Maine Lobster BisqueOptions:
Cup (7.00)
, Bowl (11.00)
14.00Trio of Ahi Tuna Tartare, Fish Maché Sashimi and Sautéed Scallops
11.00Escargots Bourguignon (6 Pieces)
13.50Bento Box Du JourEntrée of the day served with seasonal vegetables, miso soup, smoked salmon salad, sobaappetizer, duck pate, cornichon, tuna tartare, and crab flan in a lobster jus reduction
22.50Special Bento BoxMiso marinated chilean sea bass and mixed vegetables with roasted beef rib-eye or sautéed scallop or scottish salmon served with wasabi potato mousseline, tuna tartare, crab flan, acup of soup du jour or miso soup and shrimp chawanmushiOptions:
Soup du jour, Miso soup
39.00Chef Akira's Gourmet Bento BoxSautés jumbo mexican shrimp,, poached scallops with king oyster mushroom, misomarinated chilean sea bass with mixed vegetables, snake river farm kobe ny steak, withpotato mousseline, lobster bisque and shrimp chawanmushi
Lunch 6 Course Kaiseki Tasting
Entrees
24.00Plat and Dessert Du Jour
20.00Asian Salad with Miso Sea Bass, Soba and Fuji Apples in a Lemon Mirin Vinaigrette
19.00Grilled Scottish Salmon in a Chardonnay Basil Sauce with Quinoa and Grilled Ratatouille
19.00Sautéed Canadian Scallops and Shrimp in Lobster Yuzu Jus Reduction with Vegetables
24.00Miso Marinated Grilled Chilean Sea Bass in a Honey Lemon Jus
19.00Braised Angus Short Rib “Bourguignon” and Mashed Potato
18.00Pan Roasted Free Range Chicken Breast in a Balsamic Fond Du Veau Sauce
24.00Grilled Beef Rib Eye in a Black Peppercorn Cognac Sauce with Gratin of 9Potato
34.00Snake River Farm “Kobe Beef” Sliced New York Steak (4 Oz) in a Cabernet Sauce
18.00Ravioli Du Jour and Seasonal Vegetables in a Chef's Choice Sauce
16.00Angel Hair Pasta with Anchovy,, Fresh Basil and Caper
Dessert
12.50Grand Marnier Soufflé ClassicShould be preordered or allow 30minutes
11.00Baked AlaskaWith green tea ice cream and raspberry sauce (should be preordered or allow 3ominutes)
9.00Duo of Crème BruleeVanilla crème brulee and maccha greentea crème brulee with fresh strawberries and mint chardonnay sauce
9.00Persimmon and Blackberry ClafoutisWith white chocolate ice cream and maccha macaroon
9.00Warm Thin Crusted Apple TartWith vanilla ice cream and caramel and chocolate sauce
9.00Warm Flourless Chocolate CakeWith chocolate sauce and espresso ice cream
9.00Timbal Elysee “Laserre”Pure vanilla bean ice cream in a cookie tuile with fresh berries, a caramel dome served with a raspberry and vanilla sauce
11.00Ardi GasnaFrench sheep's cheese served with blackberry marmalade and a taste of jurançon
7.00Assorted Ice Creams and SorbetsWith mix berries
Dinner
Appetizers, Salads & Soups
Trio of Tuna Tartare, Sashimi and Sautéed Hokkaido ScallopsOptions:
Regular (17.00)
, Tapas (n/a)
Maison Akira Duck Paté with Green PeppercornsOptions:
Regular (12.00)
, Tapas (8.00)
House Smoked Duck Breast, Bosc Pear, Shimeji, Frisée and Arugula SaladOptions:
Regular (16.00)
, Tapas (10.00)
Seared Big-Eye Tuna Sashimi with Sansho Pepper and Mozuku/Mentaiko AspicOptions:
Regular (16.00)
, Tapas (10.00)
Tower of Portobello Mushrooms, Yams, Tomatoes and Maytag Bleu CheeseOptions:
Regular (16.00)
, Tapas (n/a)
Brandy Flamed Maine Lobster BisqueOptions:
Regular (12.00)
, Tapas (8.00)
Entrées
Sautéed Wild King Salmon in a Sorrel “Trois Gros Sauce” with Daikon ConfitOptions:
Regular (29.00)
, Tapas (18.00)
Miso Marinated Chilean Sea Bass with Grilled Ratatouille and Quinoa in a Honey Lemon JusThis is chef akira’s signature dish, served to the emperor and empress of japan during their visit to los angeles in 1994Options:
