Dinner

VALENTINE'S DAY MENU AVAILABLE EMAIL US FOR DETAILS or call us at 323 951 1088

DEGUSTATION MENUS 6 Courses $65.00

6 Courses Vegetarian $65.00

9 courses $85.00
(Limited to the entire table only)

Wine Pairing available

(½ portions consist of one order of overtures, one order of fish course and one order of meat course)

Overtures	Reg	Half
Pithivier D'escargots Puff Pastry Pie, Filled with scented Garlic and Parsley Almond Cream and Chanterelles (allow 15 minutes cooking time)	12
Uni Sea urchin tapioca pudding with yuzu kocho, kumamoto Oysters in yuzu Martini gelee	15	9
Foie Gras 3 ways Torchon style, with Black Truffles, Earl Grey tea roll Marjolaine layered with quince marshmallow and quince gelee French Toast, Apple Chanterelles with Cotton Candy Syrup	17
Head Cheese Wrapped in filo, Frisee, anchovy emulsion, Poached Yolk	11	7
Rabbit Terrine Garlic and fresh herbs, served with a pear and tamarind Chutney	13	8
Artichoke Heart Quartered Artichokes Served warm, Truffles and Goat Cheese Curd, Truffle Dressing	14	9
Smoked Salmon Red Beet Flan, Celery Root Remoulade	13	8
Venison Tartar Juniper Berries, Chile Serrano, Celery Root Garlic Slaw, tortilla Crisp, Quail egg	14	9
Mr. Fierson Eggs Two poached hen’s eggs, in Red Wine, Bacon, Mushrooms, "meurette Style"	9	6
Mussels Pearl Barley Risotto Corn Chowder Style	13	8
Smoked Haddock Pancake From Scotland, marinated in olive oil, Blinis Pancake, Ricotta Lemon Mousse and American Sevruga Caviar	15	9
Dungeness Crab Fennel Apple Slaw with Tarragon	14	9
Smoked Herring Warm potato Mousse, a light Jerez vinaigrette and sautéed quail egg	13	8
Oyters 2 Kumamoto and 2 Kushii in half Shell	12

The Seas, The Rivers and The Oceans	Reg	Half
Salmon Served 2 Ways, Poached in Olive oil with a Chipotle Lobster Infusion, and Tartar Style	25	13
Scallops Creamed Leeks, Fresh and Sun Dried Tomato Sauce	28	15
North Sea Cod Served 2 Ways, Sauteed and Served with a Sea Urchin Flan, Accras Style	26	13
Atlantic Skate Wing Chanterelles, Porcini Mushrooms Egg Roll, and a chestnut emulsion	25	13
Black Scabbard In Caul with Celery Root, Wood Ears Mushrooms, Pomegranate Nage	27	14

Meat and Fowl	Reg	Half
Silkie Bantam Chicken Poached And Roasted, Scented Lime Relish Broth, Wild Mushrooms, Braised Shallots	25
Cote De Boeuf (serves 2) Rib Eye Steak for Two - 28oz (medium Rare suggested), Sides of Anchovy Butter, Bone Marrow, Chanterelles, Tarragon Scented Oxtail and Veal Feet Jam in Phyllo	68
Pigeon Shallot Flan, Duck Gizzard, Pumpkin and Serrano Ham Mirepoix,Pumpkin "jus"	28	15
Duck Breast With Cabbage Roll Stuffed with Confit Leg and Pumpkin Pie Coulis, Tonkas Jus	28	15
Lamb Composition Roasted Chop, Sauteed Kidney, Sauted Sweetbread, Poached Tongue, Shoulder Confit, Swiss Chard Gratin, Jus Roti with Lemon and Star Anis	28
Hanger Steak Served with Glazed Shallots, Chanterelles, Sunchoke Puree	24	13
Veal kidneys and Veal Sweetbreads Wild Mushrooms, Colman Mustard Jus with Tarragon, Gratin of Gnocchi with Artichokes	24	13
Traditional First Game of the Fall Hunting Season	Reg	Half
Scottish Hare Pot Pies Slow Cooked, Root Vegetables, Cipollono Onions	35	19
Wild Boar Shank Sopes Tamales Braised in Mole, Ragu of Nopales with Tomatillos, Salsify and Pasilla	28	15
Chukkar Partridge Huckleberries, Kaffir, Chestnuts, Green Cabbage (allow 15 minutes cooking time)	29

Whenever possible we use organic produce from our local markets.

Overtures