Los Angeles Area
All-Chefs Menu

Developed by Los Angeles chefs

Spring 2022

Canapés – $15 per-person (optional)
Three courses – $150 per-person
Four courses – $175 per-person
Five courses – $205 per-person
We request that your group dine on the same items whenever possible
$1500 minimum which includes tax and an 18% service charge
*Note – choosing up to two or three items within a category enables you to have more variety through more courses*

Canapés - choose up to three

  • yellowfin tuna crudo

    shaved fennel, kalamata olives, crispy shallots, meyer lemon, calabrian chili & tomato conserva, toasted brioche

  • crudités

    organic heirloom vegetables, whipped greek yogurt-herb-avocado spread

  • beef tartare

    Toasted focaccia, shallot, castelvetrano olives, crispy mushrooms, cold pressed extra virgin olive oil, lemon, parsley, parmesan

  • artisan cheeses & charcuterie

    carrot-tahini hummus, cucumber, seasonal pome fruit, local sourdough @ $30 per person

  • uni

    avocado, asian pear, shimichi togarashi, lime, cold pressed extra virgin olive oil, @ $30 per person (inquire for availabilty)

First courses - choose up to two

  • hamachi

    watermelon radish, avocado, red chili, shallot, micro basil, meyer lemon, cold pressed extra virgin olive oil

  • chopped salad

    romaine lettuce, radicchio, pepperoncini, croutons, provolone cheese, cerignola olives, soppressata, garbanzo beans, red onion, ny-style italian dressing

  • little gem lettuce salad

    Radicchio, frog hollow farms pears, avocado, crushed pistachios, crumbled chèvre, citrus vinaigrette

  • burrata

    heirloom beets, grapefruit supreme, hazelnuts, crispy leeks, blood orange olive oil

Second courses - choose up to two

  • Liberty Farms duck breast

    king trumpet mushrooms, spring peas, bhutanese red rice, pink lady apples, sherry vinegar-duck jus

  • aged Flannery Beef NY strip

    whipped yukon gold potato purée, broccolini, and bordelaise sauce $15pp (wagyu & japanese beef available. please inquire for market price/availability)

  • lamb kofta

    roasted piquillo peppers, dried green olives, batata harara of marble potatoes, brussels sprouts leaves, and cucumber-mint yogurt purée

  • local black cod

    roasted rainbow carrots, slow cooked leeks, charred onion-lemon brown butter emulsion

  • Ora King salmon

    shaved mango & green papaya, fresno chili, crushed cashews, black forbidden rice, and green onion-cilantro nuoc cham

  • carbonara

    linguine, crispy pancetta, parmigiano reggiano

  • seared delicata squash

    oyster & king trumpet mushrooms, oil cured moroccan olives, almond romesco sauce, cara cara oranges, blood orange oil

  • cassoulet

    butter beans, roasted eggplant, piquillo peppers, leeks, chive-cashew & sesame tahini emulsion, dried kalamata olives, vegetable jus

  • carnaroli risotto

    roasted delicata squash, baby dino kale, oyster mushrooms, parmigiano-reggiano, brown butter

Add-ons

  • artisan bread & Piemontese butter

    local artisan sourdough, delitia butter - $5 per person

Dessert - choose one

  • panna cotta

    mason jar meyer lemon panna cotta, lemon curd, macerated strawberries

  • tiramisu

    lady fingers, espresso, mascarpone

  • flourless dark chocolate cake

    tahitian vanilla bean ice cream, salted caramel, crushed pistachio

  • almond flour olive oil cake

    lemon creme fraiche, dried carrot, orange glacė

  • coconut ice cream

    roasted pineapple, caramel sauce, lime zest, maldon salt

$1500 minimum which includes tax and an 18% service charge
Travel fee – .50¢ per-mile beyond 40 miles round trip of 94111
We request the group to dine on the same items, however we always accommodate for allergies/aversions 
Menu is served in our Coursed Family Style method
Table Service available upon request

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