COLD DISHES

Venison tartare 18
Charred brussels, smoked yolk, sourdough croutons

Asparagus salad 16
Poached egg, parmesan, chicken fat hollandaise

Terrine of duck foie gras 23
Cherries, yogurt, brioche

Crispy pork and herring salad 15
Apple, kohlrabi, horseradish cream

WARM DISHES

Grilled octopus 16
Fennel, red pepper, squid ink crumb

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

Roast scallops and mushrooms 18
Sea urchin custard, cress

Baked Pacific oysters 18
Whipped garlic butter, black winter truffle

MAIN DISHES

Baked fillet of Spring salmon 31
Beer battered mussels, artichokes, herbs

Beef striploin 35
Bearnaise, pomme fondant, carrot

Poached Pacific halibut with a Meyer lemon marmalade 37
Spring vegetables, gnocchi

Roast pork chop 31
Grilled cabbage, Carolina Gold rice, spring onion

Grilled lamb rack 34
Charred eggplant, zucchini, olives

Lightly smoked duck breast 32
Crisp confit leg meat, beetroot, endive