It’s hard to believe that the summer sun (and summer waves) are almost here. And next week, we’ll be opening up our doors for JiRaffe’s famous Mother’s Day Brunch!

That’s right, May 12 we’re preparing a menu for all of the special women in our lives and we’d love for you to join us. Whether it’s for your wife, your mom or your grandmother, we’re sure they’ll enjoy our hearty Sunday feast.

For this unique occasion, we’ve added a mixture of classic entrees and specially-made treats. To start, you can choose from a fresh Farmer’s Market Chopped Salad (complete with Persian cucumbers, garlic croutons and crispy prosciutto), homemade Greek Yogurt, Organic Polenta Gratin (with goat cheese and baby arugula) and more.

Entrees include Bulls Eye Poached Eggs, Burrata Cheese Asparagus Omelets, Grilled Mexican Tiger Shrimp (wait’ll you try the roasted ancho chili sauce) or Grilled Prime Rib and Eggs. Those of you who prefer a spicy kick, can go for the jalapeno stuffed chili relleno and Huevos Rancheros!

And let’s not forget about the desserts! There’s Crème Caramel, Ice Cream Sandwiches, Chocolate Raspberry Fudge Cake and more. Plus if you want to bring the little ones, we’re offering special kids plates with pancakes, homemade granola, eggs and more.

You can read about all of the particulars here. Just make sure to make your reservation soon because the tables are filling up quick!

The festivities begin at 10am two weeks from Sunday. Bring the family and bring your appetite!

I know it’s been a while since I spoke to you directly. But as you can imagine, in between the kitchen, the family, and the business obligations, it’s been hard to catch a breath. Recently though, some stories have been surfacing that I feel need to be addressed.

Several sources are claiming that I have taken a position as “Executive Chef” at the recently opened 41 Ocean Dining Club. Let me clarify that I am only working with 41 Ocean as a Consulting Chef. I have over 25 years in the restaurant business (17 spent building JiRaffe) and am currently assisting them with their culinary program.

Let it be known that JiRaffe is my first priority. I am 100% committed to my team and have absolutely no intentions of stepping away from the restaurant I love.

This week marks JiRaffe’s 17th anniversary. And I can honestly say that I have never been more proud of this restaurant, our staff and the family that we have built within the Santa Monica community.

So please, join us on April 11 for our exciting 17th anniversary celebration.

I look forward to personally greeting you soon at JiRaffe.

- RL

Valentine’s proved to be a record-breaking night at the restaurant. Romance fans from all across the city dropped by to sample our famous pre-fixed menu, which this year included scallop ceviche, braised Jidori chicken, goat cheese ravioli,red velvet cupcakes and more.

Interestingly though, the biggest hit of the night turned out to be our Torched Ahi Tuna Tartar. We blended this dish with sour green apples, shaved organic fennel and white soy vinaigrette. We also gave fans a “sneak preview” on our Facebook page, which seemed to generate a VERY positive response.

By the time dinner was served, JiRaffe was filled with a nice mixture of old friends and new patrons (some coming as far as Pasadena). And don’t get us started on the wine. Let’s just say that love was definitely in the air on February 14.

In regards to the rest of the month, we couldn’t have been happier about the success of DineLA. As per every year, we offered special menu deals to attract new clientele and boy did it work! Tons of younger “foodies” came in and experienced JiRaffe during our expanded lunch hours and sure enough, they came back for more…and more…and more!

So thank you once again for always spreading the good word. This March, stay tuned for updates about our Easter brunch, small plate Thursday specials and more (not to mention a Raphael surf report). Keep checking back on our site, Facebook and Twitter page for updates!

APPETIZER
Choice of:

Warm Calamar & Spanish Octopus Salad
Baby spinach, torn radicchio, dates, shaved red onion, lemon vinaigrette, marinated baby octopus,
calamar, charred tomato vinaigrette,
fingerling potato chips

~ Or ~

Osso Buco Ravioli
Ricotta cheese, glazed baby root vegetables, slow-roasted tomato garlic

ENTRÉE
Choice of:

Herb marinated line caught Pacific Swordfish
Confit vegetable lasagna, sweet basil potato puree, violet mustard sauce

~ Or ~

Pan Roasted Prime Hanger Steak
Potato and Cauliflower gratin, roasted shallots, golden raisins, caper sauce

DESSERT

Chocolate brownie a la Mode
Raspberry sauce, vanilla ice cream, candied walnuts

No substitutions
Menu subject to change
Menu price per person

]]> http://www.jirafferestaurant.com/raphaels-journal/monday-bistro-february-11th/feed 0 http://www.jirafferestaurant.com/raphaels-journal/monday-bistros-are-back-feb-4th?utm_source=rss&utm_medium=rss&utm_campaign=monday-bistros-are-back-feb-4th http://www.jirafferestaurant.com/raphaels-journal/monday-bistros-are-back-feb-4th#comments Fri, 01 Feb 2013 01:23:23 +0000 jiraffe http://www.jirafferestaurant.com/?p=938 Monday, February 4, 2013
Prix-fixe menu
$38

APPETIZER
Choice of:

