DINNER MENU
cold dishes
19
Beef tartare
Sauerkraut, horseradish, fingerling
19
16
Roasted heirloom carrots
Goat feta, grains, fig
16
19
Albacore tuna crudo
Radish, dashi, miso
19
25
Terrine of duck foie gras
Coronation grapes, wine jelly, toasted brioche
25
WARM DISHES
23
Baked Pacific oysters
Whipped garlic butter, winter truffle
23
20
Grilled lobster tail
Celeriac agnolotti, bisque
20
17
Pan-fried veal sweetbreads on toast
Pickled shallot, sauce gribiche with veal tongue
17
24
Char-grilled quail
Sunchoke, apple add sautéed foie gras + 15
24
MAIN COURSES
42
Lamb loin with sausage and bacon
Cauliflower and cheese
42
38
Fillet of ling cod
Charred cabbage, enoki, chicken jus
38
44
Steak Diane
Smoked potato cooked in tallow, marrow, onion
44
40
Roasted sea scallops
Squash, sultana, brown butter
40
39
Honey glazed duck
Rutabaga, cherry, jus gras
39
38
BBQ Kurobuta pork chop
Pomme dauphine, quince, salsify
38
