Gary Menes

Gary Menes Vegetarian Feast

$55 8 course Feast individually plated/courses available ala carte at the bar/cocktails $12/Wine pairings, wine by the glass or $20 corkage

amuse:  faux tuna belly ceviche

1^st course: japanese sweet potato and leek veloute, endive, yogurt, asian pear
2^nd course: carrot, bloomsdale spinach, purple artichokes, preserved lemon
3^rd course: cauliflower roti et puree, apple, mustard seeds, brussels sprouts, vinaigrette aigre doux
4^th course: fennel, orange, pernod, baby broccoli, forbidden rice
5^th course: tahitian squash, wheat berries, grapes, dandelion greens, pickled shallots
6^th course: parsnips, stone ground grits, trevisso, garlic, parsley
7^th course: “petite pois francaise”, snow peas, smoked pearl onions, potatoes, hearts of romaine, jus d’onion
8^th course: quince, vanilla bean, mascarpone, black pepper, vincotto

Chef Menes is “testing” a vegetarian tasting menu to show the broad range of flavors that can be coaxed out  of what would be traditionally used only as an accent and or garnish. He wants to share his love for vegetables and showcase their ability to be stars in their own right, and hopes to change people’s mind about the way they look and feel about vegetables and to be more creative in meeting vegetarian needs.  He wants to approach a vegetable grown in the most respectful way ie. Barbara Spencers farms, Romey Coleman’s farm,  like a chef would approach a lobster from Brittany France or a lobe of foie gras.  He will be as creative with the flavor combinations, textures and techniques as he would with a loin of a 12 grade waygu rib eye cap.  In short he wants to take the guest on a textural and intellectual journey.  and when it’s over i want them to say that was great and i didn’t even miss the protein.

Chef Menes has an  impressive  history in Los Angeles otherwise.  He was at Patina from ’95-’97 and again from ’98-2000.  The year in between was spent at the Ritz Carlton San Francisco.  In 2000, Menes left L.A. for the French Laundry, and returned 2 years later to become Executive Chef at Firefly.  Menes was later a partner and opening Executive chef at Palate Food and Wine, where he received rave reviews.  Menes was also chef-owner of Marche in Sherman Oaks.