2 Dole Drive Westlake Village, California, CA 91362 818.575.3044
2 Dole Drive Westlake Village, California, CA 91362 818.575.3044
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    • Join us for a special evening celebrating the legacy of two of Napa Valley’s most visionary wine families: RAEN and Continuum. This curated multi-course dinner features rare selections from RAEN’s elegant coastal Pinot Noirs and Continuum’s iconic red blend, paired to perfection with a seasonal tasting menu. Each course will be introduced by our sommelier, highlighting the story and nuance behind every glass.

    FIRST COURSE

    • SCALLOPS

      pan seared scallops, caulliflower puree, stone fruit chutney Chardonnay, RAEN, “Lady Marjorie”, Sonoma Coast CA, 2023

    SECOND COURSE

    • BLUEFIN TUNA

      fermented strawberries, tomatoes, daikon Pinot Noir, RAEN, “Royal St. Robert”, Sonoma Coast CA, 2023

    THIRD COURSE

    • BLACK COD

      herb crust, parsnip pure, plum sauce Pinot Noir, RAEN, “Bodega”, Freestone Occidental, Sonoma CA, 2023

    FOURTH COURSE

    • LAMB RACK

      Chanterelles, saffron puree, mustard seed sauce Proprietary Red, Continuum, Sage Mountain Vineyard, Napa CA, 2022

    FIFTH COURSE

    • FIG ROULADE

      Scott Family Farm Tiger figs, flouless sponge, caramel ricotta mousse Touriga Nacional, Late Bottle Harves, Port, POR 2011

    Breakfast

    PASTRY GUILD

    daily seasonal pastry offerings

    • CROISSANT

    • PAIN AU CHOCOLAT

    • BLUEBERRY CORN CAKE

    • GLUTEN FREE MUFFIN ^*gf

    ENERGIZING

    • FARMERS MARKET FRUIT BOWL ^*gf(v)

      seasonal mixed berries

    • HOUSE-MADE GRANOLA ^*gf(vg)

      greek yogurt, seasonal mixed berries

    • BAGEL & LOX BOARD *

      smoked salmon, cucumber, capers, chives, pickled red onion, cherry tomatoes, cream cheese, plain bagel

    • OVERNIGHT OATS ^*gf(v)

      almond milk, seasonal compote, strawberries, coconut, blueberries

    • ACAI BERRY BOWL ^*gf v

      mixed berries, house-made granola, banana, peanuts, coconut flakes

      + 30 grams of plant-based protein powder

    • AVOCADO TOAST ^*v

      sourdough, confit tomato, toasted seeds, quinoa, lemon zest

      + cage-free organic egg

      + applewood smoked bacon

      + cambridge house lox

    EGG-CELLENT STANDARDS

    • EGGS BENEDICT ^*vg

      toasted english muffin, roasted tomato, sauteed kale, champagne hollandaise, chives

      + cambridge house lox

      + osetra caviar

    • HUEVOS RANCHEROS ^*gf(vg)

      fried eggs, black beans, cotija cheese, crispy house-made tortillas, cilantro, guacamole, sour cream, pico de gallo

    • EGG WHITE FRITTATA ^*gf(vg)

      sun dried tomatoes, asparagus, zucchini, basil, goat cheese

    • SIGNATURE OMELETTE ^*vg

      fine herbs, gruyère, green salad, sourdough bread

    • THE C&C BREAKFAST ^*

      eggs, applewood smoked bacon, country potato, sourdough bread

    • BREAKFAST SANDWICH ^*

      scrambled eggs, bacon jam, chipotle aioli, aged cheddar, arugula

    SOMETHING SWEET

    • PANCAKES ^*vg

      farmers market compote, whipped cream

    • OATMEAL PANCAKES ^*vg

      cinnamon butter, maple syrup

    • CRÈME BRÛLÉE FRENCH TOAST ^*vg

      farmers market berries, maple butter

    ADDITIONS

    • TWO EGGS ^*vg

      any style

    • HALF AVOCADO ^*v

      fresh lime

    • HANDPICKED MIXED BERRIES ^*gf(v)

