A restaurant in a restaurant. Chef Josiah revives his two Michelin-starred L.A. institution with an intimate 14 seat back stage dining room with Chef/Partner Ken Takayama. Chefs and sommeliers guide guests through a culinary adventure, where the kitchen and dining are one.

Working with California farmers from San Diego to Napa Valley, Chef Josiah sources the most unique and best ingredients available. The 18 servings symphony fuelled by California’s finest suppliers – plucks from experiences with them all, marrying global flavors with classic and contemporary techniques, using flavors from around the world.

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- SAMPLE MENU -


A5 Wagyu, Sake Lees, Enoki, Potato Chip

Toro Tart, Jicama, Aged Ponzu, Keluga Caviar

“Caesar” Celtuce, Sword Lettuce, Smoked Anchovy, Parmesan

English Pea and White Asparagus Tart, Smoked Sturgeon Rillete

Artichoke Velouté, Green Olive, Torn Bread, Casa Migmag

Buttermilk Ricotta, Strawberry Rhubarb, Wild Arugula, Sunflower Seeds

Citrus Cured Wild Madai, Blood Orange, Cilantro, Fennel Ajo Blanco

Uni Cromesquis
Santa Barbara and Hokkaido, Fermented Yuzu Honey

Golden Osetra Caviar
Green Almonds, Whipped New Crop Potato, Goat Ricotta Blanquette

Spot Prawn

White Asparagus, Coconut, Verbena, Meyer Lemon, Tapioca

Wild Turbot
Snow Crab, Morel Mushroom, Sweet Peas, Yellow Wine

Marcho Farms Veal
Ris du Veau, Purple Asparagus, Fava Beans, White Porcini, Young Garlic, Sorrel

Aged Liberty Duck
Cherry, Young Turnip, Mustard Greens, Local Chantrelle, Rouennaise, Toasted Milk Bread

Chocolate Cheesecake, Raspberry Mochi, Lili’uokalani Meringue

Tangerine and Sweet Cream

Truffle Brie

“Corn Bread”, Truffle Comté Fonduta, Peppered Honey

Meyer Lemon Jelly

Lavender Chocolate Macaron

Fruit of the Day

- Sample menu and wine list subject to change -