Appetizers

Main Courses

Daily Soup priced accordingly

Pacific White Sturgeon 45

Foie Gras Terrine 28

Sea salt brioche, pickled grapes, maple jelly and sour cherry glaze.

Lightly smoked and roasted. Herb spaetzle, roasted beets, pickled apple,
black trumpet mushrooms and spinach. Horseradish white wine sauce,
red wine jus and gremolata.

Lamb 48

Oysters Daily

priced accordingly
Served on the half shell with red wine mignonette, horseradish and
lemons.

Rack with crispy mustard crust. Swiss chard, pickled curry cherry tomatoes
and carrot pure. Spicy eggplant relish and toasted walnut bread crumbs.
Natural jus.

Sea Scallop 25

Cod 44

Cauliflower pure, celery heart, radish and Italian parsley. Meyer lemon,
green olive and pistachio relish.

Beet Salad 19
Blood orange, fennel, soft whipped goat cheese, radicchio, red onion and
spicy glazed pecans. Fine olive oil and blood orange reduction.

Yellowfin Tuna Sashimi 24

Avocado, green mango, cucumber and coriander. Toasted sesame seeds
and ginger soy dressing.

Parsnip Ravioli 23
Shredded duck confit, wild mushrooms and winter greens.
Sage brown butter jus.

Duck Pastrami 23
Spiced smoked duck breast and duck liver foie gras toast. Endive lettuces,
savoury poached pear, toasted hazelnuts, french prunes and apple saba.

Spicy Steak Tartare 24

Hand cut tenderloin with a spicy caper, mustard and egg dressing.
Garlic crostini and watercress.

Line caught in Newfoundland. Black truffle mushroom gruyre crust,

jerusalem artichoke pure, wild mushrooms, savoy cabbage and salsify.
Foie gras Sauternes sauce and mushroom veal jus reduction.

Quail & Foie Gras 44

Whole quail filled with black trumpets, wrapped and roasted in double
smoked bacon. Pan seared foie gras, Italian farro, butternut squash, grilled
Treviso, sauternes raisins and orange hazelnut picada. Foie gras jus.

Grilled Filet Mignon 49

Beretta Farms naturally raised beef. Whipped potatoes,
French green beans with sliced shallots. Sauce Bordelaise.
Hand-made Pasta 39
Square sheets, layered with sauted mushrooms, wilted greens,
oven-dried cherry tomatoes and fior de latte. Porcini mushroom jus,
Parmesan crumbs and shaved winter truffle.

Venison 44
Bacon wrapped and roasted loin, braised venison tart.
Parsnip, heirloom carrot, brussels sprouts and small turnips.
Red wine jus and English mustard cream.

Grilled Seafood 49
Lobster, octopus, scallop, side stripe shrimp, clams and mussels.
Tuscan style white beans braised with saffron, herbs and fine olive oil.

To Share
Parmesan frites 8

Black truffle Parmesan frites 18