Tuna tartare was an accidental discovery by Beverly Hills Chef Tachibe in 1984. Jim Haurey's recipe has been a hit with the staff since The Grange opened. It is served here with fresh herbs.
Seared Diver Scallops
This recipe of seared diver scallops is accompanied by quinoa and ratatouille. Quinoa is so high in protein it includes all nine essential amino acids, giving it more than any other grain.
Fresh Local Greens
The Grange is unique among restaurants because it also sells much of the same fresh produce and other provisions it uses daily in its recipes. The assortment depends upon the season.
Lowland Farm Sliced Sirloin
Lowland Farm beef is 100% grass-fed and grass-finished; pastured pork is raised in woodlands in a sustainable fashion. The result is incomparable, exquisite flavor.