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Guest Chef Ken Frank Dinner Menu

Tuesday, April 17 - Thursday, April 19

Starters

Angus Beef Tenderloin Carpaccio with Smoky Aioli and Grilled King Trumpets  18

Seared Duck Foie Gras with Mole, Toasted Macadamia Nuts and Dried Apricots  23

Grilled Octopus in a Savory Catalan Picada Emulsion  17

Maine Lobster Salad with Manila Mango, Green Beans and Lemongrass  20

Hawaiian Kampachi Tartare with Asian Pear, Avocado and Dash Gelée  18

Mains

Wild Copper River Salmon with Bergamot Sabayon and Delta Asparagus  47

Porcini Crusted Scallops with Lobster Crusted Potatoes and Saffron  38

Prime New York Strip Loin with Fiscalini Cheddar Pearl Tapioca and Rutherford Red Wine Sauce 50

Roasted Rack of Lamb with Moroccan Spices and Beluga Lentils  49

Desserts

Crepes with Sautéed Strawberries and Crème Fraiche Balsamic Sherbet  10

Gateau Concorde au Chocolat   10

Triple Baked Buttercrunch Cake, Braised Apples and Speculoos Ice Cream  10

Born and raised in Pasadena, Ken Frank is entirely self-taught and brings a personalized touch to his contemporary French cuisine. Frank’s love of French cooking stems from his childhood spent in Yoivre, France. Frank first achieved national acclaim at age 21 at the LA restaurant La Guillotine. He originally opened La Toque in Los Angeles, before moving the restaurant to Rutherford and then to The Westin Verasa Napa in 2008. La Toque maintains a Michelin Star and Wine Spectator’s Grand Award, the highest honor for a restaurant’s wine list.