by Chef Steven
TBD- This is geared towards “foodies”
Yellow Tail Crudowith mixed citrus segments, puffed wild rice, diced avocado and charred watermelon
Foie Gras NigiriHudson Valley Foie Gras over sushi rice finished with crispy shallots and a balsamic fig reduction
Roasted New Zealand lamb loinwith faro, toasted pine nuts sautéed mushrooms and Turkish apricots
Pacific Snapperpan seared with crispy rice, and finished table side with a tom yum coconut broth
Prime Beef Rib Eye “Cap”with a saffron poached potato finished with a classic Béarnaise sauce
Gordon Ramsey’s Sticky toffee puddingwith a rum toffee sauce and Vanilla Bean ice cream
No commitment necessary, pay when your booking is confirmed.
Los Angeles, CA
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