refresh the page for a fresh set of specials



little round plates

dry-aged veal crostini with crab aioli

curated wild roses salad of rutabega blossoms

wild foie gras served on a skewer in a red okra and apple chimichurri

large plates

creamed guinea hen with inverted chanterelle and a charred apple chimichurri paste

cured egg yolk pesto served with smoked quail eggs and apricot reduction

lamb breast burger with pickled rhubarb frites and mascarpone, for dipping

enders

watercress gelato

red currant and green strawberry