COLD DISHES

Terrine of duck foie gras 23
Cherries, yogurt, brioche

BBQ octopus 16
Fried jalapeno, smoked pepper sauce, bread crumbs toasted in pork fat

Poached steelhead and crunchy potato salad 15
Ramps, horseradish, dill

Smoked albacore tuna with side stripe shrimp 17
Jalapeno, grapefruit, grilled flatbread

WARM DISHES

Snails and pine mushrooms 17
Crispy chicken skin, parsley and marrow sauce

Pan fried veal sweetbreads on toast 15
Sauce gribiche with veal tongue

Handmade pasta stuffed with squash and parmesan cheese 16
Mushrooms, sage, brown butter

Baked Pacific oysters 18
Whipped garlic butter, Burgundy truffle

MAIN DISHES

Fillet of Pacific ling cod 31
Dungeness crab salad, sesame, pear and buttermilk sauce

Steak Diane 35
Pommes Dauphine, mushrooms, marrow butter

Roast scallops with chicken wings 33
Cauliflower, leeks, tarragon

Pork shoulder cooked in milk 29
Boudin noir, beans, turnips

Slow roasted veal loin 33
Salt baked celeriac, sweetbreads, apple

Lightly smoked duck breast 31
Crisp confit leg meat, quince, cabbage