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Marinated fingerling potatoes
Holland leeks, poached quail’s egg, prosciutto
$13
Asparagus velouté
braised morels, elephant garlic
$14
Octopus terrine with Kalamata olives
crisp potatoes, pickled shallots, sauce vierge
$16
Roasted sea scallops
heirloom tomatoes, English peas, marjoram velouté
$17
Tortellini of beef short rib
escarole, trompette royale and dashi
$15
Crispy belly of pork
house made kimchi, pickled ginger and cilantro
$18
Pan fried Tasmanian ocean trout
butternut squash, gnocchi, brown butter vinaigrette
$19
Yuzu glazed sablefish
sweet turnips, aged soy, nori rice cracker
$18
Classic bouillabaisse Marseilles
fennel, garlic crouton, sauce rouille
$22
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Market Specials
Carnaroli risotto of parsley
preserved lemon and mascarpone
$18
Roasted chicken breast
spring morels, pickled ramps, new potatoes
fiddlehead ferns, thyme jus
$18
Dry aged strip loin 8 oz
creamed spinach, pommes anna
$38
Braised lamb shoulder
confit kidney, celeriac purée, autumn vegetables
$24
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Chef's Five Courses - $70
Asparagus velouté
braised morels, elephant garlic
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Marinated fingerling potatoes
Holland leeks, poached quail’s egg, prosciutto
~
Roasted sea scallops
heirloom tomatoes, English peas, marjoram velouté
~
Pan fried Tasmanian ocean trout
butternut squash, gnocchi, brown butter vinaigrette
or
Dry aged strip loin
sunchoke purée, pommes anna, roasted portobello
~
Valrhona chocolate fondant
green cardamom caramel, sea salt and almond ice cream
or
Vanilla custard with citrus fruits
brown sugar oats and mandarin sorbet
$70
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