocolate Hazelnut Crunch Torte
With creme anglaise and strawberry coulis
Brunch - Menu Four - Fourth Course
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Chocolate Hazelnut Crunch Torte
With creme anglaise and strawberry coulis
-
Crisp Apple Tart
Served warm with caramel sauce and vanilla bean ice cream
Lunch - Menu Five - First Course
-
Baked Brie in Puff Pastry
With beurre blanc and roasted pine nuts
-
Sauteed Maryland Lump Crab Cake
Served over a sweet corn butter sauce topped with a pasilla chile and grilled corn relish
- Lobster and Scallop Ceviche
Dinner - Menu Five - First Course
-
Sauteed Maryland Lump Crab Cake
Served over a sweet corn butter sauce topped with a pasilla chile and grilled corn relish
-
Baked Brie in Puff Pastry
With beurre blanc and roasted pine nuts
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Jumbo Coconut Curry Shrimp
With tomato chutney and asian plum sauce
Brunch - Menu Five - First Course
-
Baked Brie in Puff Pastry
With beurre blanc and roasted pine nuts
-
Sauteed Maryland Lump Crab Cake
Served over a sweet corn butter sauce topped with a pasilla chile and grilled corn relish
- Lobster and Scallop Ceviche
Lunch - Menu Five - Second Course
-
Geoffrey's Caesar Salad
With parmesan, classic caesar dressing and garlic croutons
- Wild Mushroom Soup
-
Golden Beet Salad
With herbed goat cheese
Dinner - Menu Five - Second Course
-
Mixed Baby Greens
With a tarragon balsamic vinaigrette and pear tomatoes
- Wild Mushroom Soup
-
Geoffrey's Caesar Salad
With parmesan, classic caesar dressing and garlic croutons
Brunch - Menu Five - Second Course
-
Geoffrey's Caesar Salad
With shaved parmesan, classic caesar dressing and a garlic croutons
- Wild Mushroom Soup
-
Golden Beet Salad
With herbed goat cheese
Lunch - Menu Five - Third Course
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Lobster Cobb Salad
With tomato, bacon, blue cheese, egg, honey dijon dressing
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Sauteed Day Boat Sea Scallops
Hudson valley foie gras risotto, pomegranate reduction
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Grilled Filet Mignon
With fresh vegetables and roasted potatoes
-
Chilean Sea Bass
With pesto whipped potatoes, heirloom tomato marmalade and basil oil
Dinner - Menu Five - Third Course
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Herb Crusted Salmon
Parsnip puree, brocolini, english pea butter sauce
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Prime 14 oz New York Steak
With parmesan french fries, spinach salad with a truffle bordelaise sauce
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Oven Roasted Chicken Breast
Bravo sage potatoes, whole grain mustard sauce
Brunch - Menu Five - Third Course
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Lobster Cobb Salad
With tomato, bacon, blue cheese, egg, honey dijon dressing
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Grilled Scallop Salad
Hydroponic watercress, endive, bartlett pears, sweet carrot vinaigrette
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Grilled Filet Mignon
With fresh vegetables and roasted potatoes
-
Chilean Sea Bass
With pesto whipped potatoes, heirloom tomato marmalade and basil oil
Lunch - Menu Five - Fourth Course
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Chocolate Hazelnut Crunch Torte
With creme anglaise and strawberry coulis
-
Crisp Apple Tart
Served warm with caramel sauce with vanilla bean ice cream
- Creme Brulee
Dinner - Menu Five - Fourth Course
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Chocolate Hazelnut Crunch Torte
With creme anglaise and strawberry coulis
-
Crisp Apple Tart
Served warm with caramel sauce with vanilla bean ice cream
- Creme Brulee
Brunch - Menu Five - Fourth Course
-
Chocolate Hazelnut Crunch Torte
With creme anglaise and strawberry coulis
-
Crisp Apple Tart
Served warm with caramel sauce with vanilla bean ice cream
- Creme Brulee
Dinner - Menu Six - First Course
-
Baked Brie in Puff Pastry
With beurre blanc and roasted pine nuts
-
Sauteed Maryland Lump Crab Cake
Served over a sweet corn butter sauce topped with a pasilla chile and grilled corn relish
- Lobster and Scallop Ceviche
Dinner - Menu Six - Second Course
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Geoffrey's Caesar Salad
With parmesan, classic caesar dressing and garlic croutons
- Wild Mushroom Soup
-
Golden Beet Salad
With herbed goat cheese
Dinner - Menu Six - Third Course
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Herb Crusted Salmon
Parsnip puree, brocolini, english pea butter sauce
-
Prime Kobe Wagyu 12 oz. New York Steak
With parmesan french fries, baby spinach salad with a truffle bordelaise sauce
-
Sauteed Day Boat Sea Scallops
Hudson valley foie gras risotto, pomegranate reduction
-
Chilean Sea Bass
With pesto whipped potatoes, heirloom tomato marmalade and basil oil
Dinner - Menu Six - Fourth Course
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Chocolate Hazelnut Crunch Torte
