MENU SAMPLE

Welcome to a journey of exploration. The oils and butters used in today’s menu have a balance of high CBD to promote a feeling of relaxation and optimal wellbeing and moderate THC to enhance cerebral expression and enlighten the five senses. The combination of curated culinary cannabis paired with locally sourced ingredients, the magical atmosphere of Petit Ermitage and you, is a celebration of creativity, community, inclusivity, and sensory engagement.

First Course

We start our transformative experience on the shores of Hawaii with an ode to the traditional dish of Poke.

Ahi Tuna sliced and marinated in a cannabis spiced golden sesame oil topped with fresh scallions and a toasted marijuana leaf Furikake.

*Vegetarian

California avocado marinated in a cannabis spiced golden sesame oil topped with fresh citrus and a toasted marijuana leaf Furikake.

Second Course

Our inspiration for this course comes from the legend of a 19 th century rebel Samurai and the Japanese practice of Beef Tataki. Grass fed New York Strip dry rubbed with cannabis Chinese five spice and fresh ginger thinly sliced and served with a truffled cannabutter ponzu.

*Vegetarian

Santa Monica Farmer’s Market red and golden beets quarter sliced dry rubbed with cannabis Chinese five spice, roasted and tossed in a chili cannabis olive oil.

Third Course

Our final course reminds us of fireside romances, grand conversations and the immeasurable pleasure of feeling at home. It is a dish that signifies the space between the exotic and the nostalgic. A recipe dedicated to this exceptionally magical place we all love, Petit Ermitage. Cannellini bean and Enokitake mushrooms slow roasted in a cannabis harissa butter topped with a poached egg and served with canna truffled grilled bread.

Courses will be served 35 minutes after the previous one to allow for each guest to experience the activation of the pineal gland and to inspire conversation vocally and cerebrally.