    • APPLEWOOD SMOKED BACON gf

    • PORK OR CHICKEN-APPLE SAUSAGE

    • HASHBROWNS gf

      fresh herbs, ketchup

    • COUNTRY-STYLE BREAKFAST POTATOES gf(v)

      fresh herbs

    • BAGEL

      cream cheese

    • BREAKFAST TOAST

      butter or jam

    MORNING JUICES & SMOOTHIES

    • FRESH SQUEEZED

      seasonal orange or grapefruit

    • FRESH PRESSED CELERY

    • FRESH PRESSED GINGER SHOT

    • EL JEFE

      cucumber, apple, celery, parsley, kale, spinach, blueberry

    • OATMEAL, BANANA & PEANUT BUTTER SMOOTHIE

      oatmeal, unsweetened almond milk

    • SPINACH, BLUEBERRY & BANANA PROTEIN SMOOTHIE

      unsweetened almond milk, plant protein

    • 30 GRAMS PLANT-BASED PROTEIN POWDER

      vegan, gluten free, non-gmo

    DAILY BOOST

    • ORGANIC TEA BY JING

      Organic Fair Trade Black Iced Tea

      Organic Fair Trade Raspberry Iced Tea

      English Breakfast

      Earl Grey

      Chai

      Jasmine

      Matcha

      Chamomile

      Ginger Lemon

      Peppermint

    • LAVAZZA COFFEE

      Espresso

      Latte

      Americano

      Macchiato

      Chai

      Cappuccino

      Mocha

      Add Shot

      Add Flavored Syrup

    Farms & Artisans

    Our chefs make weekly trips to local farms as well as the nation's leading farmer's markets to ensure a large percentage of the menu is dedicated to the offerings of local growers and producers. We proudly partner with the following farmers and artisans:

    • Thorne Family Farm, Malibu

    • Coleman Family Farms, Carpinteria

    • Fair Hills Apple Farm, Paso Robles

    • Apricot Lane Farms, Moorpark

    • Harry’s Berries, Oxnard

    • Philen Pharms, Westlake Village

    • Valdivia Farms, Calsbad

    • East Coast Bagels, Westlake Village, CA

    • Tehachapi Grain Project, Tehachapi, CA

    HOMEGROWN PRODUCE

    As Available

    • SQUASH

    • ZUCCHINI BLOSSOM

    • TUSCAN BLUE ROSEMARY

    • LEMON THYME

    • FRENCH LAVENDER

    • GOLD DUST PEACH

    • NAGAMI KUMQUAT

    • SANTA ROSA PLUM

    • KAFFIR LEMON LEAF

    • TOY BOX HEIRLOOM TOMATO

    • OPAL BASIL

    • CHOCOLATE MINT

    • APRICOT

    • FIG

    Lunch 

    HOUSE-MILLED & ENHANCEMENTS

    • RED FIFE SOURDOUGH

      traditional french bordier butter, upethi flake salt

      + salmon rillettes, pickled shallot, capers, lemon

      + chicken liver pate, honeycomb, port gelée

    RAW BAR

    • CHILLED PACIFIC SHIGOKU OYSTERS ^*gf

      ginger-shallot mignonette, citrus-tomato sauce

    • TUNA TARTARE ^*gf

      mango, ponzu sauce, scallions, green shiso, chilled daikon

    • KANPACHI CRUDO ^*gf

      Weiser Farms melon gazpacho, pickled serrano, Japanese cucumber, basil

    • PRIME BEEF TARTARE ^*gf

      pickled onion, cured egg yolk, house-made potato chips

    STARTERS

    • GARDEN VEGETABLE CRUDITE ^*gf(vg)

      green goddess, crispy quinoa

    • SOUP DE SAISON ^*gf(vg)

      caramelized corn, cipollini onion, wild field mushrooms, garden chives

    • SOUP DE LENTILLES ÉTÉ ^*v

      summer vegetables, Provençale, EVOO, garlic, roasted tomato

    • SOFT STYLE FRENCH OMELETTE ^*gf | vg

      mesclun greens, caramelized porcini mushrooms, swiss gruyère, apricot lane organic eggs, chives

