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What to Eat at A Bigger, Leaner Raphael

Horton's baby beets with tangerine, water lettuce, goat cheese,tarragon, and pumpkin seed powder

Horton's baby beets with tangerine, water lettuce, goat cheese,tarragon, and pumpkin seed powderPhoto: Raphael

This spring, Saddle Peak Lodge saw chef Adam Horton depart after eight years with the Calabasas restaurant to go to work with his childhood friend, Alon Raphael, who was in the midst of planning a massive upgrade and expansion at his own eponymous restaurant in Studio City. The revamping is complete and we've just received the dinner menu to find that the concept at Raphael has changed quite a bit. Want a look?

The Epcot Center concept of having varied dishes representative of different countries no longer hits one over the head so hard. The borderlines and country names have been erased. Now, a range of global influences abound in farm-fresh, ranch-sourced cuisine that maintains some continuity from Horton's previous gig. New dishes include a pork belly panzanella with French sausage and nuoc cham; roasted duck breast with garlic glazed Chinese broccoli, sweet soy, sudachi, Asian pear, ash and flowers; arancini with curry on a bar bites menu; and Diver Scallops with English peas, uni, and black garlic as an appetizer.

The restaurant is also touting a new cocktail program by Chris Parke and new dessert menus from pastry chef Kasra Ajdari. The overall result is a more streamlined Raphael under the watch of a reputable chef, embracing the opportunity to do things his way while exploring new styles and endless corners of good cooking. See the full dinner menu below at an expanded Raphael.

Raphael

MENU

Starters

Seasonal Soup
Baked butterball potato soup, leek, caramelized onion and poached egg……………………………….8

French Onion Soup
Gruyere cheese, fresh baguette croutons……………………………………………………………...........9

Apple Salad
St. Agur blue cheese, ras el hanout, spiced walnuts, apple vinaigrette…………………………………10

Organic Baby Greens Salad
House-selected organic baby greens, champagne mustard vinaigrette…………...……...……………...9

Baby Beets
Tangerine, water lettuce, pumpkin seed powder, goat cheese, tarragon, pistachio……………..…….11

Caesar Salad
Romaine lettuce, fresh brioche croutons, shaved Parmigiano Reggiano………………………………10

Steak Tartare
Hand-cut filet mignon, house-cured dill pickles, capers, toasted brioche……………………………….15

Crispy pork belly “Panzanella”
House made French sausage, brioche, nước chấm, capsicum, herbs and pickles……………….....12

Tuna Tartare
Green curry “glass”, green papaya, coconut, kaffir lime, crispy taro, lemon grass, basil, cilantro……13

Moules Frites
Black mussels, steamed in saffron cream sauce, house made pomme frites………15

Diver Scallops
English pea, black garlic and uni………15

Crispy Baby Artichokes
Artichokes, remoulade, pepper coulis………………13

Entrées

Yellowfin Tuna
Crispy rice, daikon, trumpet mushrooms, red pepper, miso……….………28

Scottish Salmon
Pan roasted, celery root, leek, herbs, pea shoots, brown butter………...24

Eye of Ribeye
Certified USDA Prime Ribeye, celeriac, red cabbage, red wine and pear…34

Filet of Beef
Maitake mushroom, polenta, Blue Lake green beans, sauce béarnaise……34

Braised Lamb Shank
Du Puy lentils, rosemary, parsnips, braising jus…….……………26

Free Range Jidori Chicken Breast with saffron, potato, prosciutto, summer squash...23

House Made Linguini Pasta
Bay scallop, asparagus, lemon-ramp, nasturtium, asparagus, spring onion butter.….24

Roasted Duck Breast
Garlic glazed Chinese broccoli, sweet soy, sudachi, Asian pear, ash and flowers…...25

Herbed Gnocchi
Farmer’s market peas, fava beans, blonde morels, ramps and morel mushroom cream........19

Sides

Braised Savoy Cabbage House-Cut French Fries
Chinese Green Beans Crispy Brussels Sprouts
Sautéed Spinach

All Sides…………………….6.00

Split Plate Charge 3.50


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