Spring Fever

Much as I enjoy the grey, cool days of winter – not because of the somewhat dreary weather but because hearty braises, stews, red wines, rich cheeses, etc taste just that much better when the weather is cool – I love spring in SoCal.

Fresh fruit is already here. All sorts of berries. Oranges and Meyer lemons. Cherimoyas.

Asparagus – both white and green – fresh, crisp, delicious.

Wild mushrooms – like the Chanterelles and Morels that we have been featuring.

Baby pea sprouts. All sorts of baby lettuces and fiddleheads.

Fresh garlic – more delicate than the usual bulb variety of garlic. Grilled, or mashed into potatoes. Yumm!

Time to shed those winter coats, gasp at the accumulated pounds that just can not be displayed at the beach, and pledge anew to do something about it.

How bout a great salad of grilled spicy prawns on a salad of baby spring greens with a blood orange vinaigrette? Light, healthy, but most important – delicious!

Or some freshly grilled Mahi Mahi fillet on a baby spring greens salad with a garlic, sherry and roasted grape dressing? A surprisingly winning combination of flavors!

We’ve already started shaking off our winter oriented menu – easing back a bit on the heavy stuff. And we will continue that over the next few weeks.

We will be adding a few new Entrées that take advantage of all this freshness bursting up around us.

And we will work to capture this freshness in our Tapas offerings as well.

So if you’ve got Spring Fever just like us – come on by and enjoy the best and the freshest the season has to offer!


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    Sherry Chicken Liver Pâté with Espresso Gelee on Semolina Cracker, Blueberry Chutney

    Crushed Cucumbers with Sopressata Salami and Garlic Chili Oil Vinaigrette

    Grilled grass fed Flap Steak with fresh Figs and Danish Blue Cheese on Toasts

    Fresh Sweet Corn Pancakes, aged Humbolt Fog Goat Cheese, Radish Strawberry Cream

    Red Cabbage Salad with Sesame Anchovy Dressing and toasted Seaweeds, baby Candy Cane Beets

    Sous Vide Baby Octopus Shabu Shabu, Chili Ume sauce, Shrimp Dashi

    Charleston style chilled pickled Shrimp with sweet Maui Onions and Sriracha

    Handmade Tuscan Pici Pasta with roasted Chickpeas, Chorizo, Garlic and Breadcrumbs

    Duck Fat roasted Corn on Danish Blue Cheese Polenta 'Cob', Corn Silk Crisps

    Cayenne Grilled Baby Carrot Kofte, Carrot Caramel

    Grilled Peaches and Oyster Mushrooms in Fino Sherry with Almond Crema on Toasts

    Duck Confit and Apricot Ragù on Polenta, Parmesan, Lemon Gremolata

    Desserts - new this week!

    Caramelized grilled Summer Stone Fruits, Whipped Mascarpone Creme, Sorrel Sorbet

    Candied Caramel Rum Shell filled with Dark Chocolate Ganache, Rum Meringue