What's Cooking at Wolfgang Puck at Hotel Bel-Air
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What's Cooking at Wolfgang Puck at Bel-Air

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Osetra caviar in a spoon of creme fraiche snow.

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Includes ficelle and bacon cheddar biscuits.

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Kampachi Crudo ($25)

With Ruby Red grapefruit, avocado, creme di lemon, and Ligurian extra virgin olive oil.

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Scallop Carpaccio ($32)

Nantucket bay scallop with yuzu, shiso buds, flowers, and sea salt.

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Maine Diver Scallops ($46)

With Jerusalem artichokes, purple radish, rutebega puree, and French black truffles.

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Dover Sole ($60)

With caramelized cauliflower, toasted almonds, capers, golden raisins, and lemon condiment. While we weren't so taken, S. Irene Virbila wrote of this dish, "I've never had a better Dover sole."

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Campbell Ranch Sonoma Lamb ($48)

A highlight of the menu is Sweetman's lamb prepared three ways. From bottom, the loin, the rack, and the belly. Mmmn, the belly!

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Sherry Yard presents tangerines three ways, including a Grand Marnier candy encased in the fruit and a chocolate mousse with tangerine givre.

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Topped with gold.


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