The experience is a relaxed, guest-centered approach to dining, favoring genuine & intentional hospitality over formality. The four-course menu is shaped by close relationships with local farmers, ranchers, artisans, and winemakers and routinely evolves to create an unique and delicious meal with new and bold flavors.
Striped Jack is dry-aged for about a week before we break it down and marinate it between sheets of kombu. Gooseberries are lactic-fermented with white rice koji until fizzy yet fruity, along with celery oil, which we generously dress the fish with in this vibrant broth. Celtuce is compressed in oil infused with wasabi from Half Moon Bay and topped off with grilled spring peas. For libation, I’d love to drink a dry white wine that can counteract the sharp acidity from the gooseberry while complementing the subtle umami of the Stripe Jack.
Check out a Chardonnay/Savagnin from Phelan Farm; it’s a fantastic and lively expression. Or if you’re in the mood for champagne, choose something with age, because you can.
Next up, we have red tilefish "pinecone" fried and served over Luna rice from Sacramento. The rice is seasoned with a dab of nori condiment, dressed with abalone liver and spring sansho pepper. Our version of Tosazu— a dashi vinegar— is bound with a fragrant pine and seaweed butter, giving the dish a generous mouthfeel and lightening up the rice to a "soupy" style that I grew to love during my time in Singapore.
Did you know that we made our own beer for Lielle? It’s a saison with a second fermentation in the bottle, created in collaboration with Sante Adairus Rustic Ales. This beer has been infused with last year’s pine buds, resulting in bright acidity and a lot of texture!
We are delighted to finally bring in lamb from Don Watson; we love him as much as we love his lamb. The short loin will be carefully grilled on the bone before being carved. This dish is complemented by a fava bean purée with bright herbaceous notes of shiso and ramps, as well as a grilled porcini mushrooms. All these components are brought together by a punchy Sarawak white pepper jus finished with salted yuzu zest.
With sweet and succulent spring lamb and legumes complemented by white pepper, I can’t help but think that a northern Rhône is the perfect pairing for this dish. It can offer power while also striking a nuanced balance, particularly with a Central Coast “northern Rhône” blend that has great acidity—why not Alice Anderson's Rhône wine from Âmevive Wines?
We love making sorbet from rhubarb due to its fiber content, which transforms it into a whipped, almost creamy texture. The root has a licorice aroma, and we steep it in cream infused with jasmine tea. It is served alongside an elderflower granita and Meyer lemon zest oil.
This dessert is refreshingly bright with acidity and a soothing, lactic finish. I would love to pair it with an off-dry Riesling. Nothing too extravagant; perhaps an apple cider with residual sugar would also create a lovely vibe.
The 4-Course
Set Menu
$150
Please note that our menu is subject to change based on seasonal ingredients and market availability. We cannot accommodate guests with celiac and/or milk protein allergies, nor vegans.
Rooted in the same soil, shaped by the same climate, and reflective of the same place.
We’re proud and excited to be part of one of the world’s finest wine regions. To celebrate this, we’re dedicating ourselves to serving and sharing California wines. We believe these wines match the energy of our cooking and the ingredients we use.
“Healthy LA” is our employee-wellness program. A 4 % charge on each check supports health coverage and other benefits for full-time team members. The program is optional, and the charge will be removed upon customer request.
