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aziza showcases the abundance of organic produce & free-range meat, game & poultry from local farms & ranches that practice ecologically sound, slow & sustainable agriculture
executive chef mourad lahlou ~ chef de cuisine louis maldonado
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starters
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olive
raw almond, rosemary |
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7 |
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lentil soup
medjool date, celery, parsley |
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8 |
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goat cheese
goat cheese, tomato jam, toast |
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13 |
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spreads
chickpea, yogurt-dill, piquillo-almond, flatbread |
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11 |
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fennel
pomelo, sumac |
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11 |
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beet
cucumber, peanut, crème fraiche |
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12 |
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big fin squid
artichoke, citrus, piquillo, olive |
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16 |
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chicken wings
kohlrabi, apple, cabbage |
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15 |
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sweetbread
winter squash, cornichon, marash pepper |
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16 |
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foie gras mousse
parsnip, radish, onion, lettuce |
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14 |
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duck confit basteeya
raisin, almond |
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22 |
entrée
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brassicas
couscous, almond, castelvetrano, harissa |
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19 |
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green farro
scallop, himalayan truffle, carrot |
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22 |
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branzino
shellfish sauce, celery, hedgehog, kumquat |
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28 |
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chicken
preserved lemon, hen of the woods, celery root |
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27 |
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squab
huckleberry, sweet potato, horseradish |
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29 |
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short rib
date, carrot jam, nettle soubric |
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28 |
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lamb shank
barley, cherry, saffron |
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27 |
desserts - pastry chef melissa chou
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quince sorbet
goat yogurt granita, cherry-ginger jam, almond |
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cake
lemon ice cream, mint cream, caramel, blood orange |
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walnut tart
cranberry, sumac, black sesame ice cream |
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chocolate mousse
pumpkin ganache, kumquat, hazelnut dacquoise |
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tasting menu
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tasting - $95 per guest
participation of entire table required |
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