New restaurant by Curtis Stone, ingredient of the month: citrus fruitsmaude (1)

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Lime Sorbet: lime sorbet and cara cara orangemaude (5)

Oysters and Caviar: oysters, osteria caviar, cava gelee, yuzu saucemaude (6)

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Gougere: puff pastry with cheese and artichoke sauce fillingmaude (8)

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Onion Bhaji: curry onion fritter, mint and cliantro crememaude (10)

Crispy Mussel: mussel and three orange aolimaude (12)

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Garden Salad: micro greens, pearl onion, buttermilk, nasturtium from chef’s garden, nasturitium pesto, grapefruit, pink peppercorn reductionmaude (13)

Carrot Soup: smoked parsnip, orange, serrano ham chipmaude (18)

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Lobster: spiny lobster crudo, pink turnip puree, raddish, brioche tuile, lemonmaude (19)

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Terrine: chicken leg terrine, tangerine gelee with fresh dill, dijon mustard ice cream, sunchoke crumblemaude (21)

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Chef Curtis grating some cured duck egg yolk:maude (23-1)

Duck Duck Goose: shaved cured duck egg, duck ravioli, smoked goose fat, swiss chardmaude (24)

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Snake River Farm’s Beef: ribeye and beefcheek, broccoli, wild foraged wood sorrel hand foraged from Topanga Canyon, buddah’s hand puddingmaude (26)

Incredible champagne, thanks to domaineLA for a fantastic recommendationmaude (27)

Cheese Course: Abbaye de Bellos, mostarda, semolina crackersmaude (28)

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madeleines and salted carmelmaude (32)

Lemon Curd: dulcey cremeux, yuzu sorbet, hempseed maude (33)

petit fours: tangerine chocolate, thumbprint with kumquat, citrus pate de fruits, lemoncello macaron, orange blossom marshmallowmaude (34)

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Brioche mini loaf and lemon butter for breakfastmaude (39)


212 S Beverly Drive
Beverly Hills, CA
+1 310 859 3418


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