To celebrate Grace’s seventh birthday, Neal Fraser gathered the restaurant’s most classic dishes for new tasting menus, revealed today. The menus are available in three and five course prix-fixes, at $47 and $57 respectively, with an indulgent chef’s menu for $97 that we have below for your enjoyment. The dishes, including pumpkin, urchin, and shrimp risotto, bacon infused saddle of rabbit, braised veal short ribs, and desserts will only grace these menus until May 7th, or seven weeks to be exact. Also, the restaurant urges customers to tell them which dishes are missing from their greatest hits list. What else is new at Grace?
Pastry chef Mariah Swan is offering donut-making classes to teach guests how to make the sweet treats. Held on the last three Saturdays of April, Swan will start with glazed donuts including salted caramel and sugar coated , then cover filled doughnuts like butterscotch and S’mores, and finally how to make your own doughnuts from scratch at home. Classes, which are limited to ten guests each, are $75 a piece or $200 for the whole series, though the first Saturday is sold out. Call 323-934-4400 for reservations.
Grace’s Seven Year-Itch Menu
March 16th- May 7th
Wine pairings optional at additional cost
The menu is comprised of but not limited to the following menu items.
These items may change due to availability.
Tuna with a Spanish Touch
2007 Aveleda Alvarinho, Monção, Portugal
Dungeness Crab Salad
NV Drusian Prosecco di Valdobbiadene, Veneto, Italy
Pumpkin, Sea Urchin and Sweet Maine Shrimp Risotto
2008 Cooralook Pinot Gris, Victoria, Australia
Eastern Skate with Roasted Cauliflower and Raisin Caper Emulsion
2008 Rotes Haus “Classic” Gemischter Satz, Vienna, Austria
Wild Burgundy Snails and Braised Short Rib, Hearts of Palm and Garlic Nage
2006 Maison Champy “Signature” Pinot Noir, Burgundy, France
Sautéed New Zealand John Dory with Herb Gnocchi, Pea Tendrils, Chanterelle Mushrooms and Herb Sauce
2006 Qupé “Bien Nacido Hillside Estate” Roussanne, Santa Maria Valley, California
Bacon Wrapped Saddle of Rabbit with Anson Mills Polenta and Thyme Infused Game Stock
2006 Château de Cazeneuve “Les Calcaires” Pic Saint Loup, Languedoc, France
Braised Veal Short Ribs with New Zealand Langoustine, Parsnips, Button Mushrooms and Veal Jus
2006 Sol Rouge “The Gypsy” Red Blend, Lake County, California
Salted Caramel Doughnuts with Bourbon Caramel Pecan Ice Cream
Château Laubade Floc de Gascogne, Southwestern France
Sticky Toffee Pudding with Hazelnut Gelato, Toffee Sauce and Brûléed Bananas
Quinta do Noval Ten Year Tawny Porto, Douro, Portugal
Chocolate Soufflé Cake Affogato
Blandy’s Ten Year Malmsey, Madeira, Portugal