It’s been a big season of change for The Raymond Restaurant (1250 South Fair Oaks Ave., Pasadena, CA 91105; 626.441.3136). After a major kitchen reconstruction last year, the restaurant is announcing their brand new dinner menu created by Chef Tim Guiltinan! This marks the first significant menu change since their opening.
Determined to craft a menu that stood out from the rest, Guiltinan created unique dishes that are also fun. The new menu is separated into three sections: Quick Bites, Starters and Entrées, offering both hearty meals and the option to sample a variety of with smaller plates.
The Quick Bites section has Small Farm Massachusetts Oysters with Chef Guiltinan’s house-made hot sauce, followed by “Oi Kimchi”, Persian cucumbers stuffed with Korean chili and radish, and the Alaskan King Crab Salad with cucumber, tomato, raspberry, salsa balsamico and crème fraiche.
In the Starters section you will find the Salmon Creek Pork Belly Confit with house kimchi and grilled pears, the sushi house-classic Miso-Sake Glazed Hamachi Kama with blistered shisito peppers and lemon, and an Octopus and Bone Marrow Bruschetta with radish, carrot, tomato and toasted bread.
The Entrees section has the Beef Cheek with Pasata Strappata; peas, carrots and a fried duck egg, and Broken Arrow Venison with maple turnips, American lardo, nasturtium and classic mashed potatoes. Seafood lovers, order the Panamanian Cobia served alongside sunflower seed risotto, hon-shimeji mushroom and fiddlehead fern.
Some of the menu’s highlights also include an expanded offering of vegetarian fare, including the Sticky Potato with sesame, Korean red chili, scallions and cilantro, Tandoori Cauliflower with mint-cucumber dip, and A Vegetable Mélange, a warm salad seasonal vegetables.
Photo Credit: acuna-hansen
