Restaurant Week Menu

Wednesday through Saturday
April 28th – May 12th 5:30pm – 10pm

Four Course Dinner $65

SOUP
POTAGE
butternut squash, lobster, coconut milk, ginger, thai basil, shallots, lime

 

APPETIZER
PATÊ Sô
guinea fowl in puff pastry, morels, maitake, leeks, mustard cream sauce
or
HAMACHI SASHIMI
thai basil, pickled red chiles, meyer lemom, ojai provençale evoo
or
SUGAR SNAP PEA & BUTTER LETTUCE SALAD
cucumber, pickled red onion, champagne nuoc cham vinaigrette

 

CLEANSER
TROU VIETNAMIEN

 

MAIN
SALMON IMPERIAL ROLL “COULIBIAC”
wild caught salmon, crème fraiche, eggs, spinach, sweet chili, caviar
or
COFFEE-RUBBED RIBEYE
entrecôte, pommes anna, cress, HP demi
or
GRILLED VENISON RIB CHOP
brussel leaves, bacon, 12 year balsamic macerated blackberries,
red wine demi

 

DESSERT
VIETNAMESE COCONUT SWEET PUDDING