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All Souls' Day Gastronomy Delight with Chef David Weidman


Click here to watch Chef David Weidman prepare this menu




Baked Bartlett pears with Saint Andre cheese & Parma prosciutto accented with a dab of white truffle honey


 - SALAD -

Fresh organic arugula with purple Borage & yellow Calendula blossoms tossed with pistachio oil/pomegranate reduction dressing



Kurobuta pork belly roasted with sage & garlic (supplied by Peads and Barnetts ) accompanied by baked organic Pink Lady Apples, Yellow Potato & celery root, and topped with gravy



Jasmine tea Panna Cotta with a balsamic reduction and trio of berries


All produce is organic and purchased at the

Santa Monica Farmers Market in California

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