Jason Fullilove

Jason Fullilove -Modern Mediterranean w/ California Seasonal Influence

fifity five dollars five course tasting menu/vegan bar bites – a la carte options/cocktails $12/optional wine paring, by the glass, or $20 corkage

Black Rice Beignets w/ Goeduck & Sea Urchin Crudo, Cherignola Olive Powder, Salmorigio Aoili, Lemon Confit
Pear Ravioli, Telaggio Cheese, Marcona Almonds and Fresh Cardamom
Barramundi, Black Octopus Sausage, Smoked Lobster Nage, Aerated Sorghum Seeds
Ras Al Hanuot Spiced Lamb Belly, Fresh Chick Pea Puree, Heirloom Carrots, Salsify
Warm Gianduja Cake, Butternut Squash Pudding, Pear Yokan and Fenugreek Ice Cream

Bar Bites Vegan options ala carte

Crispy Baby Artichokes, Persillade $8
Warm Olive Confit, w/ almonds & unfiltered olive oil $8
Roast Forest Mushroom and Leek terrine w/ Chestnut & Lambrusco Espuma $12
Orecchiette, butternut squash, tuscan kale & olive oil poached tear drop tomatoes $12
Lime Ganache, Cashew Praline Powder, Angostura Caramel and Late Harvest Corn Sorbet $10

About Chef Fullilove Chef Fullilove began with stints at restaurants and country clubs in Ohio in the 1990s. He then moved to New York City to study at the Culinary Institute of America. While in New York he served as Head Restaurant Chef at Mangia and Executive Sous Chef at Isabella’s/Ocean Grill. That led to another move, this time to the Caribbean where Fullilove was Chef de Cuisine at the five-star Ritz Carlton in St. Thomas, U.S. Virgin Islands. His career then brought him to California, where he has been Executive Chef at the venerable Inn of the Seventh Ray in Topanga and Chef de Cuisine for The Gorbals, the downtown Los Angeles restaurant recently opened by Top Chef winner Ilan Hall in the historic Alexandria Hotel. Chef Fullilove has complemented his classical training with hyper-modern techniques – including the use of powders, additives, liquid nitrogen and sous vide — to elevate the dining experience. He understands the big picture of restaurant success is based on several elements. “Great attentive service but not overbearing,” he says. “With a very knowledgeable service staff. Combined with fresh and creative food that is artfully presented, well thought-out and tastes incredible—that’s what I strive for.

About Pastry Chef Caro Growing up in suburban New York, Seth Caro was pre-disposed to the arts from an early age, gravitating as a child towards music and drawing. Initially entering the kitchen in his teenage years as a short order cook, his serious culinary aspirations took shape only as he developed a fascination with modern pastry arts. Since then, Caro’s journey has taken him through an eclectic array of galleys, beginning as an extern at Nobu and moving on to helm the pastry kitchens of Haku, Loft, Chanto, Perilla, Grayz and Atria. Constantly pushing himself to expand his pantry of ingredients and his arsenal of techniques, his cooking remains rooted in a very simple and honest love of food. Seth sums up his culinary viewpoint, “Cooking is a celebration of nature and of ourselves. My best memories are colored with tastes and smells, and when I cook for someone I hope to provide them with a few memories of their own.”