Chef's Table Tasting Experience - Ode to Spring

Spring is upon us and on the Mesa, long winter nights have given way to warmer days. Dormant trees have begun to bud, seedlings have sprung, and out of the ground pop the fruits of labor and time. Hard work has prepared us for the bounties of a beautiful growing season. On the stone fruits (ie., peaches, plums, nectarines, and apricots) the flowers come first, shades of pink and white flourishing from buds on the recently cold woods of winter. Long roots have taken their time to spread through the ground, storing energy for the season ahead. It’s a reminder that all things need time, and that while we may all experience cold winters, bountiful springs are always around the corner. This time of growth and new beginnings is a perfect time to unveil our new in-person dining experience at our West LA facility, where we intend to bring directly to the table what our TxokoUSA virtual experiences have brought to the home. Our menu this month is designed to reflect the best we have to offer; courses that honor each individual ingredient and those who make and enjoy them. Spring is a time of new beginnings and we can’t wait to share this one with you. Join us in raising a glass and enjoying this Ode to Spring.

Select between our 10 course Omnitarian® or Vegetarian menus. Our in-person event will be held in west Los Angeles at the NutriFit/TxokoUSA private dining room. Attendees will be seated and waited upon for all ten courses while Jackie and Oscar walk you through each course. 

Tickets begin at $84.95/person for our local delivery area (Los Angeles/Orange Counties). Add our beverage pairing option of three (3 oz) rare, highly rated wines - selected exclusively by Chef Oscar (also an internationally recognized “nose” and Level II Sommelier) for only $20 more per ticket. Not a wine drinker? Enjoy three (3 oz) custom-made mocktails, designed to complement the meal.

We ask that you be fully vaccinated to attend in person.

Menus Options

Omnitarian®

1 - Beefsteak tomato salad with Cara Cara oranges, hearts of palm and pomegranate reduction

2 - Atlantic Sea bass, watermelon radish, celery broth and wild arugula

3 -Grilled eggplant with poblano Chile, marbled potatoes and queso fresco

4 - Crispy Magret de Canard with savory mango pain perdu, Chanterelle duxelles and Mesa frisées

5 - Pithivier with 4 star Wagyu brisket and Delicata mash, beet leaf and Cabernet Demi glace

6-  Porcini mushroom bread pudding with Gorgonzola cheese and rosemary

Vegetarian 

TBA

Desserts (with both menus) 

1 - Pineapple guava flower custard with fresh strawberries and praline tuile  

2 - Hazelnut raisin crème pâtissière roulade

3 - Bananas Foster Croissant Cake

4 - Chocolate pecan Gianduja gâteau de voyage