    • RED SALANOVA SALAD GARDEN SALAD vg

      red wine vinaigrette, shallots, fine herbs, beet baguette crostini with olive tapenade and goat cheese

    • SUNCREST PEACH AND BURRATA SALAD ^*gf | vg

      stone fruit compote, basil, Provençale olive oil, sarawak black pepper, pickled brook cherries

    • HEIRLOOM TOMATO SALAD MUNAK FARMS ^*gf | v

      heirloom tomatoes, gaviota strawberry preserves, toasted pistachios, Pruneti olive oil, Humboldt fog goat cheese

    • WARM APRICOT LANE CRISPY EGG & AVOCADO ^* vg

      herb vinaigrette, toasted sourdough, garden greens

    • CRISPY SQUASH BLOSSOMS ^* vg

      house-made ricotta, basil aioli, parsley, capers

    • GRILLED OCTOPUS ^*gf

      roasted fennel, preserved lemon, tomato pomodoro, basil oil

    PASTAS

    • HOUSE-MADE YUKON GOLD POTATO GNOCCHI ^*vg

      Italian ricotta, braised heirloom tomato sauce, basil oil, parmesan Reggiano

    • HOUSE-MADE SUMMER DOPPIO PASTA ^*vg

      white corn and red bell pepper filling, brown butter sauce, aged balsamic vinegar

    • MEZZI RIGATONI AND SLOW BRAISED LAMB RAGOUT

      Sonoma lamb, parsley, chili, garlic, parmesan reggiano

    HOMEGROWN PRODUCE

    Basil Lavender Makrut Lime Mint Rosemary Thyme

    ENTRÉES

    • STEAMED ALASKAN HALIBUT gf

      sauteed patty pan & spaghetti squash, garlic, chili flakes, yuzu beurre blanc, ikura caviar, chives

    • ORA KING SALMON gf

      summer succotash, caramelized corn, roasted peppers, marinated heirloom tomato vinaigrette sauce vierge

    • MAINE LOBSTER FRITES

      half or whole, sauce americana, frites

    • 8oz. STEAK “TAGLIATA” GF

      wagyu skirt steak, arugula-parmesan reggiano, salsa rossa

    • HALF JIDORI CHICKEN gf

      green & yellow wax beans, roasted pearl onions, pickled mustard seed, rosemary jus

    SEASONAL TARTINES & SALADS

    • AVOCADO & CRAB TARTINE

      Haas avocado, Maryland lump crab, pickled onion, cucumber, quail eggs, preserved lemon, ikura caviar

    • VEGETABLE TARTINE ^*vg

      confit cherry tomatoes, peppers, whipped goat cheese

    • LITTLE GEM AND ENDIVE CHICKEN CAESAR SALAD ^*

      herb croutons, mimolette cheese, calabrian chili vinaigrette

    • MAINE LOBSTER COBB SALAD ^*

      green goddess avocado dressing, garden greens, red quinoa, nueske’s bacon, hard boiled apricot lane eggs, green beans, Point Reyes blue cheese, cherry tomatoes

    • CALIFORNIA SALMON SALAD ^*

      brown rice, mesclun greens, soy glaze, pickled vegetables, seaweed, green beans, avocado

    HANDHELDS

    • SNAKE RIVER FARM WAGYU TRUFFLE BURGER

      6oz American wagyu blend, caramelized red onion jam, tableside "truffle Gruyere cheese pour", black truffle aioli, brioche bun, truffle fries

