COLD DISHES

Venison tartare 18
Charred brussels, smoked yolk, sourdough croutons

Grilled octopus 16
Fennel, red pepper, squid in crumb

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

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

WARM DISHES

Slice of lightly smoked duck breast 16
Crispy confit leg meat, beetroot, endive

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, Carolina Gold rice, spring onion

Chicken breast roasted on the bone 30
Spaetzle, artichokes, parmesan