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dineL.A. Winter 2018
1st Course
Winter Citrus Salad, shaved fennel, butter lettuce, gioia burrata, toasted almonds

or

Puree of Cauliflower Soup, roasted butternut squash, brussels sprout leaves, white truffle oil, chives

or

Kabocha Gnocchi, pancetta, oyster mushrooms, sage & garlic cream sauce, parmesan cheese
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2nd Course
Pan-Roasted Scottish Salmon, baby beets & greens, hazelnuts, horseradish & whole grain mustard sauce

or

Braised Beef Short Rib Bourguignon, bacon, mushrooms, pearl onions, roasted garlic yukon gold mash

or

Grilled Beelers Pork Chop, garnet yam puree, thyme & rosemary blue lake beans, red wine demi
Dessert
Creme Fraiche Panna Cotta, mixed berry compote, toasted coconut crisp

or

Sticky Toffee Pudding, vanilla bean ice cream, brown butter toffee sauce

or

Sorbet Duo, chocolate & blood orange
Sommelier: Marilyn Snee
Executive Chef: Maiki Le