ABOUT

A heartfelt Californian ode to Baja ranch cooking, Bull & Butterfly reimagines the steakhouse with a soft touch and a playful spirit.

Co-Founders Alan and Heidi Jackson evoke a fresh, light take on the steakhouse experience with Bull & Butterfly, focused on meats and vegetables cooked with classic ranch techniques. With influences ranging from Paso Robles to Guadalupe, Bull & Butterfly presents a selection of dishes composed of seasonal produce, foraged flavors, and snout-to-tail culinary mindfulness. A neighborhood watering hole as much as a Los Angeles destination, Bull & Butterfly’s thoughtful, modern approach to dining captures the laidback feel of the ranch intertwined with chic California sensibility.

DINNER MENU

• STARTERS

  • BLISTERED SHISHITO PEPPERS 9

    Nam Pla dipping sauce

  • TRUFFLE FRIES 18

    Black Australian winter truffles and garlic aioli

  • BURRATA TOAST 16

    Bourbon glazed peaches, watercress and fresh cracked pepper

  • HAND CHOPPED STEAK TARTARE 18

    Crispy capers, smoked egg yolk and small fry-chips

  • GRILLED MOJO PORK RIBS 17

    Mojo marinated, pickled fresno chili, cilantro and lime

    FOIE GRAS TERRINE 24

    Honey poached cranberries, pistachio, radicchio and toasted brioche

• RAW AND SEAFOOD

  • PACIFIC OYSTERS ON THE HALF SHELL (1/2 DOZEN) 14 (DOZEN) 26

    Mignonette, lemon and santa maria “salsa”

  • BAJA SHRIMP ‘COCTEL’ 17

    House made “V-8”, avocado and red fresno chilies

  • HAMACHI 19

    Coconut aguachili, hearts of palm and Josper smoked red onions

  • AHI TUNA TARTAR “TOSTADA” 19

    Persian cucumbers, red onions, avocado, scallion and sumac

  • SMOKED SPANISH OCTOPUS 19

    Marble potato confit, pickled eggplant and saffron curry

  • GRILLED ASPARAGAS AND JUMBO LUMP BLUE CRAB 21

    Béarnaise, fine herbs and crispy shallot

  • WOOD FIRED NAAN BREAD 7

    European cultured butter and smoked sea salt

  • SACRAMENTO DELTA OSSETRA CAVIAR 95

    (1oz) smoked egg yolk, chives, crème fraiche, red onion, evoo sorbet and buttered brioche

  • *Consuming raw food may present a health risk.

• SALADS

  • MIXED GREEN SALAD 12

    Granny smith apples, candied pecans, Cowgirl Creamery goat cheese and champagne vinaigrette

  • OUR WEDGE 14

    Wedge iceberg, roma tomatoes, brown sugar bacon, Point Reyes blue cheese, candied walnuts and poblano ranch

  • B & B CAESAR 14

    Romaine hearts, grilled red onions, sour dough croutons, parmesan-reggiano and smoked egg yolk

  • ADD EMBER GRILLED: CHICKEN SKEWERS 7 | SWORDFISH SKEWERS 9 | STEAK SKEWERS 8

• MEALS

  • SPANISH FRIED RICE 32

    Mexican Gulf shrimp, local squid, Spanish chorizo, smoked pork belly and preserved lemon aioli

  • WILD PACIFIC SEA BASS 28

    Potato puree, grilled asparagus and sauce veronique

  • SPIT-ROASTED CHICKEN 26

    Black truffle “dumplings,” melted leeks and mustard greens

  • BERKSHIRE PORK CHOP 29

    Red wine braised cabbage, chard cippolini onion and beurre rouge

  • HICKORY CHEESEBURGER 19

    Ground dry-aged beef, Oaxaca cheese, sweet pickled jalapeno, pepper glazed bacon and hickory smoked tomato ketchup

• WOOD FIRED STEAKS

Our signature wet aged cuts served with oven roasted tomatoes, watercress salad and grilled bermuda onion

• • FLAT IRON – MARIPOSA RANCH / TEN OUNCE 32

  • HANGER – K4 RANCH / EIGHT OUNCE 33

  • RIB EYE – SPENCER DAIMON A / SIXTEEN OUNCE 62

  • NEW YORK STRIP STEAK – STEMPLE RANCH / FOURTEEN OUNCE 45

  • RIB EYE CAP – CREEKSTONE FARMS / EIGHT OUNCE 44

  • CLASSIC FILET – CREEKSTONE FARMS / EIGHT OUNCE 51 

• SAUCE ADDITIONS

  • PEPPERCORN BORDELAISE 4

  • BÉARNAISE 4

  • CHIMICHURRI 4

  • TRUFFLE BUTTER 4

  • B&B STEAK SAUCE 4

• SIDES

  • YUKON GOLD POTATO PUREE 10

    Bordelaise and stout tempura

  • ROASTED CAULIFLOWER 9

    Walnuts, golden raisins and capers

  • BRAISED RED CABBAGE 8

    Red wine and granny smith apples

  • CHARRED SPROUTING BROCCOLI 9

    Garlic, chili and anchovy breadcrumbs

  • MAC ‘N’ CHEESE 10

    Green chili queso and toasted breadcrumbs

Reservations

COCKTAIL MENU

• PRICKLY PEAR (On Tap) 12

  Tito’s, Cucumber, Aloe Liqueur, Lime

• DOVE GONE LOVE SONG 13

  Casa Noble Crystal, El Silencio Espadín, Grapefruit, Tarragon-Clove Syrup, Soda

• SEA BISCUIT RUN 12

  Slane Irish Whiskey, Rosemary-Ginger Syrup, Lemon-Lime, Soda

• PASSENGERS ONLY 13

  Sacred Bond Brandy, Orange and Apricot Liqueurs, Lemon

• S.S. REX HIGH ROLLER 13

  Malahat White Rum, Clement Coconut Rum, Park VS Cognac, House Tepache, Lime

• THE BULL AND BUTTERFLY OLD FASHIONED 14

  Old Forrester 100 pf Rye, Demerara, Thyme, Smoke

• CASONI ROYALE 15

  Gray Whale Gin, Bruto Americano, House Vermouth

• HIGH AND HELL WATER 14

  James E. Pepper 100 pf Bourbon, Chamomile-Honey Syrup, Lemon, Ancho Chili

• KATE UP LATE 14

  Black Cow Vodka, Diplomatico Reserve, J. Rieger Caffe Amaro, Nitro Cold Brew

CONTACT US

Inside the Playa Vista Runway Development
12746 Jefferson Boulevard #2200, Playa Vista, CA 90094
213.267.2900

Reservations are required
Sun – Thurs. |  5 – 9 p.m.
Fri – Sat  |  5 – 10 p.m.