Valentine’s Day “Per Due” at Culina Restaurant at Four Seasons Hotel Los Angeles at Beverly Hills
Selections include a raw shellfish starter from the restaurant’s esteemed Crudo Bar; escarole salad with persimmon, fermented onion, dried olive and sundried tomato; and sous vide halibut with carrots, cauliflower and black squid ink bread, among other offerings. Each savoury course will also have a plant-based, gluten-free menu option.
