Michele StuevenCitrus season is in full swing, and we caught up with Chef Raphael Lunetta at the Santa Monica Farmers Market on Wednesday as he was loading up with Meyer lemons at the Schaner Farmstand.
The creative culinary juices flowed as he traversed the market accompanied by his team from the nearby Marelle restaurant in the new Sandbourne Hotel in Santa Monica. Chef Robert Martinez picked up some mini clementines to be used in a gremolata for his cauliflower steak. The vegan entree comes with coconut and fresh herbs.
“We finely dice the Meyer lemons and mix them with tomato water and thyme,” Lunetta tells LA Weekly. “We top roasted shallot puree with a sweet scallop and the lemon relish.” Versions of the dish will be on the menu both at his signature Santa Monica restaurant Lunetta and Marelle.
Christmas Eve at Lunetta will feature a fromage board to kick off the feast, followed by wild mushroom salad, shrimp cocktail, and a choice of lobster, John Dory, or prime rib for the main course. Sides include parmesan mashed potatoes, fire-roasted vegetables, and a traditional Buche de Noel for dessert.
At Marelle on New Year’s Eve, the king of the tasting menu will offer a choice of tuna tartare with crispy quinoa and citronette or potato leek soup for starters. Main course options include loup de mar with bacon date gremolata and preserved lemons, prime rib, or mushroom risotto, and a variety of side dishes followed by chocolate cake strip with coffee creme anglaise and chocolate curls. Unwind with a tarot card reading and DJ and raise a glass during the beachside midnight champagne toast. Marelle will be open during regular hours for all the holidays.