Yah, I eventually found that (after posting) but going from their website sends you to a different link with little info.
it was served cold
This bulletin just in:
“In other exciting news, we are now offering the full dinner menu (except for tableside duck press) at the bar. The bar is always first come, first serve. Join us for a drink, a few appetizers, or a full dinner!”
Also, starting in November, Pasjoli will be open 7 nights a week.
joues de veau - veal cheeks, roasted carrots, sauce blanquette
like a tender little meatball of baby cheek
turbot meuniere - turbot, brown butter, lemon, french beans
a traditional meuriner, but instead of just chopped parsley, chef dave adds fried parsley on top for a nice crunch. the turbot was cooked perfectly and was quite firm and flaky. i prefer a grenobloise sauce with the salty punch of capers but this was still delicious. @thecookie
beans were nicely cooked but a little overdressed.
foie de poulet a la strasbourgeoise - chicken liver, brioche, truffle
omelette aux truffles - fines herbes, black truffle, pierre robert
is the dinner omelette considered second dinner or first breakfast? #askingforafriend
tarte au citron
great balance of tart and sweet. the filling had a somewhat bouncy texture to it.
OMG, I love omelettes – dinner, lunch, breakfast or whatever. Now I have to try Pasjoli!
On a side note, I was shocked to have a decent omelette recently at Elysee in Westwood. Not Michelin quality, but surprisingly decent, especially considering the food desert of Westwood Village.
You’re killing me with this restaurant!
We were just there yesterday and had the pressed duck and the baguette (only two of us and appetites wane a bit in the hot weather). Duck had a nice chewiness to it and the sauce was great. Chef Beran was playing the kitchen porter role by delivering the duck press to the tables ordering the duck.
I ate at Pasjoli recently. Also got the pressed duck. Beran was at Dialogue that night, so a youthful Asian guy did the duck pressing honors. Spoke with him a little bit. He left the kitchen at SingleThread to come work at Pasjoli. He mentioned that as of now, only he (the Asian guy) and Beran are qualified/allowed to to do the duck pressing.
https://www.pasjoli.com/menu-1
Found this pasjoli menu that’s pretty different from what I saw, though I ate there opening weekend.
Also a ton of $00 and peas, ham and egg confit
Actually all kinds of repeating sets and price structures.
Pork head terrine refreshed with rhubarb and celery
Skate meuniere. Has anyone had that? I hope it’s on
Pommes alligot sandwich
It’s just a placeholder for the website and not accessible from the home page.
Looks like they’re adding a top menu and multiple new pages to the site. Work in progress, probably.
My guess is that $00 should be A.Q.
Haha yeah I gathered as much, that was more a stoned open letter to Beran saying I’m down for anything he does with skate.
Also last sweetbreads I had were at KASS. Incredible veal with morels and risotto.
Wouldn’t mind Berans Sweetbreads though. He already had (still has? ) the braised veal cheek. So good
Just a funny placeholder menu to stumble across
Lol! That has to be a mistake unless they are giving you the whole Bayonne ham!
PLATS À PARTAGER
canard à la Rouennaise à la presse (Escoffier 3476)
whole roast duck, salad of salanova lettuce and duck leg, gratin dauphinois
165 for two (subject to availability)
#YOLODuck
thon et tomate - marinated tuna, heirloom tomato, yogurt
quenelle - scallop, caviar beurre blanc
i wasn’t expecting such a soft texture on the quenelle, almost like warm butter. pretty good.
tartare de bœuf - traditional, nasturtium, country toast
tartare was good, the toast was a bit too toasted and hard.
foie de poulet à la strasbourgeoise - chicken liver, brioche, truffle
probably the best you can do to get your foie fix in the state of california.
tournados au poivre - tenderloin, cognac and peppercorn jus, potato purée
i never order a filet, because ribeyes, and it’s usually more boring than a dmv waiting room, but i needed to try this to complete the ooe. really glad i ordered this, it had that perfect peppercorn crust and was more tender than the baby jesus. the buttery, creamy sauce was incredible and was a great complement to the lean steak. it also came with a side of delicious mashed potatoes. highlight @Chowseeker1999, @TheCookie, @Bookwich, @attran99
turbot meunière - turbot, brown butter, lemon, roasted winter greens
(new) riz au lait - rice pudding, 8-hour roasted pineapple, rum
the pineapple “jus” was intensely pineapple-y, almost like a syrup. use it sparingly with the pudding.
(new) mont blanc - chestnut, salted caramel, meringue
i liked the crispy meringue, the filling was a bit too sweet.
