Chef's Menu
Starter
Potato - Leek Soup
Branzino with Lemon - Caper Beurre Blanc
Fresh, Mediterranean sea bas filet, roasted and served with wild rice pilaf and sautéed French green beans
Entrée
Dessert
Warm Goat Cheese Salad
Organic baby greens, crispy goat cheese medallions, fennel, cherry tomatoes, red onion, raspberry vinaigrette
2nd Course
Valentines Day
Organic baby greens, slow roasted beets, herb goat cheese, French green beans, white balsamic vinaigrette
Porcini mushrooms, arborio rice, white wine, shallots/garlic, butter, shaved Parmesan
5 Courses • $95 pp (5pm EARLY BIRD $75)
Seatings: 5 pm, 6:30pm, 8 pm
Complimentary glass of Champagne
Romantic solo guitar with Stan Ayeroff 6:30 - 9:00pm
We kindly decline substitutions for this menu.
To reserve visit: canyonbistrotopanga.com
or call 310-455-7800
Canyon bistro
3rd Course
Marinated grilled shrimp on skewers with grilled pineapple. Served with a lime - cayenne aioli
French brie baked with organic maple syrup, candied pecans and rosemary. Served with toasted baguette and fig jam
Grilled Ribeye with Sauce au Poivre
12 oz boneless filet char grilled and served with roasted fingerling potatoes and grilled asparagus with balsamic glaze
with fresh raspberries