Senia Menu

Financiers, peach, buttermilk

Yuzu ginger foam

Chili pepper water

(Nilgiri iced tea with fresh-juiced pineapple)

Please ask your server for today's flavors.

Pomegranate, pumpkin seeds, goat cheese

Shio kombu, green goddess, buttermilk

Horseradish, grapefruit, charcoal oil

Salsify, pistachio, mulled wine

Beef cheek marmalade, hawaiian sweet rolls, piccalilli

Parsnip, sweet potato, berbere spice

Bacon and mustard green jam, white bean, okra

Sunchoke, kale, brown butter

Mushroom, smoked mozzarella, parsley

Saffron, fennel, serrano chili

Celeriac, cranberry, ricotta

(2-4 people) mint bao buns, red currant, cucumber yogurt

(2-5 people) pastrami spice, salsa verde

Lemon, caper, castelvetrano olive

Korean bbq sauce, red chili, jicama

Ready to eat (pistachio, sour cherry, piccalilli, smoked apple jam)

Ready to eat (trio of butter: noisette, parsley, truffle)

Ready to eat (ahi, quail egg, niçoise olive)

Ready to eat to warm: lift vol-au-vent and parchment paper out of container and place both on a baking sheet. Bake at 250°f (low fan) for 10 minutes. (Does not need to rest before enjoying.)

Keep refrigerated (valrhona chocolate, crème fraîche)

(Extra treat) - ready to eat