“Best New Chef, 2005”
Food & Wine Magazine

“America’s Best Restaurant 2005”
Esquire Magazine

“Best New Restaurant 2005”
Angeleno Magazine

 

CHEF’S SPRING MENU
(Available until 9:30pm)

Macaron of Foie Gras Confit
Marble of Black Truffle
~
English Pea “Cannelloni” with Green Asparagus
Mushroom Carpaccio and Hazelnut Oil
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Egg and Caviar Cooked in Hot Ash
Whipped Cream and Vanilla
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Ravioli of Langoustine
White Asparagus Cream
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Smoked Scallop with Marrow Bone
Risotto and Morel Mushroom
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Seared Sea Bass
Crosne with Veal Jus
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Caramelized Roast Duck Suprème
Turnip, Sweet Potato and Brussels Sprout
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Cheese Plate
Selection of 3 Cheeses
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Pre-Dessert
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Apple in Two ways with Caramel Ice Cream
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Mint Crème with Chocolate Sorbet

$125 per person
Entire Table Only

Wine Pairings Available

Gratuity of 18% will be added to parties of 7 or more