With creme anglaise and strawberry coulis
-
Crisp Apple Tart
Served warm with caramel sauce with vanilla bean ice cream
- Creme Brulee
Hors D' oeuvres - Tray Passed Hors D'oeuvres
- Spinach and Feta Triangles
- Chili Con Queso Tortilla Trumpet
- Roasted Eggplant & Tomato Crisp
- Mini Baked Brie topped with Fresh Pesto
- Fig & Goat Cheese Flatbread
- Mushroom Profiterole
- Parmesan Artichoke Hearts
- Blue Cheese & Cranberry Fillo Flower
- Brie, Pear & Almond Fillo Flower
Hors D' oeuvres - Tray Passed Hors D'oeuvres_A
- Dijon Chicken in Puff Pastry
- Mini Assorted Deep Dish Pizza
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Fresh Ahi Tuna Tartar
With avocado & wasabi caviar in philo cups
- Mini Crab Cakes with Sriracha Vinaigrette
- Chicken Empanadas
- Chicken Marsalla Pot Pie
- Mini Cuban Cristo
- Assorted Mini Quiche
- Chicken Kabob with Onions and Peppers
- Beef Kabob with Onions and Peppers
- Tandori Chicken Satay
- Teriyaki Beef Satay
Hors D' oeuvres - Tray Passed Hors D'oeuvres_B
- Coconut Shrimp with Plum Dipping Sauce
- Lump Crab in Puff Pastry
- Lobster Salad in Filo Cups
- Hamachi Tartar
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Lobster and Scallop Ceviche
Marinated lollipop lamb chops
- Bacon Wrapped Scallops
- New England Lobster Pot Pie
- Mini Chicken Wellington
- Mini Beef Wellington
Hors D' oeuvres - Stationary Hors D'oeuvres
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Fresh Fruit Display
$12.00 Per person
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Crudite
$12.00 Per person
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Imported Cheese Boards
$18.00 Per person
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Whole Baked Brie
$12.00 Per person
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Seafood Station
$25.00 Per person
- Oysters & Caviar
Hors D' oeuvres - Stationary Desserts
- Assorted Freshly-baked Cookies
- Scharffen Berger Chocolate Brownie Bites
- Rice Krispie Treats
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Grand Marnier Bread Pudding
Served warm in chafing dish
- Chocolate Hazelnut Crunch Bars
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Tiramisu
Served in chafing dish
- Warm Chocolate Souffle Cups
- Mini Lemon Tarts
- Mini Cheesecakes
- Miniature Dessert Bars
Menu for Geoffrey's Malibu provided by Allmenus.com
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Other menus for Geoffrey's Malibu
Dining options for Geoffrey's Malibu
Ratings and Reviews for Geoffrey's Malibu
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May 11 2012
Maitely W. via Yelp
My husband and I went up here for lunch today. After reading reviews, I was a little worried that we'd be under-dressed in our casual attire (jeans &...read more
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May 08 2012
Charron F. via Yelp
I loved everything about this restaurant. The food was excellent, and so was the customer service. The owner is very friendly and walked around to make...read more
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May 08 2012
Alex P. via Yelp
Impressions from A-Z : I really wanted to impress my girlfriend by choosing a really nice restaurant with ocean views in Malibu so I found this place...read more
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Mar 09 2009
ionixay via Citysearch
The view is probably the most beautiful thing you'll receive from this place. About 5 minutes after being seated, a man handed us...read more
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Mar 09 2009
ionixay via Citysearch
The view is probably the most beautiful thing you'll receive from this place. About 5 minutes after being seated, a man handed us...read more
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Feb 15 2009
BEB91316 via Citysearch
No substitutions...no substitutions...now, on Valentine's Day, when you don't exit a restaurant such as this for less than $300 in...read more
From Citysearch
The Scene
Almost completely outdoors, the dining room is a peaceful patio along a jagged hillside overlooking the California coastline. Terra-cotta flowerpot centerpieces burst with purple flowers on each table, while coal-flame fire pits, waterfalls and lush greenery give an added tropical flair. A mellow crowd of locals and families celebrate birthdays and revel in the setting's natural beauty.
The Food
The California cuisine offers many Asian-influenced seafood dishes and a handful of meat entrees. Standout starters include a generous portion of crisp, jumbo coconut shrimp with sweet plum dipping sauce, and a tangy Caesar salad served in a crunchy, edible Parmesan cracker bowl. For entrees, a thick New York steak with rich bordelaise sauce is full of flavor, and sauteed day-boat scallops are served atop creamy foie gras risotto. Desserts include a gooey, peach-filled pastry with ice cream.
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