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 paillard 17
Soft poached egg, beans, bagna cauda

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

Carrots roasted in butter and spices 14
Beetroot, yogurt and toasted oats

Baked Pacific oysters 18
Whipped garlic butter, Burgundy truffle

MAIN DISHES

Fillet of Pacific ling cod with a sesame crust 31
Dungeness crab, celeriac remoulade, pear and buttermilk sauce

Dry aged ribeye of beef 35
Onions, broccoli, pommes Dauphine

Roast scallops with chicken wings 33
Cauliflower, leeks, tarragon

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

Slow roasted lamb loin 34
Gremolata, kale and root vegetables

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