Menu: Friday Taste of Santa Monica!

Locanda del Lago @LagoSantaMonica
Vitello Tonnato: roasted veal tenderloin, chilled and sliced carpaccio-style with Genoa tuna-caper aioli and micro greens
Trotella in Carpione: sautéed pink trout marinated in vinegar with carrots, celery, onion, and juniper berries over baby arugula salad
Burrata Caprese: local Gioia burrata cheese with housemade basil sorbetto and farmers’ market cherry tomatoes “confit”

Real Food Daily @RealFoodDaily
Nori Maki: vegan sushi rolls
Mushroom Wraps
Club Wraps

True Food Kitchen @TrueFoodKitchen
Squash pie

Medicine man
Herb hummus
Tuscan kale salad

La Cachette Bistro @LCachetteBistro
Fish Soup

Provençal tart
Avocados from Mexico
Avocado deviled eggs

Avocado spinach dip
Bacon guacamole
Gluten free crostini
Alaska Seafood
Sockeye salmon w/herbed blinis and lemon caper creme fraiche

Sprinkles Cupcakes @Sprinkles
Red velvet, chocolate marshmallow, strawberry, black & white, cinnamon sugar, gluten free chocolate, vegan chocolate

Stefan's at LA Farm @TopChefStefan
Passion fruit vanilla ice cream lollipops

Spiced pumpkin with creme fraiche and parsnip chips


Menu: Saturday Lunch

Red Fish Grill
Grilled gulf shrimp and blackened avocado po-boy- award winning sandwich at the NOLA Po'Boy Fest!
Crab bisque

Royal House Restaurant
Raw oyster & shrimp bar with cocktail, remoulade, and pesto vinaigrette

Parkway Bakery
Slow cooked corned beef brisket on French with horseradish mayonnaise
Stewed turkey and alligator sausage gumbo

Riverfront Restaurant
Shrimp and jambalaya grits

Pierre Maspero's
Oyster po-boy with spinach, artichokes and lemon thai aioli- award winning sandwich at the NOLA Po'Boy Fest!

Pier 424 Seafood Restaurant
Crawfish cake slider


Menu: Friday Evening Reception

La Petite Grocery, Chef Justin Devillier
Chilled corn soup with hearts of palm
Pork cheeks with tomato jam

Ste. Marie, Chef Chris Foster
Spicy tuna tartare with avocado mousse, coriander, grilled country bread
Rabbit ragu with house-made pappardelle, parmesan

Sylvain, Chef Sean McCusker
Shaved brussels sprouts with apples, pecorino, hazelnuts
Chicken liver crostini with Maras Farm’s sprouts, dandelion gastrique

The Grill Room, Chef Drew Dzejak
Gluten free gulf shrimp dip
Gluten free Louisiana crab dip in endive

Shrimp & orzo
Crawfish etouffee

Sucre, Chef Tariq Hanna
Black truffle hazelnut macaroon ‘PoPs’
Local honeyed rice cream parfait


GW Fins, Chef Tenney
Gluten free bite sized chocolate bombes- white & dark chocolate mousse on a base
of flourless chocolate cake, covered in chocolate ganache


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