COLD DISHES

Albacore tuna confit 16
Haricots vert, soft boiled eggs, potato bread

Elk and summer truffle pâté 18
Pickled chanterelles, cauliflower, rye

Torchon of duck foie gras 23
Stone fruit, yogurt and sour brioche

Heirloom tomato salad 16
Fresh goat curd, peaches, basil

WARM DISHES

Snails and crispy chicken skin 17
Charleston gold rice, parsley, mushrooms

Pan fried veal sweetbreads on toast 16
Sauce gribiche with veal tongue

Grilled squid stuffed with pork and herbs 17
Crunchy potato, mint, cucumber

Pacific scallops (2) on the half shell 21
Whipped garlic butter, summer truffle

MAIN DISHES

Petrale sole 31
Mushrooms, potato gnocchi, lobster sauce

Duck breast roasted on the bone 34
Salt baked beetroot, plums, confit leg meat

Beef tenderloin 36
Roasted carrot, charred onion, marrow and rosemary sauce

Pacific ling cod baked in brown butter 31
Black garlic, pork belly and greens

Pork chop 31
Smoked corn puree, chard, pepper condiment

Roast lamb saddle 35
Zucchini, kale, marinated eggplant