Click Here for Easter Carryout
Sunday, April 9, 2023
11 am - 8 pm
2941 Easter Menu
Three-Course Prix Fixe | One Hundred Ten Dollars
Appetizers
* Caesar Salad
anchovies, shaved Parmesan, Caesar dressing, croutons
* King Salmon Tartare
Korean pepper aioli, citrus gel, avocado, red shiso
Ⓥ Hawaiian Heart of Palm Tartare
pickled red onion, avocado, pencil asparagus tempura
Baked Oysters
roasted peppers, leek fondue, spicy-clam sauce
* American Beef Wagyu Tartare
truffle tapenade egg mimosa, mizuna, crispy noodle
Entrées
Ⓥ Mushroom Risotto
mushroom “chicharon” truffle tapenade, pencil asparagus
*Grilled Braveheart Rib Eye
crispy potato & beef jus aioli, sautéed pea leaves
Halibut
fricassée of peas, seafood sabayon, morels
* Lamb Duo
braised osso bucco, grilled loin, artichoke, marjoram, chive blossom, Spring vegetable
* Earth & Ocean
butter poached lobster & roasted chicken breast, fingerling potato, spinach, lobster sauce
Desserts
Golden Egg
lemon curd, coconut chiffon, coconut gelato
Millefeuille
pistachio “moss”, vanilla Chantilly, pistachio crémeux, raspberry gelato
Chocolate Nest
chocolate ladyfingers, chocolate Bavarian, passion fruit gelato
Executive Chef, Bertrand Chemel
Chef de Cuisine, Ruth Mergaye
Sunday, April 9, 2023
11 am - 8 pm
2941 Easter Menu
Three-Course Prix Fixe | One Hundred Ten Dollars
Appetizers
* Caesar Salad
anchovies, shaved Parmesan, Caesar dressing, croutons
* King Salmon Tartare
Korean pepper aioli, citrus gel, avocado, red shiso
Ⓥ Hawaiian Heart of Palm Tartare
pickled red onion, avocado, pencil asparagus tempura
Baked Oysters
roasted peppers, leek fondue, spicy-clam sauce
* American Beef Wagyu Tartare
truffle tapenade egg mimosa, mizuna, crispy noodle
Entrées
Ⓥ Mushroom Risotto
mushroom “chicharon” truffle tapenade, pencil asparagus
*Grilled Braveheart Rib Eye
crispy potato & beef jus aioli, sautéed pea leaves
Halibut
fricassée of peas, seafood sabayon, morels
* Lamb Duo
braised osso bucco, grilled loin, artichoke, marjoram, chive blossom, Spring vegetable
* Earth & Ocean
butter poached lobster & roasted chicken breast, fingerling potato, spinach, lobster sauce
Desserts
Golden Egg
lemon curd, coconut chiffon, coconut gelato
Millefeuille
pistachio “moss”, vanilla Chantilly, pistachio crémeux, raspberry gelato
Chocolate Nest
chocolate ladyfingers, chocolate Bavarian, passion fruit gelato
Executive Chef, Bertrand Chemel
Chef de Cuisine, Ruth Mergaye