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STICKY RIBS


 

coming

Wednesday Feb 8th

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STICKY RIBS


 

coming

Wednesday Feb 8th

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CASSOULET*


feel good, homey and utterly rib stickin'
 

confit of liberty farms duck, Toulouse sausages,
braised pork belly, white beans, hearty stock
with crispy potatoes

*beany weenies pour les français
 

 

MAKE RESERVATIONS

CASSOULET*


feel good, homey and utterly rib stickin'
 

confit of liberty farms duck, Toulouse sausages,
braised pork belly, white beans, hearty stock
with crispy potatoes

*beany weenies pour les français
 

 

MAKE RESERVATIONS

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Dry AGED STEAKS


crispy seared with coarse salt and black pepper,
rosemary.  Yorkshire pudding, porcini gravy and
foie gras hollandaise

This Friday and Saturday 1/20 and 1/21

 

MAKE RESERVATIONS

Dry AGED STEAKS


crispy seared with coarse salt and black pepper,
rosemary.  Yorkshire pudding, porcini gravy and
foie gras hollandaise

This Friday and Saturday 1/20 and 1/21

 

MAKE RESERVATIONS

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Duck Rillette


generational recipe from Sarthe of slow cooked duck legs with
cognac, green peppercorns and coarse salt

omes with cornichons, freshly baked bread
onion jam and coarse French mustard

 

the only known cure of the dreaded malaise

"i-need-a-côte-du-rhone-itis"

Duck Rillette


generational recipe from Sarthe of slow cooked duck legs with
cognac, green peppercorns and coarse salt

omes with cornichons, freshly baked bread
onion jam and coarse French mustard

 

the only known cure of the dreaded malaise

"i-need-a-côte-du-rhone-itis"

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Frugal Foodie Thursdays


LAMB  SHEPHERD'S PIE

slow braised lamb
sour cream mashed potatoes,
onion gravy and peas

I'm drinking a Fuller's ESB with this and so should you

 

 

RESERVATIONS

Frugal Foodie Thursdays


LAMB  SHEPHERD'S PIE

slow braised lamb
sour cream mashed potatoes,
onion gravy and peas

I'm drinking a Fuller's ESB with this and so should you

 

 

RESERVATIONS

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Real Clean Food


 Featuring classic brasserie cookery with solid American sensibility

(picture of braised lamb shanks with fondant carrots)

Make a Reservation

Real Clean Food


 Featuring classic brasserie cookery with solid American sensibility

(picture of braised lamb shanks with fondant carrots)

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

(picture is of Stone Crab Claws from Florida.  We were too impatient for the start of Dungeness season in Early November)

The Kitchen


where even the carrots blush at the swear words used

(picture is of Stone Crab Claws from Florida.  We were too impatient for the start of Dungeness season in Early November)

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.
Ask him about his favorite beer...