SAMPLE MENU: 21 February 2018

beef, oyster garum, sunchoke, benne | 18

king crab, fermented pepper, seeds | 20

celeriac, sorrel, yolk | 18

foie gras tart, lemon, radish, wheat | 18

carrots, cashew, beef fat | 18

mushroom cannelloni, leek | 18

shrimp, celery, fennel, fingerlime | 20

grandma lillian's potato bread | 5

butternut, rutabaga, turnip, pecan | 18

duck, parsnip, peach, tetragonia | 36

chocolate, hibiscus, hazelnut | 9

 

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