COLD DISHES
20
Wagyu beef tartare
Sauerkraut, quinoa, Avonlea cheddar
20
20
Hamachi crudo
Fennel, meyer lemon, sorrel
20
25
Terrine of duck foie gras
Coronation grape, wine jelly, toasted brioche
25
22
Dungeness crab
Tomato, dashi, plum
22
16
Summer vegetable salad
Green goddess, baby lettuce, lavash
16
WARM DISHES
23
Baked Pacific oysters
Whipped garlic butter, summer truffle
23
28
Grilled lobster tail
Parsnip, orange, vadouvan
28
17
Pan-fried veal sweetbreads on toast
Pickled shallot, sauce gribiche with veal tongue
17
20
Glazed veal brisket
Kohlrabi, mustard, beans
20
MAIN COURSES
44
Steak Diane
Smoked potato, marrow, onion
44
39
Barbecue lingcod
Crab raviolo, corn, chanterelle
39
42
Roasted lamb saddle
Glazed belly, eggplant, dukkah
42
40
Confit Ōra King salmon
Beetroot, radicchio, buttermilk
40
42
Slow cooked halibut fillet
Summer squash, mussels, crème fraîche
42
39
Honey glazed duck
Brussels sprout, pear, jus gras
39
DESSERT
12
Paris brest
Caramelized honey, earl grey
12
12
Sweet corn pudding
Blackberry, corn husk custard
12
13
Coffee + chocolate crémeux
Cherries, toasted pumpkin seed praline, sweet cicely
13
12
Mille-feuille
Toasted sesame, plum
12
13
Dark chocolate ganache
Summer berries, olive oil
13
