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openers

signature venison crostini with oyster crème

creamed purple basil salad of rutabega blossoms

dehydrated escargot served on a skewer in a cabbage and béchamel

entrées

toasted smoked quail eggs with inverted kolhrabi and a charred goat's milk yogurt paste

stone fruit reduction pesto served with smoked quail eggs and chanterelle reduction

flank steak burger with rutabega frites and elderflower broth, for dipping

things

watercress gelato

red currant and green strawberry