Don’t miss out on this exclusive dining experience tucked away inside Life Is Beautiful. NOTE: You must have a ticket to the festival in order to attend a seating at the Omakase Cantina. Purchase tickets separately here. Featured chefs include Mike Rubenstein of Verti, Oscar Amador of Anima by EDO, and Josh Smith of Deliah. Local mixologist Lisa Brier will design a full cocktail program to complement each chef’s menu. Seatings at the Omakase Cantina are available to purchase as a general admission add-on. Omakase Cantina will take place nightly for three 45-minute seatings.

Friday Menu:

Chef Mike Rubenstein| VERTI CUCINA

1ST COURSE | STUZZICHINI
foie gras pastrami with toasted brioche and mostarda

2ND COURSE | ANTIPASTO
heirloom melon salad with lardo, corn and peppers

3RD COURSE | PASTA
eggplant ravioli with fresh tomato and castelrosso fonduta

4TH COURSE | SECONDI
roasted guinea hen with prosciutto, foie gras and chanterelle mushrooms

5TH COURSE | DOLCI
olive oil semifreddo with stonefruit and toasted oats

Saturday Menu:

Chef Oscar Amador | ANIMA BY EDO

1ST COURSE | SPOT PRAWN TARTARE
kaluga caviar, arbequina olive oil ice cream, lemon gelee

2ND COURSE | CRAB DONUTS
dungeness crab, mint, squid ink remoulade

3RD COURSE | ARROZ MELOSO
porcini mushrooms, seared foie gras, port wine sauce, parmesan espuma

4TH COURSE | SWEET TZATZIKI
basil granita, lime mousse, green apple, mezcal cucumber 

Sunday Menu:

Chef Josh Smith | Delilah

1ST COURSE | UNI AND BLACK TRUFFLE SHOOTER
santa barbara sea urchin, chawanmushi custard, tare

2ND COURSE | HAMACHI SASHIMI
yuzu kosho, watermelon radish, shiso, crispy garlic

3RD COURSE | MARYLAND CRAB IMPERIAL
herb aioli, puffy cracker

4TH COURSE | ORA KING SALMON KOULIBIAC

koshihikari rice, herb crepe, puff pastry, beurre blanc

5TH COURSE | ZABAGLIONE

amaretti cookies, fall fruits