Dinner Menu
Some of these dishes have lived with me for generations, while others are a reflection of experimentation and the way we enjoy eating now in Los Angeles.
- Chef Lucio Bedon
sea salt, whipped butter
grilled octopus, chickpea puree, blistered cherry tomato
aged 24 months prosciutto, cantaloupe melon
squash blossoms, anchovies, herbed ricotta
heirloom tomato, local burrata, basil oil
heirloom tomato, genova basil, extra virgin olive oil
Pasta & Risotto
pasta stuffed with braised short rib, parmesan fonduta, truffle essence
handmade fresh tagliolini, caviar, lemon juice and zest, cream, parmigiano padano
fresh manila clams, garlic, white wine
guanciale, eggs, creamy parmesan, black pepper
fresh egg pasta, six-hour braised beef ragu
acquerello rice, porcini mushrooms, truffle butter, parmesan
grilled scottish salmon, romesco sauce, charred broccolini
prime flat iron steak, arugula, lemon dressing, shaved parmigiano
jidori chicken breast, wild mushrooms, mashed potato
charred broccolini – crispy brussels sprouts – garlic whipped potatoes – baby wild arugula & berry salad
12
- Available Gluten Free
- Available Whole Wheat
- Available Vegetarian
- Available Vegan
*Items may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
22% gratuity will be added to parties of six or more.
Substitutions / modifications politely declined. Please inform your server of any food allergies.
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