Features California’s Restaurant
♫ Tuesday, August 30th, 2011
California’s Restaurant and In the Mix, an art deco-inspired lounge. The redesigned space features booths and banquettes overlooking the pool, retro leather chairs and a lime green and banana yellow color scheme. In the Mix incorporates fabric-draped cabanas, chaise lounges and a backlit elliptical bar.
Executive Chef Urs Balmer (previously with Regent Beverly Wilshire Hotel) and Beres Wall (Hotel del Coronado) designed the new menu, focusing on seasonal, market-driven cuisine. At breakfast, you’ll find options like Banana Stuffed French Toast with seasonal berries and maple syrup or Spinach and Wild Mushroom Frittata with baked tomatoes and mild jalapeno salsa.
At lunch, expect to find options like Sauteed Nantucket Jumbo Sea Scallops ($15) with bloody Mary essence, celery leaf salad and caper olives; Panko Crusted Whitefish ($25), with grilled asparagus, fingerling potatoes, pear tomatoes and caper sage brown butter; and Porcini Mushroom Ravioli ($20) with vodka tomato cream sauce and sliced Portobello mushrooms.
At dinner, California’s breaks out bigger culinary guns, adding a Dijon Crusted Australian Rack of Lamb ($37) with gratin potatoes, haricot verts and mild garlic thyme jus; and Boneless Braised Beef Ribs ($32) with potato gnocchi, crispy pancetta and root vegetables.
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