New restaurant by Curtis Stone, ingredient of the month: citrus fruits
Lime Sorbet: lime sorbet and cara cara orange
Oysters and Caviar: oysters, osteria caviar, cava gelee, yuzu sauce
Gougere: puff pastry with cheese and artichoke sauce filling
Onion Bhaji: curry onion fritter, mint and cliantro creme
Crispy Mussel: mussel and three orange aoli
Garden Salad: micro greens, pearl onion, buttermilk, nasturtium from chef’s garden, nasturitium pesto, grapefruit, pink peppercorn reduction
Carrot Soup: smoked parsnip, orange, serrano ham chip
Lobster: spiny lobster crudo, pink turnip puree, raddish, brioche tuile, lemon
Terrine: chicken leg terrine, tangerine gelee with fresh dill, dijon mustard ice cream, sunchoke crumble
Chef Curtis grating some cured duck egg yolk:
Duck Duck Goose: shaved cured duck egg, duck ravioli, smoked goose fat, swiss chard
Snake River Farm’s Beef: ribeye and beefcheek, broccoli, wild foraged wood sorrel hand foraged from Topanga Canyon, buddah’s hand pudding
Incredible champagne, thanks to domaineLA for a fantastic recommendation
Cheese Course: Abbaye de Bellos, mostarda, semolina crackers
madeleines and salted carmel
Lemon Curd: dulcey cremeux, yuzu sorbet, hempseed 
petit fours: tangerine chocolate, thumbprint with kumquat, citrus pate de fruits, lemoncello macaron, orange blossom marshmallow
Brioche mini loaf and lemon butter for breakfast
Maude
212 S Beverly Drive
Beverly Hills, CA
90212
+1 310 859 3418
le chat dodu 
So Lucky:) Thanks for sharing:)
Hi firecook! You’re very welcome! thanks for checking out our blog and taking the time to leave a comment =) really appreciate it!
That looks delicious! I’m very jealous ;). Your blog is stunning by the way! xxx