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FALL PREVIEW


 

a sneak peek of our fall ingredients

Mushrooms - Chanterelles, Maiitake, Shimeiiji and King Trumpets
Sablefish from Morro Bay
Sturgeon from Sacramento
Smoked Steelhead Roe

Tamworth Pork - Finished with Hazelnuts
Reister Farms Lamb from Walla Walla
Painted Hills Beef

White Shoyu, Kabosu Juice (tastes of lime and melon)
Pedro Jiminez Vinegar (hints of fig and dark caramel)
Riesling Vinegar from Minus8
 

MAKE RESERVATIONS

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FALL PREVIEW


 

a sneak peek of our fall ingredients

Mushrooms - Chanterelles, Maiitake, Shimeiiji and King Trumpets
Sablefish from Morro Bay
Sturgeon from Sacramento
Smoked Steelhead Roe

Tamworth Pork - Finished with Hazelnuts
Reister Farms Lamb from Walla Walla
Painted Hills Beef

White Shoyu, Kabosu Juice (tastes of lime and melon)
Pedro Jiminez Vinegar (hints of fig and dark caramel)
Riesling Vinegar from Minus8
 

MAKE RESERVATIONS

We're not always fancy pants...

When sometimes you just need a burger and a brew (or chicken fried steak...)

Oh, we're serving our famous burger with bacon jam everyday, too.

Oh, we're serving our famous burger with bacon jam everyday, too.


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Frugal Foodie Thursdays


 

 

 

 

 

 

 

LAMB SHEPHERD'S PIE 

Braised lamb, chatenay carrots, yukon gold mashed potatoes, and a glass of something big, red and Frenchy (or Beer! - James)
only $25 

 

RESERVATIONS

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Frugal Foodie Thursdays


 

 

 

 

 

 

 

LAMB SHEPHERD'S PIE 

Braised lamb, chatenay carrots, yukon gold mashed potatoes, and a glass of something big, red and Frenchy (or Beer! - James)
only $25 

 

RESERVATIONS

DINNER WITH SIERRA NEVADA BREWING CO


TUESDAY, OCTOBER 11TH, 2016
6:30 COCKTAILS & DINNER PROMPTLY AT 7:00PM

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DINNER WITH SIERRA NEVADA BREWING CO


TUESDAY, OCTOBER 11TH, 2016
6:30 COCKTAILS & DINNER PROMPTLY AT 7:00PM

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We're busy "sampling" ahem... the beer to craft a menu around it.

But... we know we are serving
Venison from Broken Arrow Ranch, Ingham, Texas
Ginormous Kurobuto Pork Shanks
Maris Piper Potatoes (specially for the French Fries)
Fruit from Frog Hollow Farms
and more...

We'll update this by September 20th

 

 

 
 
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HAPPY HOUR


TUE - FRIDAY
 4pm - 6pm
@ THE BAR

(Except Wednesdays ALL NIGHT HAPPY HOUR)

 

Tipsy Tuesday
Half off Bottle Wines with Dinner
$10 off any bottle from reserve list

All night Happy Hour Wednesdays
Burger, Brew and Brownie 20 bucks

Thursday - Frugal Foodie
Red wine braised beef with a big glass of red25
MAKE RESERVATIONS

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HAPPY HOUR


TUE - FRIDAY
 4pm - 6pm
@ THE BAR

(Except Wednesdays ALL NIGHT HAPPY HOUR)

 

Tipsy Tuesday
Half off Bottle Wines with Dinner
$10 off any bottle from reserve list

All night Happy Hour Wednesdays
Burger, Brew and Brownie 20 bucks

Thursday - Frugal Foodie
Red wine braised beef with a big glass of red25
MAKE RESERVATIONS

 

Feast on our large community tables, sharing the best that California produces.


We feature a daily single, hand crafted menu, carefully curated to delight you.  Available also is our a la carte service.  It's taken a little longer as we want each dish to be simply perfect.

Our commitment to the best bounty of land, sea and earth is reflected in a
daily evolving menu.  We hope you find delicious joy in our craft.

 
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Real Clean Food


 Featuring classic brasserie cookery with solid American sensibility

Make a Reservation

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Real Clean Food


 Featuring classic brasserie cookery with solid American sensibility

Make a Reservation

We believe that the best food on earth starts with ingredients.  It does not have to be expensive nor does it have to be rare.  It simply has to be, the best tasting.  Beauty, for us chefs, is in the hard earned work of curating the best timed fruits of the earth.  Thomas Keller has inspired us, and we choose to "elevate the common with excellent technique brought to bear."

We want to celebrate dining together,  where the hard work is put forth and enjoyed by allWe feel that dining is not a solitary endeavor but something that is shared, nurtured and savored with our loved ones.

We carefully gather those select few ingredients that are best eaten NOW and serve it with the love and honor that fabulous ingredients deserve.

We believe real food that is cleanly prepared, without any additives or pretense and only uses ingredients that are naturally occurring.  Our mantra is that food that tastes good also must be good for you (yes, even butter!)

Our focus is on menus are the sides, the more-ish parts of a meal that often is underserved.  We are sure you will demand  a little more vegetable, a little more chutney, just a little more chimichurri when you dine with us.

Our daily changing menus are served family style for everyone to enjoy together.

Brasserie Communataire means "Community"

 

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The Kitchen


where even the carrots blush at the swear words used

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The Kitchen


where even the carrots blush at the swear words used

JAMES CHAN

PROUD OWNER

Award winning chef and entrepreneur, James has made Oxnard his home.  Bringing modern American sensibilities to traditional brasserie cookery, this is an endeavor mostly for the love of food, bacon and all things butter.

He lives to spoil his two children, Seven Nations Rugby (go England!) and the quest for the perfect bowl of pasta fagiole