Noe Restaurant at the Omni Los Angeles Hotel Celebrates Valentine's Day with "Yesterday, Today & Tomorrow" Menu

Los Angeles (January 2008) – This Valentine’s Day, Noé Restaurant & Bar at the Omni Los Angeles Hotel is offering a six-course menu for lovers; “Yesterday, Today & Tomorrow” for $120 per person (includes tax and tip). Wine pairing is available for an additional $60 per person (includes tax and tip). 

The “Yesterday, Today & Tomorrow” Menu, is a meal designed for lovers to reflect on the past, present and future. The menu is divided into three parts: “yesterday” highlights Ishii’’s classical training and familiar high-end staples; “today” is a cutting-edge interpretation of the ingredient that speaks to the way people like to eat today; and “tomorrow” is Ishii’s own prediction of the direction haute cuisine will take. For example, Sashimi Trio (yesterday), Fluke and Lobster with Risotto and Truffle Sauce (today) and Miyazaki Beef Chirashi with Soy Garlic Vinagrette (tomorrow). The menu is intended to inspire couples to think about their own yesterday, today and tomorrow together on this romantic holiday.

Noé is located on the third floor of the Omni Los Angeles Hotel at California Plaza at 251 South Olive Street in Los Angeles.  The restaurant is open for dinner Sunday through Thursday 5 p.m. to 10 p.m., Friday and Saturday from 5 p.m. until 11 p.m.  The bar is open Sunday through Thursday 5 p.m. to 10:30 p.m., Friday and Saturday 5 p.m. until midnight.  All major credit cards are accepted.  Reservations are strongly recommended; call 213-356-4100 or log on to www.opentable.com. Valet parking is available for $5 at the Omni Los Angeles Hotel.

Yesterday, Today & Tomorrow

Valentine’s Day Menu

$120  including tax and tip

Wine pairing available for an additional $60 per person

1st seating:  5-6:30PM

2nd seating: 8-10:30PM

Choice of one item for each course

First Course

Sashimi Trio

Or

Warm White Asparagus Salad with Marcona Almonds

Second Course

Seared Sea Scallops with Grilled Eryngii Mushroom and Champagne Sauce

Or

Warm Artichoke and Fava Bean Flan

Third Course

Fluke and Lobster with Risotto and Truffle Sauce

Or

Roasted Tomato Soup with Tarragon Cream

Fourth Course

Liberty Farm Duck Breast with Duck Confit Ravioli, Seared Foie Gras, Strawberry Sauce

Or

Ricotta Agnolotti with Forest Mushroom Sauce

Fifth Course

Miyazaki Beef Chirashi with Soy Garlic Vinaigrette

Or

Seasonal Vegetable Risotto with Truffle

Desserts

Strawberry Sweet Sensation

Or

Chocolate and Crème de Mint with Caramel Ice Cream

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