COLD DISHES

Venison tartare 18
Charred brussels, smoked yolk, sourdough croutons

Grilled octopus 16
Fennel, red pepper, squid ink crumb

Terrine of duck foie gras 23
Cherries, yogurt, brioche

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

WARM DISHES

Poached steelhead and crunchy potato salad 15
Ramps, horseradish, dill

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

Asparagus cooked over charcoal 16
Poached egg, parmesan, chicken fat hollandaise

Baked Pacific oysters 18
Whipped garlic butter, black winter truffle

MAIN DISHES

Fillet of Pacific ling cod with a sesame crust 31
Dungeness crab, celeriac remoulade, pear and buttermilk sauce

7oz Striploin of prime beef 35
Glazed carrots, peppercorn and herb butter

Roasted scallops 33
Chestnuts, gnocchi, saffron and squash

Slow cooked Kurobuta pork loin 31
Sunchoke, German butter potato, pickled onion

Lamb shoulder cooked in milk 29
Salsa verde, lamb sweetbreads, turnips

Lightly smoked duck breast 32
Crisp confit leg meat, beetroot, cabbage