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
