Bel Age Hotel Prices in West Hollywood, CA 90069
Hours of Operation
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Hours may fluctuate. For detailed hours of operation, please contact the store directly.
Restaurant Menu
| Starters |
| Burrata mozzarella |
with heirloom tomatoes, cape gooseberries, basil pesto
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| Salad of baby aubergines, toasted pine nuts, mascarpone, aged balsamic |
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| Pan-fried dorade |
with gremolata, pickled baby cucumber, escargot
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| Smoked rainbow trout |
with avocado, fennel crisps, sauce mousseline
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| Chilled cucumber soup |
with tartare of albacore tuna, granny smith sorbet
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| Hand-dived sea scallops, cauliflower purée, sherry vinegar reduction |
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| Main courses |
| Wild asparagus risotto |
with chive flowers
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| Ravioli of roasted king prawn, fresh garbanzo bean, seafood cassoulet |
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| Pan-fried sea trout |
with orzo, marinated Japanese mushrooms, dashi
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| Broiled black cod, pigs tails |
with Kumamoto oysters, celeriac purée
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| Beef fillet and Kobe short rib, cipollini onion, baby beets |
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| Roasted jidory chicken |
with spring vegetables, herb dumplings, tarragon consommé
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| Desserts |
| Confit of grapefruit | $28.00 - $35.00 |
with grapefruit sorbet, passion fruit, fresh mint Selection of Artisanal cheeses ($8 supplement if chosen as an additional course)
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| Valrhona chocolate fondant | $28.00 - $35.00 |
with brown butter caramel, vanilla ice cream Selection of Artisanal cheeses ($8 supplement if chosen as an additional course)
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| Meyer lemon pudding cake | $28.00 - $35.00 |
with confit blueberries, tarragon and buttermilk sherbet
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| Pineapple soufflé | $28.00 - $35.00 |
with toasted coconut, Thai curry ice cream
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| Chilled coconut tapioca | $28.00 - $35.00 |
with passion fruit, candied ginger, milk chocolate and star anise gelato Selection of Artisanal cheeses ($8 supplement if chosen as an additional course)
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| Tea, coffee and Petit Fours | $28.00 - $35.00 |
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| Meyer lemon pudding cake | $10.00 |
with confit blueberries, tarragon and buttermilk sherbet
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| Pineapple soufflé | $10.00 |
with toasted coconut and Thai curry ice cream
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| Rose water sabayon, mandarin orange four ways and cinnamon ice cream | $10.00 |
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| Chilled coconut tapioca | $10.00 |
with passion fruit, candied ginger and milk chocolate, star anise sorbet
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| Milk chocolate and brown butter caramel fondant | $10.00 |
with roasted banana, cardamom ice cream
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| Crème fraîche panna cotta | $10.00 |
with strawberry gelée, acacia honey and thyme crumble
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| Selection of Artisanal cheeses | $28.00 - $35.00 |
($8 supplement if chosen as an additional course)
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| A la carte |
| We recommend that guests choose four or five plates to share between 2 people. |
| Pacific yellow fin tuna | $14.00 |
with pickled daikon, crab beignets, sesame soy dressing
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| Swordfish carpaccio | $14.00 |
with heart of palm, grapefruit and yuzu vinaigrette
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| Chilled English pea soup | $14.00 |
with cured organic salmon, crème fraîche and caviar
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| Burrata mozzarella | $14.00 |
with heirloom tomatoes, cape gooseberries, basil pesto
0
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| Smoked rainbow trout, avocado, fennel crisps, sauce mousseline | $14.00 |
0
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| Apple-cured duck breast and crispy tongue, foie gras | $14.00 |
with amaranth
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| Pan-fried dorade | $18.00 |
with gremolata, pickled baby cucumber, escargot
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| Hand-dived sea scallops, cauliflower purée and sherry vinegar reduction | $18.00 |
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| Pan-fried Arctic char | $18.00 |
with orzo, pickled Japanese mushrooms and dashi
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| Cassoulet of seafood, king prawn tortellini and garbanzo beans | $18.00 |
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| Smoked pork belly | $18.00 |
with roasted Scottish langoustine, celeriac and apple
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| Honey and soy roasted quail, sautéed foie gras, saffron and pear chutney | $18.00 |
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| Monkfish | $22.00 |
with crispy chicken skin, lemon thyme consommé
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| Broiled black cod, pigs tails | $22.00 |
with Kumamoto oysters, celeriac purée
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| Breast and braised leg of poussin | $22.00 |
with white cabbage, pickled ginger
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| Fillet of veal | $22.00 |
with roasted ris de veau, bulgar wheat and sautéed artichoke
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| Loin of Connecticut rabbit | $22.00 |
with black olives, confit tomato and basil
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| Beef fillet and Kobe short rib, cipollini onion, baby beets | $22.00 |
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| Chef's Menu |
| $85 |
| Pacific yellow fin tuna |
with pickled daikon, crab beignets, sesame soy dressing
0
|
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| Burrata mozzarella |
with heirloom tomatoes, cape gooseberries, basil pesto
0
|
|
| Hand-dived sea scallops, cauliflower purée and sherry vinegar reduction |
0
|
|
| Pan-fried Arctic char with orzo, pickled Japanese mushrooms and dashi or Beef fillet and Kobe short rib, cipollini onion, baby beets |
0
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| Confit Meyer lemon and basil gelée, sable Breton and olive oil gelato |
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| Pineapple soufflé |
with Thai curry ice cream, toasted coconut
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* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.
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Total Price