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Restaurant

Hours: Monday through Saturday from 12pm to 10pm

Closed on Sunday’s  

Welcome to the Gourmet Lab

The Duke of Bourbon created the Gourmet Lab so that customers can experience and enjoy the pairing of wine and food. The Gourmet Lab motto is to "Serve the highest quality food while the best ingredients come first." The Gourmet Lab has relationships with both Daniel Boulud and Jose Andres, who each own several 3 stars Michelin restaurants in the world. A 3 stars Michelin is the highest rating a restaurant can get. Through these relationships, The Gourmet Lab is able to source it's products from the same vendors that Daniel and Jose use. The result is high quality, gourmet dishes served at The Gourmet Lab. Come and join us for a one of a kind of experience.

Catering and Events

We can also cater your corporate or private event at our location or your special location. Our professional event planning team and catering staff is available to help you plan your memorable event.

Please email special requests or event inquiries to us at dukec@dukeofbourbon.com. Please be sure to include your email and telephone number.

Contact our Customer Service Department

By Phone:

  • (818) 341-1234

By Email: 

 

MENU

 

STARTERS

BREAD PLATE (Dry Rosé)
fresh bread with provençal dipping sauce - 5
 
CAMEMBERT ROTI (White Wine)
baked camembert cheese with wild herbs and bread - 18
 
PICHOLINES & CORNICHONS (Sancerre)
olives provençales & cornichons - 7
 
CHEESE PLATE (Chardonnay)
three gourmet cheeses, marcona almonds - 20
five gourmet cheeses, marcona almonds - 30
 
GOURMET CURED MEAT PLATE (Sparkling)
iberico, serrano, chorizo, salchichón, and cornichons - 20
 
COMBINATION: CURED MEAT & CHEESE PLATE (Viognier)
choice of two cheeses and mixed gourmet cured meats - 30
 
GOURMET QUESADILLA (Sangiovese/Italian)
blend of two cheeses - 10
 
SMOKED DUCK QUESADILLA (Zinfandel)
smoked duck breast, blend of two cheeses - 15
 
TOMATO SOUP - 9
 

PANINI/SANDWICHES

choice of house kettle chips, or mixed greens
 
SMOKED DUCK BREAST PESTO SANDWICH (Pinot Noir)
sun dried tomato, pesto sauce, french roll - 20
 
FILET MIGNON SANDWICH (Bordeaux)
sun dried tomato, conichons, house dressing, french roll - 20
 
GRILLED CHICKEN PESTO PANINI (Merlot)
sun dried tomato, aged gruyère, pesto sauce, french roll - 15
 
TUNA MELT PANINI (Dry White or Alsace)
tuna, aged gruyère, pain brioché - 15
 
GRILLED CHEESE PANINI (Any White)
aged gruyère cheese, french butter, pain brioché - 12
 

SALAD

 
MIXED GREEN SALAD (Merlot or Dry White)
french vinaigrette - 12
 
SALAD NICOISE (Sauvgnon Blanc)
tuna, kalamata olives, egg, tomato,
mixed greens, house dressing - 20 
 
QUICHE DU JOUR (Merlot or Cabernet Franc)
served with mixed green salad -15 
 
GOAT CHEESE SALAD (Dry White)
goat cheese crumble, mixed greens, tomatoes, balsamic reduction - 16
  

DUKE’S SPECIALTIES

PATE PLATE
assortment of seasonal pate - 20
 
IMPERIAL BLACK STURGEON CAVIAR (Champagne)
1oz caviar on six homemade blinis - 70
 
ROYAL OSETRA CAVIAR (Champagne)
1oz caviar on six homemade blinis - 150
 
GRANDMA’S FRENCH ONION SOUP (Pinot Noir)
aged comté, homemade cheese straws - 13
 
DUKE’S GRILLED CHEESE PANINI (Pinot Noir)
melted truffle gouda cheese, french butter,
 pain brioché - 15
 
BOW-TIE PESTO - 18
 
SPAGHETTI BOLOGNESE - 20
 
BOTTARGA SPAGHETTI - 20
 
VODKA PAPILLON PASTA - 18
 
BEEF STROGANOFF - 28
 
 

DESSERTS

NUTELLA PANINI CROISSANT
french croissant, nutella - 12
 
APPLE TART A LA MODE - 12
 
LEMON TART - 12
 
CHOCOLATE CRUNCH GANACHE - 12
 
CREME CARAMEL - 12