"Summer dine l.a. menu"
Excluding noted items with supplements.
Collection of Seasonal Stone Fruits
Santa Barbara Spot Prawn
Spring Onion, Pole Beans, Lemon Verbena and Nasturtium
Potato-Nori Crusted Santa Barbara Black Cod
Grilled Scallion, White Wood Ear, Courgettes and Smoked Crab Broth
Wild Mushroom Risotto
Acquerello Rice, Mascarpone, Shaved Australian Perigord Truffles
Mishima Wagyu Flat Iron Steak
Salt-Pepper Cucumber, Carrots, Fermented Garlic Steak Sauce
Shelling Beans, Porcini, Eggplant and Rosemary
Flavors of “Peach Cobbler”
White Chocolate, Black Pepper, Meringue and Chamomile
Menu subject to change based on creativity and seasonal availability.