Dine LA Restaurant Week
January 24, 2025 until February 07, 2025
Join us for an unforgettable culinary experience at Culina during Dine LA Restaurant Week! From January 26th to February 7th, indulge in our exclusive three-course lunch and four-course dinner menus crafted to delight your senses.
Lunch:
Monday - Saturday: 11:00 AM - 3:00 PM
$45 + tax per person
Our three-course lunch menu begins with your choice of a light and refreshing Insalata Di Ruccola with arugula, pecorino, and lemon vinaigrette; a hearty Culina Chopped Salad featuring radicchio, escarole, tomato, sweet peppers, red onion, prosciutto, and white balsamic oregano vinaigrette; or the indulgent Covaccino with rosemary, olive oil, ricotta, truffle paste, and honey. For the entrée, savor the Creste di Gallo with pistachio pesto, tomato, and breadcrumb; enjoy the Pollo al Forno with jidori chicken breast, salsa verde, castelvetrano olives, and cannellini-kale ragù; or relish the Beef Tagliata with wagyu striploin, gremolata, chanterelle mushrooms, and gem hearts. Complete your meal with the delightful Lemon Meringue Tart or classic Tiramisu.
Dinner:
Sunday - Saturday: 5:00 PM - Close
$65 + tax per person
Our dinner menu offers a delightful array of flavors to suit every palate. Begin your evening with the Covaccino, a rich combination of rosemary, olive oil, ricotta, truffle paste, and honey. Move on to the antipasti, featuring the crisp and flavorful Little Gem Salad with anchovy vinaigrette, parmesan, breadcrumbs, and fine herbs; the creamy Burrata paired with winter citrus, tomato, and lemon vinaigrette; or the Tonno, a delicate preparation of tuna with shallots, balsamic, agrumato oil, and chives. For your entrée, choose from the Pollo al Forno, jidori chicken breast with salsa verde, castelvetrano olives, and cannellini-kale ragù; the Stripped Bass Alla Brace, Baja California-caught striped bass with tomato salmoriglio, fennel, and petit greens; the Spaghetti Alla Carbonara, a classic dish with egg yolk, pecorino toscano, and guanciale; the Ravioli, filled with butternut squash and ricotta, complemented by sage and candied kumquat; or the Beef Tagliata, an 8 oz. wagyu striploin with gremolata, chanterelle mushrooms, and gem hearts. End your meal with a decadent Dark Chocolate Soufflé or the bright and airy Orange Vanilla Soufflé.
Explore the full lunch menu HERE and dinner menu HERE.
Reserve your table today by calling (310) 860-4000 or book online on Open Table.