Our menu changes daily but our website doesn't, please use this sample menu as a guide to what our style of cooking is like.
First Courses
  1. Slow Cooked Pork Belly
    With apricot, watermelon radish, shaved fennel, and pistachio pesto
  2. Roasted Beet Salad
    Ruby grapefruit, baby watercress, kohlrabi, coriander-ginger yogurt, candied sunflower seeds
  3. Asparagus Soup
    Truffled goat cheese a Prosciutto crostini and tarragon oil
  4. Beet cured salmon gravlax
    Avocado, shaved spring vegetables, horseradish caraway cracker
  5. Seared five spiced foie gras
    Jonny cake, brandied roasted peach, kale, marcona almond mascarpone
  1. Duck breast and confit leg
    with beluga lentils, salsify, bok choy, and blood orange gastrique
  2. Bronzini
    Roasted fingerlings, leek fondue, snap peas, garlic scape cauliflower cream
  3. NY Strip
    Green garlic crust, manchego potato croquette, parsnip puree, asparagus, and fiddle heads
  4. Pork Osso Buco
    Baby clams, kale, chick peas, charred onion piquillo pepper- tomato broth
  5. Ravioli of leek and truffle
    With English peas, favas, spinach and morel sauce
  1. Chocolate Souffle for Two
    Served with chocolate espresso sauce and pistachio ice cream
  2. Lemon pound cake
    Macerated strawberry, candied pecan, whipped cream
  3. Earl Gray panna cotta
    With toasted swiss meringue, gram cracker crumble
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