we went out to dinner at hatfield’s last night and besides being overly stuffed on 5 (8 really, the servers came to our table 8 times) courses, none of us walked away unhappy. here is the breakdown (the final menu was slightly different), notice how the menu gradually intensifies. this and aoc are our favorite places now. (also, m had an amazing gin martini, and it wasn’t even made with hendricks gin.)
- Flight of Passed Hors d’Oeuvres: curry tuna tartare, zucchini fritter w/ raita (they spelled it riata…), something on toasted brioche crouton
- Chilled poached Scallop, crushed citrus, horseradish cream
- Warm crab and buckwheat crepe, pickled beets, radish
- Black Cod “En Croute”
- Kabocha squash agnolotti, pork confit, maple-mushroom broth
- Roasted Pekin Duck breast, oven dried pear, caramelized endive, fried sage (OMG, the pear…)
- Pork Belly, sweet and sour cabbage, crispy spaetzle, grainy mustard jus, mitsuba
- Venison loin, cherry balsamic, sunchoke gratin, maitake mushrooms
- Prime New York steak, creamy swiss chard, potato puree, ginger aromatic sauce
- Lime Panna Cotta
- Caramelized goat milk Cheesecake, marinated citrus, grapefruit lillet sorbet and dehydrated pineapple slice (the stuff macro food shots are made of – i love translucence!)
- Chocolate caramel semifreddo, peanut chew, bitter chocolate sorbet
- Petit fours
surprisingly, there was no lamb dish of any kind. the lamb chop is their signature dish and the next time i go, that is what i am ordering. my favorite was the duck and the venison. it is too close to call because the venison was so perfect, but i was so full by that time, that i couldn’t fully appreciate it. i also had a virgin mojito to ring in the new year – feeling adventuresome and reckless!
hatfield’s | 6703 melrose ave la ca 90038 | 323.935.2977