Blog Post: Winter dineLA at Redbird | January 17 – 31, 2020

Winter dineLA at Redbird | January 17 – 31, 2020

BRUNCH 
SATURDAY – SUNDAY 10AM – 2PM
25 per person

FRENCH TOAST
coconut custard, soy caramel, cashew

CURED SALMON
potato cake, fennel, dill, horseradish

BADGER FLAME BEETS
pecorino fritto, blood orange, winter greens

CONGEE
rock shrimp, scallion, fermented chili, crispy shallot

••

HIBISCUS CHILAQUILES
mole, avocado, fried egg

BASQUE BAKED EGGS
short rib, mocilla, piquillos, potatoes, ossau iraty

LAMB BELLY HASH
baharat, roasted tomato, calabrian chili, poached egg

BISCUITS AND GRAVY
fried chicken thigh, garden pickles

 

DINNER
SUNDAY – THURSDAY 5PM – 10PM
FRIDAY – SATURDAY 5PM – 11PM
59 per person

BURRATA
persimmon, pepita-cashew butter, delicata squash, shiso

BEEF CARPACCIO
green papaya, thai herbs, spicy cashews

LOBSTER CHAWANMUSHI
enoki, ginger, charred scallion

CAVATELLI
chanterelles, kale, fiore sardo

••

GRILLED SMOKED TOFU
japanese yam, maitake, ginger

CALIFORNIA SEA BASS
endive, fennel soubise, blood orange

LAMB SHANK
porcini farrotto, county line chicories

RIBEYE CAP
celery root-yukon puree, smoked shallot gremolata, bordelaise

•••

JASMINE RICE PUFFING
cranberry, pistachio

OLIVE OIL CAKE
winter citrus, blood orange sorbet

CHURROS Y CHOCOLATE

RESERVATIONS

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