Menu
Menus
Vegetarian
Hummus / Roast Carrots / Whipped Garlic
Fresh beets, goat cheese, and candied walnuts drizzled with balsamic reduction.
Cucumber Salad / Crispy Feta
Wild-caught salmon fillet topped with a blend of fresh herbs and lemon zest.
28
Shakshuka / Green Falafel
Creamy Arborio rice cooked with seasonal wild mushrooms and finished with truffle oil.
22
Puff Pastry / Pistachio / Fig
Meat Lover
Scotch Egg
Wedge Salad / Confit Duck
Steak (Red Wine -or- Whisky) / Potato / Red Carrots / Chipolini
Candied Bacon
Land
Beef Consume / Charred Leeks / Aromatics
Rabbit Ravioli
Rack Of Lamb
Pear Tart Tatin / Maple
Air
Foie "Butter" / Toast / Fig
Duck Breast / Red Wine Sauce
Game Hens / Cardamom / Citrus / Herbs
Vanilla Ice Cream / Peach Tongulu / Cranberry Compote
Sea
Scallop / Toast / Zest / Caviar
Jumbo Shrimp / Pineapple Pico
Salmon / Citrus/ Ancho / Garlic / Evoo
Blood Orange Sorbet
Summer
Ceviche / Crab / Halibut / Lobster / Lime / Salt
Ratatouille / Razor Clam
Pineapple Pico / Skirt Steak / Elote Loco / Spring Onion
Raspberry Sorbet / Condensed Milk
Spring
Squash Blossoms / Ricotta / Mushroom
Roast Carrots / Hazelnut / Rabbit Confit
Rosemary / Lemongrass / Whole Hen
Strawberry Shortcake
Autumn
Fennel / Apple / Cranberry / Fig / Blood Orange Vinaigrette
Butternut Risotto
Duck / Turnip Leek Puree / Pomegranate Reduction
Pumpkin Pie
Winter
Mâche / Endive / Grapes / Walnut
Potato / Leek / Truffle
Roast Cabbage
Rabbit puree / Almonds / Aromatics / Mushroom / Red Carrot