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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: dukec@dukeofbourbon.com

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)
duck boulard, blend of two cheeses - 15
 
SAGE BUTTER GNOCCHI
homemade gnocchi sautéed in sage brown butter sauce - 12
 
FOUGASSE BORDELAISE (Syrah)
kalamata olives in pastry roll - 8
 

PANINI/SANDWICHES

SMOKED DUCK BREAST PESTO PANINI (Pinot Noir)
sun dried tomatos, pesto sauce, on country roll - 20
 
FILET MIGNON & CORNICHON SANDWICH (Bordeaux)
sun dried tomatos, on french roll - 20
 
GRILLED CHICKEN PESTO PANINI (Merlot)
sun dried tomato, aged gruyère, pesto sauce, on french roll - 15
 
TUNA MELT PANINI (Dry White or Alsace)
albacore tuna, aged gruyère, on pain brioche - 15
 
GRILLED CHEESE PANINI (Any White)
aged gruyère cheese, french butter, on pain brioche - 12
 
MERGUEZ PANINI (Rosé)
moroccan beef sausage, au jus, on french roll - 12
 

SALADS

MIXED GREEN SALAD (Merlot or Dry White)
french vinaigrette - 12 / add chicken or tuna - +7
 
SALAD NICOISE (Sauvgnon Blanc)
albacore tuna, kalamata olives, egg, tomato, mixed greens, house dressing - 18
 
GOAT CHEESE SALAD (Dry White)
goat cheese crumble, mixed greens, tomatos, balsamic reduction - 16
 
HOMEMADE QUICHE DU JOUR (Merlot or Cabernet Franc)
served with mixed green salad -15
 

DUKE’S SPECIALTIES

CROSTINI PROVENCAL (Pinot Gris)
confit of bell peppers, tomatoes, garlic, on four crostinis - 8
 
ROYAL OSETRA CAVIAR (Champagne)
calvisius caviar on six homemade blinis - 150
 
GRANDMA’S FRENCH ONION SOUP (Pinot Noir)
24 month aged comté, homemade cheese straws - 13
 
DUKE’S GRILLED CHEESE PANINI (Pinot Noir)
melted truffle gouda cheese, french butter, on pain brioche - 15
 
PAN BAGNAT (White Grenache, Roussane, or Marsane)
tuna, kalamata olives, egg, tomato, mixed greens, house dressing, on country roll - 18

 

DINNER ENTRÉES

 BOW-TIE PESTO
creamy pesto sauce - 18
 
BOLOGNESE PAPPARDELLE 
lamb and beef bolognese - 20
 
BOTTARGA PASTA
cured fish roe, garlic lemon sauce -20
 
VODKA PAPILLON
pink vodka sauce - 18
 
BEEF STROGANOFF PASTA
top grade rib-eye, wild mushroom sauce, spaghetti - 26
 
CHICKEN MARSALA
marinated chicken and wild mushrooms sauted in marsala
wine reduction sauce served with potato gratin - 26
  
DUKE’S GRILLED SCOTTISH SALMON (Sauvignon Blanc or Chablis)
slow cooked and served a on bed of mixed green salad - 35
(please allow 45 minutes)
 
RIB-EYE FRITES
11oz top grade angus rib-eye, hand-cut seasoned french fries - 39
 
DRY AGED BONE-IN RIBEYE (30-60 dry aged)
25-28oz serves 2 people - 65
30-37oz serves 3 people - 79
(please allow 45 minutes)
 

DESSERTS

NUTELLA PANINI CROISSANT
french croissant, nutella - 12
 
NUTELLA BANANA FLAMBE CROISSANT
french croissant, nutella, bananas flambé with rum - 15
 
APPLE TART A LA MODE - 12
 
LEMON TART - 12
 
CHOCOLATE CRUNCH GANACHE - 12
 
CREME CARAMEL - 12