Our Menu

Salade au Chèvre Chaud reinterpretation
Panko mozzarella, farmers market seasonal greens, heirloom cherry tomatoes, shallot, grilled artichoke, lardon (bacon bites), candied walnut, sesame vinaigrette.

Buttery croissant topped with butter-poached lobster meat (or grilled steak), béarnaise espuma, sautéed spinach, poached eggs, chives. Served with warm house-made potato chips.

Open-faced sandwich on toasted sourdough with avocado hummus, North Pole snow crab meat, cucumber, scallion, green apple, seasonal fruits & vegetables, wasabi aioli, everything bagel seasoning.

Atlantic cod dipped in S. Pellegrino tempura batter, deep-fried until crispy. Served with house-made potato chips and wasabi tartar remoulade.

Le Burger Parisien
½ lb Wagyu patty seared in Wagyu tallow, emmental cheese, caramelized shallot jam, crispy prosciutto, arugula, tomato, and house remoulade on a brioche bun. Served with truffle parmesan shoestring fries dusted with togarashi.

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

"Kaluga Imperial Caviar", Served with warm house potato chips and lemon crème fraîche.

Tartare de thon rouge – Avocado hummus, crispy capers, hijiki crisp, house Korean pickles, sesame oil, yuzu, kadaif crisp, house-made tapioca chips.

Kombu-cured yellowtail (はまちクルード) – Kumquat, yuzu vinaigrette, togarashi, nori powder, fresh seaweed, micro herbs, fine imported extra virgin olive oil.

Escargots de Bourgogne – French Burgundy-style snails, Échiré butter, dulse (English Seaweed), shallot, parsley. Finished with white wine garlic butter and served with crostini.

Boulettes de Wagyu & Aubergine Tempura – Wagyu & pork meatballs with fennel-potato purée and basil pesto. Inspired by the traditional Chinese dish Zhà Qiéhé (炸茄盒), this elegant reimagining brings crispy tempura eggplant together with a tender wagyu meatball—a refined tribute to comfort and craft.

Macaron aux crevettes – A modern French reinterpretation of China’s 멘보샤 Mántou Xiā (馒头虾), reimagined with chive-ginger shrimp mousseline and Peruvian aji sauce.

Galettes de Crabe – True Maryland-style fresh lump North Pole snow crab, herb breadcrumbs, horseradish beurre blanc. A perfect marriage of American and French traditions.

Barcelonian Gambas al Ajillo – Shrimp, confit garlic, shishito pepper, cherry tomato, Castelvetrano olives, smoked paprika, shrimp oil, fine imported extra virgin olive oil. Served with tomato + garlic-rubbed crostinis and garlic aioli. Memory of “Camino de Santiago” 2012.

Calamari Fritti – Crispy salt & pepper calamari tossed with ginger, garlic, jalapeño, Finished with Parmesan and Togarashi. served with lemon garlic aioli.

Puff pastry covered, fresh chive, lobster meat & true house-made bisque.

Soupe à l'oignon – Caramelized onions, house-made beef marrow broth, Emmental cheese, crostini.

Salade de vinaigrette au fromage Roquefort – Roquefort blue cheese crumb & dressing, chive, crispy prosciutto, candied walnut, heirloom cherry tomato, egg mimosa, fresh cracked pepper.

Salade de fromage burrata – Burrata with seasonal citrus, bacon, radish, heirloom cherry tomato, aged Modena balsamic reduction & fine imported extra virgin olive oil.

A composed salad of 8 seaweed varieties, shrimp, cucumber, shallot.
Finished with kumquat, sesame oil, and our signature house-made fermented umeboshi Korean mustard vinaigrette.
미역무침 — A refined reinterpretation of the traditional Korean seaweed salad, elevated with soulful technique and modern elegance.

Salade la Pastèque – Chilled watermelon marinated with mint & basil, paired with feta, candied walnuts, cherry tomato, red onion, seasonal fruits.
Finished with fresh mint and basil, a touch of balsamic reduction & fine imported extra virgin olive oil.

Le Jardin d’Artichaut Sauvage – Available hand-picked farmers market greens (mâche, speckled lettuce, sorrel, mizuna, chervil, heirloom cherry tomato, artichoke, shallot, pea tendril, tempura daisy crown, candied walnut, roasted seaweed 파래김). Delicately glazed with house-made white ponzu – a refined citrus-soy vinaigrette with yuzu, kombu, and toasted sesame.

House-made fresh tuxedo roll pasta, uni butter, fresh Santa Barbara uni, clams, garlic, shallot, jalapeño, cherry tomato, water chestnut, pickled red onion. Finished with Uni Bottarga うにからすみ (karasumi).

House-made fresh tuxedo roll pasta tossed in champagne lobster sauce, topped with ½ Australian lobster tail, heirloom cherry tomatoes, chive, parsley oil, and a parmesan tuile.

Pasta allo zuppa Scoglio – Fresh extruded spaghetti with clam, mussel, shrimp, scallop, calamari, garlic, white wine, onion, pepperoncino, tomato, bok choy, basil, and bacon. Chef’s memory of his favorite pasta – 1983 Hollywood.

