The Wild Artichoke 4973 Yorba Ranch Road

Live Shigoku Oyster (shuck to order) Moscato granité, apple, shallot, yuzu

Live Shigoku Oyster (shuck to order) Moscato granité, apple, shallot, yuzu

Per oz. "Kaluga Imperial Caviar", Served warm with house-made potato chips & lemon crème fraîche

Tartare de Thon Rouge - avocado hummus, crispy capers, sesame oil, yuzu, kataifi crisp. Served with tapioca chips

Crudo di Ricciola - kombu-cured yellowtail, yuzu vinaigrette, togarashi, nori powder, micro herbs & premium extra virgin olive oil

Shigoku oysters, chilled lobster tail, jumbo shrimp & snow crab over crushed ice. Yuzu oyster garnish, cocktail sauce, garlic aioli & fresh lemon

Escargots de Bourgogne, French Burgundy style snails, Échiré butter, dulse, shallot, parsley, served with crostini

24-hour sous vide pork belly, house pickles, honey dijon vinaigrette, fresh lettuce wraps

24-hour sous vide pork belly, house pickles, honey dijon vinaigrette, fresh lettuce wraps

Barcelonian Gambas al ajillo - confit garlic, shishito pepper, cherry tomato, olives, smoke paprika, served Aïoli Provençal, Chef's memory of "Camino de santiago" 2012

Galettes de Crabe, True Maryland style fresh jumbo lump crab, wasabi buerre blanc

Calamari fritti, crispy calamari fritti, garlic, shaved ginger, jalapeño, and shichimi

Boulettes de Wagyu & Aubergine Tempura, Wagyu beef, veal, pork blend meatballs, fennel-potato purée & basil pesto, served with crispy tempura eggplant

Roasted lobster bisque, butter-poached Maine lobster, flaky puff pastry

Soupe à l'oignon - 18hr caramelized onion, house made rich beef bone broth. Emmental gratin

Le Jardin d'Artichaut Sauvage - seasonal market greens, yuzu ponzu vinaigrette, tempura crown daisy, black sesame soil

Vacuum-infused watermelon, mint, basil, feta, candied walnuts & aged balsamic

Salade de vinaigrette au fromage Roquefort - prosciutto, candied walnuts & egg mimosa

Santa barbara uni and clam in a rich uni butter sauce with housemade tuxedo pasta top with Uni Bottargaうにからすみ(karasumi)

Lobster tail with housemade tuxedo pasta in a silky champagne lobster sauce

Inspired by the chef's favorite seafood pasta from 1983 Hollywood. Fresh extruded picci, rich seafood brodo, clams, mussels, shrimp & scallops

Housemade tuxedo pasta in a light coconut rose sauce with sweet crab and crispy soft shell crab

Fresh extruded spaghetti, San Marzano tomatoes, zucchini, anchovy, olives, capers & peperoncino

Charred hanger steak, lightly emulsified Roquefort sauce, toasted walnuts, golden raisins, cracked black pepper

Yumepirika Japanese premium rice, mushroom stock, mushroom medely, Parmigiano, truffle oil, Parmesan tuile

Yumepirika Japanese premium rice, lobster stock, heirloom cherry tomatoes, 1/2 Australian lobster tail, Parmesan tuile

Côtes courtes de boeuf Cold smoked prime beef short rib then 48 hour sous vide, house multi grain pilaf, Korean red wine, galbi au jus (레드와인 갈비양념)

Steak de à l'Umami (旨味デンバーステーキ) 8 oz flat iron steak, marinated in house umami tare, and whipped horseradish cream

Le Steak au Poivre - cold hanger steak, truffle fries, pink peppercorn sauce

Marocain carré d'agneau, New Zealand lamb rack marinaded with Morrocan spices, potato fennel puree, vegetable medley, meyer lemon puree

Confit de Canard, 8-hr slow cooked whole duck leg in duck fat, potato fennel puree, sauteed vegetable medley, blueberry orange gastrique

Entrecôte de Wagyu A5 du Japon Kagoshima A5 Wagyu (鹿児島 A5和牛), maitake mushroom fricassée, fresh wasabi

Entrecôte de Wagyu A5 du Japon Kagoshima A5 Wagyu (鹿児島 A5和牛), maitake mushroom fricassée, fresh wasabi

Légine australe patagonian toothfish, white wine ginger brine, roasted artichoke, wasabi-buerre blanc

Coquilles Modernes, U10 scallops, cheese gnocchi, sweet corn purée, bacon bites, lemon brown butter

Bouillabaissen pan seared sea scallop, shrimp, 1/2 lobster tail, calamari, cod, clam, mussel, crispy soft shell crab, and French tomato base broth served with fregula

(Also known as a Croffle) Vanilla bean ice cream, macerated berries, candied walnuts

Diplomat cream, seasonal fruits, candied walnut, vanilla crumble

Coconut and vanilla infused panna cotta, fresh berries, crispy coconut, vanilla crumble

Tarta de Queso - served with fresh seasonal berries, berry coulis, whipped cream, vanilla crumble, a warm memory of "Camino de Santiago" 2012

Vanilla bean custard, torched sugar crust, fresh seasonal berries

Natural Spring Water From the French Alps. Crisp, Pure.

Natural Spring Water From the French Alps. Crisp, Pure.

Italian Sparkling Water

12 oz Can Served with Ice

12 oz Can Served with Ice

12 oz Can Served with Ice

Housemade Iced Tea with Lemon

Fresh Lemon, Balanced Sweetness

Bright Citrus, Crisp and Refreshing

Light, Refreshing, Subtle Acidity

Served in a Teapot; Multiple Infusions

Smooth, Bold, and Chocolatey with a Clean Finish.

Fresh Brewed French Roast