Violet L.A. Menu

garden greens and herbs, pistachio, red wine vinaigrette, petite tommette cheese

our tuna confit, haricot verts, radish, Chino Valley Farms egg & olive tapenade

little gems, crispy parmesan, country garlic croutons & shaved bottarga

forbidden rice, koda farms garbanzos, summer vegetables & basil

fromage d'affinois, marinated artichokes, our mustard & apple butter

quarter pound pastured beef, new school american cheese, caramelized onions, our pickles & mustard, sesame brioche

wild mushroom, spinach, gruyere & parmesan

6oz petite tender with provencal vinaigrette, served with frites or simple salad

beurre noisette, fat uncle farms almonds, haricot verts & crispy capers

harissa ketchup & chickpea aioli

black truffle oil, rosemary, parmesan & porcini aioli

whipped creme fraiche, coconut & peanut brittle (available vegan)

red wine poached pineapple quince

Full Summer Program.- 5 Weeks- 11 AM - 2 PM- Foundational Skills, Baking, & International Cuisine

Students execute recipes that develop foundational cooking techniques and strengthen basic kitchen skills.Curriculum Includes:Knife SkillsEgg CookerySoups & SaucesPasta 101Biscuits & Cookies

Students explore a variety of foundational protein and vegetable recipes as well as plating and presentation.Curriculum Includes:Plate Presentation & Food Board ArtChicken & Fish CookeryWorking with VegetablesAnatomy of SaladPie Baking 101

Students learn intermediate cooking techniques and more advanced recipes.Curriculum Includes:Flambe SaucesSearing, Basting & BraisingHors D'OeuvresCrepes & Creme Brulees

Students learn baking and basic pastry preparation.Curriculum Includes: Pastries & Baking 101Cake Baking & DecoratingMeringues & MadeleinesIntro to Bread Making

Take a trip around the globe and explore ingredients and recipes from different cultures and countries. Students will learn savory and sweet recipes from Thailand, India, Latin America and the Mediterranean.

Official Violet Chef's Jacket.- Black- Short Sleeve- Violet Emblem

fennel, coriander, garlic

herbes de provence

earthy mushroom broth, rye croutons, emmenthal cheese

spinach, pomegranate, walnuts, honey dijon, mimolette

garden greens and herbs, pistachio, red wine vinaigrette, petite tommette cheese

crispy parmesan, caesar dressing, country garlic croutons & shaved bottarga

vadouvan curry, pepitas pistou, pickled shallots

spinach, gruyere, brik crust, simple salad

duck leg, 'du puy' lentils, creole spice

beurre noisette, fat uncle farms almonds, arugula & crispy capers

sumac-aleppo rub, valdivia farms zucchini,wong farms tomatoes & basil

8 oz pastured beef,new school american cheese, tomato jam, pickles, onion fondue,our mustard, sesame brioche

pasture-raised prime hanger & choice of frites or simple salad. Topped with provencal vinaigrette or sauce au poivre

capers, lemon, parsley

served with harissa ketchup and lemon chickpea aioli

black truffle oil, rosemary, parmesan & porcini aioli

beurre blanc, fines herbes

Cacao Barry single origin chocolate coconut cream & peanut brittle

caramelized figs and santa barbara pistachios

see canyon honeycrisp apples, salted caramel & cinnamon ice cream