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need new title and change font to match other menus


Click here to watch Chef David Weidman prepare this menu




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




Arugula Salad with Lemon Vinaigrette




Whole Braised Beef Shank in Red Wine and Beef Stock


Roasted Marrow Bone Served on Baguette


Yukon Gold Mashed Potato with Caramelized Garlic





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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