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need new title and change font to match other menus

 

Click here to watch Chef David Weidman prepare this menu

 

 

 - STARTER -

Capreese Heir Loom Tomato with Burratta Cheese, Basil, White Truffle Oil and Fleur de Sel

 

 

-  APPETIZER - 

Arugula Salad with Lemon Vinaigrette

 

 

- ENTREE'S -

Whole Braised Beef Shank in Red Wine and Beef Stock

 

Roasted Marrow Bone Served on Baguette

 

Yukon Gold Mashed Potato with Caramelized Garlic

 

 

- DESSERT - 

 

Apple TarteTatin with Home Made French Vanilla Bean Ice Cream

 

 

All produce is organic and purchased at the

Santa Monica Farmers Market in California

 

 

 

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