Appetizers

Foie Gras with House Brioche, Rum Compressed Apple, Maple Hazelnut Crumble and Apple Gel
15

Grilled Spanish Octopus with Fingerling Potatoes, Pickled Fennel, Shallots and Pine Nut Romesco
14 G

Miso Grilled Eggplant Terrine with Broccoli Purée, Radish, Sesame and Chive Oil
12 G Vg

Soups

Wild Mushroom Velouté with Sherry, Cauliflower, Mushrooms and Truffle
8 G V

Dungeness Crab Bisque with Crab Cappelletti, Green Pea and Bacon Espuma
10

Salads

Baby Greens and Burrata with Tomato, Hazelnuts and Apple Fennel Dressing
9 G V

Tuna Crudo Niçoise with Frisée Greens, French Beans, Quail Egg, Tomato Confit, Crispy Potato and Creamy Tapenade Dressing
11

Mains

Beef Striploin with Pommes Fondant, Asparagus, Cipollini Onions, Sauce Aligoté and Bordelaise
32

Teriyaki Pork Belly with Butternut Squash Purée, Charred Broccolini, Braised and Pickled Daikon and Black Garlic
27 G

Game Hen Ballantine with Truffle Mousseline, Grilled Savoy Cabbage, Celery Root Purée, Oyster Mushrooms and Sauce Madeira
25

Curry Cauliflower Roasted and Puréed with Grapes, Roasted Chickpeas, Crispy Kale and Chimichurri
26

Pickerel with Shrimp and Pickerel Mousse, Cauliflower Purée, Lemongrass Couscous, Snow Peas, Green Beans and Shrimp Laksa Sauce
27

Dry Age Duck Breast with Parsnip Purée, Carrots, Pistachio, Parsnip Chip, Bulgur and Blackberry Duck Jus
27

Desserts

Tableside Pear Parfait with Pear Gel, Almond Pie Crumble, Meringue and Chantilly Cream
10 V

Chocolate Mousse and Orange Sorbet with Aerated White Chocolate, Orange Tuile, Orange Gelée and Micro Basil
8 V

Burnt Honey Tart with Lavender Ice Cream, Almond, Vanilla Granola and Honey Gel
8 V

Fresh Fruit with Sorbet
6 Vg G