He might announce it next week!
1 Like
Does anybody have a recent menu? We’re going Thursday night to celebrate NYE and wanted to see what’s new.
Has anybody tried the beef shank or pig head terrine bing?
Was surprised to still see the heirloom tomato dish on the menu as of last month.
tuna tartare, grilled cabbage, and roasted pumpkin are fairly new. duck crispy rice has also been making an appearance recently.
https://www.instagram.com/p/CX2wKPxra2u/
the beef shank is a bit spicy and has a pulled pork texture
pig head terrine was soft, fatty, and salty.
11 Likes
Pig head terrine looks good although we’ll probably just stick to the butter, honey and Benton’s ham combo. Hard to beat.
I think that menu pic you sent has a monkfish dish that’s new. May try the tuna tartar or pumpkin.
2 Likes
Daughter has come down with something and most likely need to cancel. Maybe strep throat or the flu. Bummer. We were looking forward to this being our NYE celebration.
Anybody want a 12/30 5:30pm reservation for 4 please DM me. I have to cancel today before 4:30 to not incur cancellation fees.
1 Like
Tasted amazing - 10/10 worth every penny.
1 Like
what was the price?
vast majority of restaurants in LA are family style restaurants nowadays. That’s just the LA food scene
1 Like
The terrine + bing was $14 in November.
Some of Majordomo’s dishes are portioned for sharing, but others are reasonable portions for a solo diner. You could order a lot of different kinds of meals there.
yes! Reminded us of Chez Ami Jean rit au lait.
2 Likes
after playing duck-crispy-rice tag for a few months I finally caught the elusive duck on a night I was there.
and damn, it was worth the wait. this latest version has incredibly soft and tender duck breast that’s seasoned with pomegranate molasses and five spice, under the rice there’s duck leg confit, shiitake mushrooms, and lacto fermented celery root, on top there’s orange puree, celery root puree, pomegranate seeds and a minari salad and it’s all held together with a smoked duck bone broth. it sounds like a lot but it all works. it’s like a cross between a duck a l’orange and a cantonese roast duck. brilliant.
crispy crispy socarrat 
19 Likes
That’s wild. I might have to try fermenting some celery root.
My friend has a last minute out of town guest and we can’t use our Saturday 2/19 6:15pm reservation for 4 people. The reservation is on the patio.
Let me know if anybody wants before I cancel later today.
5 Likes
@js76wisco happy to take off your hands if you still have the res!
MP
1 Like
A couple new dishes and a couple returning back
Diver scallop + mint + celery (test dish not on menu yet) and ahi tuna wrap.
Oxtail is back
Horse radish sugar snap peas and pea tendrils are back!
The booziest dessert drink I’ve ever had. Frozen Grasshopper with brandy. Half the table thought it was too boozy (impressive as it was a table of long time attorneys) and the other half loved it. I loved it. I also had a rough morning the next day after cocktails + wine + this grasshopper.
Some new additions to the wine list as well. 2010 mugnier les fuees was excellent and well priced
12 Likes
I like the bing:oxtail ratio.
2 Likes
How are these two dishes?
1 Like
my friends enjoyed it - but they specifically very much enjoyed the ahi tuna (I’m a vegetarian, so I ate the veggie dishes)
1 Like
Do you eat/taste the caviar that you sell?