The small-plates menu at The Wallace in Culver City isn't revolutionary, but it is interesting, with a vaguely Mediterranean vibe and fresh California ingredients. Start with something from the Jarred section — maybe a caponata with ricotta and sea salt, duck rillettes, or the grilled flatbread served with mini jars of bacon marmalade, romesco and wilted greens. The Cheese/Cured selection includes, well, cheese, but also popovers, salt cod fritters and a cured salmon belly served with an artistic smattering of cucumber, beets and horseradish. There are enough Vegetable options to fill up even non-vegetarians (amazing grilled cauliflower with almond breadcrumbs, sprouting broccoli with tahini and feta, market greens with pumpkin and pomegranate seeds) and the final Sea and Land sections have well-executed standards (grilled Greek octopus, tuna tartare) but also lemonfish crudo, charred lamb leg with farro risotto and an impossibly light short-rib ravioli dish. You'll need a couple of dishes per person to fill up, but everything is affordable — and dishes are far prettier than their price tags suggest.