Photos: Culina at the Four Seaons Beverly Hills

On the antipasti e insalate menu, arancini di riso risotto balls.  (Barbara Davidson / Los Angeles Times)

Crudo-style salome, Gamberoni gulf shrimp and tonno ahi tuna.  (Barbara Davidson / Los Angeles Times)

Chef Victor Casanova, right, prepares crudo in the kitchen at Culina.  (Barbara Davidson / Los Angeles Times)

Bowls of fresh spices and oils at the Crudo Bar.  (Barbara Davidson / Los Angeles Times)

Lombatina Capricciosa, a pounded bone-in veal chop with ciabatta crust, arugula, Sweet 100 tomatoes and Parmigiano-Reggiano.  (Barbara Davidson / Los Angeles Times)

Pappardelle bathed in slow-braised lamb ragu with pecorino and mint.  (Barbara Davidson / Los Angeles Times)

Cocktails are hand-shaken at the bar at Culina, which also offers wines by the carafe.  (Barbara Davidson / Los Angeles Times)