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.

RESERVE

- SAMPLE MENU -

Miyazaki Wagyu, Sake Lees, Enoki, Daikon, Hot Mustard

“Croque Madame”, Truffle Gruyère Fondue, San Daniele Jamon, Yolk Jam

Ehime “No-ten” Tuna Tart, Kombu, Sesame, Aged Ponzu, N25 Keluga Caviar, Hanaho

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

Uni Cromesquis Santa Barbara and Hokkaido
Fermented Yuzu Honey

Orange Tomato Soup
Strawberry Sorbet, Casa Migmag Olive Oil

N25 Schrenckii Caviar
Fat Uncle Almonds, New Crop Potato, Finger Limes, Goat Ricotta Blanquette

Santa Barbara Spot Prawn
Lemon and Persian Cucumber, Purslane, Cucumber-Shiso Beurre Blanc

Atlantic Black Bass
Sumidaya Rice, English Peas, Hinona Kabu, Komatsuna, Kegani Broth, Duck Liver Fat

Wild King Salmon Caught by Fisherman Tim Kelly
Red Wine Velouté, Green Tomato, Lemon Verbena, Brown Butter and Whey

Wolfe Ranch Quail
Eggplant, Sansho Pepper, Yellow Oyster Mushroom, Black Garlic, Aged Comté

Quail Ragout, Cavatelli, Pecorino, Pistachio

Don Watson Napa Valley Lamb
Summer Squash, Chanterelles, Zucchini Blossom Salsa, Marigold

“Finley Farms Carrot”
Sunflower Seed Praline, Miso, Dulcey Chocolate, Coffee-Cardamom, Kefir

Munak Ranch Melon, Elderflower, Shine Muscat Vinegar, Lemon Basil

Truffle Brie
Salted Caramel Chocolate
Matcha and Rapberry Pavlova
Fruit of the Day

- Sample menu and wine list subject to change -

View the Mélisse wine list