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James Beard Foundation:

Outstanding Restaurateur 2018

Who's Who of Food & Beverage in America 2017

Outstanding Chef 2016

Best Chefs in America - California 2006

Best Cookbook-Cooking from a Professional Point of View 2006

Pick Up & Delivery

3:00pm - 8:00pm Daily

 

FALL FAVORITES PRIX FIXE

45 dollars per person

exclusive of beverage, tax and gratuity

 

choice of one dish for each course

 

 to start

salumi plate: alps salami, spanish chorizo & grilled toast

 warren pears, manchego, radicchio, hazelnuts & date syrup

farmer’s plate: market vegetables, burrata, muhamarra & chickpea purée

tomato focaccia: chorizo, cantimpalo, mozzarella & rapini pesto

 

fish, meat and more

soft polenta, wild mushrooms, mascarpone, gremolata & swiss chard

 grilled king salmon, shelling beans, avocado, watercress & salsa verde

niman ranch hanger steak, red wine butter, arugula & crispy shallots

roasted chicken “ode to zuni”, panzanella, fennel & green olives*

*supplemental $10

 

 vegetables and…   

brussels sprouts, pancetta, balsamic & breadcrumbs

farro & black rice, currants & pine nuts

potato purée, crème fraîche & chives

 

 dessert

butterscotch pôt de crème with fleur de sel & salted cashew cookie

 chocolate torta with coffee caramel,malt crumble & rye whiskey cream

 

 

 

 

 

A LA CARTE

 

to start

bacon-wrapped dates stuffed with parmesan 10

the farmer’s plate:

 roasted vegetables, muhamarra & chickpea purée, burrata & grilled toast 18

charcuterie board

pork rillettes, alps salumi, chorizo & grilled toast 18

three cheese plate

tomme per diou, rush creek & pecorino toscana with accompaniments 17

five cheese plate

add appalachian & roquefort carles 26

 

marinated olives 6         a.o.c. bread 2        marcona almonds 9

 

focaccia

 tomato confit, chorizo cantimpalo, mozzarella & rapini pesto 17

romeo’s spigarello, cipollini onions, taleggio & black truffle bagna cauda 18

 

salads

coleman lettuces ‘caesar’, winter radish, lemon, anchovy & garrotxa 15

market pears, manchego, radicchio, hazelnuts & fresh dates 17

beets, beluga lentils, beet purée & coriander crème fraîche 17

 

from the wood oven

arroz negro, squid & saffron aïoli 21

(please allow 30 minutes for preparation)

brioche, prosciutto, gruyère & egg 18

manilla clams, sherry, sliced garlic & toast 20

 

fish, meat and more

spanish fried chicken, romesco aïoli & chili-cumin butter 18

potato gnocchi, maine lobster, roasted cherry tomatoes & toasted crumbs 24

grilled king salmon, shelling beans, avocado, watercress & salsa verde 25

hanger steak, red wine butter, arugula & crispy shallots 26

lucques short rib, potato purée, sautéed greens & horseradish cream 38

 

vegetables and...

cauliflower, curry & red vinegar 13

farro & black rice, currants & pine nuts 13

potato purée, créme fraîche & chives 13

brussels sprouts, pancetta, balsamic & breadcrumbs 14

swiss chard, saffron butter & ricotta salata 14

 

platters

soft polenta, wild mushrooms, mascarpone, gremolata & swiss chard 36

roasted chicken “ode to zuni”, panzanella, fennel & green olives

(please allow 30 minutes for preparation)

HALF 36  WHOLE 72

 

 

8700 west 3rd street los angeles, california   90048   310 859 9859

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