Written this morning
The carte
Every dish with its allergens. Tick a diet to keep what fits it, tick an allergen to leave it out, or build the tasting menu below and bring it to your reservation.
I eat
Leave out
Find
Dishes
Snacks
Sourdough and cultured butterBaked at four, from a starter older than the room. V$7
GougèresWarm, with aged comté. Six. V$9
Oysters, by the pieceShallot and verjus. GF$4
Starters
- Oysters, shallot and verjusSix from the cold bay, a mignonette of our own verjus. GF$24
Golden beet tartareHorseradish, rye crumb, cold-pressed oil. Vg GF$18
Scallops, brown butter, sea herbsHand-dived, seared on one side only.$26
Heritage tomatoes, burrata, basil oilWhile the tomatoes last. V GF$19
Mains
Lamb loin, smoked eggplant, salsa verdeFrom a farm forty miles north, rested as long as it cooked. GF$44
Duck breast, cherry, charred leekSliced at the gueridon beside your table. GF$46
Halibut, capers, green asparagusPan-roasted on the bone, brown butter spooned over at the table. GF$42
Saffron risotto, black truffleCarnaroli, aged parmesan, truffle shaved to order. V GF$38
Desserts
Dark chocolate, hazelnut, smoked creamA warm centre, a cold quenelle. V$16
Pear and verbena sorbetPears from the orchard behind the kitchen. Vg GF$12- The cheese gueridonFive cheeses, walnut bread or none, quince. V$18
Nothing on the carte fits that tonight. Tell us when you reserve; the kitchen writes a plate for you.
Prices in US dollars, service not included. Marks: V vegetarian, Vg vegan, GF gluten-free. Allergens are listed per dish in the filter; the kitchen handles nuts, so traces are possible.
The tasting menu
Build your own, course by course
Pick one dish in each course and, if you like, the pairing. The price writes itself; the link carries the menu to your reservation so the kitchen has it before you arrive.