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SMALL PLATES
- TOMATO TOAST$15.00
- GULF OYSTERS WITH SAVORY ALMOND MILK, FIG LEAF, AND MEYER LEMON$15.00
- SPRING PEAS WITH KOMBU AND GRAPEFRUIT, FLOUNDER SASHIMI AND FUMET$19.00
- CRUDO OF LIGHTLY SMOKED TROUT, WINTER RADISH ASPIC, GARDEN CRESS$20.00
- CREPE OF MUNG BEANS STUFFED WITH ALPINE CHEESE AND ONIONS, LAVENDER$16.00
- SOURED PORK SAUSAGE WITH CHORIZO SPICES, GARDEN CUCUMBERS, LIME LEAF$16.00
- SWEET, MELTED ONIONS IN BUTTERMILK, ROASTING HERBS, WARM BREADCRUMBS$16.00
SECOND
- TAGLIOLINI WARMED IN CULTURED BUTTER, SEASONED WITH GULF OYSTER LIQUOR, MIGNONETTE$26.00
- CRESC’TAJAT, A PASTA FROM LE MARCHE, FERMENTED RADISH CRISP, MUSHROOM AND DILL$22.00
- BOILED DUMPLINGS STUFFED WITH GRASS-FED BEEF, PARMAGIANO-REGGIANO, RICOTTA, CELERY$28.00
LARGE
- SMOKED, BRAISED HEARTY GREENS, RICH LIKKER AND BEANS, RADICCHIO ZUKE$20.00
- ROAST CHICKEN LEG IN FRENCH CURRY, CRISPY POTATO$25.00
- CHICKEN BREAST GLAZED IN COCONUT, WITH ANCHOVY-GARLIC-CHILI-GINGER$25.00
- GULF SNAPPER, SOUPE AU PISTOU$36.00
- ROASTED CAP OF BEEF, JUS ROTI, CHESTNUT MUSHROOMS, LEEK ASH$69.00
DESSERTS
- FROZEN DARK CHOCOLATE MOUSSE, MUSHROOM, MAPLE$14.00
- WARM BLUEBERRY BUTTERCAKE, COLD CREAM$15.00
- PANNA COTTA WITH SEA SALT$12.00
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