Fresh Kumamoto Oyster- Hamachi Ceviche, Pickled Shallot, Serrano Chile



Salmon Crudo- Cured Salmon Belly, Vietnamese Ponzu, Winter Citrus, Avocado Mousse, Mint, Fried Shallots



Little Gem Salad- Basil Buttermilk Ranch Dressing, Charred Avocado, Shaved Root Vegetables, Seed Crunch



Confit Halibut - Green Coconut Curry Broth, Sticky Rice, Crispy Leeks, Garlic Spinach, Roasted Brassicas



Lemon Buttermilk Panna Cotta- Caramelized Peach, Coconut Granita, Sesame Crunch, Macerated Blueberry
Other Infomation

This is a menu has flavors from all around the world with a focus on French cooking techniques. All of the produce I use for my catering is from the Santa Monica farmers markets and local farms. If you have any thoughts or concerns about the menu please reach out. The menu is not set in stone and can be changed.

Meal for 3 on 22 September 2021