    • CRISPY JIDORI CHICKEN ^*

      brioche bun, chili aioli, house pickles, green kale slaw

      + truffle fries

    • PRIME BEEF STEAK SANDWICH ^*

      brioche pretzel epi bread, herb aioli, wild arugula, pickled cherry pepper relish, caramelized onions, Point Reyes blue cheese, french fries

    • C&C DOULE CHEESEBURGER *

      wagyu blend double patty, remoulade, American cheese, caramelized onions, pickles, sesame bun, french fries

      + truffle fries

    • EGGPLANT SANDWICH ^* v

      beet baguette bread, basil aioli, arugula, tomato, vegan cheese, mixed green salad

    LOCAL & SEASONAL VEGETABLES

    • JAPANESE SWEET POTATOES ^* gf

      green chili butter, lemon, espelette chili salt

    • RED QUINOA AND BELUGA LENTILS ^*gf(vg)

      sundried tomatoes, charmoula dressing, saffron

    • SACRAMENTO DELTA ASPARAGUS

      agrumato lemon, oil, toasted pistachios, dried oregano sourdough crumbs

    • BRAISED ITALIAN ORZO ^*v

      caramelized white corn, edamame, carrot top-almond pesto

    Farms & Artisans

    Our chefs make weekly trips to local farms as well as the nation's leading farmer's markets to ensure a large percentage of the menu is dedicated to the offerings of local growers and producers. We proudly partner with the following farmers and artisans:

    • Thorne Family Farm, Malibu, CA.

      Seasonal vegetables

    • Tamai Family Farms, Oxnard, CA.

      Berries, seasonal fruit

    • Apricot Lane Farms, Moorpark, Ca.

      Avocados, seasonal vegetables

    • Jidori Chicken Various Farms In CA.

      Free range — Organic Chicken

    • Pachamama Farms, Days Creek, OR.

      Organic Heritage Berkshire Pork

    • Snake River Farms, Boise, ID.

      All Natural, Hormone Free & Prime Beef, American Wagyu

    Brunch 

    HOUSE-MILLED & SPREADS

    • RED FIFE SOURDOUGH

      whipped butter, maldon sea salt + salmon rillettes, pickled shallot, capers, lemon + chicken liver pate, honeycomb, port gelée + traditional french bordier butter maldon sea salt flake

    CAVIAR & RAW BAR

    • THE ONLY ~ Pacific Caviar gf

      gray to black pearls, buttery, slight cucumber finish, smooth texture

    • THE ONLY ~ Oscietra Caviar gf

      golden to dark brown pearls, nutty flavor from Russian sturgeon

    • CHILLED PACIFIC SHIGOKU OYSTERS ^*gf

      ginger-shallot mignonette, citrus-tomato sauce

    • TUNA TARTARE ^*gf

      mango, ponzu sauce, scallions, green shiso, chilled daikon

    • KANPACHI CRUDO ^*gf

      Weiser Farms melon gazpacho, pickled serrano, Japanese cucumber, basil

    • PRIME BEEF TARTARE ^*gf

      pickled onion, cured egg yolk, house-made potato chips

    STARTERS AND PASTA

    • GARDEN VEGETABLE CRUDITE ^*gf(vg)

      green goddess, crispy quinoa

    • SOUP DE SAISON ^*gf(vg)

      caramelized corn, cipollini onion, wild field mushrooms, garden chives

    • SOUP DE LENTILLES ÉTÉ ^*v

      summer vegetables, Provençale, EVOO, garlic, roasted tomato

    • WARM APRICOT LANE CRISPY EGG & AVOCADO ^* vg

      herb vinaigrette, toasted sourdough, garden greens

    • SUNCREST PEACH AND BURRATA SALAD ^*gf | vg

      stone fruit compote, basil, Provençale olive oil, sarawak black pepper, pickled brook cherries

