Home Page
/Los Angeles
/Hotel Bel-Air
/Dining
/The Restaurant at Hotel Bel-Air
/
Dinner menu
Dinner menu

THE RESTAURANT AT HOTEL BEL-AIR DINNER

FRESHLY-BAKED

  • Selection of House-Made Signature Breads — Bordier Butter | Fleur de Sel (V)
    Hand-Shaped Ficelle, Garlic Croissant, Black Truffle Brioche, Parmesan Cheese Lavash
    Roasted Squash Focaccia | Goat Cheese Crumble | Crispy Bacon | Harissa Spiced Pepitas
    Romesco

STARTERS

  • Maine Lobster Bisque — Lemon Creme Fraiche | Extra Virgin Olive Oil | Garden Chives
  • Arugula Salad — Market Fennel | Toasted Pine Nuts | Parmigiano-Reggiano | Champagne Vinaigrette (V)(N)
  • Caesar Salad — Hearts of Romaine | Aged Parmigiano-Reggiano | Crispy Brioche
  • Farmers Market Tomato Salad — Heirloom Tomatoes | Cucumber | Sungold Tomato Coulis | Wild Basils (Vg)
  • Wedge Salad — Crispy Bacon | Buttermilk Dressing | Point Reyes Blue Cheese | Hass Avocado | Cherry Tomatoes | Fine Herbs

PASTA

  • Spaghetti Aglio e Olio — Vine Ripe Tomatoes | Wild Rocket Arugula | Meyer Lemon | Chili Flakes (V) 47
  • Mushroom Fusilli — Basil Pesto | Ragout of Mushrooms | 36-Month Aged Parmigiano-Reggiano Cheese (V) 55
  • Linguini Bolognese — San Marzano Tomatoes | Basil | 36-Month Aged Parmigiano-Reggiano Cheese 58
  • Saffron Campanelle Pasta — Maine Lobster | Garden Chives | Sarawak Black Pepper 65
  • Black Truffle Linguini Pasta — Australian Winter Truffles | 36-Month Aged Parmigiano-Reggiano Cheese 110

DINNER UNDER THE BOUGAINVILLEA

  • Roasted Honeynut Squash — Braised Kale | Cippolini Onions | Swarnadwipa Crumb | Pomegranate (V) 38
  • King Salmon — Delta Asparagus | Sweet Onions | Wild Mushrooms | Tarragon Beurre Blanc 64
  • Loup De Mer — Summer Creamed Corn | Bloomsdale Spinach | Sungold Tomato Coulis | Calabrian Chili Jam 64
  • Colorado Lamb Chops* — Brown Turkey Figs | Toasted Pistachio | Couscous | Sungold Tomato | Thyme Jus (N) 89
  • Organic Jidori Half Chicken — Potatoes Lyonnaise | Chicken Jus | Australian Winter Truffles 95
  • USDA Prime Filet Mignon* — Broccolini | Yukon Gold Potato Purée | Sauce Au Poivre 135
  • 34 oz SRF American Wagyu Tomahawk Steak* — Potatoes Lyonnaise | Organic Mixed Greens | Sauce Bordelaise 345

SIDE DISHES

  • Yukon Gold Potato Purée — Straus Creamery Butter (V) 18
  • Bloomsdale Spinach — Garlic | Lemon (V) 18
  • Market Broccolini — Brown Butter | Almonds (V)(N) 26
  • Wild Field Mushrooms — Thyme | Shallots 26

CAVIAR

1OZ CAVIAR TIN SERVED WITH BLINIS, TOASTED BRIOCHE & TRADITIONAL ACCOUTREMENTS

  • Royal Siberian Caviar* — Mild Brine 185
  • Umai Caviar — Firm Golden Pearls | Nutty Notes 255
  • N25 Aged Osetra Caviar* — Aged for 3 months | Hazel- to Golden Brown Pearls 325

(V) Vegetarian (Vg) Vegan (N) Nuts (MK) Market Price

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

**A 20% service charge will be added to parties of six or more. ***We will accommodate requests for checks to be split up to three ways.

Download