Purchasing his organic produce from local farmers, 
     our Chef T. Nicolas Peter creates a healthy, simple menu, 
     composed of fresh seasonal ingredients and spices, capturing the essence of the region. 
     He carefully considers the flavor of each ingredient to create unique and harmonious dishes. 
     
             

 MENU 

SOUPS

Butternut Squash Soup 12
Crème Fraîche Swirl

APPETIZERS

    Arugula, Feta Cheese, Sun Dried Tomatoes and Shaved Fennel 14
Roasted Garlic Vinaigrette

     Belgian Endive, Pink Lady Apple and Roquefort Cheese Salad 15
Walnut Vinaigrette

     Almond Crusted Goat Cheese and Trio of Roasted Beets 14
Extra Virgin Olive Oil and Lemon

      Duck Foie Gras au Torchon and Mini Brioche 22
Lingonberry Sauce and Watercress

Roasted Garlic and Pine Nut Tart 15
Arugula and Black Olive Tapenade

	"Mezze" Assorted Mediterranean Appetizers 16
Basket of Homemade Pita, Flatbread, Kibbeh, Falafel and Spanakopita

	"Little Door Mezze Royale" Assorted Mediterranean Appetizers 42
Basket of Homemade Pita, Flatbread, Kibbeh, Falafel and Spanakopita

	Seared Foie Gras and White Asparagus 25
 Black Truffle and Diamond Shaped Puff Pastry

Dungeness Crab Cakes and White Asparagus 18
     Lobster Sauce

Smoked Salmon and Buckwheat Pancake 16
Whipped Crème Fraiche and Condiments 

     Spicy Ahi Tuna Tartar and Shaved Fennel Salad 16
Brioche Toast and Green Olive Tapenade

Moroccan Steamed Mediterranean Black Mussels 16
Cumin, Cilantro and Tomatoes  

MAIN COURSES

Grilled Filet Mignon with Green Peppercorn and Tarragon Sauce 34
Potato and Leek Gratin, Baby Broccoli and Carrots

Grilled Rib Eye Steak with Sel de Guerande, Herbs and Cracked Black Pepper 36
Potato and Leek Gratin, Baby Broccoli and Carrots

Roasted Chicken Breast and Garlic with Lemon and Oregano 32
Yukon Gold Potato Purée and Baby Carrots

Pine Nut Crusted Rack of Lamb with a Roasted Garlic and Rosemary Sauce 34
Yukon Gold Potato Purée and Green Lentils

Roasted Duo of Duck with a Satsuma Tangerine Sauce 32
Wild Rice Flan and Parsnip Carrot Purée

Couscous “Royal” with Lamb Stew, Lamb Chops, Chicken and Merguez Sausage 36
Harissa and Onion Confit

Seared Day Boat Sea Scallops with an Orange and Old Fashioned Mustard Sauce 34
Parsnip Carrot Purée, Braised Leeks and Wild Rice Flan

Roasted Stuffed Loup de Mer with Dungeness Crab Meat with Saffron Sauce 34
Yukon Gold Potato Purée and Asparagus

European Monk Fish “Tajine” with Rhubarb, Honey and Pistachios 30
Couscous

Grilled Marinated Ahi Tuna with Roasted Garlic, Black Olives, Capers & Oregano 32
Pappardelle Pasta

Seven Vegetable Couscous 28
Harissa and Onion Confit


CHEESE

Assorted Cheese Plate 28
With Toasted Walnut Bread

Our menu is subject to change according to seasonal ingredients and their availability.

We Bring “The Little Door To Your Door” With Special Events & Catering Service
For Information Ask Our Hostess or Call Us at (323) 951-1210

Corkage Fee of $30.00
Minimum of $25.00 per person
18% gratuity will be applied for parties of 6 or more

For the convenience of all our patrons, smoking is only permitted in the open air dining room located at our restaurant’s entrance

 

return to restaurant page