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dineL.A. Pop-Up January 2019
1st Course
Baby Beets & Burrata Salad, shaved fennel, cucumber, butter lettuce, toasted almonds
or
Lobster & Butternut Squash Bisque, scallions, whipped crème fraîche
or
Fresh Pear & Stilton Salad, wild baby arugula, pickled red onions, pecans
or
Ricotta Gnudi, oven dried tomato, pancetta, sage & garlic cream sauce, pecorino romano
2nd Course
Pan-roasted Scottish Salmon, curried beluga lentils, baby spinach, coriander-yogurt sauce
or
Grilled Petite NY Steak, truffle garlic French fries, shaved parmesan, red wine demi
or
Vegan Bolognese, gnocchetti pasta, porcini mushrooms, tomato sauce, nutmeg, basil
or
Turkey Tetrazzini, Norbest white & dark meat, button mushrooms, peas, cream gravy, fettuccine
3rd Course
Sticky Toffee Pudding, vanilla ice cream, brown butter toffee sauce
or
Sorbet Duo, Chocolate & Raspberry
or
Crème Fraîche Panna Cotta, white peach preserves, coconut crumble
Sommelier: ~
Executive Chef: Chef Maiki Le