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boy, my mouth is starting to water thinking about my meal saturday night

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Restaurants & Bars 9

boy, my mouth is starting to water thinking about my meal saturday night

Kurt | Jan 17, 2003 02:28 PM

menu last updated January 14, 2003

A P P E T I Z E R S


Warm Kumomoto Oysters

with a Champagne-Shallot Emulsion
15.50

Roasted Beet Salad

with Mâche and Hazelnut Vinaigrette
10.75

Ahi Tuna Tartare

with a Trio of Vegetable Crisps, Lemongrass Cream, and Kabayaki
12.75

Black Pepper-Seared Beef Carpaccio

with Autumn Apple Salad
12.50

Brandied Lobster Bisque

with a Grilled Spicy Shrimp BLT Sandwich
13.75

Duo of Foie Gras

with Spiced Pears, Cranberries, and Chambord Reduction
17.50

Maryland Crab Salad

with Marinated Cucumber and Baby Greens
14.95

Sally Fama's Garden Salad

Leaf Lettuces, Jicama, Tomatoes, Scallions, Avocado and Fresh Basil
8.50

Potato Gnocchi

with Fall Mushrooms and a Roasted Garlic Emulsion
12.50



M A I N C O U R S E S


Conift of Black Cod

with Smoked Goose Breast, Napa Cabbage, Baby Fennel, and Sauerkraut
Emulsion
23.95

Seared Loin of Colorado Lamb

with White Bean Cassoulet and Caramelized Cauliflower
27.95

Thai-Inspired Seafood "Bouillabaisse"

in a Coconut Milk and Lemongrass Broth with Buckwheat Soba Noodles
28.95

Braised Beef Short Ribs

with Potato Gratin, Mushrooms, and Root Vegetables
23.50

Seared Striped Bass

with Brussels Sprouts, Truffled Grits, and a Shellfish Nage
24.50

Free-Range Chicken Breast

wrapped in Black Forest Ham and served with Pearl Barley Risotto
and Cranberry Compote
22.75

Napoleon of Salmon

layered with Spinach, Crisp and Mashed Potatoes, and Basil Sauce
23.50

Spicy Glazed Jumbo Gulf Shrimp in Black Bean Sauce

on a Crisp Noodle Cake with a Julienne of Snow Peas and Mangoes
23.95

Filet Mignon
with Pretzel Knödel, Thumbellina Carrots, Wax Beans, and Roasted Shallot
Sabayon
26.95



T A S T I N G M E N U

Let Hans and his chefs create a tasting menu for your table.
Menu is available Monday through Thursday,
and starts at $58 per person


(back to top)


D E S S E R T S

Warm Apple "Pie"

with Granny Smith Apple Sorbet and Calvados-Caramel Sauce
8.00

Pear Fritter
in a Spiced Cider Broth with Nutmeg Ice Cream

8.00


Nougat Parfait

topped with Fruit and Sauce Anglaise and Browned under the Broiler
7.50

Warm Chocolate Tart

with Espresso Crème Anglaise and Hazelnut Parfait
8.50

Chocolate Fondue

with Assorted Cookies, Marshmallows, and Fruit
7.50 per person (2 person minimum)

House-made Ice Creams and Sorbets

with Cookies and Berries

7.50


Cheese Assortment

with Fruit and Whole-Grain Crisps
7.50

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