Karen and Quinn Hatfield now feature an expanded version of their market prix fixe menu at Hatfield’s. For $49, diners can now choose an appetizer, entrée and dessert from the regular menu. This means no more limitations, though you will receive supplemental charges for lamb and foie gras. To get a sense of the available pool and relative value, current dishes include Pan Seared Diver Scallops (normally $19) with marinated artichoke, artichoke puree and saffron vanilla emulsion; Slow Baked Tasmanian Ocean Trout (normally $34) with sweet potato “gratin” with baby cabbage leaves and caramelized endive; and Sugar and Spice Dusted Beignets ($12) with Venezuelan chocolate fondue and a vanilla malted milkshake shot.

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This entry is filed under LA Culinary Compass, Menu Changes.