To celebrate its embrace of sustainable seafood, Chaya Brasserie in Beverly Hills is running a special menu of eight dishes piled high with wild Alaskan fish and shellfish through April 30. Chef Shigefumi Tachibe's recipes include a mushroom tart with sea urchin and Alaskan king crab, ravioli stuffed with mi-cuit wild salmon, brioche crusted Alaskan halibut, black truffle soy glazed-black cod from the northernmost state, and a spicy hot pot with halibut cheek, langoustine, shrimp, clams, and black mussels. We probably don't need to tell you which territory-inspired baked dessert marks the end of the menu, but just in case, you'll find Chaya's full "Wild Fish Fair" selection below.
"Alaskan Wild Fish Fair"
at Chaya Brasserie
April 16-30, 2012
Alaskan Halibut/ scallop tartare/ lime/ sea salt/ olive oil 17
Alaskan King Salmon Mi-cuit Ravioli/tapenade/fresh tomato/Meyer lemon/ basil oil 14
Alaskan King Crab & Uni Tart / Creamed Mushrooms / Hollandaise 15
Pan- roasted Alaskan King Salmon / Artichoke pure / fennel / Lavender Pinot Noir sauce 32
Ojja (spicy Seafood Hot pot) / Halibut Cheek / Calamari/ Shrimp/ Langoustine/ Black Mussel / Clam/rice/egg 31
Brioche Crusted Alaskan Halibut / Spring Beans Medley/Swiss Chard/ fresh herb pesto broth 33
Baked Alaskan Black Cod / Hijiki Brown Rice Risotto / Summer Black Truffle Soy glaze/ lotus root chip 31
Baked Alaska 10