Today is: Sunday, December 17, 2017






Ccada Restaurant Review

One of the most thrilling dining experience in downtown is La Ccada World renowned  chef Chris Franco prepares a diverse collection from the best flavors and Italian cooking techniques.



The distinctive décor, the ambience color is a deep magenta, silk walls hangings, the cri n-topped dining table, the glazed plaster bathroom walls the shade of cinnabar. There is even a Sadier et fils-designed bar, its pale woods contrasting with bar stools upholstered in zebra skin combined with wood and Lalique. The quirkiest room in the penthouse – which today is open only for private parties—has to be the replica of a Pullman-car stateroom, but even that is outdone by the two-story rooftop resort.  Its three-faced neon clock was the first of its kind in the city; over the holidays, chimes played Christmas carols.

 

La Cicada includes sumptuous delicacies ranging from Phyllo wrapped scallop and smoked salmon with vodka crème fraîche and black caviar, or Herb infused fettuccini with half a Maine lobster tail, porcini and lobster mushrooms and white wine to Grilled veal chop with sweet potato gnocchi and braised red cabbage in its own juice a delectable array of specialty desserts and pastries. A selection of one-of-a-kind desserts and pastries along with a collection of exotic martinis, as well as wines and cocktails, and if you love Grappa, they have it as well, and a great selection of Ports as well. 

 

OUR DINNER MENU

We had the privilege of having the chef preparing a magnificent variety of appetizers; so we could have a taste of everything, which I would certainly recommend, we started with the:
         
Phyllo wrapped scallop and smoked salmon with vodka crème fraîche and black caviar which I describe as very delicate dish, with a delicious salmon flavor, if you like salmon, you can sure appreciate it! (photo above right)

Then we were served this delicious Maine lobster crepe with asparagus, shitake mushroom and lobster nage, I can say that this was really a not to miss appetizer; you must taste to agree with me. (photo above left)
         


The Crab cakes with red and white coleslaw in a mustard rémoulade, was a excellent start, simply the best! (photo above right) And finally we were told the Baked camembert cheese with prosciutto di parma, and pears, was also one of their best appetizers, the distinguished taste of this fine cheese baked was truly excellent, the taste and the combination with the prosciutto, make it this appetizer very unique!  If you love cheese, you can’t miss this one! (photo above left)


Lobster Salad 

As far as salad, we tried the Lobster salad with braised with braised leek, mizuna lettuce and 50-year-old balsamic vinegar, I would certainly order it again, do I need to say more?



Then, as our entrée, we asked our friendly waitress Matthew Ventura to guide us, so we ordered the Herb infused fettuccini with half a Maine lobster tail, porcini and lobster mushrooms and white wine, made me remember my mother’s home cooking, very well done and the fettuccini was home made, and the lobster very tender and simply delicious.

   

And the Mixed grilledfish (please ask your server for daily selection) was excellent as well, a mix of sea bass, with scallops, and prawns, a great dish for fish lovers!



Yes, we had a little place for desserts… and it was fabulous, again, we needed some guidance, and again Matthew Ventura, our waitress suggested that we should try the Banana Basket: Florentine almond basket nestled in caramelized bananas served with fresh banana ice cream and caramel sauce.

 

La Cicada service was personal, knowledgeable and appropriately attentive. One of the best dining experiences we've had in downtown Los Angles city this year. I must say that I truly enjoyed this dining experience, we were extremely satisfied, and will certainly return at La Cicada for another unforgettable dining adventure.

