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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

RESERVE VIA OPENTABLE

***

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

RESERVE VIA OPENTABLE