Albacore tuna confit 16
Haricots vert, soft boiled eggs, potato bread

Elk pâté 18
Pickled chanterelles, cauliflower, rye

Torchon of duck foie gras 23
Stone fruit, yogurt and sour brioche

Grilled squid stuffed with pork and herbs 17
Crunchy potato, mint, cucumber


Snails and crispy chicken skin 17
Charleston gold rice, parsley, mushrooms

Pan fried veal sweetbreads on toast 16
Sauce gribiche with veal tongue

Pasta stuffed with pumpkin 16
Apples, brown butter, pecorino fondue

Baked Pacific oysters 19
Whipped garlic butter, summer truffle


Petrale sole 32
Mushrooms, potato gnocchi, lobster sauce

Duck breast roasted on the bone 34
Salt baked beetroot, plums, confit leg meat

Beef tenderloin 36
Roasted carrot, charred onion, marrow and rosemary sauce

Fillet of Pacific ling cod 32
Fried cauliflower, lentils, grapes

Pork chop 31
Smoked corn puree, chard, pepper condiment

Roast lamb saddle 35
Zucchini, kale, marinated eggplant