Our menu celebrates the finest seasonal ingredients, transformed into exquisite dishes that embody the heart of French tradition.

FIRST COURSE

TO SHARE

Porcini Mushroom Royale

Jerusalem Artichoke Emulsion, Seared Foie Gras, Roasted Pear, Chestnut Tuile

Langoustine

Cauliflower Brioche, Shellfish Emulsion with Colombo Spices

Venison Carpaccio

Black Garlic Coulis, Capers, Parmesan, Homemade Black Focaccia,

and Olives

PASTA + 20.

Raviolo with a Melting Center

Stracciatella, Pistachio Pesto, Treviso, and Aged Balsamic Vinegar

SECOND COURSE

Kenauk Trout

Purple Shiso and Grapefruit ‘Beurre Blanc’

THIRD COURSE

½ Beef Pithivier

Red Wine Sauce

FOURTH COURSE

Citrus Cushion

Crispy Puff Pastry, Citrus Kombucha Siphon, Citrus Confit, Soft Yellow Lemon Biscuit