Beverly Hills, CA- Seafood lovers throughout Southern California can soon rejoice with the debut of Chaya of Beverly Hills' new “Alaskan Wild Fish Fair,” featuring a limited-engagement menu of seafood appetizers and entrées specially prepared by Executive Chef Shigefumi Tachibe. For those of you with an eco-conscience, not to fear...CHAYA sources all of its seafood from purveyors committed to eco-friendly fishing practices, such as monitoring harvests to ensure that quotas are not exceeded and returning the smaller catch back to the sea.
The Alaskan Wild Fish Fair menu will feature starters such as Alaskan Halibut Sashimi with arugula pesto vinaigrette and shaved spring root vegetables ($14); Citrus Sweet Miso Alaskan King Salmon Mi-cuit served with housemade market pickled vegetables ($15); and a savory Alaskan King Crab & Uni Tart with creamed mushrooms and hollandaise ($13). Main entrées include Pan Roasted Alaskan King Salmon over artichoke purée with olive oil fried artichoke and a lavender pinot noir sauce ($36); Oja (Seafood Hot Pot) filled with a medley of Halibut cheek, calamari, shrimp, langoustines, black mussels, and clams ($32); an Olive Oil Parched Halibut with a short rib sheet, meyer lemon gremolata and fresh spring vegetables ($34); and Baked Black Cod in a Summer Black Truffle Soy Glaze with a Hijiki brown rice risotto and pea tendrils ($31).
8741 Alden Drive
Los Angeles, CA 90048