Guest Stars

What Douglas Keane Is Cooking at Strand House, April 29

Douglas Keane
Douglas Keane Photo: Cyrus

Douglas Keane, the gifted chef who left his two Michelin-starred restaurant, Cyrus, in Healdsburg last fall following a decree by his unmovable landlord, is popping up at The Strand House later this month. Bouyed by pairings from Opus One, Seghesio Vineyards, La Sirena, and Byron Winery, Keane will serve a five-course menu that includes dishes like a soba-entwined ocean trout, Thai lobster, and wagyu striploin as part of the Neal Fraser-helmed restaurant’s “Culinary Masters Series.” Keane’s courses are priced at $100, with a $50 supplement for the wine pairings. Check out Keane’s full menu below, find reservations at 310-545-7470, and lets just hope he likes our weather enough to pull a Jeremy Fox/Jeff Cerciello/Timothy Hollingsworth.


cauliflower, uni and caviar parfait
2011 La Sirena, Moscato Azul, Napa Valley
seared scallop with Morel and ramp fondue
sauce Billi Bi
2010 Byron, “Whole Cluster” Pinot Noir, Santa Maria Valley
soba wrapped ocean trout
buckwheat groats, ginger -shiso dashi
2010 Seghesio, Cortina Zinfandel, Dry Creek Valley
A-5 Wagyu striploin of beef
sweet corn, roasted daikon, ponzu
2009 Opus One, Red Wine, Napa Valley
black sesame panna cotta
shattered white miso custard
ginger plums and Matcha rice flakes
Rock & Brews ‘start me up’ coffee with a kick

What Douglas Keane Is Cooking at Strand House, April 29