    • HEIRLOOM TOMATO SALAD MUNAK FARMS ^*gf | v

      heirloom tomatoes, gaviota strawberry preserves, toasted pistachios, Pruneti olive oil, Humboldt fog goat cheese

    • RED SALANOVA GARDEN SALAD ^*vg

      red wine vinaigrette, shallots, fine herbs, beet baguette crostini

    • MEZZI RIGATONI AND SLOW BRAISED LAMB RAGOUT

      Sonoma lamb, parsley, chili, garlic, parmesan reggiano

    FARMS & ARTISANS

    Our chefs make weekly trips to local farms as well as the nation's leading farmer's markets to ensure a large percentage of the menu is dedicated to the offerings of local growers and producers. We proudly partner with the following farmers and artisans:

    • Thorne Family Farm, Malibu

      seasonal vegetables

    • Tamai Family Farms, Oxnard, CA.

      Berries, seasonal fruit

    • Apricot Lane Farms, Moorpark, Ca.

      Avocados, seasonal vegetables

    • JIDORI CHICKEN VARIOUS FARMS IN CA

    • Pachamama Farms, Days Creek, OR.

      Organic Heritage Berkshire Pork

    • Snake River Farms, Boise, ID.

      All Natural, Hormone Free & Prime Beef, American Wagyu

    HOMGROWN PRODUCE

    Basil Lavender Makrut Lime Mint Rosemary Thyme

    BRUNCH

    • CRÈME BRÛLÉE FRENCH TOAST ^*vg

      farmers market berries, maple butter

    • EGGS BENEDICT ^*vg

      toasted english muffin, roasted tomato, sauteed kale, champagne hollandaise, chives

      + cambridge house lox

      + osetra caviar

    • SOFT STYLE FRENCH OMELETTE ^*gf | vg

      mesclun greens, caramelized porcini mushrooms, swiss gruyère, apricot lane organic eggs, chives

    • HUEVOS RANCHEROS ^*GF

      fried eggs, black beans, cotija cheese, crispy house-made tortilla, cilantro, guacamole, pico de gallo

    • AVOCADO TOAST ••

      sourdough, tomato, radish pickled shallots + cage-free organic egg + applewood smoked bacon + cambridge house lox

      + cage-free organic egg

      + applewood smoked bacon

      + nova scotia lox

    ENTRÉES

    • STEAK & EGGS

      wagyu strip loin, roasted potatoes, fried egg, mixed greens

    • SIZZLING BOUCHOT MUSSELS

      Hope Ranch Santa Barbara, white wine, herbs, béarnaise sauce, toasted baguette

    • STEAMED ALASKAN HALIBUT gf

      sauteed patty pan & spaghetti squash, garlic, chili flakes, yuzu beurre blanc, ikura caviar, chives

    • MAINE LOBSTER FRITES

      half or whole, sauce americana, frites

    • MAINE DIVER SCALLOPS gf

      orange cauliflower puree, garden herb gremolata, toasted macadamia nuts, oro blanco citrus

    • LITTLE GEM AND ENDIVE CHICKEN CAESAR SALAD ^*

      herb croutons, mimolette cheese, calabrian chili vinaigrette

    • CALIFORNIA SALMON SALAD ^*

      brown rice, mesclun greens, soy glaze, pickled vegetables, seaweed, green beans, avocado

    SEASONAL TARTINES & SANDWICHES

    • AVOCADO & CRAB TARTINE

      Haas avocado, Maryland lump crab, pickled onion, cucumber, quail eggs, preserved lemon, ikura caviar

    • VEGETABLE TARTINE ^*vg

      confit cherry tomatoes, peppers, whipped goat cheese

    • SNAKE RIVER FARM WAGYU TRUFFLE BURGER

      6oz American wagyu blend, caramelized red onion jam, tableside "truffle Gruyere cheese pour", black truffle aioli, brioche bun, truffle fries

