We are offering three ways to celebrate Valentine’s Day in Downtown Los Angeles this season – a three-course prix fixe in the Main Dining Rooms on 2.14 and 2.15, a chef’s tasting menu upstairs in the East Room on 2.14 and 2.15, and an evening a la carte bar and snack menu in the Redbird Garden on 2.14 and 2.15.
See below for full menus.
VALENTINE’S DAY PRIX FIXE MENU IN THE MAIN DINING ROOMS | 2.14 & 2.15
Three courses by Chef | Owner Neal Fraser and team with optional wine pairing by Redbird | Vibiana Wine Director Christopher Dugan.
first
choice of
TANGERINE BEETS lavender goat cheese, winter chicories, pistachio
BLACK TRUFFLE GNOCCHI reggiano fondue, potato crisps, chives
BAY SCALLOP CRUDO passionfruit leche de tigre, gooseberry, crispy shallot, cilantro
CHAWANMUSHI maine lobster, enoki, charred scallion, trout roe, sichuan chili oil
BEEF CARPACCIO pomelo, nuoc cham, thai herbs, chili, peanuts, toasted coconut
second
choice of
VEGAN AGNOLOTTI butternut squash, hazelnut, coffee essence, sage
DAY BOAT SCALLOPS thumbelina carrots, carrot potage, carrot top gremolata, gooseberry
JOHN DORY dashi cream, celery root puree, smoked trout roe, sunchoke chips
RACK OF LAMB labneh, spiced walnut vinaigrette, delicata, fregola, mint
BEEF TENDERLOIN grilled escarole, fondant potatoes, horseradish crème fraiche, onion jus
dessert
choice of
VALRHONA MILLE CRÊPE cocoa crêpes, guanaja pastry cream, candied cocoa nibs, chocolate ganache, chocolate shavings
XL MACARON peanut butter cremeux, huckleberry compote, berries
150 per person, optional wine pairing 70 ++
Bar seats are also available on a first come, first served basis. A la carte items from the prix fixe menu will be available at the bar.
• • •
VALENTINE’S DAY CHEF’S TASTING MENU IN THE EAST ROOM | 2.14 at 6:30pm
Chef Neal cooks right before you in the open kitchen of the East Room, a private dining space on the second floor. Seating is extremely limited to just 14 seats for this seven-course culinary journey. Optional wine pairings by our Wine Director also available.
amuse bouche
SMOKED EEL TART kaluga caviar, dill crème fraiche, apple, horseradish
Champagne R. Pouillon, Les Terres Froides, Blanc de Blancs, Mareuil-sur-Äy 2018
first
HIRAMASA CRUDO guava ponzu, lemongrass, serrano, crispy ginger, shiso
Vollenweider, Riesling, Spätlese, Wolfer Goldgrube, Mosel, Germany 2014
second
GNOCCHI FRITTO iberico ham, caramelized cabbage, reggiano brodo
López de Heredia, Viura, Vina Gravonia, Crianza, Rioja, Spain 2013
third
LIBERTY FARMS DUCK fennel cream, duck liver cappalletti, cherry mostarda
Bonnet-Cotton, Gamay Noir, 100% Cotton, Côte de Brouilly, Beaujolais, France 2020
fourth
WAGYU BEEF CHEEK burgundy truffle, chanterelles, potato espuma, onion jus
Matthiason, Cabernet Sauvignon, Napa Valley, California 2020
fifth
NEAPOLITAN LOVE harry’s berries mousse, strawberry pate de fruit, valrhona jivara panna cotta, fudge brownie, tahitian vanilla ice cream
MIGNARDISE passion fruit bonbon, champagne and rose water gummies, red velvet cake pop
Rare Wine Co., New York Malmsey, Madeira, Portugal NV
250 per person, optional wine pairing 110 ++
• • •
VALENTINE’S DAY SNACKS AT THE REDBIRD GARDEN BAR | 2.14 & 2.15
Join us in the Redbird Garden for a la carte snacks and cocktails.
BLACK TRUFFLE ARTICHOKE DIP potato chips
SHISHITO PEPPERS bottarga, crispy quinoa
MEDJOOL DATES duck prosciutto, aged balsamic, brown butter
CHAWANMUSHI kaluga caviar, uni
PROFITEROLES chicken liver parfait, hazelnut, candied cocoa nib
BEEF CARPACCIO pomelo, nuoc cham, thai herbs, chili, peanuts, toasted coconut
CASHEW CARAMEL POPCORN
To learn more about other happenings including happy hour, weddings and more, click here.
