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Spot Prawns


 

Coming this Friday 8/19 

Freshly caught in the morning in Santa Barbara
Served simply poached in savory court bouillon
with lemon - uni butter

We have a VERY limited amount of these beauties.

 

RESERVATIONS

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Spot Prawns


 

Coming this Friday 8/19 

Freshly caught in the morning in Santa Barbara
Served simply poached in savory court bouillon
with lemon - uni butter

We have a VERY limited amount of these beauties.

 

RESERVATIONS

SPECIAL FOR THIS WEEK

We also feauture an extensive a la carte menu every day

Week of August 16th - August 21st



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FEELING LEFT OUT ON WEDNESDAYS?


VEGETARIANS & PESCATARIANS REJOICE

we now have vegetarian and fish burgers
for our 3B Burger Wednesdays

Burger Brew and Brownie Wednesdays
 

MAKE RESERVATIONS

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FEELING LEFT OUT ON WEDNESDAYS?


VEGETARIANS & PESCATARIANS REJOICE

we now have vegetarian and fish burgers
for our 3B Burger Wednesdays

Burger Brew and Brownie Wednesdays
 

MAKE RESERVATIONS

WednesdayS

My wife made me eat healthier so i'm going to make y'all eat it too.
TUNA: Olive oil poached tuna, grain mustard, capers, with caramelized onion, pea shoots and creamy foie gras ranch dressing. Yup.  You heard that right.
QUINOA : Toasted quinoa, shiitake mushroom, tempura green beans, Hampton Creek Eggless Mayo and radish

Served with our hand cut french fries, of course, a draught beer and a brownie.  20 clams.

 

And we're still serving this too.

OH.  And we're still serving this Wednesdays too

OH.  And we're still serving this Wednesdays too


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Frugal Foodie Thursdays


 

MAKING DUCKS DREAD THURSDAYS 

Homemade Duck Confit with Sardalaise Potatoes (right?), tiny herbs, 

local figs, roasted fennel and a glass of something big, red and Frenchy.  
only 25 quackers

 

RESERVATIONS

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Frugal Foodie Thursdays


 

MAKING DUCKS DREAD THURSDAYS 

Homemade Duck Confit with Sardalaise Potatoes (right?), tiny herbs, 

local figs, roasted fennel and a glass of something big, red and Frenchy.  
only 25 quackers

 

RESERVATIONS

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HAPPY HOUR


DAILY 4pm - 6pm
@ THE BAR

 

Tipsy Tuesday
Half off Bottle Wines with Dinner

"3B" Burger Wednesdays
Burger, Brew and Brownie 20 bucks

Thursday - Frugal Foodie
Duck confit with sardalaise potatoes
a glass of Burgundy  25

MAKE RESERVATIONS

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HAPPY HOUR


DAILY 4pm - 6pm
@ THE BAR

 

Tipsy Tuesday
Half off Bottle Wines with Dinner

"3B" Burger Wednesdays
Burger, Brew and Brownie 20 bucks

Thursday - Frugal Foodie
Duck confit with sardalaise potatoes
a glass of Burgundy  25

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


 Hello Nurse!  (That's the Ginonormous Pork Shank)

Featuring classic brasserie cookery with solid American sensibility

Make a Reservation

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Real Clean Food


 Hello Nurse!  (That's the Ginonormous Pork Shank)

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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HELL FREEZES OVER*


*We are making burgers every day at the bar.
Find out what everyone is talking about and why our bacon marmalade is the Devil's work

Happy Hour Every Day 4-6pm

 

MENU

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HELL FREEZES OVER*


*We are making burgers every day at the bar.
Find out what everyone is talking about and why our bacon marmalade is the Devil's work

Happy Hour Every Day 4-6pm

 

MENU

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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