Guest Chef Ken Frank Dinner Menu

Tuesday, April 17 - Thursday, April 19



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


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


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.