Our Menu

Marinated olives, citrus and fennel.

Sourdough with homemade butter.

Choux pastry baked with gruyere.

Sourdough toast, pâté and seasonal jam, fried capers and micro radish.

Celery and asian pear sauce, parsley oil.

Dry-aged kanpachi, blood orange ponzu, chili crunch and crispy leeks, fraiche and chives.

Osetra caviar, coconut blini, crème.

Shiitake mushroom and shaved fennel.

Grilled hangar steak with burnt shallot butter.

Confit whole leg, chicken oil, magic spice and mixed green salad.

Grilled branzino with citrus butter and charred citrus from the farmer’s market.

Cow tongue with Thai avocado sauce, herb salad, and peanut crumble.

Pork belly and shoulder with sweet and spicy sauce and cucumber relish.

Masala grilled eggplant, tamarind chutney, cilantro, mint, and crunchies.

Noisette yogurt, pomegranate seeds, and chimichurri gastrique.

Quarter cabbage served with confit leek jam, pickled fresnos smoked vinegar, and herb salad.

Butter lettuce, radicchio, candied pistachios, persimmon, toma.

Farmer’s market beans, soft cheese, mint and toasted sourdough.