Los Angeles Area
Chef Menus ​

Chef David Hoover

fall 2021
canapés – $20pp (optional)
three courses – $160pp
four courses – $180pp
five courses – $225pp
we request that your group dine on the same items whenever possible

canapés

  • raw oysters

    "mignonette ‘air’, tobasco “pearls”, fermented tomato and horseradish granita

  • osetra caviar

    homemade flatbread of heirloom grains, cultured butter (+$25pp)

  • chicken liver cornet,

    orange confiture, herb salad (+30pp foie gras substitution)

  • spiny lobster tart

    butter poached lobster, __________

  • crudités

    crudite cornet, filled with herbed labneh, heirloom market vegetables

first course - choose up to two

  • hamachi

    kanzuri, ponzu with preserved jimmy nardello peppers, chives, radish, tomato water

  • roasted beet & carrot salad

    preserved harry’s berries strawberries, chevre, pistachio, sorrel, and crispy grains

  • handmade tagliatelle ai fungi

    wild mushrooms, cultured butter, and parmigiano reggiano

main course - choose one

  • crispy skin ora king salmon

    roasted brassicas, potato pave, sauce bernaise, trout roe

  • liberty farms duck breast

    seared porcini, persimmon, black garlic coffee dark chocolate jus

  • grilled pork secreto

    lardo, jimmy nardello pepper romesco

  • bone in flannery beef NY strip

    wild porcini mushroom, herb salad, robuchon potato puree, koji enriched jus (premium grades – a5 available $15-$75 per person)

*choice of either Robuchon potato puree or pommes anna with your selection. excluding the bouillabaisse*

dessert - choose one

fall 2021 – france
canapés – $20pp (optional)
three courses – $160pp
four courses – $180pp
five courses – $225pp
we request that your group dine on the same items whenever possible

canapés​

  • gougeres

    aged comte sauce (+ black burgundy truffle $25 per person)

  • smoked salmon tartlet

    ora king salmon, buckwheat tartlet, herbed labneh (+ osetra caviar @ $25 per person)

  • "steak frites"

    beef tartare, potato pave, sauce gribiche (+ uni @ $25 per person)

  • petite croque madame

    sauce mornay, jamon iberico, quail egg yolk

  • chaud-froid d'oeuf

    warm yolk served in it's shell, whipped creme fraiche, sherry vinegar, maple, chives (+ osetra caviar @ $25 per person)

first course - choose up to two

  • salad lyonnaise

    poached egg, bacon lardons, crispy potato, frisee, soft herbs, mustard vinaigrette

  • artisan cheese plate

    plated cheeses, bright herb salad, onion tarte tatin

  • wild mushrooms

    parmesan veloute, confit hen's yolk

  • terrine de foie gras

    fuyu persimmon, pistachio, sauternes gelee, toasted brioche

  • coquille saint-jacques

    pan seared maine scallop, potato maxim, onion soubise, trout roe beurre blanc

second course - choose one

  • bouillabaisse

    crispy skin red mullet, mussels, prawns, saffron broth, croûte and rouille

  • sole à la grenobloise

    petrale sole, chanterelle mushrooms, brown butter, lemon, capers, and parsley (+ black burgundy truffle $25 per person)

  • duck a l'orange

    liberty farms duck breast, citrus-honey glaze, roasted cabbage, winter citrus, cara cara orange duck jus

  • steak au poivre

    aged flannery beef cote de boeuf, watercress, confit garlic and sauce au poivre

*choice of either Robuchon potato puree or pommes anna with your selection. excluding the bouillabaisse*

dessert - choose one

  • tarte tatin

    caramelized apples, puff pastry, vanilla bean ice cream, apple cider caramel

  • chocolate sabayon tart

    chocolate tart, vanilla creme chantilly

  • mousse au chocolat

    sweet cream ice cream, salted caramel, coffee-vanilla infused olive oil

$1500 minimum which includes 9.5% tax and an 18% service charge
we request the group to dine on the same items, however we always accommodate for allergies/aversions 
menu is served in a coursed family style method
table service available upon request