We started with the Fruits de Mer and what a selection of lobster, shrimp, clams and seasonal crab.
Next we had the Gigot d'Agneau (roasted leg of lamb with Swiss chard, pommes boulangere,thinly sliced potatoes that have been slowly cooked for 9 hours in veal stock & lamb jus.) The desert was Profiteroles with plenty of chocolate sauce for any chocolate lover. Thomas Keller really got this right. It looks on to a vest pocket park, right in the middle of Beverly Hills and what delightful service! Ask for Lucus.