Join us for a memorable holiday dinner on Saturday, December 23, and Sunday, December 24, from 5:00 – 9:00 pm. We highly recommend that you have reservations.

small plates

classic french onion soup 15
caramelized vidalia onions, gruyere cheese, toasted brioche

oysters rockefeller 15
baked oysters with spinach bacon, parmesan bread crumbs

kale and ricotta short rib ravioli 21
porcini cream sauce, asparagus tips, roasted garlic, cherry tomatoes, forest mushrooms, parmesan, baguette

babé farms buttercake red and green lettuce 15
golden raisins, bosc pears, gorgonzola, candied pecans, pomegranate seeds, brioche croutons, sherry vinaigrette

yellowtail crudo 18
avocado, shaved jalapeno and green onion slaw, yuzu koshu, ponzu, micro cilantro, extra virgin olive oil

poached and charred octopus 18
saffron poached creamer potatoes, piquillo peppers, avocado, pomelo, shaved fennel, spanish chorizo, sherry vinaigrette, mojo picon

large plates

mary’s farm buttermilk fried half chicken 30
country potatoes, grilled corn, jalapeno cheddar cornbread, market vegetables, chicken gravy

friday lunch special of shellfish linguine

house-made squid ink linguine with lobster meat and uni 37
english peas, cherry tomatoes, roasted garlic, creamy lobster and uni broth, topped with santa Barbara uni,baguette

housemade lasagna 27
veal and beef bolognese, béchamel, spinach ricotta and mushrooms layer, fried arugula, roasted tomato sauce

traditional french cassoulet by plate38 restaurant in pasadena, ca

classic french cassoulet 33
crispy duck confit, merguez sausage, roasted pork belly, cannellini beans, rosemary, roasted tomato, bread crumbs

braised short rib family pack

4-hour slow braised boneless short ribs 30
yukon gold whipped potatoes, market vegetables, crispy shallots, horseradish crème fraiche natural jus

pan roasted chilean seabass 42
warm yukon gold spinach and bacon potato salad, sauteed garlic pea tendrils, white corn and lobster reduction, chili oil

smoked and slow roasted USDA herb crusted prime rib 46
whipped potatoes, creamed corn, horseradish crème fraiche, market vegetables, rosemary jus

rack of lamb persillade 44
eggplant caponata, grist and toll roasted pepper and cauliflower polenta cake, market vegetables, lamb jus

pan roasted rack of veal topped with forest mushrooms MP
roasted garlic and scallion whipped yukon gold potato puree, market vegetables, marsala mushroom jus

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