Salade de Saison
Chicory, kale & crisp celeriac, pickled beets, sourdough crouton, avocado ranch, smoked tomato dressing
January 20 - February 5 5pm-10pm NOT available during Brunch $49 per person (beverages/tax/gratuity not included)
Chicory, kale & crisp celeriac, pickled beets, sourdough crouton, avocado ranch, smoked tomato dressing
Seared wild prawns, crisp shell, jerk spice butter, sweet potato, peppadew
Chicago-style hanger steak, cippolini onion rings, pine nuts, candied morels, truffle mayo, grated parmesan
Spiced foie gras terrine, port reduction, kriek granita, truffled brioche French toast
Kabocha squash, French lentils, cauliflower & tahini, barberries, beet chermoula, rose petal harissa (Fried Halloumi add $6)
Mussels, tomato coconut cream, smoked chili, lime, cilantro
Pan seared Arctic Char, salt cod & watercress potato brandade, capers, dill, meyer lemon, romesco
Venison meatballs, ricotta & goat cheese gnocchi, celery & hazelnut salad, shaved green apple, bigarade sauce
Mussels, white wine, cream, smoked bacon lardons, spring onion
10 oz Char grilled eye of Ribeye, Boursin stuffed potato, truffle salami, pea tips, morel & brandy sauce
Blood orange curd, spiced sablé Viennois, cardamom chantilly, green tea sponge, grapefruit coulis
Baked ganache, chestnut cream, mulled wine pear compote, praliné caramel sauce, balsamic reduction, citrus and saffron tuile
Selection of cheese, seasonal accompaniments, lavash cracker
Cured meats, pork rillettes, piccalilli, grilled sourdough
Nico Schuermans — Head chef