Ortolan

Name: Ortolan
Address: 8338 W. Third St., 90048, CA, 90048
Telephone: 323-653-3300

8338 W. Third St., West Hollywood, CA 90048, US

• Tuesday: 6:00PM-10:00PM •Wednesday: 6:00PM-10:00PM •Thursday: 6:00PM-10:00PM •Friday: 6:00PM-10:00PM •Saturday: 6:00PM-10:00PM •

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Details

Cuisine: French (New)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

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

CHEF'S SUMMER MENU

Macaron of Foie Gras Confit

Marble of Summer Fruit

Ceviche of Baby Scallop

Lemon Confit, Red Bell Pepper and Ginger

Egg and Caviar Cooked in Hot Ash

Whipped Cream and Vanilla

Ravioli of Langoustine

White Asparagus Cream and Summer Truffle

Smoked Scallop with Marrow Bone

Risotto and Morel Mushroom

Seared Sea Bass whith Orange Juice Reduction

Baby Artichoke, Zucchini Flower, and Porcini

Roast Duck Suprème with Peach

Baby Fennel, Almond and Verbena Emulsion

Cheese Plate

Selection of 3 Cheeses

Pre-Dessert

| Apricot / Caramel | Mint Crème

SIGNATURE DISHES

Crispy Langoustines

Basil, Chickpea and Shot of Minestrone

Lamb Pastilla (For 2)

White Bean with Rosemary, Tomato Confit and Mint Salad

MENU PLAISIR

Foie Gras Terrine with Chutney of Summer Fruit

The Classic Way to Eat Fresh Foie Gras in France

English Pea "Cannelloni" with Green Asparagus

Hazelnut Oil

The Tomato in Five Ways

Consommé, Coulis, Carpaccio, Emulsion, and Farci

Seared Napa Valley Escargot New Style

Lettuce Emulsion and Parmesan Crust

Ceviche of Baby Scallop with Osetra Caviar

Lemon confit, Red Bell Pepper and Ginger

Marinated Tuna with Eggplant Caviar

Summer Vegetable Confit and Herbed Goat Cheese

Osetra Caviar

Blinis, Classic Accompaniments and Chilled Belvedere Vodka

Seared Sea Bass with Orange Juice Reduction

Baby Artichoke, Fennel, Zucchini Flower, and Porcini

Roasted John Dory with Ravioli of Ricotta and Chorizo

Wild Asparagus, Red Bell Pepper Confit and Crispy Olive

Maine Lobster with Chanterelle

Baby Potato, Fava Bean and Spring Onion

Roast Duck Suprème with Peach

Baby Fennel, Almond and Verbena Emulsion

Poached Suprème of Chicken with Morels

White Asparagus and English Pea Coulis

Saddle of Rabbit with Prociutto

Potato Gnocchi and Chanterelle

Filet of Nebraska Beef with Macaroni Gratin

Crispy Oxtail with Béarnaise

Pork Confit “Maine-et-Loire” in Three Ways

Spaghetti Carbonara and Bell Pepper

LA SÉLECTION DE FROMAGES

SHEEP

| Brin D' Amour "Fleur du Maquis' | Onetik Bleu | Zamorano

GOAT

| Leonora | Valencay, "Frais" | Chaubier (mi - chèvre)

COW

| Cantal | Livarot | Morbier

desserts

Strawberry / Rhubarb

Chocolate Ganache, Panna Cotta, Strawberry Sorbet

Chocolate/Opera

Chocolate Tuile, Coffee Ice Cream

Red / Black Fruit

Clafoutis, Milshake and Crumble

Apricot / Caramel

Pistachio Sable, Rosemary Honey, Apricot Sorbet

Peach

Peach Compote, Vanilla Ice Cream, Lemon Emulsion