House-made fresh tuxedo pasta tossed in a refined rosé sauce enriched with coconut milk and a touch of Tabasco. Sweet lump crab folded into the sauce, topped with crispy fried soft shell crab, roasted coconut, and fresh basil.

San Marzano tomato sauce, house-made fresh extruded spaghetti, shiitake mushroom, pepperoncino, olives, heirloom cherry tomato, capers, zucchini, Parmigiano, mint, and basil. Finished with fine imported extra virgin olive oil.

House-made fresh extruded spaghetti with 6 oz hanger steak, cream, blue cheese, baby spinach, garlic, lemon zest, dehydrated Moscato grapes, and pink pepper.

Yumepirika Japanese rice with mushroom stock, king oyster, enoki, shimeji, wood ear, shiitake, Parmigiano, truffle oil, and parmesan tuile.

Yumepirika Japanese rice with lobster stock, dehydrated heirloom cherry tomato, Parmigiano, ½ Australian lobster tail, parsley oil, and parmesan tuile.

Yumepirika Japanese rice simmered in Korean seaweed soup (miyeok-guk) base, with dehydrated mussel, fresh Santa Barbara uni, sliced beef, Korean perilla oil (deulgireum), chive, hijiki crisp, and Uni Bottarga うにからすみ.
This dish began as a memory. A mother’s warmth, a bowl of miyeok-guk.

Légine australe – Patagonian toothfish marinated in white wine and ginger brine. Served with roasted artichoke, sautéed kale, crispy lotus chip, and horseradish beurre blanc.
→ Add 5 oz Caviar | 30

Bouillabaisse-inspired – Pan-seared sea scallop, shrimp, ½ lobster tail, calamari, cod, clam, mussel, and crispy soft shell crab in a refined French tomato seafood broth. Served with toasted fregula.
→ Add House-Made Pasta | 7

Coquilles modernes – Pan-seared fresh U10 scallops with four-cheese gnocchi, sweet charred corn purée, lemon butter sauce, Granny Smith apple, crispy quinoa, prosciutto crisp, burnt onion powder, and parsley oil.

Le Steak au Poivre – Cold-smoked 8 oz hanger steak, seared in Wagyu tallow. Served with shoestring fries tossed in truffle oil, Parmigiano, and togarashi. Finished with a pink peppercorn sauce.

Côtes courtes de bœuf – Cold-smoked prime beef short rib, sous vide for 48 hours, seared in Wagyu tallow. Served with potato-fennel purée, white wine sautéed vegetables, and Korean red wine galbi au jus (레드와인 갈비 양념).

Carré d’agneau marocain – New Zealand lamb rack marinated with Moroccan spices, rosemary, garlic, olive oil, and fermented Meyer lemon purée.

Confit de Canard – 8-hour slow-cooked whole duck leg in duck fat. Served with potato-fennel purée, sautéed vegetable medley, and finished with a blueberry-orange gastrique.

Chou-fleur rôti, sauce chimichurri – Cauliflower steak seared in olive oil, served with house-made chimichurri, cashew cream, lavender-infused coconut milk, cauliflower-celeriac purée, sautéed vegetables.

Vanilla bean custard with torched sugar crust, topped with fresh seasonal berries.

Fondant au Chocolat & Baies – A rich French-style molten cake served with macerated berries, fresh mint, and vanilla ice cream.
(Please allow 15 minutes for baking)

Tarta de Queso – Burnt-style cheesecake served with seasonal berries, berry coulis, whipped cream, and vanilla crumble.
A sweet memory from "Camino de Santiago," 2012.

Coconut- and vanilla-infused panna cotta served with fresh berries, crispy coconut, and vanilla crumble.

Deep-fried vanilla ice cream wrapped in Sara Lee pound cake, served with berry coulis, chocolate drizzle, and macerated berries.

Cassis, blackberry, and red-black currant all work in ripe
combination across the juicy palate, with secondary notes of
cooking spice, eucalyptus, and a hint of licorice.
Shot 6 | Bottle 48.

* Bluefin Tuna Tartare Bite – yuzu, house fermented pickle, caper, avocado humus, sourdough
* Shrimp Macaron – chive, ginger, egg, sourdough, Peruvian aji sauce. 멘보샤 Mántou Xiā (馒头虾)
* Wild Mushroom Arancini – arborio rice, assorted mushrooms, onion, Reggiano
* The Wild Shigoku Oyster – Yuzu, Shallot, Apple, Muscato Grape granité, (シゴクオイスター)

* Hamachi Crudo – Yuzu dress, dry seaweed powder, Togarashi, Orange Oil, Kaluga Caviar, Sesame Oil Powder, fresh seaweed, Edible Flowers and Micro Herbs, (はまち クルード)
* Million Dollar Seaweed Salad – Abalone, 8 differ seaweed included Grape Seaweed, Salt, Orange Oil, Sesame Oil, Korean Pickle Juice, Onion, Cucumber, Everything Bagel Seasoning 미역무침

