Easter Sunday
Join us to celebrate Easter Sunday with loved ones for Brunch or Dinner. Chef Anthony Wells and his incredible team have crafted a locally-sourced brunch and dinner menu filled with the best seasonal ingredients in Southern California. Sommelier Nick Gergen has curated an optional featured pairing, highlighting award-winning wines that enhance the menus.
Reservations are now available, but limited.
BRUNCH MENU ($65/guest)
-FIRST-
CHOPPED SALAD
TUNA CRUDO rhubarb ponzu / sorrell
BRIOCHE CINNAMON BUNS
GRANOLA our yogurt / strawberries
-SECOND-
SPRING VEGETABLE QUICHE spring garlic / preserved yuzu / fennel pollen butter
EGG YOLK & CHEESE RAVIOLO smoked mushrooms / english peas
BAKED EGGS chorizo / cotija
LAMB LEG mint chimichurri / rosemary potatoes
-THIRD-
CARROT CAKE cream cheese frosting
CHOCOLATE BREAD PUDDING
***
DINNER MENU ($85/guest)
-FIRST-
CHOPPED SALAD
SPICY TUNA HAND ROLLS sushi rice / negi / sesame leaf
OYSTERS strawberry hibiscus mignonette
CHICKEN LIVER MOUSSE beef tartare / spiced crema / cotija / green onion / egg yolk jam
-SECOND-
CARNE CRUDA TOAST miso cookies / strawberry salad
EGG YOLK & CHEESE RAVIOLO smoked mushrooms / english peas
TUNA CRUDO rhubarb ponzu / sorrell
CAULIFLOWER cashew / sesame seed / marinated dates / tahini dressing / pickled carrot
-THIRD-
CHARRED CABBAGE apple kombu jam / crispy quinoa / caramelized apple cider
LAMB LEG mint chimichurri / rosemary potatoes
HANGER STEAK bbq carrots / grilled peanut oil / apricot jam / carrot top chimichurri
ALASKAN HALIBUT butter beans / manila clams / kale / olive relish / spicy tomato broth
-FOURTH-
YODEL
CARROT CAKE cream cheese frosting
POLENTA CAKE strawberry ice cream
