✨ DINE LA RESTAURANT WEEK | AUGUST 14 - 28, 2026 ✨
Join us for a very special three course menu exclusively for Dine LA Restaurant Week.
CLASSIC DINELA MENU
OPTIONAL DUCK LIVER PARFAIT +16
Kumquat confit, pink peppercorn, pistachio, duck prosciutto, toasted brioche
Château Coutet, Premier Cru, Barsac 2016
……………………………………
UN
choice of
FRENCH ONION SOUP
Caramelized onions, beef broth, white wine,
sourdough bread, Gruyère gratinée
Yohan Lardy, Chardonnay, ‘Les Bruyères Blanc’, Beaujolais, 2023
or
SALADE NANTAISE
Mâche lettuce, haricots verts, yellow wax beans, shaved button mushrooms,
crispy shallots, sherry vinaigrette, roasted shallot dressing
Pierre Riffault, Pinot Noir, Sancerre, Loire, Rose 2024
……………………………………
OPTIONAL TRUFFLE PASTA COURSE +30
Fresh-shaved black truffles,
handmade rigatoni, Parmigiano Reggiano, velouté
Domaine Besson, Chardonnay, Pouilly-Fuissé 2024
……………………………………
DEUX
choice of
LOUP DE MER
Grilled European sea bass, zucchini, bell peppers,
fingerling potatoes, tomato-olive vierge sauce
Château Ducasse , Bordeaux Blanc, Haut-Barsac 2024
or
CHICKEN CORDON BLEU
Lightly breaded chicken breast stuffed with Jambon de Paris
and Cantal cheese, potato purée, sautéed leeks, mornay sauce
Hubert Meyer , Pinot Blanc, Alsace NV
or
FILET AU POIVRE (SUPP +10)
8oz filet mignon, roasted mushrooms, frites, peppercorn sauce
Château du Cailllau, Malbec, Cahors, Southwest France 2023
……………………………………
TROIS
choice of
GÂTEAU BASQUE
Northern Basque tarte, pastry cream, brandied cherries, crème anglaise
Domaine de Durban , Muscat de Beaume de-Venise, S. Rhône 2021
or
CHOCOLATE POT DE CRÈME
Dark chocolate custard, vanilla chantilly, candied hazelnuts
M. Chapoutier, Banyuls, Roussillon 2012
……………………………………
August 14 - 28 | Wednesday - Monday 5 - 9pm
3 courses | 65 per person | Wine pairing 40/50/60
GLUTEN-FREE OPTIONS AVAILABLE UPON REQUEST
VEGETARIAN DINE LA MENU
UN
choice of
VEGETARIAN FRENCH ONION SOUP
Caramelized onions, vegetable broth, white wine,
sourdough bread, Gruyère gratinée
Yohan Lardy, Chardonnay, ‘Les Bruyères Blanc’, Beaujolais, 2023
or
SALADE NANTAISE
Mâche lettuce, haricots verts, yellow wax beans, shaved button mushrooms,
crispy shallots, sherry vinaigrette, roasted shallot dressing
Pierre Riffault, Pinot Noir, Sancerre, Loire, Rose 2024
……………………………………
OPTIONAL TRUFFLE PASTA COURSE +30
Fresh-shaved black truffles,
handmade rigatoni, Parmigiano Reggiano, velouté
Domaine Besson, Chardonnay, Pouilly-Fuissé 2024
……………………………………
DEUX
choice of
VEGGIE “BOLO”
Tomato ragout sauce with green lentils, mushroom duxelles, carrots,
handmade bucatini, Parmigiano Reggiano
Les Pallieres , ‘Terrasse du Diable’, Grenatche/Syrah/Cinsault, Giogondas, S. Rhône 2022
or
VEGETARIAN “COQ” AU VIN
Red wine glazed soy drumsticks, Perle onions,
mushrooms, potato purée, red wine sauce
Domaine Denis Père et Fils , Pinot Noir, Côte de Beaune, Burgundy 2024
……………………………………
TROIS
choice of
GÂTEAU BASQUE
Northern Basque tarte, pastry cream, brandied cherries, crème anglaise
Domaine de Durban , Muscat de Beaume de-Venise, S. Rhône 2021
or
CHOCOLATE POT DE CRÈME
Dark chocolate custard, vanilla chantilly, candied hazelnuts
M. Chapoutier, Banyuls, Roussillon 2012
August 14 - 28 | Wednesday - Monday 5 - 9pm
3 courses | 55 per person | Wine Pairing 40/50
GLUTEN-FREE & VEGAN OPTIONS AVAILABLE UPON REQUEST
For parties of 7 and more, there will be a 20% gratuity added to the final check.