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

Aji Tart, Jicama, Aged Ponzu, Keluga Caviar

“Caesar” Celtuce, Sword Lettuce, Pujado Anchovy

English Pea and White Asparagus Tart, Smoked Sturgeon Rillete

Artichoke Velouté, Cardoon, 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
Surf Clam, Sprouting Cauliflower, Green Onion, Cherry Herring

Stonington Maine Scallop
Celeriac, Green Apple, Walnuts, Rose

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

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

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

Chocolate Cheesecake, Raspberry Mochi, Lili’uokalani Meringue

Passion Fruit, Coconut, Lime, Lemongrass Tapioca

Truffle Pont-l’Évêque

“Corn Bread”, Truffle Comté Fonduta, Peppered Honey

Grapefruit Jelly

Hojicha Macaron

Fruit of the Day

- Sample menu and wine list subject to change -