Cafe Pinot

Name: Cafe Pinot
Address: 700 W. Fifth St., 90071, CA, 90071
Telephone: 213-239-6500

700 W. Fifth St., Los Angeles, CA 90071, US

• Monday: 11:30AM-9:00PM •Tuesday: 11:30AM-9:30PM •Wednesday: 11:30AM-9:30PM •Thursday: 11:30AM-9:30PM •Friday: 11:30AM-10:00PM •Saturday: 5:00PM-10:00PM •Sunday: 5:00PM-9:00PM •

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Details

Cuisine: Californian, French
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

LUNCH

Selection of oysters

Soup of the day

Pasta of the day

Artisinal cheeses

Garden baby greens, champagne-mustard vinaigrette

Crispy romaine leaves

with Caesar dressing, shredded Reggiano and a sourdough garlic croutons

Red and gold Belgian endive, Cabrales cheese, pecans and grapes

with an apple-Dijon vinaigrette

Artichoke, heart of palm and mâche salad

with green onions and white truffle vinaigrette

Red and gold organic beets, grapefruit, goat cheese and toasted pistachio

with spicy cress salad

Bakersfield French onion soup gratinée

with Swiss cheese

Dungeness crab cake

with Maytag blue cheese dressing, caperberry and celery salad

Yellow fin tuna tartare Margarita

garnished with a tomato crouton

Avocado and gulf rock shrimp ceviche

with mint and chilled tomato coulis, garnished with olive toast

Cafe Pinot Rotisserie of the day

Daily special from the fish market

Three mustard-crusted farm-raised rotisserie chicken

with crispy Pinot fries

Grilled Scottish salmon filet

with a leek, shiitake mushroom and arugula salad, grapefruit vinaigrette

Open-faced grilled salmon burger

with tatsoy, roasted tomato and shaved red onion on panini bread

Open-faced natural beef burger

with roasted tomato, caramelized onions on toasted brioche | (choice of bleu cheese, steak, or green pepper sauce)

Arborio rice and seasonal forest mushroom risotto, infused mushroom-coffee

Seared yellowfin tuna

garnished with tomato, shaved fennel, haricots verts and olives with a lemon vinaigrette

Veal picattina

with mustard marjoram sauce, a salad of lolo rosso, radicchio and frisée, celery and shoestring potatoes

Wild striped bass

with fennel and Maitake mushrooms, romaine lettuce and cilantro with a lobster caramel

Skirt steak

served with an arugula, tatsoy, frisée and herb salad, garnished with sweet tempura onions

Lacquered Pekin duck breast à l’orange

with mashed potatoes and sugar snap peas

Red wine-braised beef short rib, selection of seasonal farmers market veget

DINNER

Oysters

Soupe du jour

Mushroom Lovers

| Daily casserole of forest and exotic mushrooms from the market

Garden baby greens, champagne-mustard vinaigrette

Crispy romaine leaves

with Caesar dressing, shredded Reggiano and sourdough garlic croutons

Kampachi “yellowtail” sashimi, oyster gelée, yuzu granité and pickled

Red and gold organic beets, grapefruit, goat cheese and toasted pistachio

with spicy cress salad

Artichoke, heart of palm and mâche salad

with green onion and truffle vinaigrette

Bluefin tuna tartare “Margarita,”

garnished with a tomato crouton

Sideways mille-feuille of yellowfin tuna, apple and opal basil

with Argan vinaigrette

Red and gold Belgian endive salad with Maytag blue cheese, toasted pecans a

with an apple-lemon mustard vinaigrette

Avocado and gulf rock shrimp ceviche with mint and chilled tomato coulis

garnished with olive toast

Dungeness crab cake, Asian pears, wasabi and sesame soy vinaigrette

Classic Bakersfield French onion soup gratinée

with Swiss cheese

Daily special from the fish market

Roasted Maine lobster in the shell, pumpkin gnocchi

with shiso, glazed turnip and coral tarragon sauce

Pan-seared wild striped bass

with fennel and Maitake mushrooms, Romaine lettuce and cilantro with a lobster caramel

Arborio rice and seasonal forest mushroom risotto, infused mushroom-coffee

Three mustard-crusted farm-raised rotisserie chicken

with crispy Pinot fries

Roasted Colorado lamb “a la poële”, vegetable tian caramelized cumin t

Oven-broiled black cod, shiitake bok choy, lemon tarragon mustard, ginger a

Sirloin of milk-fed veal sirloin, lady apple beignet, celeriac emulsion and

Pan-roasted filet mignon, brandy black peppercorn sauce, broccoli mousselin

Lacquered Pekin duck breast à l’orange

with mashed potatoes and sugar snap peas

Roasted Scottish salmon filet

with corn emulsion, braised salsify, black trumpet mushroom, baby mâche, salmon bacon