Yellowtail tartare 18
Pear, radish, citrus

Elk pâté 18
Pickled chanterelles, cauliflower, rye

Torchon of duck foie gras 23
Cherry, yogurt and sour brioche

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


Roasted mushrooms 17
Truffled egg, chestnut

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

Pasta stuffed with pumpkin 15
Apples, brown butter, pecorino fondue

Baked Pacific oysters 19
Whipped garlic butter, Burgundy truffle


Seared scallops and boneless chicken wings 33
Sunchoke, pear, parsnip

Duck breast roasted on the bone 34
Beetroot, quince, endive

Beef tenderloin with marrow butter 39
Greens, smoked grains, root vegetables

Fillet of Pacific ling cod 32
Fried cauliflower, lentils, grapes

Assiette of suckling pig 35
Grilled sauerkraut, potato, mustard

Stuffed lamb loin 36
Potato crusted cheek, turnip, bagna cauda, mint