1234 012 Executive Chef Douglas Dodd Chef de Cuisine Bruno Lopez COLD STARTERS Traditional Caesar Salad  16 Grilled Vegetable Terrine with Herb Crusted Chèvre  17 House Smoked Salmon, Shiitake Chopsticks  20 Roasted Heirloom Beets, Sonoma Chèvre  17 Heirloom Tomato Tart Titan  18 with Fromage Blanc Hamachi Sashimi “Niçoise” 22 HOT STARTERS Tortilla Soup  14 Sunchoke Bisque with Egg Fritters  15 Nantucket Bay Scallop and Porcini Fricassee 22 Maine Lobster with Angel Hair Carbonara  24 Truffle Macaroni & Brie Cheese Gratin  25 Sautéed Blue Prawn Duck Liver Sausage   25 Smoked Muscovy Breast and Green Lentils Smoked Squab and Pork Belly Cassoulet  23 DISHES TO SHARE Caviar California Sturgeon 100 Aquitaine Osetra   200 Plateau de Fruits de Mer   58 Maine Lobster, Pacific Oysters Crab and Jumbo Prawns Ahi Tuna Sampling 26 Tartare, Carpaccio and Au Poivre    Foie Gras Sampling   32    Torchon, Seared and Flan with Various Chutneys Prawns  28 Langoustine “Scampi”, Firecracker Shrimp and Blue Prawn Tempura MAIN COURSES Mediterranean Daurade 36 Cockles and Pistou Provencal    Divers Sea Scallops, Smoked Tomato Fondue 36 Wild Salmon with Himalayan Black Rice  33 Golden Raisin and Pinenut Broth        Tamarind Roasted Organic Chicken  29 Israeli Couscous, Olive Jus Rack of Colorado Lamb  39 Parmesan Croquettes and Ratatouille        Huckleberry Braised Short Rib 32 Blue Cheese Polenta Karabuta Pork Loin, Maple and Rosemary Glazed 28 Prunes and Provençal Vegetable Quinoa BEL-AIR CLASSICS Dover Sole Meunière  48 California Bouillabaisse, Rouille Fritters  44 8 oz Filet of Angus Beef “Stroganoff”  45 Braised Veal Shank “Bolognese”  38 Black Truffles and Hand Cut Pappardelle    Prime Côte de Boeuf (for Two)  100 PLEASE NOTE: All menus and prices are subject to change without notice. Please call the restaurant if you have specific requirements.