Chef Seth Greenburg

Six course tasting menu – $64 per person/ Bar bites – $4-$9/ Cocktails $12/ Wine pairings, by the glass or bottle.  Or $20 corkage

We are going to be cooking eggs. What I feel is the most diverse, versatile, nourishing product I can imagine.

Bar Bites:

Black Truffle Tater Tots/Creme Fraiche
Brandade Croquettas/Piquillo Aioli
Smoked Mussels/Foie Gras Butter/Grilled Bread
Watermelon Radish/Vermont Butter/Maldon Salt

Menu:

Amuse Bouche – Open Faced Grilled Cheese/ Quanciale/Harissa/Burrata/Quail Egg
Asparagus Soup/Smoked Salmon Roe/Gougere
The Goose’s Golden Egg/Steel Head Trout Roe/Shaved Matsutake Mushroom
Bershire Pork Belly/Crispy Soft Boiled Egg/Sloppy Joe Sauce
Toad In A Hole/Griddled Savory Bread Pudding/Duck Egg
Coconut Egg on Toast/…?
Oeufs A La Neige/Graham Cracker/Blueberry

Since beginning his career at age 17, Chef Seth Greenburg’s experience and background have ranged from classical French to progressive American and modern gastronomy.  Seth trained for 6 years under Michelin Star Chef Gilles Epie and continues to study and experiment with the chemistry of food. His goal is to marry classical French cuisine with cutting edge techniques and ingredients. Being a native Angeleno, Seth has an intuitive understanding of what discerning locals not only enjoy eating, but what they crave. Seth’s utilization of the freshest local and seasonal ingredients in combination with the latest innovative technology creates an experience that evokes a feeling of familiarity while expanding one’s culinary consciousness. Seth will be showcasing some of his favorite dishes from The Penthouse as well as some new ideas that he will “test” out at Test Kitchen.