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VALENTINE'S DAY


FOR THE TABLE

CRUDITE mixed olives, whipped butter, herbs, citrus, sea salt


OPTIONAL OYSTER COURSE 18/36

rose & pink peppercorn mignonette


COURSE ONE

(choice of one) 


SALT ROASTED GOLDEN BEET CARPACCIO blood orange, fresco cheese, pistachio, beet micro greens


FLUKE CRUDO radishe, thai basil, kaffir lime, chill, coconut


BEEF TARTARE celery, cornichon, caper, mustard, crispy shallot

 


COURSE TWO 

(choice of one)

 

MUSHROOM GALETTE oyster, maitake & shiitake,  gruyere, black garlic, leek, thyme 


RICOTTA DUMPLINGS swiss chard, parmesan, chervil pesto, lemon


COAL FIRED FLATBREAD grilled fig, prosciutto, lemon ricotta, date molasses



COURSE THREE

(choice of one)


CAULIFLOWER SCHNITZEL, cauliflower puree, lemon butter caper sauce, fines herbs


SUSTAINABLE SEAFOOD BOUILLABAISSE lobster, wild shrimp, dry diver scallop, fennel, fresno peppers, saffron


WOOD SMOKED AND BRINED PORK CHOP celeriac puree, crispy brussels sprout leaves, porter gravy 



DESSERT

(choice of one)

WINTER CITRUS TART curd and mousse


CHERRY POT DE CREME whipped cream