STARTERS

SOURDOUGH NAAN herbes de provence | 12

DEVILED EGGS* steak tartare, salmon roe, bbq chips | 16

HAMACHI CRUDO* rosalba radicchio, marcona almond, piparra peppers, meyer lemon vinaigrette | 19

LITTLE GEM SALAD tahini vinaigrette, za’atar spiced almonds, feta, grapes | 16

CARA CARA fennel, mint, pistachio, caper berries, blood orange vinaigrette | 17

CONFIT FARMER POTATOES taleggio fondue, chives | 15

DAIKON RADISH star fruit chutney, cashew furikake | 16

PASTA & DUMPLINGS

PIEROGI raclette cheese, onion jus, apple mostarda, crème fraîche | 20

FAZZOLETTI PASTA truffle butter, grana padano, oyster mushrooms | 25

add fresh truffle | 22

MANTI DUMPLINGS vadouvan lamb sausage, harissa, aged goat cheese, preserved lemon | 26

BEEF TONGUE PASTRAMI rye spaetzle, mustard cream, green grapes | 28

ENTREES

SMOKED HALF CHICKEN maple glaze, puffed wild rice-cheddar crumble, pickled kohlrabi, cranberry bbq | 32

MARROW POT PIE sweetbreads, celery root, pearl onions, béchamel | 30

CELERY ROOT “STEAK” OSCAR lion’s mane mushroom, salsify, black garlic béarnaise, endive | 32

MONKFISH scallop mousseline, escarole, parsnip, sauce charcutière, spring onion | 40

IBERICO PORK PRESSA mexican truffle crêpe, sauce verte, buckwheat groats, scarlet queen turnips | 50

SHORT RIB roquefort-creamed pearl couscous, hedgehog mushroom bourgogne, winter truffle | 48

DESSERT

DANISH DONUTS foie-tella, hazelnuts | 12

COBBLER pear, pomegranate, vanilla bean ice cream | 12

CHOCOLATE MARQUISE mandarin orange, vanilla-lim pavlova, coconut ice cream | 14

SORBET & ICE CREAM per scoop | 6