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

entrées

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

desserts

vinegar ice cream

tahitian panna cotta