The restaurant's absolute signature main course. The duck is aged to concentrate its flavor and cooked to a perfect medium-rare. The sauce is prepared tableside using an antique silver press to extract the juices, creating a deep, velvet-like glaze that is the height of classical French luxury.
Tips from diners
The silver-press sauce is a rare and incredible technique to witness. Pay attention to the tableside preparation—it's half the experience.
A favorite starter that showcases the kitchen's precision. The egg is poached to a perfect custardy texture and balanced by the rich crème fraîche and the sharp, salty pop of premium caviar, offering a delicate but powerful start to the meal.
Tips from diners
Take a bit of the egg and caviar together in every bite. The temperature balance between the warm egg and cool caviar is perfect.
A tribute to the local California coast. The prawns are roasted whole in a salt crust to maintain their natural sweetness and moisture, then served with a delicate herbed butter that highlights the freshness of the seafood.
Tips from diners
The heads are the best part. Don't be afraid to squeeze the juices from the head over the meat for an extra flavor boost.
A classic French dessert done with meticulous precision. The soufflé is perfectly risen and light, with a subtle citrus note from the Grand Marnier, balanced by the silky vanilla crème anglaise poured into the center.
Tips from diners
It's the perfect classic ending to a technical meal. It's light enough that you'll still have room after many courses.
A luxurious and comforting course. The risotto is cooked to a perfect al dente and finished with a heavy hand of high-quality butter and parmesan, then shaved with fresh black truffles at the table for a powerful aromatic experience.
Tips from diners
The smell of the fresh truffles when they shave them over the rice is incredible. It's one of the most memorable parts of the meal.
Melisse is a Santa Monica landmark that represents the pinnacle of French-influenced fine dining in Los Angeles. The experience is centered around a 14-seat chef's counter where Josiah Citrin and his team guide guests through a meticulously choreographed tasting menu that showcases the world's most luxurious ingredients with precise technique.
Melisse is an intimate 14-seat experience. Book at least a month in advance via their website or Tock to secure a spot at the counter.
The experience is very intimate and guide-led. It feels more like a culinary performance than a standard dinner, making it perfect for a true food enthusiast.
Valet parking is available right in front of the restaurant on Wilshire. It's the most convenient option for a stress-free arrival.
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