Fried Brussels Sprouts Salad ($14)
Caramelized brussels sprouts with salty coins of Chinese sausage, baby Asian greens, candied Fresnos, and a tangy sweet and sour vinaigrette. "We've had such a great response to this dish, we'll definitely be keeping it on the menu all year," said chef Weaver.
Citrus-Marinated Kampachi Crudo, $18
Slices of raw Kampachi are served with shaved celery, celery leaves, and pickled celery. Shaved radishes, crispy shallots, and black Hawaiian sea salt round out the dish, along with a housemade citrus olive oil.
California White Sea Bass, $32
"We try to feature local fish as much as possible," said chef Weaver. This pan-seared white sea bass is pan seared, and served in a Basque-inspired nage, or broth. Made of heirloom tomatoes, serranos, garlic, and fennel, mussels and squid are also cooked in the broth, along with English peas and fava beans.
Teres Major Pan-Seared Steak ($28)
Teres major cut, or "butcher's cut," is the shoulder tender of the beef. Served with spears of asparagus, king trumpet mushrooms, roasted garlic, and Bearnaise sauce, a crusty slice of fresh bread catches the meat juices.
Teres Major Steak
"I love this cut. It's so tender and so flavorful," chef Weaver told us.
Vanilla Marscapone Panna Cotta, $9
The panna cotta is topped with a rhubarb, fennel, and citrus compote, blood orange sorbet, and an almond filo dough tuille.