* Uni Pasta – uni butter, fresh Santa Barbara uni, clams, garlic, water chestnut, pickled red onion, uni Bottarga うにからすみ (karasumi) optional: add Kaluga caviar $30
* Lobster pasta – champagne lobster sauce, chive, parsley oil, parmesan tuile optional: add Kaluga caviar $30

Umami Toast – Japanese Boloniya Bread, House made Seaweed Butter & Jambon de Bayonne

* Seabass, poached oyster & grilled cabbage – wasabi beurre blanc
* Sear Scallop – saute kimchi 김치, bacon, sweet corn puree, burnt onion powder, apple, quinoa

Shine Muscat grape granité palate cleanser

* The Wild Prime Short Rib – Garbi Red wine Aju (레드와인 갈비양념), Daikon, Pear Onion, Jujube, Chestnut
* The Wild lamb Rib – New Zealand lamb, Moroccan spices, fermented meyer lemon puree, Veg

*Chef's Choice Dessert

Chef’s Choice Bites

* The Wild Artichoke Garden Salad
* Le Jardin d’Artichaut Sauvage – Available hand pick farmers market greens, heirloom cherry tomatoes, artichoke, pea tendril, tempura daisy crown, candied walnut, roasted Korean seaweed. Lightly dressed with yuzu-infused Fine imported extra virgin olive oil.

* Uni Pasta – uni butter, fresh Santa Barbara uni, clams, garlic, water chestnut, pickled red onion, uni Bottarga うにからすみ (karasumi) optional: add Kaluga caviar $30
* Lobster pasta – champagne lobster sauce, chive, parsley oil, parmesan tuile optional: add Kaluga caviar $30

Umami Toast – Japanese Boloniya Bread, House made Seaweed Butter & Jambon de Bayonne

* Seabass, poached oyster & grilled cabbage – wasabi beurre blanc

Shine Muscat grape pallet cleanser

* The Wild Prime Short Rib – Garbi Red wine Aju (레드와인 갈비양념), Daikon, Pear Onion, Jujube, Chestnut

Chef's Choice Dessert

“The smell of oil in the kitchen meant one thing—Mom was making Menbosha.”

I still remember those nights.
The scent of frying oil would drift down the hallway,
and I'd know: Menbosha night.

My mother would press shrimp paste between two slices of white bread,
cut them into perfect squares, and fry them until they turned golden and crisp.

I'd burn my fingers grabbing one too early,
but that first bite—hot, crunchy, soft in the middle—
it always felt like home.



My Shrimp Macaron is a tribute to that memory.
But instead of nostalgia alone, I brought refinement.
The bread is now a thin sourdough crisp,
the shrimp turned into mousseline.
And instead of soy sauce or ketchup,
I serve it with Peruvian aji amarillo—a bright, citrusy contrast that cuts the richness and wakes up the palate.



This isn’t just a reimagined appetizer.
It’s my way of honoring a childhood flavor while letting it grow up with me.
A memory turned into a bite-sized story.



— Chef Andrew Joo

This dish isn’t just a recipe, it’s a timeline of memory, culture, and years of technique layered onto one plate.



As a child, I remember my grandmother’s Korean-style braised short ribs. The sweetness, the slow-cooked tenderness, the quiet ritual of sharing—it taught me early that food is a language of care.


Later in life, I fell for the deep smokiness of American BBQ. Then came French cuisine—with its structure, its patience, its reverence for time—especially in dishes like Boeuf Bourguignon.



My short rib brings all three of those worlds together. A prime bone-in short rib is gently cold-smoked, then sous-vide for 48 hours until it yields with the touch of a fork. The finished cut is set proudly back atop its own bone, resting on a bed of warm fennel-scented potato purée.



On the top of the fennel potato purée, white wine–butter–sautéed seasonal vegetables add aromatic contrast and delicate brightness to the dish.



The sauce? A personal creation: sweet soy-braised flavors inspired by Korean galbi, slowly reduced with red wine to form a glaze that bridges East and West with warmth and intensity.



It’s not fusion. It’s memory, technique, and comfort—built slowly and plated with purpose.



— Chef Andrew Joo

This isn’t a dish I learned. It’s one I remembered—and rebuilt.

I first had this pasta when I was in middle school, at an old Italian restaurant tucked between Koreatown and Hollywood in Los Angeles. The leather booths were worn. The kitchen smelled like garlic and wine. The pasta wasn’t plated neatly—it came in a bowl, soaking in broth, rich with the taste of the sea and something smoky I couldn’t name at the time.

That place is long gone. The flavor faded, too—until I realized no one else was serving it. For years, I searched for that same bowl of comfort. Every time I thought I found it, I was disappointed. So I decided to stop searching—and start recreating.

I started with manila clams, littleneck clams, white wine and bacon—the pieces I now recognize as the base of that memory. Then came the broth—made not to coat the pasta, but to surround it.

The pasta itself is pici, extruded by hand using a 100-year-old Italian press. It’s rustic, chewy, and unapologetically soulful.

It’s not about looking back. It’s about bringing something back—a taste, a memory, a feeling—and offering it, humbly, one bowl at a time.

— Chef Andrew Joo