Dine LA Restaurant week

July 12 – 26th

Our menu is all about keeping it simple yet insanely delicious. Our experience comes from grand restaurants, but now it’s all about creating food that’s approachable and seriously tasty. Every dish is cooked to perfection, embracing the flavors of the season, and, most importantly, meant to be a good time. We want our food to be the kind you crave, meant to be savored and shared in the company of good friends.

We will accommodate just about any dietary restriction and allergy. Please notify us prior to your reservation to ensure enough time for our team to make the necessary adjustments to create something special.


Choice of

Tuna Crudo – Tomatoes, Avocado, Basil

Grilled Stone Fruit – Swiss Chard, Puff Grains

Caesar Salad – Chicories, Potato Chips, Boquerones, Parmesan


Choice of

Sautéed Scallops Carrot Curry, Forbidden Rice, Thai Basil

Petaluma Chicken Roast Breast, Confit Leg, Mushroom, Potato Puree

“Royale w/ Cheese” Burger Raclette, Red Wine Onions, Special Sauce, French Fries

* Prime Filet Mignon 8oz Chickpea Frites, Spring Onion, Beef Jus Aioli, Bordelaise Supplemental Entrée + $30


Choice of

Lemon Curd – Shortbread, Ricotta Ice Cream

Strawberrry – Sorbet, Jam, Coconut Rice Pudding, Meringue

Chocolate Mousse – Passion Fruit Caramel, Sorbet


Focaccia – “Pizza” Butter – 14

Raw Oysters – Four Kusshi Oysters, Aguachile Gelée, Pickled Shallot – 18

Caviar – 20g Beluga Hybrid, Buckwheat & Nori Madeleines, Crème Fraiche – 75

Three Course Dinner $65 per guest
Excludes tax and 4% service charge
Entire table must enjoy the three Course Dinner

* Menu subject to change based on availability and pricing.

*A 4% service charge will be added to all bills. Based on our state laws we cannot allocate a part of your gratuity to the kitchen, however they are an integral part of our service. This charge will directly support our kitchen team allowing them to be part of the service, our way of equalizing the team. If you would like this charge removed, please ask your server.

Chef Chris Flint-CHEF | Michele Carter-CDC | Jonathan Rosenson–SOMM | Chad Austin-MIXOLOGIST