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Home > NOTEWORTHY DINING > Beverly Hills Noteworthy Dining > Crustacean > Meal
Meal
Dining at Crustacean is an experience that's not to be missed. Chef Helene An works culinary magic in her Secret Kitchen, a kitchen within the main kitchen that only family members have access to. Having grown up in Vietnam in a privileged family that had three different chefs - one French, one Vietnamese and one Chinese - Chef An was certainly surrounded by exceptional cuisine. She's taken what she learned from her childhood chefs and improved upon it immensely. Deemed the "Mother of Fusion" by noted food critic Michael Bauer, Chef An's tasty, simple Asian fusion cuisine is as healthy as it is delicious. In fact, she incorporates into her cooking Eastern Asian herbs and spices that are known for their health benefits, a result of her studies of Eastern medicine. If you don't have time to spend your evening at Crustacean for dinner, certainly consider stopping by for a luscious lunch; it will be an experience that you won't forget. If you'd like to see the lunch listing, please click here. Or, if you'd care learn more about Chef An and her Secret Kitchen, read TravelsinTaste.com's exclusive interview with her. Still hungry? Read Chef An's biography. Finally, if you'd like to try a recipe from Chef An in your own home, please click here; unfortunately, we couldn't get one from the Secret Kitchen, but this one is nonetheless delicious! Meanwhile, please read on for the dinner menu.

    
    "Pho Noodle" Accompaniment

Asian Tapas: GrilIed Beef or Chicken Satays (marinated in lemongrass, Asian herbs and pickled vegetables, $9 / Recommendation: Kunde, Cabernet Sauvignon, or Iron Horse Chardonnay by the glass); Crispy Rice Paper Roll (filled with chicken, black mushrooms, carrots, jicama and vermicelli, lemon chili oil liaison, $9 / Recommendation: Dr. Loosen "Blue Slate" Mosel-Saar-Ruwer Riesling by the glass); Crispy Shrimp Mousse (served with duo of kiwi and strawberry sauce, $9.50 / Recommendation: Laurent Perrier Brut, Champagne by the glass ); Crustacean Surf & Turf Roll (grilled steak coconut prawn, asparagus, shitake mushrooms, avocado, cilantro, spicy aioli, garlic lime drizzle, $9.95 / Recommendation: Solo Rosa, Rose, California, by the glass ); Tuna Roll (seared tuna cucumber roll with wasabi aioli, tobiko caviar and arugula, $14.95 / Recommendation: Pinot Grigio, Torri de Luna, Italy, by the glass ); New Zealand Green Lip Mussels (broiled with Asian pesto, garlic crostini, $11.50 / Recommendation: Sereson, Sauvignon Blanc, by the glass ); Shrimp Toast (freshly minced shrimp on French baguette, lightly glazed and broile, $11 / Recommendation: J. Brut Sparkling Wine, by the glass); Tapas Sampler (coconut prawn, crab puff, chicken dumplings and beef satay with trio of sauce, ginger orange, mustard peanut and ginger balsamic sauce, $11.95 / Recommendation: Foxen, Dry Farmed Tinaquaic Vineyard Chardonnay, by the glass ); Dumpling Trio (chicken, beef and seafood dumpling with tamarind ginger balsamic sauce, $11.95 / Recommendation: Domaine Schlumberger Fleur Gewurztraminer, by the glass ).

   
     
    
Traditional Vietnamese Soup "Pho Noodle" with beef

Soups: Yellow Corn Soup (with crab meat, $9 / Recommendation: Iron Horse Chardonnay, by the glass); Vietnamese bouillabaisse (asparagus, Vietnamese celery, "doc mung," pineapple, tomato, lemongrass and Vietnamese basil, $9 / Recommendation: Dr. Loosen "Blue Slate" Mosel-Saar-Ruwer, Riesling by the glass).

Large Plates: Herb Roasted Halibut (sautéed sweet onions. bell pepper, cherry tomato and portabella mushrooms, $28.95 / Recommendation: Jermann, Pinol Grigio. Venezia Giulia Italy); Wild Salmon (roasted over bamboo and served with an Asian herb sundried tomato relish, $29.95 / Recommendation: Jarvis "Finch Hollow Vlneyard" Chardonnay, Napa Valley); Red Snapper (broiled with dill-turmeric essence, brown rice, mix herb salad, $23.95, Recommendation: Trimbach, Pinot Gris); Filet Mignon (with ponzu glaze over leek mashed potato, portabella mushrooms and cipolini onions, $38.95 / Recommendation: Foxen, Santa Barbara, Cabernet Franc); Shaken Beef, (filet mignon cubed, flambeed in burgundy, served with red potatoes and Roma tomatoes, $27.95 / Recommendation; Vignamaggio "Mona Lisa" Chianti Classico Reserva, Iraly); Porcini Crusted Chicken Breast (peppercorn black truffle sauce, saffron and truffle risotto, $25.95 / Recommendation: Peter Franus, Napa Valley. Sauvignon Blanc); Rice Ho-Fun Ravioli (Pacific prawns, braised fennel, caramelized shallots and soy-sesame emulsion, $19.95 / Recommendation: ZD "Carneros' Pinot Noir); Grilled Rack of Lamb (flambéed in chardonnay, served with roasted potatoes and vegetables, $39.95 / Recommendation: Talomas Basket Press "Oakville" Syrah); Braised Short Ribs (with port wine glaze roasted portabella mushrooms and wasabi cake, $29, Recommendation: The Ojai Vineyard "Roll Ranch Vineyard" Shiraz).

   
Meal Price Ranges: Glass of Wine $9 – $19
Appetizer $9 – $18.95
Entree $9.55 – $45.95
Dessert $7.95 – $8.95
     
      
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