dineL.A. Restaurant Week
March 1-14, 2021
One hot restaurant. Two smokin’ menus.
Take a break from the kitchen and explore the diversity of Mediterranean cuisine this month during dineL.A. Restaurant Week at Plateia. Select your favorites from one of our special 3-course prix fixe menus and immerse your senses in incredible local dining. See what’s cooking below and reserve a table in our olive tree courtyard or on one of our spacious patios.
(Please note, tables of up to six people from the same household will be accommodated and reduced capacity is in place.)
Lunch is from 11 a.m. to 2 p.m. and Dinner is from 5 p.m. to 9 p.m., both are dine-in only.
Starters
Select one from the following
GREEK VILLAGE SALAD
cucumbers, baby heirloom tomatoes, olives, red onion, romaine, radicchio, lemon oregano vinaigrette
ROASTED BEETS & BURRATA
organic apples, freshly grated horseradish, honey balsamic emulsion
Entrées
Select one from the following
TAGLIATELLE BOLOGNESE
beef, veal, pork, fennel seed, cream, tomato, shaved reggiano, Italian parsley
PAN SEARED STRIPED BASS
muhammara, roasted kabocha squash, pickled sumac red onion, Zhoug sauce
GRILLED SKIRT STEAK
Spanish chorizo infused white beans, romanesco, house made harissa, fried shallots
“THE” BURGER
Leoncini smoked pancetta, oven roasted tomato, French comté, caramelized onions, arugula, basil aioli, brioche bun, parmesan fries
IMPOSSIBLE BURGER™
cremini mushrooms, whole grain mustard aioli, pepper jam, green oak lettuce, toasted vegan brioche bun, vegan fries
Dessert
SCOOP OF GELATO
(pistachio or primo latte)
Starters
Select one from the following
GREEK VILLAGE SALAD
cucumbers, baby heirloom tomatoes, olives, red onion, romaine, radicchio, lemon oregano vinaigrette
ROASTED BEETS & BURRATA
organic apples, freshly grated horseradish, honey balsamic emulsion
YELLOW FIN TUNA TARTARE
Hass avocado, matbucha, Vadouvan oil, grilled bread
Entrées
Select one from the following
ŌRA KING SALMON
asparagus infused Acquerello risotto, chives, morel mushroom jus
PAN SEARED NY STEAK
Roman braised artichoke, soft polenta, mushroom parmesan stuffed piquillo pepper, Brunello sauce
ROASTED SUMAC CHICKEN
M’hamsa couscous, preserved lemon, currants, Castelvetrano olives, broccolini, green harissa, pimento oil
PASTA DI VONGOLE
Linguine di Gragnano, fresh clams, confit tomato, chard, white wine, Meyer lemon, herbs, red pepper flakes, butter
VEGETABLE TAGINE
braised lentils, artichokes, Castelvetrano olives, chard, butternut squash, broccolini, garlic, pomegranate reduction
Dessert
Select one from the following
TWO SCOOPS OF GELATO
pistachio and primo latte
CHOCOLATE NEMESIS
flourless chocolate cake, Valrhona 70% Guanaja, whipped Bellwether crème fraiche