    • C&C DOULE CHEESEBURGER *

      wagyu blend double patty, remoulade, American cheese, caramelized onions, pickles, sesame bun, french fries

      + truffle fries

    • CRISPY JIDORI CHICKEN ^*

      brioche bun, chili aioli, house pickles, green kale slaw

      + truffle fries

    • LOBSTER ROLL

      serrano, aioli, brioche, pommes frites

    • EGGPLANT SANDWICH ^* v

      beet baguette bread, basil aioli, arugula, tomato, vegan cheese, mixed green salad

    HOUSE MILLED BREAD & ENHANCEMENTS

    • RED FIFE SOURDOUGH

      traditional french bordier butter, upethi flake salt

      + salmon rillettes, pickled shallot, capers, lemon

      + chicken liver pate, honeycomb, port gelée

    CAVIAR & RAW BAR

    • THE ONLY ~ Pacific Caviar gf

      gray to black pearls, buttery, slight cucumber finish, smooth texture

    • THE ONLY ~ Oscietra Caviar gf

      golden to dark brown pearls, nutty flavor from Russian sturgeon

    • TRADITIONAL ACCOUTREMENTS

      chives, crème fraiche, egg whites & yolks served with herb blinis

    • CHILLED PACIFIC SHIGOKU OYSTERS ^*gf

      ginger-shallot mignonette, citrus-tomato sauce

    • TUNA TARTARE ^*gf

      mango, ponzu sauce, scallions, green shiso, chilled daikon

    • KANPACHI CRUDO ^*gf

      Weiser Farms melon gazpacho, pickled serrano, Japanese cucumber, basil

    • PRIME BEEF CARPACCIO gf

      truffle aioli, parmesan Reggiano, wild arugula, crispy capers, provencal extra virgin olive oil

    LIGHT STARTERS & PASTAS

    • RED SALANOVA GARDEN SALAD ^*vg

      red wine vinaigrette, shallots, fine herbs, beet baguette crostini

    • LITTLE GEM AND ENDIVE CAESAR SALAD

      herb croutons, mimolette cheese, calabrian chili vinaigrette

    • HEIRLOOM TOMATO SALAD MUNAK FARMS ^*gf | v

      heirloom tomatoes, gaviota strawberry preserves, toasted pistachios, Pruneti olive oil, Humboldt fog goat cheese

    • SUNCREST PEACH AND BURRATA SALAD ^*gf | vg

      stone fruit compote, basil, Provençale olive oil, sarawak black pepper, pickled brook cherries

    • CRISPY SQUASH BLOSSOMS ^* vg

      house-made ricotta, basil aioli, parsley, capers

    • GRILLED OCTOPUS ^*gf

      roasted fennel, preserved lemon, tomato pomodoro, basil oil

    • MAINE DIVER SCALLOPS gf

      orange cauliflower puree, garden herb gremolata, toasted macadamia nuts, oro blanco citrus

    • SIZZLING BOUCHOT MUSSELS

      Hope Ranch Santa Barbara, white wine, herbs, béarnaise sauce, toasted baguette

    • MEZZI RIGATONI AND SLOW BRAISED LAMB RAGOUT

      Sonoma lamb, parsley, chili, garlic, parmesan reggiano

    • HOUSEMADE BUCATINI MAINE LOBSTER AND CHANTERELLE PASTA

      heirloom cherry, tomatoes, basil, garlic, sun dried tomato, arugula

    • HOUSE-MADE SUMMER DOPPIO PASTA ^*

      white corn and red bell pepper filling, brown butter sauce, aged balsamic vinegar

    HOMEGROWN PRODUCE

    • OPAL BASIL

    • FRENCH LAVENDER

    • MAKRUT LIME

    • CHOCOLATE MINT

    • WILD ROSEMARY

    • LEMON THYME

    ENTRÉES

    • HOUSE-MADE YUKON GOLD POTATO GNOCCHI ^*vg

      Italian ricotta, braised heirloom tomato sauce, basil oil, parmesan Reggiano

    • ORA KING SALMON gf

      summer succotash, caramelized corn, roasted peppers, marinated heirloom tomato vinaigrette sauce vierge