Regular (24.00)
, Tapas (35.00)
Seared Big-Eye Tuna in a Chardonnay and Soy Coulis Sauce with Wasabi Potato MousselineOptions:
Regular (29.00)
, Tapas (18.00)
Sautéed Canadian Scallops with King Oyster Mushroom Sympatic in a Truffle VinaigretteOptions:
Regular (29.00)
, Tapas (18.00)
Maison Akira Bento Box with Kobe Beef, Miso Sea Bass, Scallop, Chawan Mushi and Side SashimiOptions:
Regular (38.00)
, Tapas (n/a)
Grilled “Jidori” Free-Range Chicken Breast in a Balsamic Green Peppercorn SauceWith potato mousseline, vegetables, and mushrooms de saisonOptions:
Regular (26.00)
, Tapas (16.00)
Angus Beef Filet Steak in Au Poivre Sauce with Gratin of Potato and Légumes De SaisonOptions:
Regular (36.00)
, Tapas (24.00)
Grilled Snake River Farm “Kobe“New York Steak (6 Oz.) in a Cabernet Sauvignon SauceOptions:
Regular (47.00)
, Tapas (32.00)
Roasted Rack of Lamb in a Rosemary Sauce with Potato Mousseline and Légume SympaticOptions:
Regular (34.00)
, Tapas (24.00)
24 Days Aged Angus Beef Rib-Eye Steak in a Marchand Du Vin Sauce with Gratin of PotatoOptions:
Regular (35.00)
, Tapas (25.00)
Pan-Roasted Maple Leaf Duck Breast à L’Orange Sauce with Potato Galete and Shimeji MushroomsOptions:
Regular (32.00)
, Tapas (22.00)
Venison Medallion in a Grand Venuer Sauce with Celery Root MousselineOptions:
Regular (34.00)
, Tapas (24.00)
Slow Roasted Winter Vegetables Wrapped in Phyllo with Portobello Ravioli in a Beet CoulisOptions:
Regular (22.00)
, Tapas (14.00)
Snake River Farm Braised Kobe Short Rib and Raviolis with Seasonal VegetablesOptions:
Regular (29.00)
, Tapas (18.00)
Assorted French Cheese AffinésOptions:
Large plate (17.00)
, Small plate (11.00)
, Regular, Tapas
Rabelais
Amuse-Bouche
Seared Big Eye Tuna with Sansho Pepper and Mozuku / Mentaiko Aspic
Maine Lobster Bisque Soup
Wagyu Kobe Beef Raviolis with Apple Compote
Grilled Miso Marinated Chilean Sea Bass with Grilled Ratatouille and Quinoa
Special Fish of the “Marché”
24 Days Aged Angus Beef Rib-Eye in a Marchand Du Vin Sauce
Snake River Farm “Kobe” New York Steak in a Cabernet Sauvignon Sauce
Epicurean
Amuse-Bouche
Chilled Maine Lobster Appetizer
House Smoked Duck Breast with Poached Pear
Oyster Flan in a Sea Urchin Chardonnay Sauce
Petite Soup à L’Onion Gratinée
Black Tuscany Kale Wrapped Miso Chilean Sea Bass
Pomegranate and Shochu Granité
Medallion of Venison Loin in a Grand Veneur SauceWith celery root purée
Angus Beef Tenderloin Steak in an Au Poivre Sauce and Béarnaise Sauce
Grilled Snake River Farm “Kobe” New York SteakIn a cabernet sauvignon sauce (add. $10)
Choice of Dessert
Desserts
10.00Duo of Crème BruleeVanilla crème brulee and maccha green tea crème brulee with fresh strawberries and mint chardonnay sauce
10.00Persimmon and Blackberry ClafoutisWith white chocolate ice cream and maccha macaroon
13.50Grand Marnier Soufflé ClassicShould be preordered or allow 30 minutes
12.00Baked AlaskaWith green tea ice cream and raspberry sauce (should be preordered or allow 30minutes)
10.00Warm Thin Crusted Apple TartWith vanilla ice cream and caramel and chocolate sauce
10.00Warm Flourless Chocolate CakeWith chocolate sauce and espresso ice cream
10.00Timbal Elysee “Laserre”Pure vanilla bean ice cream in a cookie tuile with fresh berries, a caramel dome served with a raspberry and vanilla sauce
12.50Ardi GasnaFrench sheep’s cheese served with blackberry marmalade and a taste of jurançon
8.00Assorted Ice Creams and SorbetsWith mix berries and almond cookie