Our new summer '07 menu includes wonderful fresh produce from the Santa Monica Farmers’ Market, which has become one of the finest in the United States. The market houses 75 stalls and is the ritual meeting place for Los Angeles’s finest chefs. Along with artisanal breads and homemade soaps and candles, the market offers the freshest fruits, flowers, vegetables, cheeses, oils and herbs found outside a farm stand – Enjoy!
 


APPETIZERS

Field greens, beets, tangelos and feta
aged sherry vinaigrette
10.

Market inspired soup of the day
10.

BLT salad with maytag blue cheese and candied walnuts
10.

Chopped Caesar, reggiano croutons
9.

Fresh garbanzo puree, arugula, olives, feta
extra virgin olive oil and saba
12.

Shrimp a la plancha, on toast with roasted peppers
and tomato marmalade
16.


Big eye tuna sashimi slightly poached in extra virgin olive oil
with a soy aioli and a fingerling potato salad
18.


BBQ short ribs, truffle fries
17.


Cheese from Humboldt County, France
and the Basque country
date puree, baguette toast
16.

ENTREES

Pan roasted arctic char, sweet corn and French beans
baby tomatoes, fingerling potatoes, corn and lobster stock puree
28.


Yellow fin tuna, shitake mushroom
coconut forbidden rice, mango, coconut and curry emulsion
29.


Maine lobster and shrimp, fresh black spaghetti
baby beets and spring peas, lobster sauce
30.


Pumpkin tortellini with sage brown butter, green garlic
fresh corn and arugula
22.


Grilled organic Jidory chicken, farro, escarole, baby artichokes
fava bean puree
28.


Japanese kurobuta pork chop, sweet potato puree,
soy and ginger glazed shitake mushrooms
32.


Braised short ribs, romesco, mashed potatoes
and swiss chard
30.


Australian lamb loin, asparagus, roasted Okinawa yam
morel mushrooms, roasted garlic, lamb jus
34.

4 and 6 course tasting menus
48. /62.
(except Sunday and Monday)

 

Chef Laurent Saussy