COLD DISHES
20
Waygu beef tartare
Celeriac, mustard, Brussels sprout
20
20
Hamachi crudo
Fennel, meyer lemon, sorrel
20
25
Terrine of duck foie gras
Cherries, wine jelly, toasted brioche
25
22
Dungeness crab
Tomato, dashi, plum
22
18
Summer vegetable salad
Green goddess, baby lettuce, lavash
18
WARM DISHES
23
Baked Pacific oysters
Whipped garlic butter, summer truffle
23
19
Char-grilled mackerel
Artichoke, heirloom tomato, tapenade
19
17
Pan-fried veal sweetbreads on toast
Pickled shallot, sauce gribiche with veal tongue
17
26
Thiessen farm quail
Sausage, stone fruit, treviso add sautéed foie gras +15
26
MAIN COURSES
44
Steak Diane
Smoked potato, marrow, onion
44
38
Cod au vin
Bacon, morels, chicken jus
38
41
Barbecue pork chop
Gigante bean, choy, verjus
41
44
Butter poached lobster tail
Veal brisket, chanterelle, carrot
44
42
Slow cooked halibut fillet
Summer squash, mussels, crème fraîche
42
39
Honey glazed duck
Endive, berries, sauce périgourdine
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
Apricot, lavender, vanilla
12
13
Dark chocolate ganache
Summer berries, olive oil
13