MENU

PASTAS

Smoked chicken tortellini with radicchio and baby
spinach with a tomato cream sauce $17

Shitake gnocchi with mushrooms ragout and a port wine sauce $16

Risotto with smoked chicken, leeks, fresh thyme and Mascarpone cheese $18

Herb infused fettuccini with half a Maine lobster tail,
porcini and lobster mushrooms and white wine sauce $25

Duck ravioli with shitake mushrooms, sweet peas and shallots $18

>Black olive tagliolini with Maryland crabmeat and grilled vegetables $19

Shrimp ravioli with asparagus and a light curry sauce $19

Orecchiette with Italian sausage, tomatoes, rapini, and Salata cheese $17


ENTREES


>Grilled Dover sole with sautéed spinach, rosemary potatoes
and a ground mustard lemon sauce $32

Tournedo of Salmon with rose lentils, spinach, coriander and
fennel with a beurre blanc sauce $28

Filet mignon with foie gras and green apples in a
cabernet sauvignon sauce $34

Muscovy duck breast with wild mushrooms ravioli,
Swiss chard and five spice $27

Grilled veal chop with sweet potato gnocchi and
braised red cabbage in its own juice $32

Chicken breast with herb mashed potatoes in an
oyster-mushroom sauce $24

rack of lamb encrusted with whole grain mustard,
au gratin potatoes and haricot vert $30

Grilled prawns with cannellini beans, fresh tomatoes, garlic,
olive oil and fried capers $30

Braised veal shank with saffron vegetable risotto $29

Mixed grilled fish (please ask your server for daily selection) $M.P


APPETIZERS

Ahi tuna carpaccio and ahi tartare with green onion, ginger,
avocado and wasabi caviar $16

Crab cakes with red and white coleslaw in a Dijon mustard rémoulade $15

Seared foie gras with caramelized mango,
micro greens in a vanilla coulis $18

Phyllo wrapped scallop and smoked salmon with
vodka crème fraîche and black caviar $16

Marinated Portabello mushroom with ratatouille,
Parmesan polenta and smoked tomato coulis $13

Carpaccio of beef with arugula and truffle cheese $17

lobster crepe with asparagus, shitake mushroom and lobster nage $19
 

SALADS

Caesar salad with crisp Parmesan and a garlic crouton $8

Mixed Greens with asparagus and hearts of palm with basil vinaigrette $8

Duo of endive with Gorgonzola cheese and
pears with a walnut vinaigrette $11

Timbale of roasted beets with a warm porcini vinaigrette and mâche $11

Fresh Mozzarella with teardrop tomatoes, artichokes, sun-dried tomatoes, basil and aged balsamic vinaigrette $12

Lobster salad with braised with braised leek,
mizuna lettuce and 50-year-old balsamic vinegar $18

Heirloom tomatoes with watercress, shaved red onion
and feta cheese with a red wine vinaigrette $10


SOUPS

Minestrone $8
Soup of the Day $8


SIDES

Grilled aspragus with Parmesan cheese $6

Sautéed rapini $6

Potatoes with parsley butter $6

Sautéed exotic mushrooms $6


Chef's special "FIVE COURSE TASTING MENU"

2 person minimum $75.00 Per Person


DESSERTS

Milk Chocolate Mousse:
Rich chocolate mousse glazed with milk chocolate
and served with fresh raspberries

Mixed Berry Cobbler:
Served warm with Vanilla bean Ice Cream

Crème Brûlée:
Smooth crusted infused with Tahitian vanilla beans and
covered in caramelized sugar and fresh berries

Tahitian Vanilla Cheesecake:
Drizzled with a sauce of blackberry and port wine

Golden Delicious Apple Tart:
Thinly sliced apples, layered over almond frangipane,
baked in a puff pastry, served with vanilla bean ice cream

Banana Basket:
Florentine almond basket nestled in caramelized bananas
served with fresh banana ice cream and caramel sauce

Profiteroles:
Puff pastry filled with vanilla cream and served with warm chocolate sauce

Ice Cream & Sorbets:
Made fresh daily at Cicada
sauces available on request (caramel - chocolate - fresh raspberry)

Assorted Cookies:
Selection of freshly baked homemade cookies

All Desserts and Cookies $ 8.00
Pastry Chef - Andy De La Cruz

For map and location click Here!

For more information please visit their website at www.cicadarestaurant.com

Article by: Mary Adams
Photos by: Chris Marx


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