Appetizers

  • OYSTERS 21 pickled strawberry, lychee granita
  • TUNA TARTARE 18 yuzu kosho, avocado mousse
  • SZECHUAN LOBSTER 30 fried garlic, chili
  • SALT & PEPPER PRAWNS 19 spiced peanuts, chili crisp
  • FIELD GREENS SALAD 14 market vegetables, manchego, sherry vinaigrette
  • BRANZINO HOT POT 15 oolong tea dashi, seaweed salad, sesame
  • LOBSTER AND ASPARAGUS 16 english peas, fiddlehead ferns, tarragon vinaigrette, buerr monte, 63 degree egg
  • SEARED FOIE GRAS 24 onion jam, spiced almond cake, golden beets, malt crisps, pulled honey
  • PERUVIAN CEVICHE 14 white fish, leche de tigre, corn, sweet potato, chili
  • ROASTED BRUSSEL SPROUTS 14 benton’s ham, sweet chili, dinosaur kale
  • CHARRED CAULIFLOWER 15 mustard vinaigrette, fried capers, pickled onions, chili oil, Dziugas cheese
  • RABBIT FETTUCCINI 21 braised rabbit, fresh semolina pasta, parmesan broth
  • KING CRAB 26 toasted coconut, aji amarillo, nasturtium, Japanese mayo

Dumplings

  • LITHUANIAN CHEESE DUMPLINGS 10 shallot cream, green apple, Dziugas cheese
  • HIMALAYAN CHICKEN MOMO 10 black pepper and charred tomato sauce, sesame seeds
  • PORK AND LEEK GYOZA 11 kabayaki, scallion
  • MUSHROOM RAVIOLI 17 porcini cream, buttermilk ricotta, sage

Entrées

  • HALIBUT 39 hearts of palm, coconut broth, mango, pineapple
  • FAROE ISLAND SALMON 36 lightly smoked, wheat berries, dill pickle cucumber, tatziki
  • MONK FISH 39 cruciferous veg, miso broth, forbidden rice
  • DIVER SCALLOPS 40 uni butter, carrot jus, watercress, risotto, buddha hand, shiso
  • PERUVIAN ROTISSERIE CHICKEN 35 aji amarillo, purple potato, huacatay, corn
  • N.Y. STRIP STEAK 42 hasselback potato, manchego, creamed spinach, fried garlic, veal demi-glace
  • BEEF TENDERLOIN 45 potato terrine, bone marrow, maitake mushroom, black truffle jus, fine herbs, radish, rhubarb
  • LAMB SADDLE 45 herbed green curry, asparagus, English peas, fiddlehead ferns, puffed rice, lamb sausage
  • PORK BELLY 28 onion jam, potato puree, charred allium
  • DUCK ASSIETTE 43 roasted, confit, and fried with a kabayaki gloss, velvet celery root, foraged mushrooms, faro, kohlrabi, black garlic and textures of piquant chocolate espresso
  • L.A.H. GRIDDLE BURGER 16 double beef patty, cheddar, bacon, onion, chili aioli, sesame seed potato bun

L.A.H. cooks strictly with all-natural meats as part of the Never-ever 3 Program:
Never-ever antibiotics. Never-ever hormones. Never-ever by-products.
Johnny Sheehan
Johnny Sheehan
Executive Chef