Beginning August 19th, guests will be encouraged to share CAST’s variety of new dishes including executive chef Tony DiSalvo’s succulent 26-hour braised lamb belly prepared using a sous vide method; smoked buttermilk fried chicken with eggplant, pickled bell pepper and roasted artichoke salad; Weiser melons and figs stacciatella with speck, almonds and nasturtium; and Ricotta ravioli, cherry tomatoes, pine nut raisins, summer squash and blossoms.
Standout sides include triple-cooked potatoes with country ham and red-eye mayonnaise, made with fat rendered from country ham and finished with ground coffee like a traditional red-eye gravy, as well as signature favorites such as the crispy Brussels sprouts with Chinese sausage, shiitake mushrooms, apples and scallions.
The new menu stems from a desire to change direction, and will offer a more relaxed version that gives guests the option of sharing plates in addition to ordering on their own.
CAST’s offerings will fluctuate based upon the availability of market-fresh ingredients, ensuring that the best in-season offerings make it to diners’ plates. DiSalvo also hints at specialty, off-the-menu items that will be available upon request.
Visit www.viceroyhotelsandresorts.com/en/santamonica for more information.