    • STEAMED ALASKAN HALIBUT gf

      sauteed patty pan & spaghetti squash, garlic, chili flakes, yuzu beurre blanc, ikura caviar, chives

    • MAINE LOBSTER FRITES

      half or whole, sauce americaine, frites

    • 8oz. "BUTCHERS BUTTER" STEAK gf

      American wagyu ribeye cap, arugula-parmesan reggiano, salsa rossa

    • COLORADO LAMB CHOPS gf

      provençale herb mint sauce, confit shallot

    • SNAKE RIVER FARMS KUROBUTA PORK CHOP gf

      maple-apricot gastrique, slow braised cannellini beans, Tuscan kale

    • HALF JIDORI CHICKEN gf

      green & yellow wax beans, roasted pearl onions, pickled mustard seed, rosemary jus

    LARGE FORMAT TO SHARE

    • EUROPEAN DOVER SOLE

      roasted rainbow cauliflower, capers, preserved lemon, chives, citrus beurre blanc

    • SALT BAKED MEDITERRANEAN SEABASS gf

      herb vinaigrette, grilled lemon, roasted carrots and braised chard

    • STEAK AND LOBSTER “SUPERIOR”

      8oz petit filet mignon, 1 whole lobster, sauce americaine, peppercorn and béarnaise, house frites

    • BONE IN RIBEYE gf

      cippolini onions, peppercorn & béarnaise sauce

    LOCAL SEASONAL HARVEST VEGETABLES

    • YUKON POTATO GRATIN

      black truffle, brioche bread crumbs, parsley

    • RED QUINOA AND BELUGA LENTILS ^*gf(vg)

      sundried tomatoes, charmoula dressing, saffron

    • SACRAMENTO DELTA ASPARAGUS

      agrumato lemon, oil, toasted pistachios, dried oregano sourdough crumbs

    • WEISER FARM CARROTS ^*gf

      whipped labneh, wildflower honey, mint and dill

    • BROCCOLINI ^*gf

      garlic, chili flake sauce, anchovy, parsley “bagna cauda”

    • BRAISED ITALIAN ORZO ^*v

      caramelized white corn, edamame, carrot top-almond pesto

    • ROASTED MAGIC MIRNA POTATOES ^*vg

      parmesan, goat cheese fonduta, porcini mushroom, basil oil

    FARMS & ARTISANS

    Our chefs make weekly trips to local farms as well as the nation's leading farmers' markets. We ensure a large percentage of the menu is dedicated to the offerings of local growers and producers. We proudly partner with the following farmers and artisans:

    • TAMAI FAMILY FARMS, OXNARD, CA

    • APRICOT LANE FARMS, MOORPARK, CA

    • JIDORI CHICKEN VARIOUS FARMS IN CA

    • PACHAMAMA FARMS, DAYS CREEK, OR

    • SNAKE RIVER FARMS, BOISE, ID

    • TEHACHAPI GRAIN PROJECT, TEHACHAPI, CA

    • CARAMEL BUDINO

      coconut caramel custard, loquat coffee ice cream, hazelnut dacquoise

    • STONE FRUIT TART

      creme de citron, almond frangipane, brioche

    • S'MORES gf

      chocolate cremeux, toasted marshmallow, graham crackers, mint chocolate chip ice cream

    • 10-LAYER CHOCOLATE CAKE

      dandelion kokoa kamili tanzani 70% chocolate cremeux, salted caramel pretzel ice cream

    • SWEET CORN GATEAUX

      corn ice cream, mousseline, cassis reduction

    • STRAWBERRY SOUFFLÉ ^

      strawberry sauce, basil ice cream "strawberry soufflé is available exclusively from Monday to Thursday"

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