Blue Velvet

750 Garland Ave- Btwn 7th & 8th St
Los Angeles, CA 90017

213 239-0061

Lunch
"Chicken Caesar"   chicken confit in a crouton with heriloom romaine, garlic parmesan puree and anchovy vinaigrette	14.00
Butter Lettuce Salad   roasted grapes, macarona almonds and garlic vinaigrette	10.00
Mixed Greens   braised vegetables, soft herbs and caraway vinaigrette	9.00
Spicerubbed Quail Salad   chickpea salad with figs, lemon, wildarugula and cinnamon	18.00
Sandwiches and Flatbreads
The Classic Burger   hormon free beef, iceberg lettuce, tomatoes, grilled onions, thousand island and sharp cheddar with house made fries	12.00
The Velvetburger   hormone free beef, from d' amberr blue and comte cheeces, bacon onion compote, buttermilk aioili and wild srugula with house made fries	14.00
Turkey Burger   grafton cheddar and citrus onions withhouse made cut fries	12.00
Fried Egg Flatbread   mancego cheese, jamon serrano, red onion marmalade and mustard greens with a sunny side up egg	10.00
Brandade Flatbread   salt cod and garlic cream with confit potatoes, oyster mushrooms, olive oil and chives	10.00
"Caprese" Flatbread   smoked mozzarella, cherry tomatoes, roasted garlic and basil with a lime balsamic syrup	11.00
Entrees
Grilled Hanger Steak   blue cheese butter, savory and apple tart, caramelizedendiveand micro cress	19.00
Albacore Tuna   seared rare, cauliflower puree, haricot vert, hazelnuts, pickles pearl onions and a smoky garlic vinaigrette	18.00
Roasted Scottish Salmon   finhrling potatoes, horseradishcreme fraiche, chives and pickles pearl onions	17.00
Hand Rolled Fettucini   saffron glazed pumpkin, black trumpet mushrooms, piquilli peppers and indiazabel cheese	16.00
Lamb Shank Papardelle   rapini, tomato confit pecorino, and nicoise olives	17.00
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Dinner
Starters
Crispy Yogurt   spinach almond puree, curried goldenraisins, pine nuts and carrot syrup	11.00
Fondue Salad   cantal cheese fondue, treviso, roast mushrooms, pears and crispy bread	12.00
Hamachi   marinated eggplant, bon-shimeji mushrooms, blood orangeand garlic chips	15.00
French Green Beans   cauliflower puree, scrrano ham, hazelnuts and smoky garlic vinaigrette	11.00
Seared Foie Gras   persimmon puree, frisce, pistachio crumble and cocoa nibs	16.00
Butter Lettuces   marcona almonds, roasted grapes and garlic vinaigrette	9.00
Lobster Albondigas   lobster meatbalss in consomnme with chile, cilantro and vegetable diomonds	14.00
Corn Agnolotti   chanterelle mushrooms, lime brown butter, parmesan and hazelnuts	12.00
Pork and Beans   marrow beans with chorizo and morcilla sausages, bacon and tomatoes	12.00
Roasted Quail Breast   braised quail legs, baby carrots, sherry reduction and mustard greens	15.00
Entrees
Crispy Skin Wild Striped Bass   garlic almond cream, roasted grapes, balck trumper mushrooms and eggplant	26.00
Herb Crusted Black Cod   clams, mussels, black israeli cous, saffron and vermouth	26.00
Slow Poached Scottish Salmon   soft scrambked eggs with dill, tomato confit, cripsy rye, smoked yukon gold potatoes, with creme fraiche	25.00
Seared Dayboat Scallops   peanuts, baby corn, black rice, pearl onions and soy reduction	29.00
Smoked Tofu   lentil salad, ginger, green apples, cherrytomatoes and hearts of palm	23.00
Free Range Chicken Breast   brown butter pomme puree, fine herbs, lemon and brussels sprouts	24.00
Trio of Duck   breast, confit leg and temura duck liver, endive, pineapple, tatsoi and pistachio	27.00
Duo of Pork   crispy belly and braised shank with pork with pork broth, udon noodles and rapini	24.00
Colorado Lamb Rack   acorn squash, hen of the woods mushrooms, lima beans, sweetbreads and molasses	32.00
Loin Iof Venison   creamed chard, turnip gnocchi, glazed aples and bacon onions puree	29.00
Filet Nignon   beet hash with oxtail, parsnips and horseradish	30.00
Desserts $8
Caramel   creme curranci, butterscotch pudding, caramel corn
Apple Vol Au Vent   thryme glazed aples in puff pastry, saffron and fennel uree, tahini ice cream, and grafton cheddar fondue
Beets   beet fi9nancier cake, goat cheese ice cream, candied beets, goldenbeet puree and dijon greens
Spiced Figs   marsalu, gingerbread puree, walnut liqueur, tuille, and cardomom ice cream
Coocnut Macaroon   fangerine jelly, banana puree, ornage tuille, vanilla ice cream
White Chocolate Bombe   white chocolate mouse. lime curd. candied pistachio and saba
Chocolate Roulade   chocolate chil fon cake with dark chocolate mousse, milk chocolate panna cotta, maraschirto cherry sorbet, sour cherry compote, lemon verbena unglaiso
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Tasting $75 Per Person
Tasting Menu Is for Entire Table
Seared Shrimp   sunchok puree, grapefruit and mint broth
Striped Bass   garlic almond cream, black trumpet mushrooms, roasted grapes, eggplant and fennel oil
Quail   roasted breast, braised leg, baby carrots, sherry reduction, and mustard greens
Lamb Sweet Breads   molasses, lime beans, and hen of the woods mushrooms, and lime brown butter
Venison Loin   bacon onion puree, creamed chard, glazed apples and turnip gnocchi

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