What to Eat from RH Andaz’ New Menu

Photo: Andaz

Chef Sebastien Archambault introduced new versions of his seasonal menu last weekend to RH at Andaz West Hollywood. This newest incarnation is dedicated to the flavors of southwestern France, specifically Perigord where the chef grew up in his family’s restaurant. Learning technique under Ducasse and Savoy, years cooking in Corsica, and his Gallic upbringing have imbued the chef with a love for the southwest region’s edible bounty and simple culinary style. Local farmer’s market fare rules the new menus as expected; working our peas and button mushrooms into entrees like slow braised beef cheek or seared wild salmon with sorrel and a Sauv Blanc cream. Pork from Sonoma and Petaluma duck make the cut on a charcuterie plate and salads utilize farms in Oxnard and Lompoc. The chef says he gets frequent nods for his Angus burger with frites cooked in duck confit and fried in duck and vegetable oil. Take a look at Chef Archambault’s newly inspired dinner menu:


prince edward island mussels 9
sauvignon blanc cream sauce, parsley and garlic

farmer’s market huntington pork 12
and hudson foie gras terrine

farmer’s market huntington pork 10
and petaluma duck terrine

serrano ham 18 months 14
tomato and garlic crostini

pata negra ham-bellota 36 months 25
tomato and garlic crostini

cheeses, cowgirl creamery three 12 five 20
(mt. tam, tome de chalosse, crottin,
tome; aquitaine, fourme; ambert, cabecou)


perigord tourrain soup 9
traditional chicken velouté with egg white

vegetable soup 9

lompoc farm summer vegetable salad 10
arugula, beets, radishes, shaved fennel

oxnard farm heirloom tomato 13
cabecou goat cheese, green onion, parsley

shrimp ceviche 12
avocado, jalapeno, tomato, fresh lime

fanny bay shucked oysters (six each) 16
shallot vinegar, roasted pork sausage

mushrooms and green onion tart 14
arugula, parsley oil

sweetbread and morels pu pastry 14
shallot and madiera wine sauce

farmer’s market huntington pork confit salad 12
shallot, pickles, arugula and walnut vinaigrette

perigourdine poached egg 14
field mushrooms, foie gras, summer true

hudson valley foie gras terrine 18
monbazillac jelly, house-smoked duck breast


hudson valley foie gras ravioli 18
summer true velouté

crayfish risotto arborio 20
peas, romaine leaves, tomato and crayfish sauce

seared wild salmon, sauvignon blanc sauce 24
sorrel, green beans, baby heirloom potatoes

lightly smoked halibut 24
baby spinach, sea beans and fried potatoes

market fresh fish 22

braised petaluma chicken breast 18
white corn, pimiento del piquillos, pineau wine sauce

homemade crispy petaluma duck confit 20
sautéed potatoes, green onion, garlic, parsley

slow braised beef cheek 20
button mushrooms, rainbow carrots

12-hour-cooked boneless suckling pig 25
roasted apricot, rosemary jus

colorado lamb chop and braised shoulder 28
eggplant, lemon confit, red pepper jus

gary’s artisan pork sausage 18
onion compote, grain mustard jus

RH burger 26
black angus beef, foie gras, morels
trued triple fried french fries

black angus burger 18
red onions, pickle, triple fried french fries

black angus filet mignon, 8oz 28
shallot confit, syrah wine reduction sauce

sides 7

triple fried french fries
mashed potatoes
mixed summer vegetables
organic wild rice
jasmine rice
cauliflower gratin
sautéed potatoes
mesclun salad

What to Eat from RH Andaz’ New Menu