refresh the page for a fresh set of specials

tiny plates

smoke-treated veal crostini with béchamel

award-winning wild roses salad of chanterelle blossoms

creased guinea hen served on a skewer in a fava bean and cured egg yolk


vegan venison with inverted cabbage and a charred crab aioli paste

oyster crème pesto served with oxtail and lily root reduction

andouille burger with beet frites and caviar pesto, for dipping


vinegar ice cream

tahitian panna cotta