DINNER
COLD DISHES
20
Waygu beef tartare
Celeriac, mustard, Brussels sprout
20
19
Albacore tuna crudo
Radish, dashi, miso
19
25
Terrine of duck foie gras
Cherries, wine jelly, toasted brioche
25
WARM DISHES
23
Baked Pacific oysters
Whipped garlic butter, winter truffle
23
18
Wild mushroom fricassée
Poached egg, Sherry, parmesan
18
18
Warm terrine of smoked pork jowl
Vegetable pickles, apricot, rye crisp
18
17
Pan-fried veal sweetbreads on toast
Pickled shallot, sauce gribiche with veal tongue
17
24
Char-grilled quail
Pasrnip, Asian pear add sautéed foie gras +15
24
MAIN COURSES
44
Steak Diane
Smoked potato, marrow, onion
44
37
Roasted ling cod
Cauliflower, grapes, chicken jus
37
41
Roasted lamb saddle
Artichoke, salsa verde, glazed belly
41
42
Grilled lobster tail
Rutabaga, vadouvan, wild garlic
42
42
BBQ venison loin
Morels, celeriac, chestnut
42
39
Honey glazed duck
Turnip, plum, jus gras
39