Lottē

05/26/2026

Spring has arrived at Lottē. We couldn’t do it without our local farm purveyors.
They work their magic to help us make Lottē a great dining experience for all. Every ingredient matters.
The spring menu launched last week and we are thrilled with the feedback.
Book your reservation and dine in with us this week. ✨Happy hour: Tuesday-Thursday until 6pm. Friday + Saturday 3-6pm.

New menu items:
Market Fish Crudo
Leche de Tigre, Grilled Spring Harvest,
Allium Oil, Pinole Verde Tostada

Matcha Tres Leches
Raspberry Chantilly, Coconut
Shortbread, Raspberry Sorbet

Market Fish MP (GF)
Lap Cheong Rice Cake, Yuzu Buerre Blanc,
Grilled Spring Slaw, Herb Salad

Smoked Campo Lindo Chicken (GF)
Japanese Spring Salad, Grilled Chinese
Greens, Umeboshi Jam, Spring Radish

Suckling Pig
Jefferson Red Rice, Red Eye Gravy, Andouille
Southern Greens, Grilled Onion, Chow Chow

Kernza Cavatelli
Mole de Hongos, Myer Mushrooms, Tofu
Cojita, Turnip, Seed Crunch, Pickled Tomatillo

Grilled Lubina (GF)
Pil Pil, Mussel and Carrot Escabeche, Pickled
Spring Onion, Watercress, Pimentón Butter

Jonah Crab Agnolotti
Brandade Stuffed Pasta, Lemon, Dill,
Turnips, Fennel, Florida Bottarga

Passionfruit Posset VG+GF
Guava Chantilly, Guava Coulis,
Marcona Almond Dacquoise
New cocktails:
💛 Kool Kwame
Prolijo Mezcal, Una Vida Reposado,
Guava, Pineapple, Hot Honey
💛 Gemini Rising
Citadelle, Aperol, Tangerine,
Orange Blossom Water, Lime, Prosecco.
💛Mama’s Marg
El Trago Blanco, Rhubarb Liqueur,
Lime, Strawberry, Mint

📸: .rathbun

05/02/2026

04/22/2026

04/20/2026

Lottē is happy to present a wonderful lineup of New World wines from our friends at . Join us on April 23rd to delve into this eclectic selection, paired with some fun spring dishes from Lottē's team of chefs. $85 per person plus tax and gratuity. Reservation link in bio.

04/15/2026

🪻🌸🌷A Mini Spring Refresh 🌸🌷🪻

We’ve updated our menu with a little taste of spring. The next full menu change will be in May. Our sweet Charlotte is thrilled steak is back on the menu. 💛

Smoked Half Chicken
Japanese Spring Pea Salad, Grilled Chinese Greens, Umeboshi Lacquer, Spring Radish

Flint Hill Family Farms Strip
Green Garlic Soubise, Spring Onion
Potato Pave, Grilled Ramps, Farmer Greens

Asparagus Salad
Lady Edison Ham, White Asparagus, Rhubarb, Verjus Vinaigrette, Pine Nut Ajo Blanco

Nori Cavatelli
Jonah Crab, Mussels, Clams, Squid, XO Sauce, Nori Breadcrumb, Cilantro

Burnt Miso Basque Cheesecake
Sourdough Crumble, Rhubarb Compote, Balsamic Macerated Strawberries

Our bar team is consistently impressing us with incredibly unique cocktails. Adding 3 new ones to our menu.

•🥝KIWI BOMB• - Lime infused Cacacha, Lychee liquor, kiwi, sage, lychee boba.

•You up?•- K**b Creek, Aperol, blood orange, cinnamon, grapefruit, ginger beer.

•Luminary Side Quest•- Bombay Saphire, Amaretto, Dry Vermouth, brioche syrup, egg white.
📸: .rathbun

04/08/2026

This week is your last chance to enjoy the winter menu. Tuesday, April 14th we will be rolling out the first part of our spring menu. As seasonal ingredients become available, we will launch a larger menu change in late May.

✨ Parking: the parking lot across the street from Lottē’s front door to the east is free parking for our guests. The arm to the parking lot should always be up during business.

Book your reservation and come see us. Walk-ins are always welcome as well.

📸: .rathbun

03/09/2026

02/25/2026

Join us as we enjoy a selection of fantastic wines from France and Italy. representative Ken Sandbach will be joining us to discuss the North Berkeley Portfolio as we sample cuisine from Lottē's team of chefs. $150 per person (Plus tax and Gratuity).

02/24/2026

Dessert Menu #16 rolls out tonight at 5pm!

Citrus Tres Leches:
Kiwi, Blood Orange Curd, Citrus Supreme, Coconut Shortbread

Chocolate Cake:
Pistachio Ice Cream, Raspberry,
Chocolate Ganache

Dulce de Leche Semifreddo:
Toasted Brownie, Champurrado,
Marcona Almond, Sorrel

Noah says his favorite is the chocolate cake 🤎

02/17/2026

❤️‍🔥 Menu #16 is rolling out today ❤️‍🔥

Grilled Octopus:
Fennel Sausage Stuffed Calamari, Fregola, Smoked Tomato Broth, Olives, Parsley, EVOO, Capers

Doppio Ravioli:
Mushroom Broccoli rabe
Broccoli rabe chopped gremolata

Jamón Risotto:
Lady Edison Ham, Jamón Breadcrumb, Saba, Almonds, Grilled Arugula, Grapes

✨Mama’s Razz-Pear Marg ✨

Grilled Brassica:
Capers, Parsley, Pine Nuts, Candied Garlic, Pickled Pomegranate, Whipped Tahini Tofu

Market Fish (Today’s is Halibut)
Mushroom and Leek Stuffed Fuille de brick, Dashi, Grilled Chinese Greens, Pickled Ginger

Short Rib Bourguignon:
Anson Mills Polenta, Lotté Bacon,
Myers Mushrooms, Carrot, Cipollini Onion

Market Fish Crudo:
Dashi Emulsion, Citrus Supremes, Confit Citrus, Ginger Yuzu Vinaigrette, Ginger Rice Cracker

✨ Spring Vertigo & Golden Hour ✨

Smoked Duck Breast:
Roasted Turnip, Pickled Beets, Charred Endive, Sauce a la Orange, Fennel Soubise

Pork Chop Schnitzel:
Fennel & Golden Beets Slaw
German Fingerling Potato Salad,
Green Tomato Jam

And our sweet Charlotte (Lotte herself) recommends the short rib bourguignon 🥰
Stay tuned for an updated dessert menu rolling out Tuesday, February 24th.