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
Warm White Asparagus Salad with Marcona Almonds
Seared Sea Scallops with Grilled Eryngii Mushroom and Champagne Sauce
Warm Artichoke and Fava Bean Flan
Fluke and Lobster with Risotto and Truffle Sauce
Roasted Tomato Soup with Tarragon Cream
Liberty Farm Duck Breast with Duck Confit Ravioli, Seared Foie Gras, Strawberry Sauce
Ricotta Agnolotti with Forest Mushroom Sauce
Miyazaki Beef Chirashi with Soy Garlic Vinaigrette
Seasonal Vegetable Risotto with Truffle
Strawberry Sweet Sensation
Chocolate and Crème de Mint with Caramel Ice Cream