Yellow Fin Tuna Tartar “a la Japanaise”
Marinated watermelon raddish, cucumber, Japanese shallot/Myoga, sun gold tomatoes,
fresh squeezed yuzu, ginger broth, toasted garlic

~ Or ~

Roasted Black Mussels
(served in a cast Iron skillet)
Palacio chirizo in a spiced tomato sauce, toasted ciabatta, lemon basil,
Tokaji white wine

ENTRÉE
Choice of:

Whole roasted Loup de Mer
Sautéed Fingerling potatoes, baby spinach, crispy Jamon de Serrano,
fresh dill, mint & parsley, vermouth citrus sauce,
marinated olives, green garlic

~ Or ~

Sliced New York Steak
Creamy parmesan polenta, ragu of asparagus, oven-dried tomato, cipollini onions,
natural madeira beef jus, shaved radicchio

DESSERT
Chilled Lemon Mousse
Blackberry sorbet

No substitutions
Menu subject to change
Menu price per person

Monday, January 14, 2013
Prix-fixe menu
$38

APPETIZER
Choice of:

Roasted Bone Marrow
Salad of parsley leaves, sautéed cauliflower, capers and crispy shallots, lemon-mushroom vinaigrette, grilled ciabatta

~ Or ~

Warm Baby Octopus Salad
Baby spinach, torn radicchio, dates, shaved red onion, lemon vinaigrette, marinated baby octopus, charred tomato vinaigrette, fingerling potato chips

ENTRÉE
Choice of:

Pan Roasted European Daurade
Sunchoke risotto, asparagus “pasta”, brandy cream morel mushrooms, blistered cherry tomatoes, lemon, poppy seed white wine sauce

~ Or ~

Rubbed & Braised Iowa Pork Shank
Natural braised jus, shaved Brussels sprouts, crispy pancetta, roasted sweet potato, hazelnut-sage pesto, cana de cabra, persimmon gastrique

DESSERT

New York Style Cheesecake with Raspberry Sauce

No substitutions
Menu subject to change
Menu price per person

APPETIZER
Choice of:

House Smoked Loch Duarte Scottish Salmon Crepes
Warm potato leek emulsion, dill crème fraiche, crispy capers

~ Or ~

Tower of Burrata and Prosciutto
Fresh basil and “nutless” pesto, marinated cremini mushrooms,
balsamic glaze, toasted ciabatta

ENTRÉE
Choice of:

Pan Roasted John Dory
Braised savoy cabbage, roasted fingerling potatoes,
Champagne Osetra caviar sauce, micro herb salad

~ Or ~

Madeira roasted Jidori Chicken
Braised stuffed Artichoke heart, Chanterelle mushrooms,
herbed flat bread, Natural Chicken jus

DESSERT

New York style Cheesecake
Fresh raspberry sauce

No substitutions
Menu subject to change
Menu price per person

APPETIZER
Choice of:

Grilled Paillard of line caught Swordfish
Marinated Mediterranean shellfish salad, red wine oregano vinaigrette,
torn ciabatta

~ Or ~

Maine Sea Scallop
Herb and Parmesan Potato tart, sautéed Maitake, Shiitake and Oyster mushrooms, Pinot Noir sauce

ENTRÉE
Choice of:

Pan Roasted Moullard Duck Breast
Purse of tangerine cous-cous, glazed baby turnips,
Citrus Duck breast

~ Or ~

Filet of Beef
Golden cauliflower puree, red flame grapes,
Swiss chard, celery heart salad, Madeira sauce

DESSERT

Lisa’s Homemade Chocolate, Coconut Snowball

No substitutions
Menu subject to change
Menu price per person

APPETIZER
Choice of:

Marinated Spanish Octopus
Warm fingerling potatoes, poached rock shrimp, baby frisee,
oregano lemon vinaigrette

~ Or ~

Cheese & Charcuterie Board
Lille(cow), Truffle Tremor(Goat), San Andreas (sheep) cheese, ham Serrano,
Salchichon de Vic, Sangiovese chorizo,
apple & fennel salad,candied walnuts, chestnut honey

ENTRÉE
Choice of:

Cider and White wine braised Pork Osso-Buco
Roasted sweet potato puree, Chinese long beans, cipollini onions,
natural braising jus

~ Or ~

Atlantic Monkfish
Savoy cabbage, Maine sea scallop agnolotti, lobster sauce

DESSERT

Pineapple Upside-down Cake
Fresh whipped cream

No substitutions
Menu Subject to change
Menu price per person

APPETIZER
Choice of:

Seared Albacore Medallions
Roasted oyster mushrooms, fleur de brick, tomato,
ginger lemon grass vinaigrette

~ Or ~

Austrian Bean Stew
Clams, rock shrimp, herbed pistou, grilled bread

ENTRÉE
Choice of:

Organic Scottish Salmon
Shaved baby fennel, warm ragu of artichokes, baby turnips, cipollini onions,
baby gold beets, fava beans, red onion tapenade,
toasted coriander citrus broth

~ Or ~

Grilled Flat Iron Steak
White cheddar macaroni and cheese, watercress salad, bourbon sauce

DESSERT

Lisa’s homemade Opera Cake
Duo of lemon and chocolate sauce

No substitutions
Menu Subject to change
Split charge of $12