Join us everyday, and now Saturday!

Our Happy Hour at the Bar featuring our delicous Bar Menu & Seasonal Cocktails

5pm - 7pm

 

 

For the month of March we will be honoring our

local nurses, doctors and all health care professionals with

$3.00 cocktail specials

Everyday 5pm - 7pm

 

please bring your affiliate identification 

 

Continuing the success and popularity of the Dine LA menus, Chef Andrew is now offering 2 Prix Fixe menus:

 

Lunch (Everyday) $28.00

 

appetizers 

lobster bisque tarragon creme fraiche and fried fennel

or

caesar salad white anchovy, grilled lemon garlic croutons, parmesan

 

entree

yellow curry marinated half chicken lemongrass risotto, baby broccoli

or

salmon salad japanese cucumber, red onion, crisp salmon skin, ponzu vinaigrette

or

prosciutto americano panini mozzarella, tomato, basil, garlic aioli

 

dessert

s'more chocolate cremieux, graham cracker, marshmallow, honey ice cream

or

passion fruit parfait meyer lemon puree, huckleberries, almond crumble, vanilla ice cream

 

Dinner (Monday - Thursday) $38.00

 

appetizers

 field green salad beets, hazelnuts, feta

or

steamed carlsbad black mussels red curry coconut broth

 

entree

miso marinated black cod crispy rice, shitake mushroom salsa

or

braised shortrib yukon gold mashed potatoes, glazed cipollini onion

 

dessert

s'more chocolate cremieux, graham cracker, marshmallow, honey ice cream

 or

pain perdue meyer lemon puree, huckleberries, almond crumble, vanilla ice cream

 

- menu's are subject to change -

 

 Wine Dinner

 

March 25th, 2008

 

 

Spain

 

 

hors d' oeurves

endive, baby beets, cabrales, candied walnuts

grilled shrimp with roasted tomato and garlic aioli

marinated white anchovy with white bean puree and hard cooked egg

 cava, juve y camps, "brut nature reserva de la familia", penedes, 2003

 

 

first course

tapas trio

manchego and membrillo & salt cod brandade fritter & chorizo with manilla clams

finca de arantei, albarino, "single vineyard", rias baixas, 2005

 

second course

jamon serrano with arugula, piquillo pepper, meyer lemon and garoxta cheese

monstsant, celler el masroig, "les sorts", grenache blanc, 2005

 

third course

traditional spanish paella

la bastide rioja rserva, rioja, 2001

 

dessert

churros with baked chocolate custard

dios baco oloroso, jerez, NV

 

$105.00