Cuisine:

• French
• American
• Continental
• Eclectic
• International
• Banquet
• Contemporary

The Compound Description:
The 150 year-old adobe was part of a complex where, early in the 20th century, movie stars, industrialists, and socialites came to retreat from the world. Now owner Brett Kemmer and owner-chef Mark Kiffin have set out to reclaim the Compound's reputation for excellence.
From the thick white-washed adobe walls adorned with flowers and discreet flashes of bright modernistic color, The Compound is a wonder of design and style. Owner Mark Kiffen's contribution to the restaurant is a menu that lives up to the elegance of the dining room. The crispy sweetbreads and foie gras appetizer is the stuff of memories for years to come, as is the peachy-colored cone of tuna tartare topped with osetra caviar and preserved lemons. Other Compound classics include Muscovy duck breast with escarole and garlic confit, dried cherry, apricot, toasted pecan and parsley duck jus. The wine list is every bit as extensive as the menu, and there is also a deliciously naughty selection of upper-end cocktails. Plan to relax over dinner, as the serving staff will not rush you.


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