Chef’s Corner: The Ingredient Series at The Maybourne Beverly Hills (February)

Join The Maybourne Beverly Hills for an intimate monthly dining experience where artistry meets flavor. Each month, Executive Chef Damon Gordon will spotlight a single, seasonally inspired ingredient, transforming it into a multi-course menu that celebrates its essence in unexpected and exquisite ways.

For one exceptional evening, The Maybourne Beverly Hills' culinary team presents a menu centered around venison, chosen for its depth, elegance, and seasonal richness. Each course is thoughtfully paired with Glenfiddich Scotch, highlighting the spirit’s distinctive layers of warmth, oak, and spice. The evening begins within our intimate Whisky Bar where guests will enjoy a guided introduction to Glenfiddich before moving into the main dining room for the full Chef’s Table experience.

MENU:

Amuse Bouche

Warm Venison tortellini, creamed kale, smoked bacon

Appetizer

Carpaccio of hay smoked Venison, pickled asparagus, creamed Point Reyes cheese

Pasta

Pappardelle with braised Venison, confit tomatoes, sage, maitake mushroom

Pre entrée

Tataki of Venison, lightly stewed red fruit, warm cocoa nib vinaigrette

Entrée

Medallion of Venison, fennel pollen, caramelized apples, spiced bittersweet reduction

Dessert

Chocolate Tart, moelleux, malted milk chocolate ice cream, cherry