Executive chef Vincent Lesage, a Paris native who trained at L’Astrance and Bras, updated an entire steak-house menu for the resort’s new restaurant overlooking the Santa Barbara coastline.
His shrimp cocktail ($24) is served with house-made remoulade and cocktail sauces, trout roe, charred lemon, and spiced popcorn in a style that’s more haute cuisine than midcentury nostalgia.
Why It Works
Refinement. Shrimp are poached in court-bouillon. The piquant cocktail sauce (“Extremely complex—more than 20 ingredients!” says Lesage) contrasts with the creamy remoulade. Even the popcorn is spiced to connect with the other elements.