Events

dineLA Restaurant Week 2012

January 22-27 & January 29-Feb 3rd

$65 – 3 Course 75$ - 4 course

1 beginning,1 middle, 1 ending 2 beginning, 1 middle, 1 ending

All menus items subject to change due to seasons and availability.

Please Call for Reservations. Credit Card Required.

Beginnings

Berkshire Pork Belly; Cured, Pressed and Crisped

Thickened Bourbon-maple syrup, apple, celery and chili

Tonight’s Soup

Tonight’s Sashimi of Seasonal Fish, with appropriate garnish

Citrus Infused Red Quinoa Salad

Marinated tomatoes and asparagus, watercress, red frill mustard, & fromage blanc

A Variety of Organic Lettuces

Locally grown. Lemon, great olive oil, smoked salt

The Salad of Forgotten Roots

Flowers, herbs, and other neat stuff

Middle

Hand Harvested Scallops

Potato chips, prosciutto, king trumpets & white asparagus, cilantro

Roasted Chicken

Bacon roasted Brussels sprouts, roasted potato, roasted chicken jus

Organic Crispy Skinned Salmon

Butternut squash, handpicked Oregon black trumpets, ras el hanout cream, mache

Iowa Beef Short Ribs

72 hour braise. Offered with Farmer’s Market Vegetables & Classic mashed potato

New Zealand Young Lamb

Roasted rack & braised shank, new cauliflower, couscous with Moroccan flavors

New York Strip Loin

Sweet Cippolini Puree, Roasted Root Vegetables,

Ending

Chocolate and Flowers

Dark chocolate Ganache, white chocolate mousse with Smoked almond ice cream candied rose

Strawberries and Champagne

Carbonated strawberries, frozen champagne, liquefied shortcake & basil ice cream

Crème Brulee

Classic in Presentation With the season’s best winter berries