Josiah Citrin Tributes Spring At Melisse With Asparagus And Vegetarian Tasting Menus

Citrin Presents Dishes with Heirloom Asparagus Varieties, Sweet Peas, Morel Mushrooms, Sweet Clover, Braised Yuba and Oxalis

WHO: Josiah Citrin, Chef | Owner Melisse restaurant

WHAT: In celebration of spring harvests in Southern California, Chef Josiah Citrin and his Chef de Cuisine Ken Takayama feature two exquisite tasting dinners showcasing the best of the Santa Monica Farmers' Market; a four course Asparagus Menu and a five course Vegetarian Menu. Wine pairings by Sommelier Brian Kalliel are optional. Expect to experience beautiful platings of White Asparagus, Lobster Glazed Potatoes, Sweet Clover and Black Truffle; Roasted Jidori Chicken with White Asparagus cooked with Morel Mushrooms and Yellow Wine "Jus de Roti;" Green Asparagus, Almond Panna Cotta, Blood Orange, Oxalis; and Uruguayan Brown Rice, Sweet Peas, Daikon, Mint Emulsion.


Asparagus Menu
$195

Poached Green Asparagus
American Osetra Caviar,
Slow Cooked Egg

Maine Lobster
White Asparagus,
Lobster Glazed Potatoes
Sweet Clover and Black Truffle

Roasted Jidori Chicken
White Asparagus cooked with Morel Mushrooms and Yellow Wine
"Jus de Roti"

Sweet Asparagus

Vegetarian Tasting Menu
$125

Green Asparagus
Almond Panna Cotta,
Blood Orange, Oxalis

Uruguayan Brown Rice
Sweet Peas, Daikon, Mint Emulsion

Broccoli
Egg Yolk, Braised Yuba, Wild Mushrooms, Vadouvan

Selection of Fine Cheeses

Cherimoya
Tangerine and Tapioca

WHEN: Tuesday - Saturday, continues for season; menus subject to change
Reservations from 6:00 p.m. Tuesday - Friday, 5:45 p.m. on Saturday

WHERE: Melisse
1104 Wilshire Boulevard, Santa Monica, CA 90401
310.395.0881

WHY: Since Melisse first opened its doors in 1999, Citrin and his restaurant have been a tour de force in the world of fine dining and a fixture in California's culinary landscape, winning two stars from the prestigious Michelin Guide. Melisse is known as much for its refined setting as it is for artistic, flawless cuisine and exceptional service, promising a memorable experience in the artful presentation of Citrin's dishes served in surroundings of supreme elegance with the highest standards of service. Citrin's other honors include: #1 for Top Food in Los Angeles and #1 American-French Restaurant for Food in Los Angeles by Zagat Guide (2013), Five Stars by Forbes Travel Guide (2013), Wine Spectator Best Award of Excellence (2001-2008), Top 40 Restaurants in America by Gayot.com since 2006, "Top Ten New Chefs" by Food and Wine magazine (1997) and "Rising Star Chef" by Restaurant Hospitality magazine (1997). He was named among Best Chefs of the Year by Los Angeles magazine in (2012).