FIVE COURSE CHEF’S MENU

125

Beverage pairings 85

Steak tartare chutoro, fried shiso, oyster dressing

or
Baked Pacific oyster whipped garlic butter, black truffle

Beetroot carpaccio blackberry, Oveja con trufa, umeboshi vinaigrette

or
Bigeye tuna "pissaladière" caramelized onion, olive dressing

or
Terrine of duck foie gras cherry, wine jelly, toasted brioche

Roasted scallop gnocchi Parisienne, crispy pork, beans, sauce of sake and fine herbs

or
Pan-fried veal sweetbreads cauliflower, grapes, capers, parsley

or
Barbecue octopus potato, chillies, smoked pepper sauce

Tandoori-style sablefish Dungeness crab turnovers, crab and lime butter sauce

or

Grilled quail merguez, harissa, apricot

or

Fillet of beef peppercorns, broccoli, bone marrow

Sorbet trio tree fruit, sabayon

or
Warm chocolate tart praline, milk ice cream

or
Sweet corn bavarois caramel corn ice cream, crème anglaise

 When selecting the Five Course Chef's Menu, all guests at your table will enjoy the same menu. Due to the nature of this menu, dietary restrictions and menu modifications will be politely declined, however can be crafted for pescatarians or vegetarians.

Prices not inclusive of taxes or gratuity