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Appetizers: Dungeness Crab Cake (summer squash & saffron puree, sauce piperade, $20); Mosaic of Tiny Beets & Laura Chenel Goat's Cheese (saba reduction, micro basil, $17); Smoked Balik Salmon (asparagus salad, potato & egg tian, American caviar, $22); Pan Seared Hudson Valley Foie Gras (hazelnut crust, vanilla poached rhubarb, brioche French toast, rhubarb gelee, $23); Risotto of Seasonal Wild Mushrooms (spring onions, olive oil froth, marsala reduction, $22); Ahi Tuna Tartar (spiced California avocado, eyeglass radish, honey mango, ponzu chili oil, $20); Citrus Dusted Diver Scallops (white bean salad, tarragon vinaigrette, $21); Chilled Maine Lobster (saffron gelee, lobster parfait, tomato salad, $30); Caspian Sea Black Pearl Ossetra Caviar (priced per ounce); Specially Selected for the Beverly Hills Hotel (buckwheat blinis and traditional accompaniments, $140).

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