Chefs Josiah Citrin and Nyesha Arrington Design Menu for Weekend Brunch and Dinner Romance
Caché, the casual restaurant showcasing a market-based menu by award-winning local chef Josiah Citrin and his Chef de Cuisine, Nyesha Arrington, announce their St. Valentine’s Day Weekend celebration on Saturday, February 13 and Sunday, February 14, 2010. Located just blocks from the beach, Caché brings an unrivaled destination to the West Side, with a stunning garden setting and sleek design. The restaurant is serving a St. Valentine’s Day tasting menu for Saturday and Sunday dinner and full à la carte menu for Saturday and Sunday brunch.
On Valentine’s Day evening, February 14th, Caché will offer a four course tasting menu in the Caché outdoor or indoor dining room for $95 per guest. Three seatings are available, 5:30 – 6:45 p.m., 7:30 – 8:45 p.m. and 9:30 – 10:45 p.m. For those celebrating on Friday night, the restaurant will serve a three course version of the menu for $65 per guests, along with Caché’s signature Mason Jars and Flatbread Pizzas available as à la carte items. And for afternoon dining, the entire Caché brunch menu will be served from 11 a.m. – 2 p.m. on Saturday and Sunday.
The St. Valentine’s Day menu is a collaboration of Citrin and Arrington’s vision, expressing both the quality of California ingredients and the elegance of a romantic evening spent in a stylish beach-side setting. Sunday evening begins with course of Egg Caviar, soft scrambled eggs with California caviar. The second course includes a choice of Ahi Tuna and Salmon Tartare, Roasted Mushroom Salad or Potato Leek Soup “En Croute.” Caché next presents a mid-course, where guests may choose from Maine Scallop with Asparagus Risotto, Atlantic Bass with Fennel in Tomato Broth or Kabocha Ravoli with Burrata. Entrées reveal the European influences and training of both Citrin and Arrington which are presented elegantly and interpreted by an authentic California sensibility. There is a Beef Fillet with Red Wine Braised Short Ribs, Crushed Sweet Peas, Potato Galette, Red Wine Carrot Sauce; a Pepper-Crusted Yellowfin Tuna with Sunchoke, Edamame, Port Wine-Citrus Reduction; or a Maple Leaf Duck Breast with Dried Cherry, Date Quinoa, Pistachio Puree, Cherry Sauce to select from. For dessert, each guest receives a Caché Dessert Assortment designed for Valentine’s Day romance.
Both Citrin and Arrington frequent the weekly Farmers’ Market in Santa Monica, where they select the restaurant’s produce and establishing relationships with farmers from the outlying regions of Los Angeles. This affinity for fresh seasonal products is clearly reflected in the market-based menus of the restaurant’s bar lounge and restaurant dining room.
Opened in July 2009, Caché creates a relaxed, indoor-outdoor ambience. The clean and modern design highlights natural materials, using white walls, dark mahogany and teak flooring, combining them with concrete, stainless steel and fieldstone surfaces. Caché’s spectacular garden surroundings are integrated with the streamlined dining room, utilizing an airy, open floor plan. The outdoor bar and lounge, with its retractable awnings and fire-pit, can accommodate all-weather dining and three cabanas encased in fieldstone sit adjacent to the garden lounge for intimate and private dining. Caché is collaborating with Aldis Browne Fine Arts of Santa Monica to organize regularly changing exhibits by prominent and emerging local artists displayed in the dining room. A new installation of work by local artist Joe Goode and opened on January 18. 2010 and continues through March 2010.
Caché brings a vibrant mood to Main Street and is open nightly for dinner and for weekend brunch. Caché’s wine list includes over 200 selections of new and old-world vintages, with an exclusive library from the owners’ private collection. Caché offers full bottle service along with classic and house cocktails emphasizing fresh squeezed juices, muddled herbs and seasonal fruits and vegetables.
Caché has been favorably reviewed in the Los Angeles Times, Angeleno, Where, and the LA Weekly. Jonathan Gold, the Pulitzer prize-winning restaurant critic of the LA Weekly named Caché among the 99 Essential Los Angeles Restaurants of 2009. Executive Chef Josiah Citrin is also the Chef/owner of the acclaimed Mélisse Restaurant, which has received many prestigious awards including a coveted Two Stars from the Michelin Guide and is among the Top 40 Restaurants in the U.S. from Gayot.com.
For reservations, the public can call:
Caché Restaurant / 3110 Main Street, Santa Monica, CA 90405 / 310.399.4800
View complete menus or make reservations on the web for Caché Restaurant
at www.cacherestaurant.com or www.OpenTable.com
Become of Fan of Caché Restaurant on Facebook
Valentine’s Day Weekend 2010
Saturday, February 13, 2010
Dinner from 5:30 p.m.
$65
First Course
Ahi Tuna and Salmon Tartare
Sauce Grabiche, Brioche Crostini
Roasted Mushroom Salad
Frisèe, Parmesan, Meyer Lemon-Basil Vinaigrette
Potato Leek Soup “En Croute”
Leek, French Ham, Sorrel Pistou
Second Course
Maine Scallop
Asparagus Risotto, Saffron, Nicoise Olives
Atlantic Bass
Fennel, Zucchini, Rich Tomato Broth
Kabocha Squash Ravioli
Buratta Cheese, Herb Butter
Third Course
Filet of Beef and Red Wine Braised
Short Ribs
Crushed Sweet Peas, Potato Galette
Red Wine-Carrot Sauce
Pepper Crusted Yellowfin Tuna
Sunchoke Soubise, Edamame,
Port Wine-Citrus Reduction
Maple Leaf Duck Breast
Dried Cherry, Date Quinoa,
Pistachio Puree, Cherry Sauce
Dessert
A Sweet Valentine’s Day Finish
Assortment of Desserts
Sunday, February 14, 2010
Dinner from 5:30 p.m.
$95
First Course
Egg Caviar
Soft Scrambled Eggs, California Caviar
Second Course
Ahi Tuna and Salmon Tartare
Sauce Grabiche, Brioche Crostini
Roasted Mushroom Salad
Frisèe, Parmesan, Meyer Lemon-Basil Vinaigrette
Potato Leek Soup “En Croute”
Leek, French Ham, Sorrel Pistou
Third Course
Maine Scallop
Asparagus Risotto, Saffron, Nicoise Olives
Atlantic Bass
Fennel, Zucchini, Rich Tomato Broth
Kabocha Squash Ravioli
Buratta Cheese, Herb Butter
Fourth Course
Filet of Beef and Red Wine Braised
Short Ribs
Crushed Sweet Peas, Potato Galette
Red Wine-Carrot Sauce
Pepper Crusted Yellowfin Tuna
Sunchoke Soubise, Edamame, Port Wine-Citrus Reduction
Maple Leaf Duck Breast
Dried Cherry, Date Quinoa,
Pistachio Puree, Cherry Sauce
Dessert
A Sweet Valentine’s Day Finish
Assortment of Desserts
Join us for Brunch on Saturday 2/13 and Sunday 2/14 from 11 a.m. to 2 p.m.
