STARTERS
RED KABOCHA, BURRATA, PERSIMMON, MARCONA GREMOLATA 23
SWEET POTATO VELOUTÉ AND CHIPS, GRILLED HONEYCRISP APPLE AND CARDAMON 17
ROASTED BEET SALAD, HERBAL GOAT CHEESE, SATSUMA MANDARIN, PISTACHIOS 20
ENTREES
CHICORIES, RADISH, GREEN GODDESS, CROUTONS 17
ADD SALMON 11
SPELT RISOTTO, WINTER VEGETABLES & CHIPS, MIMOLETTE 23
SHORT RIB, PARSNIP, WATERCRESS & WASABI COULIS, RAPINI 35
CARAMELIZED ONION & MUSHROOM QUICHE, SMOKED GOUDA, RAINBOW CHARD 21
OVEN ROASTED LEEK, CARAMELIZED SHALLOT SOUBISE, EGG MIMOSA, HAZELNUT OIL 22
add black truffle 26
DESSERTS
ORANGE CHEESECAKE 10
“MONT-BLANC” TART, CASSIS COMPOTE AND RUM FLAVORED CHIFFON 10
PLANT-BASED ICE CREAM 10
CHEESE SELECTION 25
Chabichou Du Poitou, Brebirousse D'Argental, Comte Saint Antoine, Bleu D'Auvergne