Posts tagged ‘Foie gras’

Katana Robata & Sushi Bar

Katana Robata and Sushi Bar is one of the Innovative Dining Group restaurants, located on the Sunset Strip in West Hollywood!
It is one of my all time favorites! I have been a regular there since its opening years ago. It is still just as popular as it was then. Love the outdoor patio overlooking Sunset! (This is where hubby and I had our first date!) Bar area is also great for Happy Hour!

HAPPY HOUR EVERYDAY 5:30-7pm

My go to dishes…..

Tsukune / Chicken Meatballs
Suzuki / Chilean Seabass
Aparagus & Foie Gras Wrapped in Filet Mignon
Kobe Pepper / American Wagyu with Black Pepper Sauce
Spicy Tuna on Crispy Rice
Soy Paper Lobster Hand Roll
Hamachi Diced -Yellowtail Sashimi with Diced Chilies
Popcorn Shrimp -Rock Shrimp Tempura with Miso Glaze
Magurro Carpaccio-Tuna Sashimi with Wasabi Soy Truffle Oil

 

The Little Door Santa Monica

The Little Door in Santa Monica is the perfect spot for date night, very romantic setting! Love the scallops, foie gras, risotto, fine wine & great cocktails! Already been back for more!

http://thelittledoorsm.com/

Menu the first time at The Little Door:

Winter Apple Bourbon Bellini
Wild Arugula, Pink Lady Apple, Dried Cranberries & Gorgonzola Cheese, Walnut Vinaigrette and Candied Walnuts

Baby Kale, Shaved Brussel Sprouts, Crispy Pancetta & Parmigiano Reggiano Cheese, Aged Balsamic Vinegar and Extra Virgin Olive Oil
Pomegranate Margarita

Seared Foie Gras, Baguette French Toast, Pomegranate and Ginger Coulis, Toasted Walnuts, Chervil Salad
Sauternes

Grilled marinated Octopus with Espelette Pepper, Roasted Garlic & Greek Oregano, Green Lentils,Shaved Fennel and Warm Saffron Fingerling Potato Salad

Spicy Ahi Tuna Tartare with a Shaved Fennel Salad, Brioche Toast and Green Olive Tapenade
Sancerre

Sesame Seared Day Boat Scallops, Red Beet and Horseradish Sauce, Braised Leeks, Carrot Flan and Sugar Snap Peas

Couscous “Royale” with Lamb Stew, Lamb Chops, Chicken & Merguez Sausage, Harissa and Onion Confit
Halter Ranch Syrah

Grilled Mediterranean Wild Sea Bass, Saffron Espelette Sauce,Torro Risotto with Sundried Tomatoes, Roasted Brussel Sprouts and Baby Carrots

Farro Risotto with Porcini Mushrooms and Gorgonzola Cheese, English Peas, Baby Carrots and Toasted Walnuts
Chauteauneuf Du Pape

Tarte Tatin Chocolate Molten Cake

Coconut Cheesecake House-made Pear Brandy Sparkling Peach Infused Italian Moscato

Second go around menu:

Cocktails
Cucumber Martini: Aviation Gin, Cucumber, Fresh Mint

Old Boy: Verbena Infused Beluga Vodka, Stewed Raspberries, Strawberries, and Lingonberries, and Fresh Lemon

Seasonal Rhubarb: Vodka, Organic Rhubarb, Fresh Lemon

4 Pepper Smoke: El Silencio Mezcal, Organic Smoked Spicy Peppers, Agave, Gran Classico Bitters, Smoked Salt Rim

Pomegranate Margarita: Schaner Farms freshly squeezed organic Pomegranate Juice, Dos Armadillos Blanco Tequila, Cointreau, Fresh Lime

Michael, the Bar Manager, has a close relationship with Chef T. Nicholas Peter and he sources ingredients from Farmers’ Markets to craft his cocktails in a way that compliments the menu.

Menu Items
Mezze: assorted Mediterranean appetizers, served with homemade pita, flatbread, kibbeh, falafel, and spanakopita

Foie Gras “Torchon”: Harry’s Berries Strawberries and Aged Balsamic Reduction, Toasted Hazelnuts and Black Truffle Brioche Toast

Tuna Tartar: Spicy Ahi Tuna Tartar with Shaved Fennel Salad, Green Olive Tapenade, and Brioche Toast

Grilled Spanish Octopus: Marinated Baby Artichokes, Kalamata Olives and Oregano Smoked Garlic and red Wine Vinaigrette, Grilled Fresh Torpedo Onions

Pistachio Crusted Sea Scallops: Blood Orange and Ginger Sauce, Carrot Flan, and Sugar Snap Peas

Black Truffle Farro Risotto: Local spring vegetables (Baby carrots, marinated artichokes, snap peas, asparagus, broccolini), porcini mushrooms, and aged balsamic reduction

Beignets and Lemon Tart platter

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