COLD DISHES

Venison tartare 18
Charred brussels, smoked yolk, sourdough croutons

Grilled octopus 16
Fennel, red pepper, squid ink crumb

Torchon of duck foie gras 23
Toasted brioche, rhubarb, yogurt

Spot prawn ceviche 20
Citrus, shishito pepper and fried hominy

WARM DISHES

Duck tortellini in consommé 16
Sunchokes, onions

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

Roast scallops and mushrooms 18
Sea urchin custard and herbs

Baked Pacific oysters 18
Whipped garlic butter, truffle

MAIN DISHES

Grilled lamb rack 34
Zucchini, kale, charred eggplant puree

Spring salmon wrapped in bacon 31
Asparagus, morels, curried onion

Roasted striploin of prime beef 36
Broccoli, horseradish, garlic and marrow emulsion

Pacific halibut poached in chicken fat 36
English peas, guanciale and beans

Kurobuta pork chop 31
Grilled cabbage, grits, spring onion

Rockfish cooked over charcoal 29
Scallops, ramps, smoked potato