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Jun 23, 2007 02:10 AM

Sona 9-Course Spontanée Tasting Menu, in Photos

I recently had the pleasure of dining at Sona for my birthday. I had heard mixed reviews about the place but I'm happy to report that my dining companions and I all came away very happy. Definitely one of the top restaurants in LA in my opinion.

The menu in brief:

Amuse Bouche: Patty Pan Squash Tempura, Goat Cheese, Tomato Confit
Audoin de Dampierre Cuvee des Ambassadeurs 1er Cru, Reims

1a: Tuna 3 Ways, Vitello Tonnato, Sweet Bread Croutons
1b: English Pea Soup, Pearl Tapioca, Hamachi, Geoduck Clam
Pio Cesare Arneis, Langhe, Italy 2005

2a: Maine Lobster, Stinging Nettle Farfalle, Morels
2b: Crispy Veal Sweetbreads, Maitake Mushroom, Crab Sauce
Château Smith Haut Lafitte, Pessac-Léognan, Bordeaux, France 2000

3a: Slow Cooked Halibut, Sautéed Bitter Greens, Coconut Milk Broth
3b: Crispy Opakapaka, Sea Beans, Wasabi Potato Purée, Braised Oxtail
Peay Estate Chardonnay, Sonoma Coast 2005

4a: Duck, Beet Cloud, Roasted Beets, Arugula, Honey Vinegar Reduction
4b: Roasted Squab, White Asparagus Wrapped With Bread, Blood Orange Marmalade
Domaine Dominique Mugneret Vosne-Romanée, Burgundy, France 2002

5a: Venison, Smoked Eggplant Purée, Honshimeji Mushroom, Salted Plum, Shiso
5b: Colorado Lamb Rack, Cauliflower Purée, Curried Lentil Vinaigrette
Radio-Coteau Syrah "Timbervine," Russian River Valley 2005

6: Kobe Beef From Kagoshima, Pickled Young Ginger, Celery Shiso Salad
Château Monbousquet Saint-Émilion, Bordeaux, France 2003

Cheese, 6 Selections
1997 Ramos Pintos Vintage Port, Portugal

7: Riesling Granita, Mango, Candied Ginger

8a: Peach Tart, Juniper Berry Ice Cream, Bitter Almond Cream
8b: Rhubarb Cannoli, Mascarpone Cream, Strawberries, Celery Granita
Domaine de Baumard "Carte D'Or" Côteaux du Layon, Loire Valley, France 2004

9a: Chocolate Espuma, Araguani Szechwan Peppercorn Ice Cream, Smoked Peanut Purée, Pickled Cherries
9b: Chocolate Tea Sandwiches, Hibiscus Iced Tea
Anselman Trockenbeerenauslese Ortega "Flemlinger Bischofskreauz," Rheinpfalz, Germany 1999

Mignardises 1: Strawberry Confit with Lime Gelée, Star Anise Truffle, Rosemary Macaroon
Mignardises 2: Rosemary Madeleines

All the photos and details:

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  1. Thanks for posting this. i was there w/ my gf just for drinks/appetizers a few months ago and enjoyed every minute of it. service here is great and warm. before i had david myers cuisine, i had thought that chef wylie dufresne of WD50 NY had the most interesting flavors - which he still does with his molecular gastronomic approach... but myers stands out in the end with flavor and presentation.

    1 Reply
    1. re: eatdrinknbmerry

      Sona is without a doubt the #1 best meal I have had since moving from NYC. Each dish reawakened my palate, standing apart from the preceeding course, making the entire meal a sensation. The setting is comfortable, quiet and romantic if you want it to be. I don't think wylies brilliance can be touched by anyone in LA - but david comes close.

    2. that looks like a really fantastic dinner! thanks for sharing those wonderful photos as always. Are the #ab listings for each course tandem dishes? Can't imagine each person getting both but it sounded like you got to taste everything.i had wanted to go to sona about a year ago as well but was discouraged by the negative posts and never looked back.

      1 Reply
      1. re: zack

        Yep the "ab" signifies tandem courses. We had four people, so there were two of each dish for the table and we just shared. That way, everyone got to try everything. I would definitely give Sona a try!

      2. Wow the food and your blog pics were amazing. I wish some of the courses were non-seafood because my eating companion is allergic to seafood so that would be a 100% no for him.

        So can I ask about how much this meal costs?

        1 Reply
        1. re: WandererLA

          Sure. It was $169 for the 9-course tasting, plus $125 for the wine pairing.

          They may be able to eliminate the seafood courses, since I've heard of them doing a special vegetarian tasting before.

        2. Geoduck! Sweetbreads in crab sauce! Now that's what I call an appetizer!

          Celery Granita! Peppercorn ice cream! Now that's what I call a dessert!

          I love that you bothered to spell out Trockenbeerenauslese, as TBA is far easier to spell.

          2 Replies
          1. re: SauceSupreme

            I usually use TBA in speech, but Trockenbeerenauslese just looks so impressive on paper. ;)

            1. re: kevin h

              Huh. I'm glad you spelled it out bc I wouldn't have known what you meant if you just said 'TBA'

              Thanks for the report!

          2. I have been to both Providence and Sona for the tasting menus only once (both times, admittedly, over a year ago...) and I don't really get the fuss about Providence.

            For me, my Sona experience well and truly eclipsed the one I had at Prov.

            I'd love to return to Sona -- Prov, not so much... Just didn't feel we got bang for our buck, whereas the service, food and wine at Sona really wowed me.

            1 Reply
            1. re: Maxmillion

              max, i agree with you on Sona. even though we shared appetizers and main courses, i really felt we got our money's worth. where as some restaurants, would cut the portions by half and charge the same price.